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.
Equipment
Buy Now Notes
SALT – If you’re using fine table salt instead, only add a regular pinch (about 1/4-1/2 tsp).
- Category: Main Dish
- Method: Slow Cooked
- Cuisine: American, Tex-Mex
