Easy Crockpot Chili Recipe
A simple, easy, and straightforward crockpot chili recipe made in the slow cooker with dashes of smoky chipotle, smoky paprika, chili powder, and all those classic chili spices that cook out low and slow in the crock pot.
Equipment
1 Slow Cooker Crockpot 4 to 6 quarts
1 Large Wide Skillet for browning meat
Ingredients
For The Chili:
- 1 1/2 lb Ground Beef
- 15 oz Kidney Beans - one 15 oz can drained
- 15 oz Chili Beans - one 15 oz can - juices and all
- 15 oz Crushed Tomatoes - one 15 oz can
- 14.5 oz Diced Tomato - one 14.5 oz can
- 1 1/4 cup Beef Stock
- 1/4 cup Silver Tequila - Optional - I used Exotico Tequila. Smoky Mezcal works too.
- 1 whole Bell Pepper - Diced. Your favorite color.
- 1 whole Onion - Diced
- 1 tbsp Chili Powder
- 1 tbsp Chipotle Seasoning or Chipotle Powder - I used Mesa Rosa Urban Accents Chipotle Seasoning
- 1 tsp Smoky Paprika
- 1/2 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Dried Oregano
- 1 tbsp Olive Oil
- Coarse Sea Salt + Ground Pepper - seasoned to taste
For The Crema Topping:
- 3/4 cup Sour Cream
- 2 tbsp Minced Fresh Cilantro
- Fresh Lime Juice - from 1/4 of a fresh cut lime
- Salt + Pepper to taste
Instructions
For The Chili:
- Heat a medium skillet, drizzle in the olive oil and brown the ground beef, breaking it up with a wooden spoon as it browns, about 5 minutes. Season during this step with a pinch of salt and pepper while browning, if desired. Once ground beef is browned, toss in the diced onion and colorful diced bell pepper of your choice. Stir in and cook, sweating the onions a bit and softening the peppers, about another 5 to 8 minutes.
- Transfer the ground beef to a slow cooker. Now, in the slow cooker, stir in the drained kidney beans, chili beans with juices and all, diced tomatoes with juices, and crushed tomatoes. Now splash in the beef stock and tequila or smoky mezcal for added flavor, if using. Sprinkle in the chili powder, smoky chipotle seasoning/powder, paprika, cumin, onion powder, garlic powder, oregano, and season with pinches of salt and ground pepper as desired to taste. Put the lid on the slow cooker and cook on high for 4 to 6 hours or on low for 8 hours (I recommend the 8 hour setting on low).
For Cilantro Lime Crema:
- In a bowl stir to combine sour cream, minced cilantro, and lime juice. Season with salt and pepper to taste.
- Serve chili in a bowl and stir in hot sauce for a spicy kick, if desired. Finish with a dollop of zippy lime cilantro sour cream and top with thin sliced jalapeño pepper and sprigs of fresh cilantro. Serve hot.
Nutrition
Serving: 1cupCalories: 394kcalCarbohydrates: 26gProtein: 24gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 71mgSodium: 836mgPotassium: 1038mgFiber: 8gSugar: 9gVitamin A: 1045IUVitamin C: 11mgCalcium: 121mgIron: 5mg
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