Gotta Have a Second Bowl Crock Pot Chili Con Carne

Get ready to savor every spoonful of this *Gotta Have a Second Bowl Crock Pot Chili Con Carne*! Perfectly seasoned and slow-cooked to tender perfection, this hearty chili combines ground beef, two types of beans, and a medley of aromatic vegetables in a rich, tomato-based broth. Infused with bold spices like chili powder, cumin, and paprika, each bite is packed with flavor and just the right amount of heat (with optional cayenne for spice lovers). The easy crock pot method makes it a breeze to prepare, allowing the flavors to deepen as it cooks low and slow. Ideal for cozy family dinners, game-day gatherings, or meal prepping, this chili is best served with your favorite toppings—think fresh cilantro, shredded cheddar, or a dollop of sour cream. Don't be surprised when you're reaching for that second bowl!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 2 pounds Ground beef
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 Red bell pepper, diced
• 28 ounces Canned diced tomatoes
• 15 ounces Canned tomato sauce
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned black beans, drained and rinsed
• 1 cup Beef broth
• 3 tablespoons Chili powder
• 2 teaspoons Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Cayenne pepper (optional, for heat)
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 0.5 cup Shredded cheddar cheese (optional, for topping)
• 0.5 cup Sour cream (optional, for topping)

Directions

Step 1

Heat olive oil in a large skillet over medium-high heat.

Step 2

Add the ground beef and cook until browned, about 7-8 minutes. Break up the meat with a wooden spoon as it cooks.

Step 3

Transfer the cooked beef to a slow cooker, draining any excess grease if necessary.

Step 4

In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened and fragrant.

Step 5

Add the cooked vegetables to the slow cooker along with the diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth.

Step 6

Stir in the chili powder, ground cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Mix well to combine.

Step 7

Cover the slow cooker with the lid and set it to low heat. Cook for 6-8 hours, stirring occasionally, to allow the flavors to fully develop.

Step 8

Once cooked, taste and adjust seasonings as needed.

Step 9

Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.

Nutrition Facts

Serving size	(3732.1g)

Amount per serving	% Daily Value*
Calories	4172.5

Total Fat 257.5g	0%
Saturated Fat 99.5g	0%
Polyunsaturated Fat 9.5g
Cholesterol 778.1mg	0%
Sodium 8212.0mg	0%
Total Carbohydrate 241.0g	0%
Dietary Fiber 81.8g	0%
Total Sugars 57.7g
Protein 218.9g	0%

Vitamin D 12IU	0%
Calcium 1381.0mg	0%
Iron 44.4mg	0%
Potassium 8404.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 21.1%

Carbs: 23.2%