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Crock Pot Chili
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess fat.
- Add the chopped onion, green bell pepper, and minced garlic to the skillet with the ground beef. Cook for 5 minutes, until the vegetables are tender.
- Transfer the cooked beef and vegetables to a slow cooker.
- Add the diced tomatoes, tomato sauce, kidney beans, black beans, diced green chilies, beef broth, chili powder, cumin, paprika, oregano, salt, and black pepper to the slow cooker. Stir to combine all ingredients.
- Cover and cook on low for 6 hours, or on high for 3 hours, stirring occasionally.
- Serve the chili hot, topped with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.
Crock Pot Chili has a rich history dating back to the early 1970s when the Crock Pot became a popular kitchen appliance. This slow-cooked dish gained popularity for its convenience and hearty flavors. Chefs and home cooks across the United States embraced the Crock Pot Chili, adding their own regional twists with variations in spices, meats, and beans. Today, the best versions of this dish can be found in Texas, where it's a staple in many restaurants and homes. The key to a delicious Crock Pot Chili lies in the perfect balance of spices, quality meat, and slow cooking to allow the flavors to meld together. Whether it's served with cornbread, cheese, or sour cream, Crock Pot Chili continues to be a beloved comfort food for many.
380 min
8
350 calories
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