Crockpot Chili Recipe
A rich and hearty slow cooker chili made with ground beef, pantry spices, and two kinds of tomatoes. A splash of beer adds extra depth of flavor. Perfect for meal prep or game day.
Ingredients
- 3 pounds lean ground beef
- 2 medium yellow onions diced
- 4 garlic cloves minced
- 12 ounces of light beer
- 2 15-ounce cans red kidney beans, drained and rinsed
- 1 28-ounce can whole tomatoes with juice
- 1 14-ounce can diced tomatoes with juice
- 1 14-ounce can tomato sauce
- 1 medium green bell pepper diced (optional)
- Seasoning Mix
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Mix together all seasoning ingredients in a small bowl.
- Combine half of the seasoning mixture with the ground beef and mix well.
- In a large skillet, cook the ground beef with onions and garlic until fully browned. Drain excess fat. Add the beer and let it simmer until most of the liquid has reduced.
- Transfer the beef mixture to a slow cooker. Add beans, tomatoes, tomato sauce, bell pepper, and remaining seasoning. Lightly crush the whole tomatoes if desired.
- Cook on high for 4 hours or on low for 7–8 hours. Let cool slightly before serving.
Notes
This recipe can be made with 2 lbs of ground beef if desired, and the beans can be doubled.
Ground beef may need to be browned in batches, depending on the size of your pan.
The chili will be very hot after cooking and will thicken as it cools. I allow it to cool for at least 30 minutes with the lid off, stirring occasionally (and it is still very hot).