Crockpot Chili
This crowd-pleaser is semi-homemade to cut some prep time before slow cooking in your crockpot!
Equipment
- Crockpot
Ingredients
- 2 tbsp olive oil or chili oil for an extra kick
- 1.5 lbs ground beef more if you like it really meaty
- 1 large onion chopped
- 1 pepper chopped
- 1 14 oz can zesty chili diced tomatoes
- 2 14 oz cans tomato sauce
- 1 15oz can red kidney beans drained and rinsed
- 1 jar chunky salsa
- 1 tbsp chili powder
- 1/2 tbsp ground cumin
- 1/2 tbsp paprika
- 1/2 tsp cocoa powder
- 4 oz chocolate dark or bittersweet semi sweet is okay but no milk chocolate
- 1/4 tsp ground coriander
- 1/4 tsp cinnamon powder optional
- 1 tsp sugar
- salt, pepper and garlic powder to taste
Instructions
- in a large skillet heat up 1 tbsp of oil, sauté onions and peppers until translucent over medium heat. When they are done put them in your lined crockpot.
- To the same skillet, add the other tablespoon of oil, and once hot add your ground beef, salt, pepper, and garlic powder it, then break up the meat. Continue breaking up the meat until there are no chunks, continue to let it cook.
- While the meat is still cooking combine the rest of the ingredients into your crockpot. Once your meat is browned and there is barely any pink, drain the fat, next let it cook just a bit longer making sure there is no pink.
- Add your cooked ground beef to your crockpot and set it for 6 hours on low. Serve hot with your favorite toppings and some cornbread!
Notes
Make sure you don't use sweet chocolate!
If you are sensitive to cinnamon and don't love it, skip it.
If you like it spicy I recommend using chili oil in place of the olive oil
This makes enough for 8 people, great for leftovers. Keep in the fridge for 3-4 days and 4-6 months in the freezer.