Description
This hearty Crockpot Chili recipe combines lean ground beef, beans, tomatoes, and a blend of spices slow-cooked to perfection. Ideal for a comforting meal, it requires minimal prep and delivers rich, robust flavors suitable for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 pounds (32oz, 900g) lean ground beef
- 1 (8oz, 225g) large onion, chopped
- 1 (5oz, 142g) red bell pepper, diced
- 4 garlic cloves, minced
- 2 x 15oz (425g) cans kidney beans
- 28oz (795g) can diced tomatoes
- 28oz (795g) can crushed tomatoes
- 1/2 cup (4fl.oz, 125ml) beef, chicken or vegetable broth
Spices
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Cook the Ground Beef Mixture: In a large skillet over medium heat, add the lean ground beef, chopped onion, diced red bell pepper, and minced garlic. Cook until the beef is fully browned and the vegetables have softened, approximately 6 to 7 minutes. If excessive grease accumulates, carefully drain it off to reduce fat content.
- Combine Ingredients in Crockpot: Transfer the cooked beef mixture into your crockpot. Add the two cans of kidney beans, diced tomatoes, crushed tomatoes, and the broth. Sprinkle in all the spices—chili powder, cumin, oregano, salt, black pepper, and cayenne pepper. Stir thoroughly until all ingredients are evenly distributed.
- Slow Cook the Chili: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir occasionally during cooking to help blend flavors and ensure even heat distribution.
- Serve and Garnish: Once cooked, serve the chili hot. Optionally, garnish with sour cream, shredded cheddar cheese, and sliced jalapeño peppers for added richness and heat.
Notes
- To reduce sodium, use low-sodium canned beans and tomatoes.
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, omit the beef and replace broth with vegetable broth.
- Adjust cayenne pepper to control chili heat according to preference.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
