Quick and Easy Crockpot Chili
User Reviews
5
Quick and Easy Crockpot Chili
Description
This chili recipe begins by browning ground beef with chopped onions, garlic, and celery to develop flavor and texture, then draining excess grease. The mixture is combined in a Crockpot with canned chopped tomatoes, tomato sauce, pinto and kidney beans, and a spice blend consisting of chili powder, cumin, smoked paprika, and chipotle powder. Additional liquid like tomato juice, beer, or water may be added to achieve the desired thickness.
Cooking on low heat for 6 to 8 hours allows the ingredients to simmer slowly, intensifying the smoky and mildly spicy character while softening the beans. The combination of spices forms a balanced warmth suitable for many palates. Preparation tips include toasting spices briefly before use to enhance aroma and flavor, and prepping ingredients the night before to reduce day-of cooking time.
The recipe intentionally targets medium heat but permits easy adjustments by altering chipotle powder amounts. Using pre-chopped produce can simplify preparation further. This chili works well for meal prep, gatherings, or satisfying cold-weather comfort food.
Ingredients
- 2 pounds ground beef
- 1 cup onion chopped
- 1 tablespoon garlic chopped
- 1/2 cup celery chopped
- 28 ounces chopped tomatoes canned
- 15 ounces tomato sauce
- 15 ounces pinto beans canned
- 15 ounes Kidney Beans canned
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
- tomato juice or beer or water, additional liquid if desired
Instructions
- In a skillet over medium-high heat, cook the ground beef, onion, garlic, and celery until the ground beef is no longer pink. Drain the grease.
- In a 6-quart Crockpot, combine the cooked ground beef and vegetable mixture with the chopped tomatoes, tomato sauce, pinto beans, red kidney beans, and spices. Stir well.
- If you desire more liquid in your chili, you can add tomato sauce, beer, or water until it reaches the consistency you desire.
- Cook on low for 6 to 8 hours.
Notes
- Toast spices for 2 minutes before adding to deepen their flavor.
- Brown the meat and vegetables the night before to save prep time on cooking day.
- Use pre-chopped onions and celery for faster preparation.
- Adjust chipotle powder to increase or decrease chili heat according to preference.
- Adding extra tomato sauce, beer, or water allows customizing the chili's thickness to your liking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 64mg | 21% |
| Sodium | 407mg | 17% |
| Potassium | 940mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1370IU | 27% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 90mg | 9% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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