Description

This 8-hour Crockpot Chili Recipe is the ultimate in comfort food. Slow-cooked to perfection, the chili is loaded with tender beef, beans, and a blend of authentic spices for a richly flavored and delicious meal.

Ingredients

– 2 lbs ground beef

– 1 large onion, diced

– 3 cloves garlic, minced

– 2 cans (15 oz each) kidney beans, drained and rinsed

– 2 cans (15 oz each) pinto beans, drained and rinsed

– 2 cans (28 oz each) crushed tomatoes

– 2 cups beef broth

– 2 tablespoons chili powder

– 1 tablespoon cumin

– 1 teaspoon oregano

– 1 teaspoon smoked paprika

– 1/2 teaspoon cayenne pepper (optional, for heat)

– Salt and pepper to taste

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Instructions

1. – In a large skillet, cook the ground beef over medium-high heat until browned and crumbled. Drain excess fat.

2. – Transfer the cooked beef to a 6-quart crockpot. Add the diced onion, minced garlic, kidney beans, pinto beans, crushed tomatoes, and beef broth.

3. – Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.

4. – Cover and cook on low for 8 hours, stirring occasionally.

5. – Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped onions, and fresh cilantro.

Notes

For a thicker chili, you can remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15
Cook Time: 480
Category: Main Course
Method: Crockpot
Cuisine: American