Looking for an easy but delicious meal that you can whip up for your next holiday gathering? This Crock-Pot Chili will have everyone coming back for seconds. The best thing about using the slow cooker is that you can cook while you’re at work, running errands, or away. Letting something cook for a long period of time while on a low setting is completely safe. Therefore, this Chili doesn’t take much standing over, or tending to. In addition the prep time it is quick, easy, and effortless.
Here’s What You’ll Need
For the Crock-Pot Chili Itself:
- 3 tablespoons of vegetable oil
- 2 medium yellow onions, at a medium dice
- 1 medium red bell pepper, at a medium dice
- 6 medium garlic cloves, make sure it is finely chopped
- 1/4 cup chili powder. To bring the spice!
- 1 tablespoon ground cumin
- 2 pounds lean ground beef
- 1 1/2 teaspoons kosher salt, you can add more as needed, or as you like it
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, be sure to drain and rinse
- 1/4 cup coarsely chopped pickled jalapeños or green chiles, be sure to drain.
To Top it All Off:
- Shredded cheddar cheese to top it off
- Thinly sliced scallions to give it that gourmet look
- Sour cream, which is optional.
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How to Make Crock-Pot Chili
- First, heat the oil in a large frying pan over medium heat until it is simmering. Add the onions and bell pepper. You will then need to season with salt, and cook. Be sure you are stirring occasionally and wait until softened. This should take about 8 minutes long.
- Second, add the garlic, chili powder, and cumin, stir to coat the vegetables completely, and cook until fragrant. This will take about 1 minute. Next, add the ground beef and measured amount of salt and cook. Make sure you are breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink and completely brown. This will take about 7 minutes.
- Third, pour the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir well to combine all the ingredients and their flavors. Cover and cook until the chili begins to get thick and the flavors begins to combine together. This will take about about 8 hours on low or 6 hours on high.
- Finally, stir in the jalapeños or green chiles for that famous chili spice. Taste and season with salt as needed but do not over do it. For the perfect taste serve with the cheese, scallions, and sour cream.
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