Crockpot Chili Recipe

This took longer than I expected to prep everything, but it was well worth it. I added 1/2 can of mexicorn niblets to it and served it with Jiffy Corn Muffin mix. This could be made in a dutch oven also.

This meal was great!! Cooking for one can be a pain sometimes as there are a ton of leftovers and burnout eating the same thing over and over. But I made this meal and had plenty of leftovers. I swapped out the pinto beans for drained sweet corn and it came out terrific!! I took some of my leftovers to work to give to one of my massage clients and she messaged me later and told me that I should have been a chef! Lol. I'm looking forward to making this again in the near future.

Threw it together in 20 minutes. I don’t love the red pepper so will probably leave that out. Made with some cornbread, added sour cream cheese and chives.

Used this recipe as a guide, but definitely tweaked it. I used 2lbs ground beef and no Italian sausage. I used 2 cans of chili beans (instead of called for pinto and kidney beans). Pureed my fire roasted diced tomatoes (because none of us like the texture of tomatoes). Didn't want to waste the 6oz can of tomato paste, so pretty much used the can. Used all the spices it called for, except reduced the cumin to 1/2t due to our preference. I reduced the brown sugar to 1/2T. Added 2 diced carrots (with the onion and pepper) to naturally sweeten and reduce the acidity, while also getting in another vegetable. Reduced the beef broth by half, but could also likely omit, due to the chili beans and their liquid used. Turned out delicious. Not spicy. Not super acidic. Toppings included cheddar cheese and sour cream. Served with homemade cornbread on the side.

Great chili recipe.

I’ve made this so many times already. Definitely my go-to chili recipe.