Crock Pot Chili
This classic crockpot chili is hearty and satisfying, with ground beef, tomatoes, and plenty of chili seasoning.
Servings: 12 servings
Calories: 320
Equipment
Ingredients
- 2 pounds ground beef
- 2 cloves garlic minced
- 1 onion *sliced or diced
- 31-38 ounces kidney beans rinsed and drained, 2 cans
- 15.5-19 ounces mixed beans rinsed and drained, 1 can
- 6 ounces tomato paste 1 small can
- 5 Tablespoons chili seasoning or chili seasoning packet (about 1.25 ounces)
- 84 ounces canned tomatoes whole or diced, or a combination, 3 cans
Instructions
- Add beef and garlic to a large skillet on medium high heat. Cook until meat is browned, breaking up meat with meat chopper or a wooden spoon, about 5-6 minutes. Drain (and rinse if desired) meat.
- Add beef to the slow cooker. Top with onions, beans, tomato paste, seasonings, diced tomatoes, finishing with whole tomatoes if using. No need to stir.
- Cook for 8 (or more) hours on low, or 4-6 hours on high.
- Stir and serve with shredded cheese, sour cream, cilantro, bread or toast, and your favorite chili toppings.
Notes
*Cut onions from top to bottom into thin strips.
- Chili is more delicious on day two!
- Delicious served with cornbread.
- Chili will thicken overnight. Add a bit of broth or water to thin if needed when reheating.
- Refrigerate chili for 3-4 days, or freeze in containers with the date labelled for 2-3 months.
- Thaw chili in the refrigerator and reheat on the stovetop, in the microwave, or in a crockpot.
Nutrition
Calories: 320 | Carbohydrates: 43g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 693mg | Potassium: 1529mg | Fiber: 12g | Sugar: 13g | Vitamin A: 2084IU | Vitamin C: 24mg | Calcium: 121mg | Iron: 8mg