Crockpot Chili


  • 1 tablespoon olive oil

  • 2 pounds lean ground beef

  • 3 cloves garlic, minced

  • 1 medium sweet onion, diced

  • 1 poblano chili, minced

  • 2 1/2 cups beef stock

  • 1 (16-ounce) can red kidney beans, rinsed and drained

  • 1 (16-ounce) can black beans, rinsed and drained

  • 1 (15-ounce) can crushed tomatoes

  • 1 (14.5-ounce) can petite diced tomatoes

  • 3 tablespoons chili powder

  • 2 teaspoons smoked paprika

  • 2 teaspoons dried oregano

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon hot sauce, optional

  • Kosher salt and freshly ground black pepper, to taste

  • 1/2 cup sour cream

  • 2 green onions, thinly sliced

  • 1 cup corn chips


  1. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion and chili. Cook, stirring occasionally, until tender, about 4-6 minutes.

  2. Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.

  3. Serve immediately, garnished with sour cream, green onions and corn chips, if desired.

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