Crockpot Chili Recipe

Course Appetizer, Main Course

Cuisine American, Southern

Keyword crockpot-chili-recipe, easy-crockpot-chili

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 363kcal

2 lbs ground beef
2 15 oz cans tomato sauce
2 cups low sodium beef stock
1 6 oz tomato paste
2 15 oz cans light red kidney beans drained and rinsed
1 medium poblano or green bell pepper seeded and diced (You can also use jalapeno)
1 medium onion diced
4 cloves garlic minced
1/4 cup dark chili powder
2 Tbsp brown sugar
2 tsp ground cumin
2 tsp seasoned salt
2 tsp Mexican oregano
1 1/2 tsp lemon pepper
1 1/2 tsp granulated garlic
1 tsp smoked paprika
1 tsp onion powder
1/8 tsp ground cinnamon
sour cream, green onions plus shredded cheddar cheese for serving

In a medium skillet, brown ground beef over medium high heat for 8 minutes or just until no pink remains. Drain excess grease from skillet. Set aside.
Add ground beef, tomato sauce, beef stock, tomato paste and beans to a 6 quart crockpot. Stir to combine.
To the crockpot add diced poblano, onion, minced garlic, chili powder, light brown sugar, ground cumin, seasoned salt, oregano, lemon pepper, granulated garlic, onion powder and cinnamon. Mix to combine.
Cover and cook on high for 3-4 hours or on low for 6-8.
Serve hot with sour cream, shredded cheese, green onions, cilantro, diced peppers or with any of your favorite toppings.

At the end of cooking, test the thickness. To thicken it further, use tomato paste one tablespoon at a time. Likewise, you can thin the chili using additional beef stock.
You can use 1 tsp of Italian oregano in place of Mexican oregano.