Crockpot Chili for the First Football Weekend Win
Crockpot chili is a set-it-and-forget-it game-day meal that stays warm beautifully. This version is beefy, tomato-forward, and thick enough for chips, with optional cocoa for extra depth and beans stirred in at the end for the best texture.
Equipment
- Slow cooker
- Large skillet
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring spoons
Ingredients
- 1 Tbsp olive oil 15 mL
- 1 large yellow onion finely chopped (about 200 g)
- 3 cloves garlic minced (about 10 g)
- 1 lb ground beef 450 g; 85–90% lean recommended
- 1 Tbsp tomato paste 15 g (optional)
- 2 tsp chili powder 4 g
- 1 1/2 tsp ground cumin 3 g
- 1 tsp smoked paprika 2 g
- 1/4 tsp ground coriander optional
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1/8–1/4 tsp cayenne pepper optional, for heat
- 1 tsp unsweetened cocoa powder 2 g (optional)
- 1 can diced tomatoes with green chilies 10 oz (283 g)
- 1 can diced tomatoes 14.5 oz (411 g)
- 1 can tomato sauce 8 oz (227 g)
- 1/2 cup beef broth 120 mL (or water with a pinch of salt)
- 1 can dark red kidney beans 15 oz (425 g), drained and rinsed
- 1 can light red kidney beans 15 oz (425 g), drained and rinsed
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to turn translucent, about 3 minutes.
- Stir in the garlic and cook 30 seconds, just until fragrant. Scrape the onion-garlic mixture into the slow cooker.
- Put the skillet back over medium-high heat and add the ground beef. Break it up and cook until no longer pink and you have some browned bits, 6–10 minutes.
- Tilt the skillet and spoon off most of the fat, leaving 1–2 tablespoons behind for flavor.
- If using tomato paste, stir it into the beef and cook 1 minute. Add chili powder, cumin, smoked paprika, coriander (if using), salt, pepper, cayenne (if using), and cocoa powder (if using). Stir and cook 30–60 seconds, until toasty and fragrant.
- Add the beef mixture to the slow cooker. Pour in the diced tomatoes with green chilies, diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- During the last 10–15 minutes of cooking, stir in the drained and rinsed kidney beans just to heat through. Taste and adjust salt and heat.
- If you want a thicker, scoopable chili, crack the lid and cook 20–30 minutes on HIGH to reduce, or mash a few spoonfuls of beans against the side of the cooker and stir back in.
Nutrition
Calories: 360kcalCarbohydrates: 30gProtein: 26gFat: 16gSaturated Fat: 6gCholesterol: 70mgSodium: 820mgPotassium: 920mgFiber: 9gSugar: 9gVitamin A: 900IUVitamin C: 14mgCalcium: 90mgIron: 5.2mg
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