Description
This hearty crockpot chili is my mom’s recipe and it tastes so comforting. Made with ground beef, andouille sausage, cocoa powder, and the perfect blend of spices, it’s incredibly flavorful but so easy to make! It’s bound to be your new go-to chili recipe.
Ingredients
Crockpot Chili
- 1 lb lean ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 14.5oz can diced tomatoes
- 1 10oz can diced tomatoes with green chiles
- 2 8oz cans tomato sauce
- 1 15oz can chili beans
- 1 15oz can kidney beans, drained
- 7 oz spicy andouille sausage, chopped into bite-sized pieces
- 2 tbsp chili powder
- 1 tbsp light or dark brown sugar
- 1 tbsp cocoa powder
- 3/4 tbsp cumin
- 1/2 tbsp smoked paprika
- 1/2 tbsp dried oregano
- 1 hefty pinch of kosher salt*
Serving Options
- Cornbread (regular or gluten free mix)
- Sour cream
- Cheddar cheese (regular or vegan)
- Green onion, sliced
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil along with the ground beef, onion, red pepper, and garlic. Cook until the meat is browned and the vegetables are tender.
- Transfer to a 6 or 7 quart crockpot (do not drain) and add in the rest of the chili ingredients (including the other 2 tablespoons of olive oil).
- Close the lid but do not clamp it shut. Cook on low heat for 6 hours or high heat for 4 hours.
- Serve warm with your favorite mix-ins (I love it with cornbread) and enjoy! PS – it tastes even better the next day.
Notes
SALT – If you’re using fine table salt instead, only add a regular pinch (about 1/4-1/2 tsp).
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooked
- Cuisine: American, Tex-Mex
