Incredibly flavorful, full of protein, and very filling, this crockpot chili needs to be added to your dinner rotation when it is chilly outside.
- 1 tablespoon olive oil or other cooking oil
- 1 onion
- 1 green bell pepper
- 3 cloves garlic
- 2 pounds ground beef I use 80/20
- 15.5 ounces kidney beans
- 15.5 ounces chili hot beans
- 29 ounces diced tomatoes
- 8 ounces tomato sauce
- 3 tablespoons chili powder divided
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- ½ tablespoon garlic powder
- ½ tablespoon salt
Dice onion, green peppers, and garlic.
Heat oil in a large pan and sauté 2 to 3 minutes.
Add ground beef and cook until almost browned.
Sprinkle 2 tablespoons of chili powder over ground beef and continue cooking until the meat is done.
Add meat and remaining ingredients to slow cooker and stir well to combine.
Cook on low for 4 hours.
PRO TIP: Chili hot beans are a variety of beans you can find in the canned beans aisle of most grocery stores. If you can’t find these chili beans or don’t wish to use them, you can substitute them with another can of kidney beans.
PRO TIP: While buying a bulb of garlic would be the freshest option, I often keep a jar of already minced garlic in my fridge to add to recipes calling for garlic cloves. Either option will work for this recipe.
PRO TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month. Once the veggies are sauteed for this recipe, you can toss in the already browned meat to warm and then add the chili powder.
Calories: 388kcalCarbohydrates: 28gProtein: 23gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 64mgSodium: 900mgPotassium: 971mgFiber: 8gSugar: 8gVitamin A: 971IUVitamin C: 21mgCalcium: 99mgIron: 6mg