Are you looking for a comforting, flavorful, and incredibly easy meal that practically cooks itself? Then this crockpot chili recipe is exactly what you need! This hearty chili is packed with rich flavors, tender beef, and a medley of beans, all slow-cooked to perfection in your crockpot.
What is Crockpot Chili?
Crockpot chili, oh crockpot chili! What’s not to love, right? But have you ever stopped to wonder why it’s simply called “chili”? Like, does it come from a faraway land where everyone’s perpetually fighting a cold? Did a chef once spill a whole bag of chili powder into a pot and accidentally create a masterpiece? These questions keep me up at night! Some say ‘the way to a man’s heart is through his stomach,’ well, I believe that goes for everyone! So, if you’re looking to win some hearts (or just have a seriously delicious and effortless dinner), give this crockpot chili recipe a whirl. Trust me; your taste buds will thank you, and your stomach will give you a standing ovation!
Why You’ll Love This Crockpot Chili
This crockpot chili recipe is a total game-changer. First and foremost, it’s incredibly hearty and satisfying, perfect for cozy nights in. Secondly, making chili at home is a fantastic way to save money compared to ordering takeout or eating at restaurants, plus you control the ingredients. Finally, this chili is special because of the rich and complex flavors achieved through slow cooking and the fun toppings like shredded cheese, sour cream, and fresh cilantro that take it to the next level. If you like this hearty chili, you might also enjoy a creamy chicken tortilla soup. Both are great for chilly evenings! Ready to experience the ultimate comfort food? Give this crockpot chili a try and see why everyone raves about it!
Key Ingredients for Crockpot Chili:
- Ground Beef: 1.5 pounds (lean ground beef is recommended, but feel free to use your preference)
- Onion: 1 large, chopped
- Bell Pepper: 1 green or red, chopped
- Canned Diced Tomatoes: 28 ounces (one large can)
- Tomato Paste: 6 ounces (one small can)
- Kidney Beans: 1 (15-ounce) can, drained and rinsed
- Black Beans: 1 (15-ounce) can, drained and rinsed
- Chili Powder: 2-3 tablespoons (adjust to taste)
- Cumin: 2 teaspoons
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Salt: 1 teaspoon (adjust to taste)
- Black Pepper: 1/2 teaspoon (adjust to taste)
- Beef Broth: 1 cup (or water, if preferred)
- Optional: Jalapeño (minced, for heat), Corn (canned or frozen), Chocolate (1 ounce, for depth of flavor)
How to Make Crockpot Chili
Get ready for an easy and delicious meal! This crockpot chili recipe is incredibly simple, perfect for busy weeknights or lazy weekends. The slow cooking process ensures that all the flavors meld together beautifully, creating a rich and satisfying chili that’s sure to be a hit. It only takes about 15 minutes to prep!
Step-by-Step Instructions:
- Brown the Beef: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. This step is crucial for developing a rich, meaty flavor in your chili. You want to break the beef up into small pieces to ensure it cooks evenly in the crockpot.
- Sauté the Vegetables: Add the chopped onion and bell pepper to the skillet with the browned beef. Sauté until the vegetables are softened, about 5-7 minutes. This step enhances the natural sweetness of the onions and peppers, adding depth to the chili.
- Combine Ingredients in the Crockpot: Transfer the browned beef and sautéed vegetables to your crockpot. Add the canned diced tomatoes, tomato paste, drained kidney beans, drained black beans, chili powder, cumin, garlic powder, onion powder, dried oregano, salt, pepper, and beef broth. If you’re adding a jalapeño, add it now.
- Stir Thoroughly: Stir all the ingredients together in the crockpot until well combined. Make sure the spices are evenly distributed to ensure a consistent flavor throughout the chili.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together, resulting in a richer and more complex chili.
- Check and Adjust: After the cooking time, give the chili a taste and adjust the seasonings as needed. Add more chili powder for extra heat, salt and pepper to taste, or a pinch of sugar if you find it too acidic. If you’re adding optional ingredients like corn or chocolate, stir them in now and let them cook for another 30 minutes.
- Serve and Enjoy: Serve hot, topped with your favorite chili toppings (see suggestions below).
What to Serve Crockpot Chili With
Crockpot chili recipe is great on its own, but it can become even better with the right accompaniments! Complement your chili with sides like cornbread, coleslaw, or a classic grilled cheese sandwich. Add toppings like shredded cheese, sour cream, chopped green onions or cilantro, avocado slices, or a dollop of plain Greek yogurt. For a heartier meal, serve it over rice and beans. A refreshing side salad can also balance the richness of the chili.
Top Tips for Perfecting Crockpot Chili:
- Brown the Beef: Don’t skip the step of browning the ground beef. This is essential for developing a deep, rich flavor base for your chili.
- Customize the Heat: Control the spiciness by adjusting the amount of chili powder and adding or omitting jalapeños. Start with less and add more to taste.
- Add Chocolate: A little bit of dark chocolate (about an ounce) adds depth and richness to the chili. Add it during the last 30 minutes of cooking for the best results.
- Don’t Overcook: While slow cooking is great, be careful not to overcook the chili. It can become mushy if cooked for too long, especially on high.
- Ingredient Substitutions:
- Ground Beef: Can be replaced with ground turkey, ground chicken, or even diced vegetables like mushrooms or lentils for a vegetarian option.
- Beans: Feel free to substitute kidney beans and black beans with other types of beans like pinto beans, great northern beans, or even chickpeas.
- Beef Broth: Use chicken broth or vegetable broth as a substitute for beef broth. Water can also be used, but the flavor will be less rich.
- Spices: Adjust the spices to your liking. Smoked paprika, cayenne pepper, or a dash of hot sauce can add extra flavor and heat.
- Sauté Your Aromatics: Don’t skip the step for sautéing onions and bell peppers because raw onions can impart a harsh flavour, and sautéing before adding to the crock-pot lets the aromatics release their flavour and soften the overall flavour profile in the chili.
- Spice it up with Chipotle Peppers in Adobo Sauce: Enhance your crockpot chili by including a minced chipotle pepper in adobo sauce, the adobo sauce brings a smoky sweetness with the chipotle adding a slightly spicy touch.
Final Thoughts:
This crockpot chili recipe is a true weeknight hero! It’s incredibly easy to make, wonderfully flavorful, and perfect for feeding a crowd. Feel free to customize it with your favorite toppings and ingredients to make it your own signature chili. Enjoy!
FAQs:
Q: Can I make this chili vegetarian?
A: Absolutely! Simply substitute the ground beef with cooked lentils, crumbled tempeh, or a mix of diced vegetables like mushrooms, zucchini, and carrots.
Q: Can I add different types of beans?
A: Yes, you can! Feel free to add pinto beans, great northern beans, or even chickpeas – whatever your favorite beans are!
Q: How can I make my chili spicier?
A: Add more chili powder, a pinch of cayenne pepper, or a minced jalapeño pepper to the recipe. You can also use a dash of hot sauce to add extra heat.
Q: Can I freeze this chili?
A: Yes, this chili freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2-3 months.
Q: What if my chili is too watery?
A: To thicken your chili, mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry. Add the slurry to the chili during the last 30 minutes of cooking. You can also let the chili simmer uncovered for a bit to allow some of the excess liquid to evaporate.
Q: Can I make this chili in an Instant Pot?
A: if preferred, use instant pot with ground beef browned, then follow the recipe with ingredients, mix it well and pressure cook on high for 20 minutes and natural pressure release.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest