Crockpot Chili
A hearty and flavorful chili made effortlessly in a Crockpot, perfect for chilly evenings and gatherings.
Equipment
- Crockpot
- Skillet
Ingredients
- 1 lb Ground Beef
- 1.5 teaspoons Salt
- 0.25 teaspoon Black Pepper
- 1 green bell pepper Diced
- 1 medium Yellow Onion Diced
- 2 cloves Garlic Minced
- 2 tablespoons Chili Powder
- 1 tablespoon Cumin
- 0.5 teaspoon Ground Chipotle
- 0.5 teaspoon Cayenne Pepper
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Liquid Smoke
- 14 ounces Kidney Beans Drained and rinsed
- 28 ounces Diced Tomatoes Undrained
- 15 ounces Tomato Sauce
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- In a skillet, brown the ground beef over medium heat, seasoning with salt and black pepper.
- Add the diced green bell pepper, onion, and minced garlic, cooking for an additional 4-5 minutes until softened.
- Drain excess fat from the skillet and transfer the beef mixture to the Crockpot.
- Stir in the chili powder, cumin, ground chipotle, cayenne pepper, Worcestershire sauce, liquid smoke, kidney beans, diced tomatoes, and tomato sauce.
- Cover the Crockpot and cook on low for 8-10 hours or on high for 4-5 hours.
- Once cooked, stir well and adjust seasonings if necessary before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.