Favorite Chili Recipe Crock Pot
Description
This chili recipe is the perfect comfort food to make on a cold winter night. It’s easy to prepare and can be made in a crock pot or stovetop. It’s a great way to feed a crowd and great for leftovers. This chili recipe uses ground beef, kidney beans, and tons of flavorful spices. The addition of beer adds a unique flavor and makes it extra hearty. It’s sure to become a family favorite!
Prep Time
This chili recipe requires about 15 minutes of prep time. This includes chopping vegetables and measuring out ingredients. It’s a great way to get the kids involved in the kitchen!
Cook Time
This chili recipe can be made in either a crock pot or on the stovetop. If using a crock pot, it will need to cook for 4-6 hours on low heat. If using the stovetop, the chili will need to simmer for 1-2 hours. The longer it cooks, the more flavorful it will become.
Ingredients
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cans kidney beans, drained and rinsed
• 1 can diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup beer
• 1/4 cup chopped fresh cilantro
Instructions
1. Heat the olive oil in a large pot or crock pot over medium-high heat. Add the ground beef and cook until browned, about 5 minutes. Add the onion, garlic, and bell pepper and cook for an additional 5 minutes, stirring occasionally.
2. Add the kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, oregano, sea salt, and black pepper. Stir to combine.
3. Add the beer and stir to combine. Bring to a simmer and reduce the heat to low. Cover and simmer for 4-6 hours in a crock pot or 1-2 hours on the stovetop.
4. Once the chili has finished cooking, stir in the chopped cilantro. Serve warm with a dollop of sour cream, shredded cheese, and/or diced avocado.
Equipment
To make this chili recipe, you will need a large pot or crock pot, a cutting board, and a knife.
Notes
This chili recipe can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in a pot on the stovetop over medium-low heat.
Nutrition: Per Serving
Calories: 342
Fat: 12g
Carbohydrates: 24g
Protein: 30g
Recipe Tips
• For an extra kick of flavor, add a diced jalapeno pepper to the chili.
• If you don’t have beer, you can substitute with chicken or vegetable broth.
• For a vegetarian version, substitute the ground beef with crumbled tofu and use vegetable broth instead of beer.
• To make this chili spicier, add additional chili powder, cumin, and/or smoked paprika.
• To make this chili creamier, add a can of coconut milk or half and half.
• To make this chili gluten-free, use a gluten-free beer or substitute with additional broth.
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