Crock Pot Chili

This Crock Pot Chili is thick, hearty, and full of flavor. And a much healthier version!

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Course: Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings: servings

Author: Jennifer Stewart

Brown the ground beef until no longer pink. Drain fat if desired. Add to crock pot.
Add the chopped veggies, tomatoes, tomato sauce, and spices. Cover and cook low for 4 hours or high for 2 hours.
Add the beans and stir. Cook for another 3-4 hours on low or 1 more hour on high. Serve warm with your favorite toppings!

If you want a spicy crock pot chili, add some green chilies, jalapeños, or a pinch of cayenne pepper. I love to add a tablespoon of juice from a jar of pickled jalapeños. Especially if people don’t want to eat the peppers or are scared of the heat when they see them.
Adding a cup of corn will add more flavor and texture.
Add a can of your favorite beer.
Add 1 ounce of chocolate (baking chocolate or a tablespoon of cocoa powder) to the pot to enhance the flavor of the cayenne and chili powder.
To avoid mushy beans, make sure you are adding canned beans later in the cooking process.
For more flavor, add the spices when you cook the beef to allow the flavors to develop faster.
Don’t overcrowd the pan when cooking the beef. You want it to brown and not steam.
Cook the onions in a little bit of olive oil before adding the ground beef to brown.
Substitute crushed tomatoes for diced tomatoes if you don’t want large tomato pieces. You can also substitute tomato juice for the sauce.