Description
This Crockpot Beef Chili is a warm, hearty dish that simplifies dinner and tastes even better the next day. Experience the ultimate make-ahead comfort food that will impress your family and friends!
Ingredients
- 2 pounds of lean ground beef (85/15 or 90/10)
- 2 (15-ounce) cans of dark red kidney beans
- 1 (15-ounce) can of black beans
- 1 (28-ounce) can of crushed tomatoes
- 1 (15-ounce) can of diced tomatoes (undrained)
- 1 (6-ounce) can of tomato paste
- 1 large yellow onion, finely diced
- 4–5 cloves of garlic, minced
- 3–4 tablespoons of chili powder
- 2 tablespoons of ground cumin
- 1 teaspoon of dried oregano
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 2 cups of unsalted beef broth
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of balsamic vinegar or a splash of apple cider vinegar (optional)
- 1 diced green bell pepper (optional)
- 1 deseeded and diced jalapeño (optional)
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Olive oil for sautéing
Instructions
- Step: In a large skillet or Dutch oven, brown your 2 pounds of lean ground beef over medium-high heat. Break it up into small crumbles as it cooks. Once fully browned and no pink remains, drain off any excess fat thoroughly. Transfer the browned beef to your 6-quart (or larger) crockpot.
- Step: In the same skillet, add a tablespoon of olive oil. Add the diced yellow onion and any optional bell pepper or jalapeño. Sauté over medium heat for 5-7 minutes, until the onion is softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Step: Stir the chili powder, cumin, oregano, smoked paprika, and cayenne pepper into the sautéed vegetables in the skillet. Cook for about 1 minute, stirring constantly, until the spices are fragrant. Stir in the 6-ounce can of tomato paste and cook for 2-3 minutes, stirring frequently, allowing it to slightly darken.
- Step: Transfer the sautéed aromatic and spice mixture from the skillet into the crockpot with the browned beef.
- Step: To the crockpot, add the crushed tomatoes, diced tomatoes (undrained), drained and rinsed kidney beans and black beans, beef broth, Worcestershire sauce, and your chosen flavor booster.
- Step: Give everything a good stir to combine all the ingredients thoroughly. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Step: Cover the crockpot and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours.
- Step: Once cooking is complete, turn off the crockpot. Allow the chili to cool down substantially at room temperature for no more than 1-2 hours. Then, transfer the chili to an airtight container and refrigerate overnight.
- Step: The next day, simply reheat your chili gently on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. Alternatively, microwave individual portions. Taste and adjust seasonings one last time before serving.
Notes
Author: Lora Marie Bennett. This chili develops deeper, more complex flavors when allowed to rest in the refrigerator overnight. Ensure the beef is thoroughly drained to maintain the best texture. You can adjust the heat by adding more or less cayenne pepper and jalapeño.
- Prep Time: PT15M
- Cook Time: PT480M
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg