It's Fall Y'all 🍂
One of my favorite times of the year in WI is Fall. As the cool air starts to set in, leaves fall from the trees, and the packers start playing I get out my crock pot! It's saves me so much time too, the simple method of throwing it all in and setting the timer. These two recipes are just a few of my favorites. Please comment and share your fall favorites.
What Ingredients go into Crockpot Chili?
- Olive oil: use for sauteeing. Vegetable oil will work too if that’s what you have on hand.
- Ground beef: I recommend using 85% lean. It has a good ratio of fat for browning but not too much.
- Yellow onion and garlic: aromatics that add lots of flavor. Use fresh garlic for best results.
- Canned tomatoes with green chilies: if you can’t find the size listed then you can use 2 (14.5 oz) cans of tomatoes then add a 1 (4 oz) can of diced green chilies.
- Tomato sauce: this gives it a nice tomato flavored base and makes it stew-like.
- Beef broth: this thins it out, if you don’t want it soupy at all then you can omit it. If you want it more soup add a little more.
- Spices (chili powder, cumin, paprika, sugar, coriander, S&P): the key to great chili. This recipe isn’t skimpy with them.
- Cocoa powder: this secret ingredient adds depth. Don’t worry it’s not going to taste like chocolate.
- Dark and light kidney beans: if you don’t have both shades just use two dark.
Servings: 8 servings
Prep Time15 minutes
Cook Time6 hours 10 minutes
Total Time6 hours 25 minutes
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2 (14.5 oz) cans diced tomatoes with green chilies*
- 3 (8 oz) cans tomato sauce
- 1/2 cup beef broth
- 2 Tbsp chili powder
- 2 1/2 tsp ground cumin
- 2 tsp paprika
- 2 tsp unsweetened cocoa powder
- 1 tsp granulated sugar
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- Shredded cheddar cheese, for serving
Heat olive oil in a large and deep non-stick skillet over medium-high heat.
Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
Cover with lid and cook on low heat for 5 - 6 hours.
Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.
- Look for tomatoes with "mild" green chilies. You can also use 2 (14.5 oz) cans diced tomatoes and 1 (4 oz) can green chilies, drained.
- If you want beef to brown better then sear in two batches. Only crumble and stir occasionally.
- To add even more depth of flavor you can bloom the spices by sautéing them with the aromatics, add them during the last minute of sautéing the onions.
- If you want to thin the chili at the end you can add in another 1/2 cup beef broth. If you like a really thick chili you can omit the beef broth altogether.
- Other topping ideas include sour cream, chopped red or green onions, roasted peppers, or hot sauce.
- If desired serve with baked potatoes, cornbread, biscuits, saltine crackers or tortilla chips.
Nutrition Facts
Slow Cooker Chili
Amount Per Serving
Calories 415Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 73mg24%
Sodium 595mg26%
Potassium 1410mg40%
Carbohydrates 38g13%
Fiber 11g46%
Sugar 8g9%
Protein 32g64%
Vitamin A 1375IU28%
Vitamin C 19.7mg24%
Calcium 110mg11%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.
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