Crock Pot Chili Blend (Printable Version)
A rich chili simmered slowly with spices, ground beef, beans, and tomatoes for a comforting dish.
# What You'll Need:
→ Vegetables
01 -
1 medium onion, diced
02 -
1 medium green bell pepper, diced
03 -
3 cloves garlic, minced
→ Oils and Fats
04 -
1 tablespoon olive oil or alternative cooking oil
→ Proteins
05 -
2 pounds ground beef, 80% lean
→ Canned Goods
06 -
15.5 ounces kidney beans, drained and rinsed
07 -
15.5 ounces chili hot beans, drained and rinsed
08 -
29 ounces diced tomatoes
09 -
8 ounces tomato sauce
→ Spices and Seasonings
10 -
3 tablespoons chili powder, divided
11 -
2 tablespoons ground cumin
12 -
1 tablespoon onion powder
13 -
1 tablespoon brown sugar
14 -
½ tablespoon garlic powder
15 -
½ tablespoon salt
# Step-by-Step Guide:
01 -
Dice the onion, green bell pepper, and mince the garlic cloves.
02 -
Heat olive oil in a large skillet over medium heat, then sauté the diced onion, bell pepper, and garlic for 2 to 3 minutes until fragrant and softened.
03 -
Add ground beef to the skillet and cook, stirring occasionally, until it is almost browned.
04 -
Sprinkle 2 tablespoons of chili powder evenly over the meat and continue cooking until fully browned.
05 -
Transfer the cooked beef mixture into a slow cooker. Add the remaining 1 tablespoon of chili powder, kidney beans, chili hot beans, diced tomatoes, tomato sauce, cumin, onion powder, brown sugar, garlic powder, and salt. Stir to incorporate thoroughly.
06 -
Cover and cook on low heat for 4 hours to allow flavors to meld and chili to thicken.
# Additional Notes:
01 -
For deeper flavor, prepare this chili the night before and refrigerate overnight before reheating.