Crockpot Chili Recipe
A classic and hearty crockpot chili recipe featuring browned ground beef, kidney beans, diced tomatoes, and a rich blend of chili powder and onions. Perfect for a comforting meal cooked slowly to develop deep flavors, served best with warm cornbread.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
Beans and Tomatoes
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can diced tomatoes (14.5 oz)
Spices and Seasoning
- 2 tbsp chili powder
- Salt to taste
Instructions
- Brown the Meat and Onion: In a skillet over medium heat, brown the ground beef along with the chopped onion until the meat is fully cooked and the onion is softened. Drain excess fat to reduce greasiness.
- Combine Ingredients in Crockpot: Transfer the browned beef and onions to the crockpot. Add the kidney beans, diced tomatoes, chili powder, and salt to the crockpot, stirring gently to combine all ingredients evenly.
- Cook Slowly: Cover the crockpot and cook on the low setting for 6 hours to allow the flavors to meld together and the chili to thicken into a hearty and satisfying stew.
- Serve: Once cooked, taste and adjust salt if needed. Serve the chili hot, ideally paired with warm cornbread for a complete meal.
Notes
- Browning the meat before adding to the crockpot enhances flavor and texture.
- You can add a can of corn or chopped bell peppers for extra vegetables.
- For a spicier chili, add cayenne pepper or jalapeños.
- If you prefer a thicker chili, cook uncovered for the last 30 minutes.
- Cornbread pairs traditionally with chili and is recommended for serving.
Find it online: https://alinacooks.com/crockpot-chili-recipe/
