Spicy Crockpot Chili
A robust, slow-simmered meal that combines ground beef, tender kidney beans, and fiery jalapeños for a deeply satisfying flavor profile. This slow cooker recipe allows every ingredient to meld perfectly over several hours, ensuring that the bold heat penetrates every bite. It is a reliable, hearty comfort food perfect for cold evenings or large gatherings with family and friends, yielding a thicker and more uniform consistency than traditional stovetop methods.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 8 servings 1x
- Category: dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Ingredients
2 lbs Ground Beef (85/15)
2 cans (15 oz each) Kidney Beans, drained and rinsed
28 oz Fire-roasted Diced Tomatoes
3 whole Jalapeños, sliced or diced
3 tbsp Chili Powder
1 large Yellow Onion, chopped
4 cloves Garlic, minced
1 cup Low-sodium Beef Broth
Instructions
Brown the ground beef in a large skillet over medium-high heat until fully cooked.
Drain excess fat from the pan carefully.
Chop the yellow onion and mince the garlic cloves.
Slice or dice the jalapeños as desired.
Place the cooked beef into the bottom of the slow cooker bowl.
Add the onion, garlic, and jalapeños on top of the beef.
Pour in the drained kidney beans and the fire-roasted tomatoes.
Stir in the chili powder and beef broth.
Cover and cook on low for 6 hours.
Notes
Removing the seeds from the jalapeños will result in a milder heat level. The chili flavor often improves if reheated the following day. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 85mg
Find it online: https://itisrecipes.com/spicy-crockpot-chili/