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Recipe Directions
- In a skillet over medium heat, cook the ground beef or turkey until browned and cooked through, breaking it up with a spoon as it cooks.
- Add the diced onion, minced garlic, and diced bell pepper to the skillet with the cooked meat. Cook for an additional 3-4 minutes, until the vegetables are softened.
- Transfer the cooked meat and vegetables to the crock pot.
- Add the diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, ground cumin, paprika, dried oregano, salt, and pepper to the crock pot. Stir until well combined.
- Cover the crock pot and cook the chili on low heat for 6-8 hours or on high heat for 3-4 hours, until the flavors have melded together and the chili has thickened to your desired consistency.
- Taste and adjust the seasoning, if necessary, before serving.
- Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapenos.
Kitchen Equipment Needed
- Skillet
- Crock pot (slow cooker)
- Wooden spoon or spatula
- Ladle
How to Store Leftovers
If you have any leftover chili, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, simply thaw if frozen and warm gently on the stovetop or in the microwave until heated through.
Food and Drink Pairings
Crock Pot Chili pairs well with a variety of accompaniments, such as cornbread, crackers, tortilla chips, or crusty bread for dipping. For a refreshing contrast, serve it with a crisp green salad or a side of steamed vegetables.
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