Easy Chili Crockpot Recipe (My Favorite)
Set It and Forget It: Delicious Chili Made Simple
I remember the first time I found this chili recipe. It was Saturday, and I was flipping through an old recipe book.
A picture of a large bowl of chili caught my eye. It looked so good that I had to make it. So, I gave it a try.
This Easy Chili Crock Pot Recipe quickly became a family favorite. It’s full of flavor and super easy to make. You can set it and forget it.
Here’s my own variation of the Chili recipe using a crockpot.
Easy Chili Recipe Crock Pot
Equipment
- 1 Frying Pan
- 1 6 QT Slow Cooker
- 1 Knife
- 1 Cutting Board
- 1 Box Grater for grating the zucchini
- 1 medium bowl for diced peppers
- 1 medium bowl for sliced mushrooms
- 1 medium bowl for grated zucchini
- 1 garlic press for mincing the garlic
Ingredients
- 3 pounds lean ground beef (80/20)
- 2 medium onions diced, approximately ½-inch
- 4 cloves garlic minced
- 12 ounces beef broth or chicken broth, vegetable broth, or water as substitutes.
- 28 ounces canned whole tomatoes with juice 1 can approximately.
- 14 ounces canned diced tomatoes with juice 1 can approximately.
- 1 medium diced green bell pepper
- 1 cup sliced mushrooms
- 1 cup shredded zucchini
- 14 ounces tomato sauce
- 15 ounces canned pinto beans, drained and rinsed
- 1 finely diced jalapeno or a pinch of cayenne pepper (for heat)
- 1 packet pre-made chili seasoning
Instructions
Preparing the Vegetables
- Dice 1 medium green bell pepper
- Slice 1 cup of mushrooms.
- Grate 1 cup of zucchini.
Brown the Beef
- Heat a frying pan over medium heat.
- Add 3 pounds of uncooked lean ground beef to the pan.
- Add 2 cups of diced onions and the minced garlic.
- Cook until the beef is browned and no pink remains, stirring occasionally.
- Drain any excess fat from the pan.
Simmer with Broth:
- Add 12 ounces of beef broth (or your chosen substitute) to the pan with the beef mixture.
- Simmer the mixture until most of the liquid has evaporated, stirring occasionally.
Transfer to Slow Cooker
- Transfer the beef mixture to a 6 QT slow cooker.
- Add the following ingredients to the slow cooker:– 28 ounces canned whole tomatoes with juice (slightly mash if desired)– 14 ounces canned diced tomatoes with green chilies– 1 can (15 ounces) mixed vegetables, drained– 14 ounces tomato sauce– 15 ounces canned pinto beans, drained and rinsed– 1 finely diced jalapeno or a pinch of cayenne pepper (for heat)– 1 packet pre-made chili seasoning
Mix Everything Together
- Stir all the ingredients in the slow cooker until well combined
Cook the Chili
- Cover the slow cooker with its lid.
- Set the slow cooker to cook on high for 4 hours or on low for 7-8 hours.
Final Steps:
- Once cooked, remove the lid and let the chili cool slightly before serving. This will allow the chili to thicken as it cools.
Serve and Enjoy
- Serve the chili hot with your favorite toppings such as black olives, jalapenos, sour cream, green onions, tortilla chips, or corn chips.
Notes
- Variations: This recipe can be made with 2 lbs of ground beef if desired, and the beans can be doubled. Ground turkey or chicken can be used as substitutes for ground beef.
- Thickening: To thicken the chili, leave the lid off the crock pot and let some liquid evaporate.
- Vegetables: Extra vegetables like canned mixed vegetables can be used to save time.
- Storage: Keep leftover chili covered in the refrigerator for up to 4 days or freeze in zippered bags for up to 4 months.
- Serving Suggestions: Serve with toppings like black olives, jalapenos, sour cream, green onions, tortilla chips, or corn chips. Use leftovers to make chili dogs or serve over baked potatoes.
Can’t Find Pre-Made Chili Seasoning? Make Your Own!
If you can’t find pre-made chili seasoning, no worries! You can mix up your own with common spices.
Here’s a simple recipe:
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons dried parsley
Just combine these spices, and you’ve got homemade chili seasoning ready to go. In any case, here’s the link to the Carroll Shelby’s Original Texas Chili Kit 3.65 Ounce (Pack of 8) on Amazon.
