The Best Crockpot Chili

THE BEST CROCKPOT CHILI😍

There’s something so nostalgic about a big ole bowl of chili that reminds me so much of my childhood. I tweaked my mom’s chili recipe a bit to add in some extra flavor, still keeping the traditional chili flavors we all love. Perfect for the SuperBowl, yet simple enough for a weeknight dinner too. You’ve gotta make this! Crock Pot and Stove Top instructions below!

Every SuperBowl, I love having at least one meal that’s a bit heartier to go with the snacks so I’m not 90% made up of potato chips lol It’s always way more convenient to choose something in the crockpot so it stays warm and people can grab as they please. Some of my other favorite options are my crockpot pulled pork, carnitas, or barbacoa.

Serves 4-5.

Ingredients:

For the Best Crockpot Chili:

• 1 lb ground beef

• 1 yellow onion, diced

• 1 ½ tbsps chili powder (I like a blend of regular chili powder and ancho chili powder but use what you have!)

• 1 tbsp cumin

• 1 tbsp garlic powder

• 1 tsp smoked paprika

• 2 tbsps tomato paste

• 1 ½ cups chicken broth

• 1 15oz can kidney beans, drained and rinsed

• 1 15oz can tomato sauce

• 1 14oz can fire roasted tomatoes

• 1 4oz can diced green chilies

• 1 tbsp adobo sauce (from a can of chipotles in adobo, can substitute for the chipotle tabasco sauce)

• 1 tbsp olive oil

• Salt and pepper to taste

Optional toppings:

• Greek yogurt

• Shredded cheese

• Green onions

• Crushed fritos

Directions:

For the Best Crock Pot Chili:

• Heat a pot or large skillet on medium high heat and drizzle in the olive oil.

• Add the ground beef and crumble with a wood spoon until spread out. Cook on high for 2-3 minutes until it starts to brown on one side.

• Add the onions when the beef is still half cooked and stir. Cook for 4-5 minutes or until the beef is browned and the onions are soft. Season with salt and pepper.

• Reduce heat to low and add chili powder, cumin, garlic powder, smoked paprika, and tomato paste and cook for 30-60 seconds or until the spices and tomato paste are evenly distributed.

• Add in the chicken broth and bring the mixture up to a boil, stirring until spices are well distributed. Shut off heat.

• Add kidney beans, tomato sauce, fire roasted tomatoes, diced green chilies, adobo sauce, and meat mixture to a crockpot.

• Cook on high for 4 hours or low for 7-8. Serve with desired toppings and enjoy!

For the Best Stove Top Chili:

• Heat a large pot on medium high heat and drizzle in the olive oil.

• Add the ground beef and crumble with a wood spoon until spread out. Cook on high for 2-3 minutes until it starts to brown on one side.

• Add the onions when the beef is still half cooked and stir. Cook for 4-5 minutes or until the beef is browned and the onions are soft. Season with salt and pepper.

• Reduce heat to low and add chili powder, cumin, garlic powder, smoked paprika, and tomato paste and cook for 30-60 seconds or until the spices and tomato paste are evenly distributed. If needed, add in a bit more oil to ensure the spices coat the meat properly

• Add in the chicken broth and bring the mixture up to a boil, stirring until spices are dissolved. 

• Add kidney beans, tomato sauce, fire roasted tomatoes, diced green chilies, and adobo sauce and reduce heat to low.

• Simmer uncovered for 25-30 minutes. Serve with desired toppings and enjoy!