Spicy Crock Pot Chili
Warm up your home with the rich, bold flavors of this Spicy Crock Pot Chili, a hearty one-pot meal perfect for cozy nights and game-day gatherings. This slow-cooked chili combines tender, seasoned ground beef, a fragrant sauté of onions, garlic, and bell peppers, and a medley of diced tomatoes, kidney beans, and black beans for a robust, comforting dish. A blend of chili powder, cumin, smoked paprika, and a touch of cayenne bring just the right amount of heat, while slow simmering enhances the depth of flavors. With only 20 minutes of prep and the convenience of a crock pot, this chili is an easy, hands-off recipe that’s ready to feed a hungry crowd. Customize each bowl with toppings like shredded cheese, sour cream, jalapeños, or crunchy tortilla chips for a truly satisfying meal. Perfectly seasoned, protein-packed, and irresistibly savory, this chili is bound to be your go-to recipe for effortless comfort food!
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Ingredients
- 2 pounds Ground beef
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 1 medium Bell pepper, diced (red or green)
- 2 14.5-ounce cans Canned diced tomatoes (undrained)
- 1 15-ounce can Canned kidney beans (drained and rinsed)
- 1 15-ounce can Canned black beans (drained and rinsed)
- 3 tablespoons Tomato paste
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0 Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños, or tortilla chips
Directions
Step 1
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small crumbles. Drain excess grease.
Step 2
Transfer the browned ground beef to the crock pot.
Step 3
In the same skillet, sauté the diced onion, garlic, and bell pepper for 3-4 minutes, until softened and fragrant. Add these to the crock pot.
Step 4
Add the canned diced tomatoes (along with their juices), kidney beans, black beans, and tomato paste to the crock pot.
Step 5
Pour in the beef broth and add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir everything together to combine well.
Step 6
Cover the crock pot with the lid and set it to cook on low heat for 6-7 hours, or on high heat for 3-4 hours.
Step 7
About 30 minutes before serving, taste the chili and adjust seasoning if necessary. If you prefer a thicker chili, leave the lid off the crock pot for the last 30 minutes to allow some of the liquid to evaporate.
Step 8
Once cooked, serve the chili hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, jalapeños, or tortilla chips.
Nutrition Facts
| Serving size | (3225.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3415.5 |
| Total Fat 190.8g | 0% |
| Saturated Fat 73.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 672.3mg | 0% |
| Sodium 7091.0mg | 0% |
| Total Carbohydrate 219.2g | 0% |
| Dietary Fiber 69.8g | 0% |
| Total Sugars 44.2g | |
| Protein 224.4g | 0% |
| Vitamin D 6IU | 0% |
| Calcium 868.1mg | 0% |
| Iron 42.3mg | 0% |
| Potassium 7208.5mg | 0% |
Source of Calories