Thick and Chunky Crock Pot Game Day Chili

Get ready to wow your game day crowd with this Thick and Chunky Crock Pot Game Day Chili, the ultimate set-it-and-forget-it crowd-pleaser! Packed with hearty ground beef, tender kidney and pinto beans, and a medley of vibrant diced vegetables, this chili offers bold, smoky flavors thanks to a perfectly balanced spice blend of chili powder, cumin, smoked paprika, and a hint of cayenne pepper. Slow-cooked to perfection, every spoonful delivers a rich, robust taste, enhanced by its thick, chunky texture. Effortless to prepare with minimal hands-on time, this chili simmers in the crock pot for hours, filling your home with tantalizing aromas. Perfect for tailgates, potlucks, or cozy nights in, serve it with a generous topping of shredded cheddar cheese, a dollop of sour cream, and a sprinkling of green onions for a customizable, comforting feast.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 8

Ingredients

• 2 pounds Ground beef
• 1 large Yellow onion, diced
• 4 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 28 ounces Diced tomatoes (with juice)
• 15 ounces Tomato sauce
• 15 ounces Dark red kidney beans, drained and rinsed
• 15 ounces Pinto beans, drained and rinsed
• 1 cup Beef broth
• 3 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 2 teaspoons Smoked paprika
• 1 teaspoon Dried oregano
• 0.5 teaspoon Cayenne pepper
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 cup Shredded cheddar cheese (optional, for serving)
• 0.5 cup Sour cream (optional, for serving)
• 0.25 cup Chopped green onions (optional, for serving)

Directions

Step 1

Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the ground beef and cook until browned, breaking it into chunks with a spoon. Drain any excess fat and transfer the meat to the crock pot.

Step 2

In the same skillet, add the diced onion, garlic, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables have softened. Transfer them to the crock pot.

Step 3

Add the diced tomatoes (with their juice), tomato sauce, kidney beans, pinto beans, and beef broth to the crock pot.

Step 4

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.

Step 5

Cover the crock pot with a lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. Stir the chili occasionally for even cooking.

Step 6

Taste and adjust seasonings as needed before serving.

Step 7

Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and chopped green onions, if desired.

Nutrition Facts

Serving size	(3965.9g)

Amount per serving	% Daily Value*
Calories	4294.1

Total Fat 259.7g	0%
Saturated Fat 106.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 822.3mg	0%
Sodium 7942.6mg	0%
Total Carbohydrate 255.3g	0%
Dietary Fiber 77.2g	0%
Total Sugars 56.8g
Protein 252.0g	0%

Vitamin D 24IU	0%
Calcium 1626.1mg	0%
Iron 45.5mg	0%
Potassium 7871.7mg	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: 53.5%

Protein: 23.1%

Carbs: 23.4%