Description
Discover how to make a delicious and easy crockpot chili with our simple recipe. Perfect for busy weeknights, this hearty dish is a crowd-pleaser!
Ingredients
- 2 lb (907 g) lean ground beef, (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tsp (10 ml) cumin powder
- 2 tbsp (30 ml) chili powder
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) dried oregano
- 1 1/2 tsp (8 ml) salt, or to taste
- 1/2 tsp (3 ml) black pepper
- 15 oz (425 g) can black beans, drained and rinsed
- 30 oz (850 g) kidney beans, two 15 oz cans, drained and rinsed
- 30 oz (850 g) diced tomatoes, with their juice
- 10 oz (283 g) diced tomatoes and green chilis, with their juice
- 30 oz (850 g) tomato sauce
Instructions
- Put a large pan on medium-high heat and cook the beef until it begins to brown and crumble (approximately 4-5 minutes), using a spatula to break it apart.
- Add the chopped onion to the pan and cook until it softens (about 4-5 minutes). Then, incorporate the minced garlic and spices: cumin, chili powder, garlic powder, dried oregano, salt, and pepper. Stir continuously for another 30 seconds. Move everything into a 6-quart slow cooker.
- Introduce the rest of the ingredients into the slow cooker: the beans that have been rinsed and drained, diced tomatoes with their liquid, the diced tomatoes and green chilis with their liquid, and the tomato sauce. Mix everything together and cook on high for 3-4 hours or on low for 6-8 hours. Adjust seasoning to your preference before serving warm.
Notes
- Consider using fire-roasted diced tomatoes and green chilis for a more robust flavor profile.
- Add a touch of smokiness by incorporating smoked paprika into the spice mix.
- Experiment with different beans like pinto or black-eyed peas for varied texture and taste.
