Oh, chili! Is there anything better? It’s like a warm hug in a bowl that just begs you to cozy up on the couch with a big spoon and dive right in. I can’t tell you how many memories I have of gathering around the table with family during chilly nights, bowls of steaming chili placed right in front of us. It was the perfect antidote to a long day, and now, it’s a staple in my home for both casual nights and game day parties alike. And let’s face it, who wants to spend all day in the kitchen when you can whip up something delicious in a crockpot while you go about your day?
This *Ultimate Crockpot Chili* is a go-to recipe that I’ve perfected over the years. It’s hearty, full of flavor, and the best part? You can throw everything in, set it, and forget about it for hours. Plus, it’s so customizable! Want it spicier? Add more chili powder or cayenne. Prefer it meatless? Swap out the meat for extra veggies or just load up on beans. Trust me; you’re going to love this recipe as much as I do!
What’s in The Ultimate Crockpot Chili?
Ground Beef (or Turkey): This creates the foundation of our chili. I often opt for ground turkey for a leaner option, but feel free to use whatever you have on hand—ground beef brings that classic flavor that can’t be beaten.
Onion and Garlic: These little flavor bombs add depth to the chili. I typically reach for a yellow onion and fresh garlic, but if you’re ever caught without, onion powder will do in a pinch.
Kidney Beans, Pinto Beans, Black Beans: The bean trifecta! Each adds its own flavor and texture. I usually rinse canned beans to reduce sodium, and it helps the chili to not get overly thick.
Crushed Tomatoes and Tomato Paste: These ingredients give the chili its rich, tomatoey base. I like to use San Marzano crushed tomatoes for that sweet, tangy flavor, and the paste helps to intensify the sauce.
Beef Broth (or Chicken Broth): This adds moisture and richness. If I don’t have broth, I’ll use water and it still turns out great.
Chili Powder, Cumin, Paprika, Oregano, Cayenne Pepper: My spice blend! Adjust the amount of cayenne pepper depending on your heat tolerance. I like a kick, but not enough to make my family cry!
Bell Pepper: Adding some color and crunch, if you like! Feel free to throw in other veggies like zucchini or corn for fun.
Shredded Cheese, Sour Cream, Green Onions: These are the delightful toppings that bring it all together. Seriously, they’re worth it!
Is The Ultimate Crockpot Chili Good for You?
Absolutely! This chili packs a nutritious punch while still being indulgent and satisfying.
Beans: They’re full of fiber and protein, making this chili a filling option. Plus, they help keep the heart healthy.
Ground Meat: Whether you choose beef or turkey, you’re getting essential nutrients. Just remember, turkey is leaner than beef!
Tomatoes: High in antioxidants, tomatoes (especially canned) can be a great addition to your diet.
But like anything, moderation is key! If you’re watching your sodium, it’s important to use low-sodium broth and rinse the beans well.
Ingredients List
– 1 lb ground beef (or turkey)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (28 oz) crushed tomatoes
– 2 tbsp tomato paste
– 1 cup beef broth (or chicken broth)
– 1 tbsp chili powder (adjust to taste)
– 2 tsp cumin
– 1 tsp paprika
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper (optional, for heat)
– Salt and pepper to taste
– 1 bell pepper, diced (optional)
– Shredded cheese, sour cream, and green onions for serving (optional)
Serves 6-8.
How to Make The Ultimate Crockpot Chili?
1. In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Don’t forget to drain any excess fat!
2. Add the diced onion and minced garlic to the skillet, cooking until the onion is nice and translucent. Your kitchen will smell amazing!
3. Transfer the cooked meat mixture to your trusty crockpot.
4. Add the kidney beans, pinto beans, black beans, crushed tomatoes, tomato paste, and beef broth to the crockpot. Give it a good stir.
5. Stir in the spices! Chili powder, cumin, paprika, oregano, and cayenne pepper (if using), then season with salt and pepper.
6. If you are using a bell pepper, toss that in now too!
7. Just cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if you can, but no pressure!
8. Before serving, taste it and adjust the seasoning as needed.
Chili Tips & Tricks!
– Top your chili while it’s still hot with shredded cheese, a dollop of sour cream, and freshly sliced green onions for that extra flair.
– This chili keeps well in the fridge for several days, and it tastes even better the next day! You can also freeze it in portions for quick lunches or dinners.
– Get creative! Swap beans for lentils or add some corn for a sweet twist. Love heat? Toss in some jalapeños!
I hope you give this Ultimate Crockpot Chili a try! Grab your favorite toppings and settle in for an evening of warmth and comfort. I assure you, once you taste it, you’ll want to make it a regular in your meal rotation. Feel free to let me know how it turns out—I can’t wait to hear about it! Happy cooking!
