Chili Crock-Pot
A hearty, flavorful chili cooked in a crock-pot, featuring ground beef, tomatoes, beans, and spices, perfect for family dinners or casual gatherings.
Ingredients
- 1 1/2 lb. ground beef ⓘ
- 1 medium onion, chopped ⓘ
- 1 (32 oz.) can whole tomatoes, chopped ⓘ
- 1 (16 oz.) can red kidney beans, drained ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1 c. water ⓘ
- 1 beef bouillon cube ⓘ
- 2 Tbsp. Worcestershire sauce ⓘ
- 2 tsp. cumin ⓘ
- 1 Tbsp. chili powder ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 c. ketchup ⓘ
Instructions
- Brown the ground beef in a skillet and drain excess fat.
- Add the cooked beef to the crock-pot along with chopped onion, chopped tomatoes, drained kidney beans, tomato paste, water, beef bouillon cube, Worcestershire sauce, cumin, chili powder, salt, and ketchup.
- Cover and cook on low heat for 6 to 8 hours.
- Before serving, add fresh chopped peppers and red onions for extra flavor.
Tips & Substitutions
To enhance the flavor, consider adding a splash of hot sauce or diced jalapeños for some heat. You can substitute ground turkey or chicken for a leaner option. If you prefer a thicker chili, reduce the water or add a can of drained corn. For a vegetarian version, swap the beef for lentils or black beans. Serve with cornbread for a comforting meal.
Serving Suggestions
Serve the chili hot, garnished with fresh chopped peppers and red onions. It pairs beautifully with cornbread or over a bed of rice, making it a hearty meal. For a complete spread, consider serving with a Cheese Ball With Beef on the side. Enjoy with tortilla chips for dipping or top with shredded cheese and sour cream.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, transfer it to freezer-safe bags or containers and it will keep for up to 3 months. Reheat on the stove over medium heat or in the microwave until steaming hot, adding a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Crock-Pot contains roughly 725 calories, with 32g protein, 104g carbohydrates, and 34g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (122% of the Daily Value), and dietary fiber (92% of the Daily Value). Note that it is relatively high in sodium, at 1938mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried ones?
Yes, using canned beans saves time and effort. Just be sure to drain and rinse them before adding to the crock-pot to reduce sodium content. This helps maintain the flavor and texture of the chili.
What can I do if my chili is too spicy?
If the chili turns out too spicy for your taste, you can balance the heat by stirring in a little sugar or honey. Adding a dollop of sour cream or yogurt when serving can also help tone down the spiciness.
Can I make this recipe vegetarian?
Absolutely! You can replace the ground beef with lentils, black beans, or even a meat substitute like textured vegetable protein. Just adjust the cooking time if you're using lentils, as they may require less time to cook in the crock-pot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).