Classic Crockpot Chili
This hearty, slow-cooked chili combines lean ground beef with nutrient-rich kidney beans and a fragrant blend of spices. Perfect for busy weeknights or large gatherings, the crockpot method ensures a deeply flavorful, savory sauce that warms from the inside out. With simple prep and a long, gentle simmer, this recipe guarantees a thick, comforting result that is perfect for serving over rice, with cornbread, or simply on its own.
- Prep Time: 15
- Cook Time: 420
- Total Time: 435
- Yield: 8 servings 1x
- Category: dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal Friendly
Ingredients
2 lbs lean ground beef (85/15 fat content)
30 oz kidney beans, drained and rinsed
28 oz crushed tomatoes
1 medium onion, diced finely
4 cloves garlic, minced
3 tbsp chili powder
1 tbsp ground cumin
Instructions
Brown the ground beef in a large skillet over medium-high heat until no pink remains.
Drain the excess fat from the skillet.
Transfer the cooked beef into your slow cooker vessel.
Add the onions, garlic, kidney beans, tomatoes, and all dry spices into the crockpot.
Stir the mixture thoroughly to ensure the spices coat every ingredient evenly.
Cover the slow cooker with the lid securely.
Cook on low heat for seven to eight hours.
Remove the lid during the last thirty minutes if you prefer a thicker consistency.
Notes
To achieve a thicker chili, remove the lid during the last 30 minutes of cooking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 70mg
Find it online: https://itisrecipes.com/classic-crockpot-chili/