Crockpot Chili
A hearty and delicious crockpot chili that's easy to prepare and perfect for chilly weather. Simple ingredients come together to create a flavorful and comforting dish.
Ingredients
Meat and Broth
- 2 pounds ground beef (or turkey) For a lighter option, use ground turkey.
- 1 cup beef broth or water Eyeball it if you’re low.
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced Adjust based on personal preference.
- 1 small bell pepper, chopped Use green or red.
Canned Ingredients
- 2 cans beans, drained and rinsed Use kidney and black beans.
- 2 cans diced tomatoes Fire-roasted is preferred.
- 1 small can tomato paste 6 ounces.
Spices and Seasonings
- 2-3 tablespoons chili powder Taste as you go.
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste salt and black pepper
- pinch sugar (optional) Add for sweetness if desired.
- to taste hot sauce or crushed red pepper (optional) For extra heat.
Instructions
Preparation
- If desired, brown the ground beef (or turkey) in a pan. This adds flavor and drains excess grease.
- Add the browned meat to the crockpot.
- Add diced onion, minced garlic, chopped bell pepper, drained beans, diced tomatoes, and tomato paste to the crockpot.
- Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the ingredients.
- Pour in the beef broth or water until the ingredients are just covered. Give it a quick stir.
Cooking
- Cover the crockpot with lid and set to low for 6-8 hours or high for 3-4 hours.
- Stir the chili occasionally, if possible, for better flavor mingling.
- Adjust the consistency by adding water if it’s too thick or cooking with the lid off for the last 30 minutes if it’s too soupy.
Notes
For enhanced flavor, sauté vegetables before adding. Keep leftovers up to 4 days in the fridge or freeze single portions for longer storage. Chop veggies ahead for quicker prep in the morning.