Crockpot Chili Recipe
I love my slow cooker. It’s like having a little kitchen helper that makes dinner a breeze, especially on those busy weeknights. One of my favorite go-to meals is my Crockpot Chili. It’s hearty, full of flavor, and the kids love it! Plus, it fills the house with that wonderful, comforting aroma. Let me share how easy it is to whip this up for your family!
Table of Contents
Why Make This Recipe
Crockpot Chili is perfect for any night of the week. It’s a one-pot meal, which means less cleanup. Yay! It also warms your soul—there’s something about chili that just feels like a hug in a bowl. Whether you’re feeding a crowd or just your family, this recipe is sure to please. And the best part? You can customize it for everyone’s tastes!
How to Make Crockpot Chili
Making this delicious Crockpot Chili is super simple. Just gather your ingredients and let the slow cooker do all the work while you tackle the evening routine.
Ingredients
- 1 onion
- 1 green bell pepper
- 3 cloves garlic
- 1 tablespoon olive oil
- 2 pounds ground beef
- 3 tablespoons chili powder
- 15.5 ounces kidney beans
- 15.5 ounces chili hot beans
- 29 ounces diced tomatoes
- 8 ounces tomato sauce
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1/2 tablespoon garlic powder
- 1/2 tablespoon salt
Directions
- Start by dicing the onion, green bell pepper, and garlic. This is where the kids can help—my little ones love to use their kid-safe knives!
- In a large pan, heat the olive oil over medium heat. Sauté the veggies for about 2 to 3 minutes until they’re soft.
- Add in the ground beef and cook until it’s almost browned.
- Sprinkle the chili powder over the meat and keep cooking until it’s fully cooked through.
- Now, toss the cooked meat and all the remaining ingredients into your slow cooker. Give it a good stir to make sure everything is combined.
- Cook on low for 4 hours, and then get ready for some happy tummies!
How to Serve Crockpot Chili
Chili is so versatile! You can serve it with a side of cornbread or over rice for a heartier meal. A dollop of sour cream on top, along with some shredded cheese, makes it extra special. And don’t forget the tortilla chips for dipping! Kids love crunching those while enjoying their bowls.
How to Store Crockpot Chili
Storing this chili is a breeze. Just let it cool down completely, then transfer it to an airtight container. It will keep in the fridge for about 3-4 days. You can also freeze it for later! Just make sure to use a freezer-safe container. It’ll last up to 3 months in the freezer.
Tips to Make Crockpot Chili
- Adjust the spice: If your kids are sensitive to spices, start with just a little chili powder and build it up as you taste.
- Add veggies: Sneak in some chopped zucchini or corn for extra nutrition. They blend perfectly into the mix!
- Top it your way: Experiment with toppings like chopped green onions, jalapeños, or even avocado. It’s fun to let everyone customize their bowl.
Variations
If you’re looking for a meatless option, you can easily swap out the ground beef for several cans of beans or lentils. It will still be delicious and fulfilling!
You may read as well : Meatballs with Grape Jelly and BBQ Sauce
FAQs
Can I use frozen ground beef?
Yes! Just make sure to thaw it completely before cooking. If you’re in a rush, you can toss the frozen beef directly into the slow cooker—it will take a little longer to cook.
Can I cook this on high instead of low?
Absolutely! If you’re short on time, you can cook it on high for about 2 hours. Just keep an eye on it to make sure nothing burns.
Can I make it ahead of time?
Yes! You can prepare everything the night before, store it in the fridge, and just pop it in the slow cooker in the morning. It’s so convenient for busy families!
I hope you enjoy making this Crockpot Chili as much as my family does. It truly is a comforting meal, perfect for snuggling up with your loved ones. Happy cooking!
Crockpot Chili
Ingredients
For the chili
- 1 medium onion Diced
- 1 medium green bell pepper Diced
- 3 cloves garlic Minced
- 1 tablespoon olive oil For sautéing vegetables
- 2 pounds ground beef Can use frozen
- 3 tablespoons chili powder Adjust based on preference
- 15.5 ounces kidney beans Canned, drained
- 15.5 ounces chili hot beans Canned, drained
- 29 ounces diced tomatoes Canned
- 8 ounces tomato sauce
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 0.5 tablespoon garlic powder
- 0.5 tablespoon salt Adjust to taste
Instructions
Preparation
- Dice the onion, green bell pepper, and garlic. Kids can help with kid-safe knives.
- In a large pan, heat the olive oil over medium heat. Sauté the veggies for about 2-3 minutes until they’re soft.
- Add in the ground beef and cook until it’s almost browned.
- Sprinkle the chili powder over the meat and keep cooking until it’s fully cooked through.
Cooking
- Toss the cooked meat and all the remaining ingredients into your slow cooker.
- Give it a good stir to make sure everything is combined.
- Cook on low for 4 hours.