Hearty Crockpot Chili
Hearty Crockpot Chili
Ingredients
For the Chili
- 1 white onion, chopped
- 1 pound ground beef, 80/20 lean
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 15 ounces kidney beans, canned, drained and rinsed
- 15 ounces black beans, canned, drained and rinsed
- 28 ounces diced tomatoes, canned, undrained
- 10 ounces diced tomatoes with green chilies, canned, undrained
- 15 ounces seasoned tomato sauce, canned
- 1/2 cup beef broth
For Serving
- 1 cup cheddar cheese, shredded, for garnish
- 1/2 cup sour cream, for garnish
Instructions
- 1
Chop the white onion.
⏱️ 2 min
- 2
In a large skillet over medium-high heat, brown the ground beef. Once partially cooked, add the chopped onion and continue to cook until the beef is fully browned and the onion is softened, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 3
Stir in the minced garlic, chili powder, and cumin into the beef and onion mixture. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
While the beef is cooking, drain and thoroughly rinse the canned kidney beans and black beans using a colander.
⏱️ 3 min
- 5
Transfer the seasoned ground beef mixture, drained beans, diced tomatoes, diced tomatoes with green chilies, seasoned tomato sauce, and beef broth to a 6-quart slow cooker.
⏱️ 2 min
- 6
Stir all ingredients well to combine. Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, until the chili is thick and flavors have melded.
⏱️ 240 min
- 7
Ladle the hot chili into bowls. Garnish each serving with shredded cheddar cheese and a dollop of sour cream before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Crockpot Chili
Ingredients
For the Chili
- 1 white onion, chopped
- 1 pound ground beef, 80/20 lean
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 15 ounces kidney beans, canned, drained and rinsed
- 15 ounces black beans, canned, drained and rinsed
- 28 ounces diced tomatoes, canned, undrained
- 10 ounces diced tomatoes with green chilies, canned, undrained
- 15 ounces seasoned tomato sauce, canned
- 1/2 cup beef broth
For Serving
- 1 cup cheddar cheese, shredded, for garnish
- 1/2 cup sour cream, for garnish
Instructions
- 1
Chop the white onion.
⏱️ 2 min - 2
In a large skillet over medium-high heat, brown the ground beef. Once partially cooked, add the chopped onion and continue to cook until the beef is fully browned and the onion is softened, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Stir in the minced garlic, chili powder, and cumin into the beef and onion mixture. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
While the beef is cooking, drain and thoroughly rinse the canned kidney beans and black beans using a colander.
⏱️ 3 min - 5
Transfer the seasoned ground beef mixture, drained beans, diced tomatoes, diced tomatoes with green chilies, seasoned tomato sauce, and beef broth to a 6-quart slow cooker.
⏱️ 2 min - 6
Stir all ingredients well to combine. Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, until the chili is thick and flavors have melded.
⏱️ 240 min - 7
Ladle the hot chili into bowls. Garnish each serving with shredded cheddar cheese and a dollop of sour cream before serving.
⏱️ 2 min