Brace yourselves, winter is coming. Why not settle yourself under a warm blanket, watch movies and let the crockpot cook you a hearty, comforting batch of delicious chili. Sounds like the perfect solution for chilly weekend afternoons, right?
This is now my favorite recipe for crockpot chili. It makes a huge batch that you can either eat for days or it freezes good as well.
You get a very tasty chili that has just a bit of spice to it. The original recipe called for two cans of Rotel but I cut that down to one so it wouldn’t be overly spicy. Instead, I replaced the second can of Rotel with just a can of diced tomatoes.
The chili ends up so rich and thick, which is how we like it. If you want it less thick, just add more broth or water at the end until you reach the consistency you desire.
If you’re family likes good chili, give this crockpot recipe a try. I highly recommend it paired with warm homemade cornbread. So yummy!
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 lbs ground beef
- 1 green pepper, diced
- 1 can of Rotel (diced tomatoes with green chilies)
- 14.5 oz can petite diced tomatoes
- 3 (8 oz) cans tomato sauce
- 1/2 cup beef broth (or water)
- 2 tablespoons chili powder
- 2 and 1/2 teaspoon cumin
- 2 teaspoon paprika
- 2 teaspoon cocoa powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans dark red kidney beans
- In a large skillet over medium-high heat, saute the onion in the olive oil for about 3 minutes. Add the garlic and saute for about 1 more minute. Pour into your crockpot.
- Put skillet back on stove and brown the ground beef until no longer pink. Drain fat and then add the browned meat to the crockpot.
- Add the green pepper, Rotel, diced tomatoes, tomato sauce, broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, salt and pepper. Stir well.
- Cook on low for about 5 hours.
- Stir in the kidney beans and continue cooking on low for another 1 hour.
Adapted from Cooking Classy.
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