Are you ready to indulge in a bowl of warmth and flavor? This crockpot chili recipe is the perfect blend of savory spices, tender meats, and hearty beans. It’s an easy, one-pot meal that simmers to perfection, allowing the flavors to meld beautifully. Perfect for busy weeknights or gatherings, this chili will satisfy your cravings and warm your soul. Let’s dive into the details of creating this delicious dish!
Ingredients
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, and cooking time in the crockpot is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 20g protein, 30g carbohydrates, and 10g fat. This nutritional breakdown is designed for one person.
Step-by-Step Cooking Process
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and bell pepper to the skillet and sauté until softened.
- Transfer the beef and vegetables to the crockpot.
- Add the crushed tomatoes, kidney beans, and black beans to the crockpot.
- Stir in minced garlic, chili powder, cumin, salt, and pepper.
- Mix all ingredients thoroughly until well combined.
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
- Stir occasionally, if possible, to combine flavors.
- Once cooked, taste and adjust seasoning if necessary.
- Serve hot with your favorite toppings.
Alternative Ingredients
Feel free to substitute ground beef with turkey or plant-based meat for a lighter option. You can also switch beans according to your preference, such as using pinto beans or chickpeas.
Serving and Pairings
This chili pairs wonderfully with cornbread, rice, or tortilla chips. For a fresh contrast, consider serving it with a side salad or topped with avocado and cheese.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply warm on the stove or in the microwave until heated through.
Cooking Mistakes
- Overcooking can make beans mushy.
- Not browning meat can result in less flavor.
- Skipping the seasoning can make the chili bland.
- Using too much liquid can dilute flavors.
- Not letting it rest can prevent flavors from developing.
Helpful Tips
- Use fresh herbs for garnish to enhance flavor.
- Experiment with different chili powders for varied heat levels.
- Let the chili sit for a few hours for better flavor.
- Add a splash of lime juice before serving for brightness.
FAQs
Can I use canned beans instead of dried?
Yes, using canned beans is convenient and saves time. Just be sure to drain and rinse them before adding to the chili.
How can I make this chili spicier?
To add heat, include jalapeños or a dash of cayenne pepper in your recipe. Adjust to your preferred spice level.
Can I prepare this chili in advance?
Absolutely! You can prepare the ingredients the night before, then cook in the crockpot the next day.
What toppings work well with chili?
Popular toppings include shredded cheese, sour cream, diced onions, and fresh cilantro. Feel free to get creative!
Is this chili suitable for meal prep?
Yes, this chili is perfect for meal prep. It stores well and can be easily reheated for quick meals throughout the week.
Conclusion
This crockpot chili recipe is a fantastic way to enjoy a comforting meal with minimal effort. With its rich flavors and hearty ingredients, it’s sure to become a family favorite. Perfect for any occasion, make this dish your go-to for gatherings or cozy nights in!
Crockpot Chili
Ingredients
- 1 pound ground beef
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 28 oz crushed tomatoes
- 1 onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and bell pepper to the skillet and sauté until softened.
- Transfer the beef and vegetables to the crockpot.
- Add crushed tomatoes, kidney beans, and black beans to the crockpot.
- Stir in minced garlic, chili powder, cumin, salt, and pepper.
- Mix all ingredients thoroughly until well combined.
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
- Stir occasionally, if possible, to combine flavors.
- Once cooked, taste and adjust seasoning if necessary.
- Serve hot with your favorite toppings.
