Description
A hearty and easy-to-make Crock Pot chili, perfect for any occasion.
Ingredients
Scale
- 1 onion
- 1 green bell pepper
- 3 cloves garlic
- 1 tablespoon olive oil, or other cooking oil
- 2 pounds ground beef (80/20)
- 3 tablespoons chili powder, divided
- 15.5 ounces kidney beans
- 15.5 ounces chili hot beans
- 29 ounces diced tomatoes
- 8 ounces tomato sauce
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- ½ tablespoon garlic powder
- ½ tablespoon salt
Instructions
- Dice onion, green peppers, and garlic.
- Heat oil in a large pan and sauté for 2 to 3 minutes.
- Add ground beef and cook until almost browned.
- Sprinkle 2 tablespoons of chili powder over ground beef and continue cooking until the meat is done.
- Add meat and remaining ingredients to the slow cooker and stir well to combine.
- Cook on low for 4 hours.
Notes
- This chili can be served with toppings like sour cream, cheese, or green onions.
- Feel free to adjust the spice level by adding more chili powder or hot sauce.
- You can refrigerate leftovers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg