Crock Chili
A hearty, flavorful crockpot chili with tender ground beef, beans, tomatoes, and spices, perfect for comforting gatherings and easy weeknight dinners.
Ingredients
- 2 lb. ground chuck ⓘ
- 2 (16 oz.) cans red kidney beans, drained ⓘ
- 2 (14 1/2 oz.) cans tomatoes, drained ⓘ
- 2 medium onions, coarsely chopped ⓘ
- 1 green pepper, seeded and chopped ⓘ
- 2 garlic cloves, peeled and crushed ⓘ
- 2 to 3 Tbsp. chili powder ⓘ
- 1 tsp. black pepper ⓘ
- 1 tsp. ground cumin ⓘ
- salt to taste ⓘ
Instructions
- In a large saucepan, brown the ground chuck and drain on paper towels.
- Put all ingredients into a 4-quart crock-pot and stir well.
- Cover and cook on low heat for 10 to 12 hours.
Tips & Substitutions
For an extra kick, consider adding diced jalapeños or a splash of hot sauce. You can substitute ground turkey or chicken for a leaner option. If you prefer a thicker chili, try adding a tablespoon of tomato paste. Serve with shredded cheese or sour cream for a creamy contrast. This recipe also works well with canned beans; just drain and rinse them before adding.
Serving Suggestions
Serve your Crock Chili with cornbread or over rice for a hearty meal. Top with diced onions, cheese, and fresh cilantro for added flavor. This chili pairs beautifully with a side of Apple-Pecan Crisp for dessert, creating a well-rounded meal. Consider offering tortilla chips for scooping, adding a crunchy texture to your dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals until hot. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Crock Chili contains roughly 444 calories, with 21g protein, 58g carbohydrates, and 22g fat. It is an excellent source of iron (222% of the Daily Value), calcium (63% of the Daily Value), and dietary fiber (56% of the Daily Value). Note that it is relatively high in sodium, at 576mg per serving (25% 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 make this chili vegetarian?
Yes, you can easily make this chili vegetarian by substituting the ground chuck with a mix of lentils or textured vegetable protein (TVP). Additionally, use vegetable broth instead of any meat-based products to enhance the flavor without losing the chili essence.
How can I adjust the spiciness of the chili?
You can control the spiciness by adjusting the amount of chili powder or by adding milder spices if needed. For a milder version, start with 1 tablespoon of chili powder and taste as you go. If you prefer more heat, consider adding crushed red pepper flakes or diced fresh chilies.
What can I serve with this chili?
This Crock Chili is versatile and pairs well with various sides. Consider serving it with homemade cornbread, a fresh green salad, or even a side of tortilla chips. For a sweet finish, complement the meal with a dessert like Blueberry Pie Filling To Can, balancing the savory flavors of the chili.
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).