Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 6 Servings
This is surely the best Chili! A mild chilli slow cooked all day but still packed with loads of flavour. Enjoy your favourite toppings for a wonderful chilli dinner night.
Ingredients
1/2 tbsp extra virgin olive oil
1/2 large onion, diced
2 cloves garlic, minced
1 lb ground beef
1 (16 ounces) can pinto beans, drained and rinsed
1 (16 ounces) can kidney beans, drained and rinsed
1 (16 ounces) can tomato sauce
1 (16 ounces) can diced tomatoes
2 tbsp chilli powder
1/2 tbsp oregano
1/2 tsp cumin
1/2 tsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp hot sauce (such as Tobasco)
1 tbsp liquid from a jar of pepperoncini peppers
1/4 c. water
Shredded cheese and sour cream, for topping
How to make Crock Pot Chili
Step 1: In a large skillet, heat the olive oil. Once the oil is hot, add the onion and cook until just translucent. Add in the garlic and cook for 30 seconds more until aromatic. Add in the ground beef, break it up as it cooks until brown and cooked through.
Step 2: In a large slow cooker, add the pinto beans, kidney beans, tomato sauce, and diced tomatoes. Then, stir in the chilli powder, oregano, cumin, and garlic powder. Add in the cooked ground beef mixture and stir to combine before adding in the Worcestershire sauce, hot sauce, and pepper liquid. Stir well. And if the chilli becomes too thick, feel free to stir in some water.
Step 3: Set the slow cooker on low and cook for about 4 hours. Or let the chilli cook all day on low heat.
Nutrition Facts:
Serving Size: 1/6 of recipe
Calories: 286 | Sugar: 5g | Sodium: 775g | Fat: 14g | Saturated Fat: 11g | Unsaturated Fat: 1g | Trans Fat: 0g | Carbohydrates: 20g | Fiber: 41g | Protein: 20g | Cholesterol: 34mg
Ingredients
- 1/2 tbsp extra virgin olive oil
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 (16 ounces) can pinto beans, drained and rinsed
- 1 (16 ounces) can kidney beans, drained and rinsed
- 1 (16 ounces) can tomato sauce
- 1 (16 ounces) can diced tomatoes
- 2 tbsp chilli powder
- 1/2 tbsp oregano
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce (such as Tobasco)
- 1 tbsp liquid from a jar of pepperoncini peppers
- 1/4 c. water
- Shredded cheese and sour cream, for topping
Instructions
Step 1: In a large skillet, heat the olive oil. Once the oil is hot, add the onion and cook until just translucent. Add in the garlic and cook for 30 seconds more until aromatic. Add in the ground beef, break it up as it cooks until brown and cooked through.
Step 2: In a large slow cooker, add the pinto beans, kidney beans, tomato sauce, and diced tomatoes. Then, stir in the chilli powder, oregano, cumin, and garlic powder. Add in the cooked ground beef mixture and stir to combine before adding in the Worcestershire sauce, hot sauce, and pepper liquid. Stir well. And if the chilli becomes too thick, feel free to stir in some water.
Step 3: Set the slow cooker on low and cook for about 4 hours. Or let the chilli cook all day on low heat.
