Let’s be honest, everyone has a chili recipe they love. Crockpot Chili is a classic recipe that is as American as Apple Pie. It’s a recipe that even someone with basic cooking skills can make really well. I can bet that if you are a football watching family, a crockpot of chili makes an appearance in your household at least once during football season. I have a few variations of my chili recipe, one being a favorite that my Mom, Original Tipsy makes. I also have a few other recipes I love from family and friends. Recently I was sent a new Crockpot™ Five in One Slow Cooker, and with the football season upon us, and Mr. Tipsy’s Fantasy Draft, I decided to make a Crockpot Chili in my new slow cooker. The recipe I came up with combines all the favorite parts of my chili variations. I think you will love it. It creates a chili that has unique spices and a solid amount of beef. This recipe can be adjusted to be made in a regular slow cooker or on the stove top. The new Crockpot™ Five in One Slow Cooker allows you to sauté right in the crock which is super convenient, but if you are using a traditional slow cooker, simply sauté in a pan and follow the rest of the Crockpot Chili recipe I include in this post.
Here is what you need:
- 3 lbs of Ground Chuck
- 1 Large White Onion, Diced
- 1 Large Green Pepper, Diced
- 2 Medium Sized Russet Potatoes, Peeled and Diced
- 1 24 Ounce Can of Crushed Tomatoes
- 1 16 Ounce Can of Mild Chili Beans in Sauce
- 1 24 Ounce Can of Water
- 2 T of Garlic Powder
- 2 T of Onion Powder
- 1 T of Kosher Salt
- 2 t of Black Pepper
- 1 T of Paprika
- 1 T of Cumin
- 2 t of Allspice
- 2 T of Olive Oil
The steps are simple. Again, I used the 5 in1 slow cooker so I was able to sauté right IN the crock then add the rest of the ingredients. If you are not using this same type of slow cooker you can sauté in a pan on the stove and add it to your slow cooker. If you are in a hurry you can just dump the ingredients in and skip the sauté step. The flavor will change slightly but it will still be good.
The process is as follows:
- Brown the ground beef in the 2 T of olive oil. Make sure you are breaking up the meat well as you brown it.
- Add the onions and green peppers to the meat and cook until the onions and peppers are soft.
- Add the remainder of the ingredients to the crockpot. Set the crock to low and cook for 8 to 10 hours.
This is all it takes to make a great Crockpot Chili. The key to this recipe being great is the addition of all the different spices. The potato also adds a great taste and texture and even helps to thicken up the chili sauce. We love to top our chili with Chili Cheese Corn Chips, Sour Cream and Cheddar Cheese. This recipe will feed a crowd on a small budget, if you have a small family to feed like I do, I make the same amount and freeze the remainder in small containers for easy weeknight meals when I don’t feel like cooking. This chili also makes a great second dinner on top of some nacho chips with all the nachos fixings. It also makes some great game day grub in addition to being a great freezer meal! I hope you enjoy this Crockpot Chili as much as we do!
For another great Fall recipe, check out my recipe for Maple Cream Cheese Chocolate Chip Cookies.
September 4, 2018 at 6:32 pm
Sounds delicious. I have never had potatoes in chili but I love potatoes so I bet they are wonderful. Will try this when we get out of 100 degrees. Thx
September 4, 2018 at 6:33 pm
Welcome! They are a nice texture to add
Chinese Take Out At Home – The Tipsy Housewife
September 6, 2018 at 12:18 am
[…] For another great recipe check out my recipe for Crock Pot Chili […]
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