With every new fall season, we have an excuse to try out some favorite fall recipes. Crock Pot Chili, as we lovingly call it, has become a fall staple in our home. Chilis are packed with hearty goodness and just the right amount of healthy nourishment to get us through the cold Chicago months. Here is our spin on a tomato based chili, using ingredients we had available at home!
CROCK POT CHILI
WHAT YOU NEED: These items tend to be in our weekly rotation and are versatile ingredients for breakfast, lunch and dinner! For 8-10 servings, you’ll need
- A Crock Pot – the vehicle used to cook all the yummy ingredients
- Ground Beef – we usually opt into getting meat that is 80-85% lean; this can be substituted with ground turkey, or shredded chicken. If you’re a vegetarian, load up on the beans!
- Olive Oil – a tad bit to cook the beef + a tad bit for the base of the crockpot
- Can of Crushed Tomatoes – one big can should be enough
- Can of Tomato Sauce – to create a thick liquid base
- Can of Black Beans – adds to heartiness and nutritional profile of the dish; this can be substituted with kidney beans, navy beans or pinto beans. If you’re a vegetarian, mixing up different types of beans may make for a fun creation!
- ½ White Onion – diced
- ½ Red Onion – diced
- 4 Small Red Potatoes – cut up into square chunks
- 5 Baby Carrots – diced
- ¼ Green Bell Pepper – diced
- Cheese – Shredded Sharp Cheddar + Parmesan (basically, take your liberties here!)
- Seasoning – Kosher Salt, Black Pepper, Garlic Powder, Chili Flakes, Basil, Oregano, Sriracha
WHAT TO DO: All in, preparation took us 60 minutes and cook time took us 120 minutes; two of us at work allowed for some efficiency. If you’ll be attempting this alone, add another 15-20 minutes for prep time!
- Peel and chop potatoes into square chunks, dice red and white onions and slice carrots and green pepper into thin pieces
- Cook ground beef in olive oil until meat goes from a pink to a brown color; season meat along the way with salt, pepper, garlic powder, basil and oregano to taste
- Heat to Medium and Fill Up crock pot with crushed tomatoes, tomato sauce, black beans and vegetables; let these ingredients warm up while the meat is cooking
- Transfer cooked and seasoned ground beef into the crock pot (with fat and oils to add a powerful punch of flavor to the chili)
- Stir all ingredients in crock pot together to ensure the canned goods and vegetables are enrobed in the fat and oils from the ground beef
- Generously Sprinkle in all seasoning, inclusive of chili flakes and Sriracha sauce, to add more flavor and some heat to the chili
- Cook at medium for 120 minutes to allow for the chili to thicken
We’d recommended getting a box of cornbread mix while at the store and whipping that up while you wait for your chili to cook. Cornbread + Chili is the perfect fall combo! ENJOY!
One Comment Add yours
Will definitely try this recipe out, thanks for sharing 🙂