Easy Chili Recipe Crock Pot
This easy chili recipe for the crock pot is a hearty and flavorful meal that's perfect for a crowd. It's made with lean ground beef, a variety of tomatoes, beans, and a blend of spices. Extra vegetables and a bit of heat from jalapeno or cayenne pepper make this chili customizable to your taste. This version uses convenient pre-prepped ingredients to save you time.
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.