Crockpot Chili

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Crockpot Chili

Yield: 8

Author: Jennifer Cartier

Prep time: 15 MinCook time: 6 H & 30 MInactive time: 2 HourTotal time: 8 H & 45 M

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Ingredients

• 1 lb stewing beef, cubed (or use beef chuck)
• 1 lb ground beef
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 celery stalks, chopped
• 1 (15 oz) can of kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 (14.5 oz) cans chopped tomatoes
• 2-3 canned chipotle chillies in adobo sauce, chopped (adjust based on your heat preference)
• 1 cup sliced mushrooms
• 1 cup sliced okra (fresh or frozen)
• 1 cup frozen corn kernels
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chilli powder (or more, to taste)
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 1-2 cups beef broth (depending on how thick you like your chilli)

Instructions

1. Brown the Meats: In a large skillet, brown the ground beef and stewing beef over medium-high heat. Stir occasionally until the beef is fully browned, about 5-7 minutes. Use a slotted spoon to transfer the beef into the Crockpot. If there’s excess fat in the skillet, drain it, but leave a little for flavour. (Pro tip: If you want an extra depth of flavour, deglaze the skillet with a splash of beef broth or water and pour that into the Crockpot too. Don’t waste all those flavorful bits!)
2. Add the Veggies: To the Crockpot, add the onion, garlic, celery, mushrooms, and okra. The veggies will cook down beautifully as the chilli simmers, adding a fantastic texture to the dish.
3. Beans & Tomatoes: Add the kidney beans, pinto beans, and chopped tomatoes to the mix. Stir everything together, and then add the frozen corn. This is where the chilli really starts to take shape, with all those hearty, flavorful ingredients coming together in one pot.
4. Spice It Up: Stir in the chipotle chillies, ground cumin, smoked paprika, chilli powder, salt, and pepper. These spices bring the smoky, savoury heat that will make your taste buds do a little happy dance. If you want your chilli a bit saucier, add beef broth a little at a time until it reaches your preferred consistency.
5. Set It and Forget It: Cover the Crockpot and set it to low for 6-8 hours or high for 4 hours. The slow cooking allows all the flavours to meld together and makes the meat super tender. The longer it cooks, the better it gets!
6. Final Taste Test: About 30 minutes before serving, give your chilli a taste and adjust seasoning if needed. Want more heat? Add a little more chilli powder or chipotle chillies. Want it richer? Stir in a splash more beef broth or even a tablespoon of tomato paste for extra depth.
7. Serve & Enjoy: Once the chilli is done, ladle it into bowls and top with whatever you like! Some options: shredded cheddar cheese, sour cream, cilantro, or even tortilla chips for a bit of crunch. Serve with cornbread or crusty bread for the perfect hearty meal.

Recommended Products

Crock-Pot Slow Cooker

Cast Iron Skillet

Nutrition Facts

Calories

455

Fat

24 g

Sat. Fat

9 g

Carbs

33 g

Fiber

10 g

Net carbs

23 g

Sugar

9 g

Protein

29 g

Sodium

864 mg

Cholesterol

81 mg

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