Crockpot Chili Recipe
Chili, a beloved comfort food known for its robust flavors and heartiness, has a rich history that traces back to the vibrant culinary landscape of Mexico.
Equipment
- Crockpot/slow cooker
- Skillet
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 pound ground beef (or turkey for a leaner option)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook the ground beef until it is cooked through by browning it in a skillet over medium heat with chopped onions and minced garlic.
- Eliminate extra fat.Place the cooked combination of meat in the crockpot.To the crockpot, add chopped tomatoes, kidney beans, black beans, tomato paste, beef broth, cumin, paprika, chili powder, and salt and pepper.
- Mix thoroughly to blend.Cook the chili, covered, over low heat for 6 to 8 hours or on high heat for 3 to 4 hours, or until the flavors combine and the consistency is to your liking.
- Serve hot with your preferred toppings (shredded cheese, sour cream, chopped cilantro, or green onions, for example)