Crockpot Chili
A warm and hearty dish perfect for chilly evenings, featuring savory ground beef, vibrant vegetables, and hearty beans.
Ingredients
Vegetables
- 1 unit onion, diced Provides a sweet and savory foundation.
- 1 unit green bell pepper, diced Adds vibrancy and a subtle crunch.
- 3 cloves garlic, minced Brings depth and fragrance.
Cooking Essentials
- 1 tablespoon cooking oil (olive oil or your choice) For sautéing vegetables.
Meat
- 2 pounds ground beef (80/20) Offers flavor and fat for a juicy chili.
Spices
- 3 tablespoons chili powder, divided Adds warmth and a hint of spice.
- 1 teaspoon cumin Boosts overall flavor profile.
- 1 teaspoon onion powder Adds extra onion flavor.
- 1 tablespoon brown sugar Balances the heat from spices.
- 1/2 teaspoon garlic powder Enhances garlic flavor.
- 1 teaspoon salt Essential for flavor.
Beans and Tomatoes
- 1 can (15 oz) kidney beans Creamy, tender beans that enhance texture.
- 1 can (15 oz) chili hot beans (undrained) Adds a kick and packs flavor.
- 1 can (14.5 oz) diced tomatoes Contributes sweetness and acidity.
- 1 can (8 oz) tomato sauce Binds all the ingredients together.
Instructions
Preparation
- Dice the onion, green bell pepper, and garlic.
- Heat oil in a large pan and sauté the onion, pepper, and garlic for 2-3 minutes until softened.
- Add ground beef to the pan and cook until mostly browned, breaking it up with a spoon.
- Sprinkle most of the chili powder over the beef and mix well.
Cooking
- Transfer the meat mixture to a slow cooker.
- Add kidney beans, chili hot beans (with liquid), diced tomatoes, tomato sauce, cumin, onion powder, brown sugar, garlic powder, salt, and remaining chili powder.
- Stir everything well to combine.
- Cook on low for about 4 hours.
Notes
For best results, brown the meat and vegetables before adding them to the crockpot. Adjust spices based on personal preference. If short on time, use pre-cooked ground beef.