Crockpot chili recipe

Right, listen up! Today, we're not just making chili; we're crafting a masterpiece of flavour that practically cooks itself. This Crockpot Chili isn't just a recipe; it's a statement. A rich, hearty, and utterly delicious meal, perfect for a no-fuss weeknight dinner. No excuses, no shortcuts on quality – just stunning results. Let’s get this done beautifully.

Crockpot chili recipe Ingredients

• 2 lb lean Ground Beef (90/10 or 93/7 fat content)
• 1 large Onion, diced
• 3 cloves Garlic, minced
• 2 tsp Cumin Powder
• 2 Tbsp Chili Powder
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano
• 1 1/2 tsp Salt, or to taste
• 1/2 tsp Black Pepper
• 1 x 15 oz can Black Beans, drained and rinsed
• 2 x 15 oz cans (30 oz total) Kidney Beans, drained and rinsed
• 2 x 15 oz cans (30 oz total) Diced Tomatoes, undrained
• 1 x 10 oz can Diced Tomatoes with Green Chiles, undrained
• 2 x 15 oz cans (30 oz total) Tomato Sauce

Crockpot chili recipe Instructions

1. First, heat a large skillet over medium-high heat. Add the ground beef and brown it thoroughly for 4-5 minutes, breaking it up with a spatula until no pink remains. Drain any excess fat – we want flavour, not grease.
2. Next, add the diced onion to the skillet with the beef and sauté until it softens beautifully, about 4-5 minutes. Stir in the minced garlic, cumin, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for a mere 30 seconds, stirring constantly, to bloom those spices and release their incredible aroma.
3. Transfer the browned beef and aromatic vegetables to your slow cooker. Add the drained and rinsed black beans, kidney beans, undrained diced tomatoes, undrained diced tomatoes with green chiles, and tomato sauce. Give it a good stir to combine everything perfectly.
4. Cover and cook on high for 3-4 hours, or on low for 6-8 hours. Taste and adjust seasoning if necessary before serving this stunning chili warm. Absolutely perfect.

My Top Tips

Always drain your beef properly. Leaving excess fat will make your chili greasy and compromise the beautiful rich texture we're aiming for. It's a simple step, but absolutely crucial for a stunning result.

Don't skip blooming the spices. That quick sauté with the garlic and onion is essential for releasing their full flavour potential. It makes all the difference, trust me – you’ll taste it.

Taste, taste, taste! Before serving, always taste your chili. Adjust the salt and pepper as needed; perhaps a touch more chili powder if you want a bit more punch. Seasoning is about balance and perfection, don't be afraid to make it your own.

There you have it – a magnificent Crockpot Chili, full of incredible flavour, that practically cooks itself. Follow these steps precisely, and you'll have a dish to be truly proud of, a real winner. Enjoy!