Description
This crockpot chili recipe delivers rich, layered flavors with minimal effort. By browning meat and aromatics before slow cooking, you get a hearty, restaurant-quality chili in just 4 hours.
Ingredients
Scale
- 1 large onion, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 lbs ground beef (80/20 blend)
- 15.5 oz kidney beans, drained and rinsed
- 15.5 oz chili hot beans (or pinto beans)
- 29 oz diced tomatoes (with juice)
- 8 oz tomato sauce
- 3 tbsp chili powder, divided
- 2 tbsp ground cumin
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1/2 tbsp garlic powder
- 1/2 tbsp salt (adjust to taste)
Instructions
- Dice onion, bell pepper, and mince garlic.
- Heat olive oil in a skillet, sauté onion and pepper for 2-3 minutes. Add garlic and cook 30 seconds.
- Add ground beef, breaking apart, and cook until mostly browned (6-8 minutes).
- Stir in 2 tbsp chili powder, cooking 2 more minutes until fragrant.
- Transfer beef and vegetables to crockpot. Add beans, diced tomatoes, tomato sauce, remaining chili powder, cumin, onion powder, brown sugar, garlic powder, and salt. Stir well.
- Cook on LOW for 4 hours. Avoid lifting the lid. Adjust seasoning before serving.
Notes
Always brown the meat and sauté vegetables before slow cooking for maximum flavor. Do not add dairy until serving to avoid curdling. For thicker chili, remove the lid during the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 388
- Sugar: 8g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 64mg
Keywords: crockpot chili, slow cooker chili, chili recipe, easy dinner, comfort food