Assemble this easy Crockpot chili for dinner, loaded with beans, ground beef, onions and tomatoes, then let it slow cook creating the best sauce that is full of delicious flavor!
5Tablespoonschili seasoningor chili seasoning packet (about 1.25 ounces)
84ouncescanned tomatoeswhole 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!
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 stove top, in the microwave or in a crockpot.