Crock Pot Chili

My Simple Crock-Pot Chili Recipe: A Rainy Day Comfort Food

Rainy days always call for cozy comfort food in my house. And nothing says "cozy comfort" quite like a big, hearty bowl of chili. This Crock-Pot chili recipe is my go-to – it’s easy to make, incredibly flavorful, and perfect for those days when you just want to relax and let the slow cooker do all the work. I've been making this recipe for years, tweaking it here and there based on what I have on hand and what my family enjoys. The secret ingredient, I think, is the hint of cocoa – it adds a surprising depth of flavor that elevates the chili to a whole new level.

The best part about this recipe is its versatility. Feel free to adjust the spices to your liking – more or less cayenne pepper, depending on how spicy you want it, or even adding a dash of your favorite hot sauce at the end for an extra kick. And topping options are endless! I love a dollop of sour cream and some shredded cheddar, but my kids adore it with a sprinkle of green onions. Sometimes, for a bit of extra indulgence, I add a few crumbled tortilla chips right on top, just before serving.

I often find myself making a double batch of this chili, especially during the colder months. One batch is always for a cozy night in with family, while the other finds itself packaged up and ready for my lunch for the week. It reheats beautifully, and the flavors actually seem to intensify as it sits, so it gets even better the next day! So if you are looking for an incredibly easy, yet incredibly delicious and warm and comforting meal perfect for a night in with your loved ones, look no further. The flavors are out of this world. It is the perfect remedy for a cold, rainy day. You simply cannot go wrong with this.

Ingredients:

This chili recipe uses simple, pantry-staple ingredients that I often have on hand. The ingredient list is surprisingly simple, which makes it an easy meal-prep option. Here are some of my recommendations to use this recipe:

• Ground Beef: I prefer to use 90/10 ground beef, as it provides a good balance of flavor and leanness.
• Canned Tomatoes: Use good quality canned diced tomatoes – the liquid from the cans adds flavor and moisture to the chili.
• Beans: I like to use a combination of kidney beans and chili beans for a nice texture and flavor contrast. Feel free to experiment with other beans, such as black beans or pinto beans. However, ensure they’re rinsed thoroughly and added only near the end of the cooking time
• Spices: Don’t be afraid to experiment with the spices to your taste! A pinch of cumin here, a bit more chili powder there – it's all about finding the perfect blend that you enjoy.
• Toppings: A variety of toppings adds more visual appeal and a wide range of tastes.

Serving Suggestions:

This chili is perfect on its own or with a variety of side dishes. I love to serve it with cornbread, crusty bread, or even a simple side salad. It's also fantastic served over rice or potatoes.

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to control the spice level. For a milder chili, omit it entirely or use a smaller amount.
• Vegetarian Option: Substitute the ground beef with 1-2 packages of ground veggie crumbles or lentils.
• Make it Ahead: This chili tastes even better the next day! Make it ahead of time and store it in the refrigerator for up to 3 days or freeze it for longer storage.
• Slow Cooker Size: If you are using a smaller slow cooker, you may need to adjust the ingredient quantities accordingly. Begin with a small amount of all ingredients, and increase the quantities only after confirming whether your slow cooker can handle more ingredients.

This recipe has been a staple in my family for years. It’s simple, comforting, and always a crowd-pleaser. I hope you enjoy it as much as I do!

Step-by-step

• Peel and chop onion and garlic.
• In a large skillet on medium heat, add 1 tablespoon of oil and add onion. Cook until soft and nearly translucent, about 5 minutes.
• Add garlic and cook until fragrant.
• Remove veggies to large crock pot.
• In the same skillet add the remaining 1 tablespoon oil and ground beef. Add the spice and cook until just brown.
• When just barely browned, add to crock pot.
• Add 1 large can of diced tomatoes (with liquid).
• Add beef broth.
• Stir together and cook on low for about 6 hours.
• About 30 minutes before service, add beans to warm through (beans will be mushy and overcooked if added in the beginning).
• If desired, served topped with sour cream, shredded Cheddar or Monterey Jack cheese, sliced green onions.