The Best Crockpot Chili

Hi friends, hows everyone’s week starting off? It’s been unseasonably warm in Ohio the last few days which has made for productive days outside, so I can’t complain. My mom told me it hasn’t been this warm in November since like 1950. I don’t know if that’s true, but at seven months pregnant, I almost want to turn the A/C back on. Recipes like crockpot chili are pretty far from my mind this week, but I know the temps wont stay like this for long.

Typically during this time of year I’m alllll about the soups and warm crockpot meals. My easy crockpot chili is one of my go-tos, as it’s delicious the first day and seems to get better and better as leftovers. I know people associate chili with fall, but we make it all season long and have already made two batches since the temperatures changed. There are SO many delicious chilis out there, but this one seems to be the one I make most often, so I wanted to share the recipe with y’all!

The Best Crockpot Chili

Here is what you need:

• One pound ground beef (you could also use ground turkey, but I find beef to be more flavorful in chili)
• One small can tomato paste
• One small yellow onion
• 1 tablespoon minced garlic
• Olive Oil
• Salt and Pepper
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 1 can dark red kidney beans
• 1 can light red kidney beans
• 1 can black beans
• 1 can corn
• 1 can
• 2 cans tomato sauce
• One small red pepper diced
• One small yellow pepper diced
• 2 cups beef broth
• red pepper flakes (if desired to taste for spicy chili)
• 2 cans diced tomatoes with chilis
• Optional- diced jalapeno

Here is what you do:

1. Start by adding olive oil, diced onion and ground beef to a sauté pan and cook thoroughly.
2. Add tomato paste to the onion and ground beef mixture, seasoning with salt and pepper.
3. In a large crockpot, combine all other ingredients.
4. Add in beef and onion mixture and stir.
5. Set on low for 8 hours, or high for 4 stirring every so often.
6. Top with sour cream, cheese, cilantro or parsley and jalapeno slices.

One thing I love about chili is that technically, you could just cook your meat, mix it with all other ingredients and serve. While it wont be the best chili from the get-go, it will be edible if you’re in a pinch. In my opinion, the longer it simmers, the better. I like the prep in the morning for dinner time and then store the leftovers in air tights containers for lunches throughout the week. I swear it’s the best the last day!

Don’t forget, you can always check out my other recipes here on the blog. I never make anything too challenging, but only share the delicious things Aaron approves of (he’s the taste tester). Have you tried my AMAZING French Onion soup? Now I’m craving some.

Now for coffee and Christmas tree decorating.

XX

Do you have a crockpot chili recipe that you love making?  Let me know in a comment below!