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Beef Chili Crockpot

Crockpot Beef Chili Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef (80/20)
  • 1 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 green bell peppers, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 chipotle pepper in adobo, minced, plus 1 tbsp adobo sauce
  • 1 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup low-sodium beef broth
  • Salt and freshly ground black pepper

Method
 

  1. Heat oil in a large skillet over medium-high. Add ground beef and a pinch of salt, cook until no longer pink and starting to brown, about 6 to 8 minutes. Drain excess fat.
  2. Reduce heat to medium. Add onion and bell peppers, cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, and tomato paste, cook 1 minute.
  3. Pour in beef broth, scraping up browned bits. Add crushed tomatoes, chipotle, adobo sauce, and both beans. Stir and transfer to slow cooker.
  4. Cover and cook on low 7 to 8 hours or high 3 to 4 hours.
  5. Taste, season with salt and pepper, then ladle into bowls and top with cheese, sour cream, and scallions.

Notes

The chili thickens as it rests. If your slow cooker runs hot or the chili is thinner than you like right after cooking, let it bubble uncovered for the last 20 to 30 minutes to reduce slightly.