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Crockpot Chili Recipe

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This Classic Chili is a hearty, comforting dish made with ground beef, beans, tomatoes, and a perfect blend of spices. It’s packed with flavor, easy to make, and perfect for chilly days. Top it with your favorite garnishes for a deliciously satisfying meal!

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1 bell pepper, diced (any color)
  • 3 cloves garlic, minced
  • 1 lb ground beef (or substitute with ground turkey)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tbsp tomato paste
  • 1 cup beef or chicken broth
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and pepper, to taste

Instructions

  1. Cook the Vegetables
    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

  2. Brown the Meat
    Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue cooking until the beef is browned and no longer pink. Drain excess fat if necessary.

  3. Add Spices and Tomato Paste
    Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and tomato paste. Cook for 1-2 minutes to let the spices become fragrant and to incorporate the tomato paste.

  4. Add Beans and Tomatoes
    Pour in the diced tomatoes, tomato sauce, and broth. Add the kidney beans and black beans, stirring to combine all ingredients.

  5. Simmer
    Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes (up to 1 hour for deeper flavor), stirring occasionally. Adjust salt and pepper to taste.

  6. Serve
    Serve the chili warm with your favorite toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.

Notes

  • For a thicker chili, let it simmer uncovered for the last 15-20 minutes.
  • Adjust the heat by adding more cayenne or diced jalapeño if you like it spicier.
  • Leftover chili can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.

Find it online: https://recipe.ukfinda.com/crockpot-chili-recipe/