Description
Discover the ultimate guide to making the best chili recipe using your crockpot with juicy beef. Learn how to achieve a hearty and flavorful dish with ease!
Ingredients
- 1 tsp (5 ml) olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 1/2 tsp (8 ml) salt
- 2 lbs (900 g) lean ground beef
- 1/3 cup (80 ml) beef stock
- 2 (15-ounce) cans kidney beans, drained but not rinsed
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes with green chili, such as Rotel
- 1 tsp (5 ml) granulated garlic powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (3 ml) ground chili powder
- 1 tsp (5 ml) sugar
Instructions
- Warm a sizable frying pan over medium-high heat. Pour in the olive oil, then add the chopped onion and red bell pepper. Sprinkle with 1/4 teaspoon of salt and sauté until they are slightly softened, which should take around 3 minutes, making sure to stir often.
- Incorporate the ground beef into the pan, season with another 1/4 teaspoon of salt, and cook, stirring, until it turns brown and is fully cooked, approximately 5 minutes. Pour in the beef stock and use a spoon to scrape up any browned bits from the bottom of the pan.
- Gently move the beef and onion mixture into a 6-quart slow cooker. Add the kidney beans, tomato sauce, diced tomatoes with green chili, granulated garlic powder, ground cumin, smoked paprika, ground chili powder, sugar, and 1 teaspoon of salt, stirring everything together.
- Place the lid on and let it cook on high for 3-5 hours or on low for 5-7 hours, until the beef becomes extremely tender.
- Taste the chili and tweak the seasoning if necessary, then serve with optional garnishes.
Notes
- For a healthier option, consider using ground turkey or chicken instead of ground beef.
- To enhance the flavor, try adding a splash of Worcestershire sauce or a dash of hot sauce.
- For a thicker chili, mash some kidney beans before adding them to the slow cooker.
