Hamilton Beach Crock Pot Chili Recipe
Description
This delicious and easy-to-make Hamilton Beach Crock Pot Chili recipe is the perfect comfort food for a chilly night. This hearty and flavorful dish is sure to warm you up and satisfy your hunger. It is filled with ground beef, beans, tomatoes, onions, peppers, and spices. The best part is that it can be made in a slow cooker, so it is completely hands-off, and all you need to do is throw the ingredients in and let it do its thing. This chili can be served alone or with a side of cornbread, and it is sure to be a hit with your family.
Prep Time
This chili recipe requires minimal preparation. All you need to do is gather and measure the ingredients, and then you can leave the rest to the slow cooker. The entire preparation process should only take about 10 minutes.
Cook Time
The chili will take about 6-7 hours to cook in the slow cooker. The longer it cooks, the more the flavors will develop, so if you have the time, we recommend cooking it for the full 6-7 hours.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper, to taste
Instructions
1. Add the ground beef, onion, bell pepper, and garlic to the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours.
2. Once the ground beef is cooked through, add the beans, diced tomatoes, tomato sauce, chili powder, cumin, oregano, salt, and pepper.
3. Stir to combine, then cook on low for an additional 3-4 hours.
4. Serve with a side of cornbread or your favorite toppings.
Equipment
- Slow cooker
- Measuring cups and spoons
- Knife and cutting board
- Spatula
Notes
This chili can be easily customized with your favorite ingredients. Feel free to add or omit any ingredients, adjust the spices, or add additional vegetables like carrots, celery, or zucchini.
Nutrition: Per Serving
- Calories: 410
- Fat: 17g
- Carbohydrates: 24g
- Protein: 33g
- Sodium: 590mg
- Fiber: 7g
Recipe Tips
This chili is even better the next day, so it is a great make-ahead meal. You can also freeze it for up to three months. To reheat, simply thaw in the refrigerator overnight and then heat in a saucepan over medium heat.
If you want to give your chili an extra kick, feel free to add some hot sauce or jalapeño peppers. You can also top it with some shredded cheese, sour cream, guacamole, or diced onions.
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