Easy Crock Pot Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
10 servings
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Calories
293 kcal
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Course
Main Course, Dinner
Easy Crock Pot Chili
Description
Easy Crock Pot Chili features browned ground beef mixed with onions and garlic, simmered briefly with beer, then combined with canned tomatoes, kidney beans, and a robust seasoning mix including chili powder, cumin, paprika, and herbs. Slow cooking for 4 to 8 hours melds the ingredients into a rich, thick chili with tender beef and softened beans and vegetables.
The chili has a relatively mild spice level, but can be adjusted by adding diced jalapenos or cayenne pepper. The beer adds depth to the flavor, though it can be substituted with beef broth if preferred. Vegetables like bell peppers, zucchini, or mushrooms can be added, but should be pre-cooked or added late in cooking to manage moisture levels.
This chili suits cozy dinners and is served warm. To adjust thickness, you can leave the lid off near the end to reduce liquid or stir in a corn starch slurry. The recipe notes allow for scaling amounts and recommend careful batch browning if needed.
The chili thickens as it cools and should be allowed to rest after cooking for best texture. Leftovers reheat well and can be stored refrigerated.
Ingredients
- 3 pounds ground beef see note, lean
- 2 medium onion diced, ½-inch
- 4 cloves garlic minced
- 12 ounces light beer about 1 can or bottle
- 28 ounces whole tomatoes with juice, 1 can, canned
- 14 ounces diced tomatoes with juice, 1 can, canned
- 1 medium green bell pepper diced, optional
- 14 ounces tomato sauce
- 15 ounces red kidney beans drained and rinsed, 1 can, canned
Seasoning Mixture
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons parsley dried
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano dried
Instructions
- Combine half the seasoning mixture with ground beef and mix until well combined.
- Brown ground beef*, onions, and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.
- Combine beef mixture and all remaining ingredients, including remaining seasoning, in a slow cooker. If desired slightly mash the whole tomatoes.
- Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.
Notes
- Use lean ground beef and brown in batches if your skillet is not large enough.
- The chili has a mild flavor; add jalapeno or cayenne pepper to increase heat.
- Substitute beer with beef broth if preferred, choosing a light beer for best flavor.
- Add vegetables like bell peppers or mushrooms after precooking to avoid extra water in the chili.
- To thicken chili, leave the slow cooker lid off toward the end or stir in a corn starch slurry.
- Allow chili to cool for about 30 minutes uncovered before serving to improve thickness and flavor.
- If doubling, do not overfill the slow cooker beyond three-quarters full.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293 | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 35g | 70% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 84mg | 28% |
| Sodium | 470mg | 20% |
| Potassium | 1112mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 93mg | 9% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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