Description
This Crockpot Chili boasts irresistible flavors with ground beef, beans, and spices. Just set it and forget it! Perfect for cozy dinners or gatherings.
Ingredients
Scale
- 2 lbs ground beef
- 1 onion (diced)
- 4 cloves garlic (minced)
- 28 oz can diced tomatoes
- 3 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper (to taste)
- 2 bay leaves
- 2 15 oz cans dark red kidney beans
- 2 15 oz cans cannellini beans
Instructions
- Brown the meat with onion and garlic in a skillet, then transfer to the slow cooker.
- Add in diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne, salt, pepper, and bay leaves.
- Set the slow cooker on LOW for 6–8 hours or HIGH for 3–4 hours.
- Incorporate beans into the chili about an hour before cooking is complete.
- Serve into bowls and allow choice of toppings.
Notes
For a gluten-free option, substitute Worcestershire with gluten-free soy sauce.
Feel free to adjust the spice level by varying the cayenne pepper.
Let chili rest overnight in the fridge to enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg