Easy Crockpot Beef Chili (Printer-Friendly Version)
# What You'll Need:
→ Base
01 -
2 pounds lean ground beef
02 -
1 tablespoon olive oil
03 -
2½ cups beef stock
→ Vegetables & Aromatics
04 -
3 cloves garlic, minced
05 -
1 medium sweet onion, diced
06 -
1 poblano chili, minced
→ Canned Goods
07 -
1 (16-ounce) can red kidney beans, rinsed and drained
08 -
1 (16-ounce) can black beans, rinsed and drained
09 -
1 (15-ounce) can crushed tomatoes
10 -
1 (14.5-ounce) can petite diced tomatoes
→ Seasonings
11 -
3 tablespoons chili powder
12 -
2 teaspoons smoked paprika
13 -
2 teaspoons dried oregano
14 -
1½ teaspoons ground cumin
15 -
1 teaspoon hot sauce (optional)
16 -
Kosher salt and freshly ground black pepper, to taste
→ Toppings
17 -
½ cup sour cream
18 -
2 green onions, thinly sliced
19 -
1 cup corn chips
# Let's Cook!:
01 -
Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
02 -
Stir in garlic, onion and poblano chili until fragrant, about 1 minute.
03 -
Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste.
04 -
Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
05 -
Serve immediately, garnished with sour cream, green onions and corn chips, if desired.
# Recipe Notes:
01 -
This hearty chili can be cooked on low or high heat depending on your schedule. Perfect for making ahead and freezing.