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Crockpot Chili Con Carne

Rhonda Anderson
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner Ideas
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Chili:
  • 2 lbs ground beef (or beef chuck, cubed)
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 bell peppers (red or green), diced
  • 2 cans (14 oz each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans (or pinto beans), drained and rinsed
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • Optional Toppings:
  • Sour cream
  • Shredded cheddar cheese
  • Fresh cilantro
  • Jalapeños
  • Lime wedges

Instructions
 

  • Brown the Beef: Heat olive oil in a skillet over medium heat. Add ground beef, cook until browned. Drain excess fat. Transfer to crockpot.
  • Sauté Veggies: In the same skillet, sauté onions, garlic, and bell peppers until softened. Add to crockpot.
  • Add Ingredients: Stir in diced tomatoes, tomato paste, beans, beef broth, and all spices. Mix well.
  • Slow Cook: Low: 6–8 hours,High: 4 hours
  • Adjust Seasoning: Taste and add more salt, pepper, or cayenne as needed.
  • Serve: Ladle into bowls and add your favorite toppings.