Other Legumes for Your Chili
You don’t have to stick with pinto beans for your chili. Try using these instead:
- Black beans
- Chickpeas (garbanzo beans)
- White beans (like cannellini or navy beans)
- Lentils
Each will give a unique taste and texture, but your chili will still be hearty and tasty.
How to Make Beef Broth? Or, What to Do If I Don’t Have Beef Broth?
Making beef broth is simple. Just simmer beef bones in water with carrots, onions, and celery for a few hours.
If you don’t have beef broth, you can use chicken broth, vegetable broth, or even plain water. I prefer adding a beef bouillon cube to water. It works like a charm and its a lot of faster. Here’s a good choice you can shop at Amazon or your local store.
Can I Use Garlic Powder?
Yes, you can use garlic powder if you don’t have fresh garlic. Garlic powder is a convenient substitute and will still impart a good garlic flavor to your chili. Use about 1/4 teaspoon of garlic powder for each clove of garlic.
Personally, I prefer fresh garlic because its taste is more robust and the texture adds a lovely depth to the dish.
How to Mince Garlic?
Instead of mincing garlic with this method…
- Peel the garlic cloves.
- Place a clove under the flat side of a knife and press down to crush it slightly.
- Finely chop the crushed garlic using a rocking motion with your knife until the pieces are very small.
- Run through the pile of minced garlic with your knife a few more times to ensure it’s evenly minced.
… just buy a garlic press.
Peel the garlic cloves, add them to the garlic press and you’re done. I like to use it on ginger as well. Instead of chopping it, I put it the garlic press and “squeeze its flesh and juices out”
History of Chili
Chili con carne, often just called “chili,” has a rich and complex history that mainly hails from the southwestern United States, especially Texas.
The dish, which translates from Spanish to “chili with meat,” combines chili peppers, meat (usually beef), tomatoes, and sometimes beans. Its origins are a flavorful blend of indigenous traditions and influences from Spanish settlers.
Origins of Chili Con Carne
The precise origins of chili con carne are a bit murky, with various legends and historical accounts contributing to its tale:
- Indigenous Influences: Some historians trace the roots of chili con carne back to indigenous peoples in North America. For instance, early 16th-century writings by Franciscan friar Bernardino de Sahagún describe a stew seasoned with chili peppers that was consumed in the Aztec capital of Tenochtitlan. [1]
- Spanish Settlers: In the early 1700s, Spanish Canary Islanders settled in San Antonio, Texas. These settlers are credited with creating a dish that combined local ingredients like beef and chili peppers, which evolved into what we now recognize as chili con carne. The Canary Islanders were known for their heavy use of cumin—a spice that became a hallmark of Tex-Mex cuisine. [2]
- Chili Queens: By the mid-19th century, “Chili Queens” emerged in San Antonio’s plazas, selling pots of chili to soldiers and locals. These women played a crucial role in popularizing the dish, serving it during social gatherings and public events. Their contributions helped establish chili con carne as a staple of Texan cuisine. [2]
Development Through the 19th Century
- Trail Cooks and “Chili Bricks”: In the 1850s, Texas cowboys and adventurers created a portable version of chili known as “chili bricks.” They combined dried beef, fat, salt, and chili peppers into compact forms that could be easily rehydrated on the trail. This method made it an ideal meal for those traveling to the California gold fields.
- Civil War Era: During the Civil War, chili became popular among soldiers due to its hearty nature and ease of preparation. It was often made with whatever ingredients were available, leading to variations that further enriched its history. [1] [2]
20th Century Popularity
The dish gained national recognition at the 1893 World’s Fair in Chicago, where it was introduced to a broader audience.
This exposure contributed to its growing popularity across the United States. By the early 20th century, canned versions of chili began appearing on grocery store shelves, making it more accessible to the general public.
Today, chili con carne has many interpretations. Different regions have developed unique takes on chili. For example, Cincinnati chili includes spices like cinnamon and chocolate and is often served over spaghetti. (Yes, you read that right—over spaghetti!) [1] [2]
Bottom Line
This easy chili crockpot recipe is perfect for a cozy meal that’s packed with flavor and simple to make. Just prepare the ingredients, let it cook in the slow cooker, and enjoy a hearty dish that everyone will love.
Whether you’re serving it at a family dinner or a big gathering, this chili is sure to be a hit!
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