Thick and Hearty Crock Pot Chili

This Thick and Hearty Crock Pot Chili features robust beef and beans in a rich, spicy broth. Perfect for a comforting meal, it’s a simple recipe that blends bold, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This chili is a nutritious, hearty dinner option that transforms robust beef and beans in a rich, spicy broth into a flavorful delight, perfect for a satisfying meal. Easy to prepare with hands-off cooking, it’s packed with protein, fiber, and taste. Versatile—serve with cornbread or chips—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Brown the Meat: Enhances flavor and texture.
• Use Fresh Spices: Adds better aroma.
• Cook on Low: Ensures deep flavor development.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but spoonable.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Hot: Maximizes the spicy appeal.
• Thicken if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili powder to preference.

Yield: 8 servings

Thick and Hearty Crock Pot Chili

Print

Thick hearty chili, savory crockpot meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ½ cup shredded cheddar cheese
• 1 can (14.5 oz) diced tomatoes
• 1 cup black beans
• 1 cup kidney beans
• 1 large onion
• 1 tsp cumin
• 1.5 lbs ground beef
• 2 tbsp tomato paste
• 2 tsp chili powder
• 3 cloves garlic

Instructions

1. Prep the Meat: Brown ground beef in a skillet over medium heat until fully cooked; drain excess fat.
2. Chop the Veggies: Chop onion and mince garlic.
3. Combine Ingredients: Place browned beef, onion, and garlic in the crockpot. Add kidney beans, black beans, diced tomatoes, and tomato paste.
4. Season the Dish: Stir in chili powder, cumin, and a pinch of salt.
5. Add Liquid: Pour in a splash of water if needed to adjust consistency.
6. Set the Crockpot: Cover and cook on low for 6-8 hours until flavors meld.
7. Check Consistency: Ensure the chili is thick and hearty; stir well.
8. Taste and Adjust: Add more chili powder if you love extra heat.
9. Rest the Chili: Let it sit for 10 minutes with the lid off to thicken.
10. Serve and Enjoy: Top with shredded cheddar cheese and serve hot, savoring this thick, hearty delight!

Notes

• Brown meat first for flavor; use fresh spices for aroma.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 334Total Fat 18gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 83mgSodium 148mgCarbohydrates 14gFiber 4gSugar 2gProtein 29g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Ground Beef (1.5 lbs): For rich meatiness.
• Kidney Beans (1 cup): Drained, for heartiness.
• Black Beans (1 cup): Drained, for texture.
• Diced Tomatoes (1 can, 14.5 oz): For base.
• Tomato Paste (2 tbsp): For depth.
• Chili Powder (2 tsp): For heat.
• Cumin (1 tsp): Ground, for warmth.
• Onion (1 large): Chopped, for aroma.
• Garlic (3 cloves): Minced, for depth.
• Cheddar Cheese (½ cup): Shredded, for garnish.

Variations and Substitutions

• Meat Swap: Use turkey or omit for vegetarian.
• Bean Swap: Replace with pinto beans.
• Tomato Swap: Use fresh tomatoes or sauce.
• Spice Swap: Add cayenne for extra heat.
• Cumin Swap: Use coriander for variety.
• Onion Swap: Use shallots for milder flavor.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Low-Sodium: Reduce or skip salt based on canned goods.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Tender Slow-Cooked Arm Roast with Veggies