Crock Pot Chili – thick and hearty chili made in the crock pot. Easy, delicious, and super comforting for a cold day!
Happy Friday!! This winter has been very abnormal for Colorado. We got snow in December, and it is still on the ground. Usually we get snow and the next week it is gone. Not this year. This week has been warm, and a lot of it is melting. Our backyard is almost all clear.
But Sunday? Yeah, more snow in the forecast for Sunday and Monday. And not just flurries. Like 10 more inches. To say I am over snow and winter would be an understatement. Unfortunately is we still have a couple months to go.
So if you have snow on the ground, snow in the forecast, or it is just cold you need to make this crock pot chili. A few weeks ago on a Friday it was snowing, and I saw a picture of chili. I knew immediately that I needed to get some chili in the crock pot and make corn muffins for dinner. To make my chili extra special I used Certified Angus Beef Brand ground beef. It gives it just a little bit more of a richness and better flavor.
The whole house smelled amazing, and my mouth was watering most of the day just thinking about dinner. Plus we were able to enjoy leftovers for the rest of the weekend. Plus when it is cold and snow you have to bake, right? So peanut butter stuffed brownies were enjoyed as well 🙂
Crock Pot chili is super easy to make. The only real work involves browning the ground beef and onions. Then you just open a few cans, dump in the ingredients and add a few seasonings. Then you just cover and let it go for a few hours.
You can’t really get more comforting that a big bowl of chili, so this crock pot chili was exactly what we needed on a super snowy day. This chili freezes really well too, so you can make a big batch, and then freeze some of it for later in the winter. Serve with corn bread and you have the best winter dinner!
Slow Cooker recipes are my favorite when the weather is colder. They are great in the summer, because they don’t heat up the house as well! So when I want a comforting meal, I always turn to my crock pot.
Here are some of my favorite kitchen recipes I used to make this recipe
Slow Cooker – I like this crock pot from Hamilton Beach. It has a temperature probe and a timer. It is reasonably priced and great for cooking everything from roasts to desserts.
Can Opener – I have a regular can opener and an electric one. When I am opening a bunch of cans, I am happy I have this one to make quick and easy work of it!
Rubber Spatula – Nothing like being able to scrape any type of bowl clean without scratching it up. Don’t forget one of these babies to get every last bit out of your bowl.
Liquid Measuring Cup – whether you are measuring oil for muffins, or milk for a sauce a good, sturdy measuring cup is a must.
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- 1 Tbls canola oil
- 2 pounds ground beef
- 1 large onion, , finely chopped
- 4 cloves garlic, , minced
- 1 cup beer or beef stock
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- 1 (28 oz) can tomato sauce
- 1 (28 oz) can crushed tomatoes
- 1/4 cup chili powder
- 1 Tbls ground cumin
- 2 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- In a large skillet heat oil over medium high heat. Add ground beef and onions. Cook until browned and onions are tender. Add garlic, and cook for 2 minutes. Drain any fat. Pour into crock pot.
- Add all of the remaining ingredients to the crock pot. Stir well.
- Cover and cook on low for 6-7 hours.
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Amount Per Serving Calories 466Total Fat 23gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 12gCholesterol 101mgSodium 1044mgCarbohydrates 25gFiber 7gSugar 7gProtein 39g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.