Crockpot Chili
Hearty and flavorful Crockpot Chili that warms your soul, perfect for busy weeknights and customizable for everyone's tastes.
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.
Notes
Serve with cornbread or over rice. Top with sour cream, shredded cheese, or tortilla chips. Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.