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Crock Pot Chili

Cuisine
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 360 mins Total Time: 6 hrs 10 mins
Best Season Winter
Ingredients
  • 2 tbsp vegetable oil
  • 2 medium onions
  • 6 clove garlic (pressed)
  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp red pepper flakes
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper
  • 2 lb lean ground beef
  • 32 oz Bush's Best Dark Red Kidney Beans (drained and rinsed)
  • 28 oz Hunt's Petite Diced Tomatoes, (with juice)
  • 28 oz tomato puree
  • salt (to taste)
Instructions
  1. Heat oil in large heavy-bottomed pan oven over medium heat until shimmering but not smoking, 3 to 4 minutes.
  2. Add onions, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
  3. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
  4. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
  5. Place beans, tomatoes, tomato puree, meat mixture, and 1/2 teaspoon salt in crockpot; set heat to low (6 hours) and cook, covered, stirring occasionally, for 5 hours.
  6. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
  7. Adjust taste with additional salt.
Read it online: https://www.darkdan.com/en_GB/recipe/crock-pot-chili/