Are you looking for a hearty, healthy, and EASY chili recipe – here ya go, mama! This crockpot chili recipe is sure to be a family favorite!
Hearty Crock-Pot Chili
You know the drill – no BS until after I give you the recipe. Don’t forget, if you make this recipe tag me in it @SAHMable! I would love to see how it turned out for you! Now, here’s your new favorite chili recipe:
For anyone who doesn’t follow me but has happened upon this recipe – WELCOME! But also, I like to give the recipe right off the bat because I know how annoying it can be to hear about how my aunt Sally used to actually grow all of her beans by herself and then go out and pick them. Did I mention that she also had a Pig named petunia on her farm – oh wait, you’re here for a recipe.
So, you’re welcome! I DO write out more in-depth directions and you get my *Pro-tips but I do that after the image so I’m not wasting your time. (If you’re still reading this then you must like my vibe? 😉 ) Or you’re totally thinking, “Get to the freaking directions, Sara!” – ALRIGHT SORRY!
I like to call this my Walmart recipe because literally every ingredient is the Walmart brand and it costs somewhere under $10 to make this meal. (Don’t quote me on that, prices are different everywhere – I just mean that this is a super cheap, easy, and delicious meal).
1 lb ground beef
1/2 white onion – diced
1 can light red kidney beans (drained)
1 can pinto beans low sodium (drained)
1 can chili beans (drained)
1 can diced tomatoes with green chilies (DO NOT DRAIN)
1 8 oz can of tomato sauce
1 6 oz can of tomato paste
2 c beef broth
1 c water
1/8 c tapatio (optional)
1 Tbsp honey (optional)
3 Tbsp chili powder
2 Tbsp cumin
2 Tbsp sugar
1 Tbsp garlic powder
2 tsp oregano
Salt and Pepper to taste
Begin by browning your ground beef.
If you don’t know what that means, it just means put your beef in a pan on the stove and cook it until everything is brown – no pink. (be sure to drain the grease out of your meat before adding it to the Crock-Pot)
Next, pull out your amazing Crock-Pot – If you don’t have one then I *highly* recommend this one because it does the basics and it isn’t terribly fancy. It has everything you need and nothing you can live without!
After you have pulled out your Crock-Pot, turn it on low if you want your meal to be done in 8 hours, and high if you want it done in 6 hours!
Then, add ALL of your ingredients to your Crock-Pot and stir until it is mixed well.
Lastly, let it cook – you don’t need to stir it.
Once finished, turn your Crock-Pot to “warm” and serve!
*Pro-tip: if it is too watery after cook time, mix 1 Tbsp of cornstarch with 1 Tbsp of water and add to your chili and let cook for 5 minutes – repeat until desired consistency is reached!
Some great toppings are cilantro, sour cream, cheese, green onion, and onion. (Sometimes I crush up Fritos and put it on top too!)
*Pro-tip: set a dang timer for when you want to make your cornbread. This has nothing to do with the chili, I just have had too many cornbread-less chili dinners because I forgot to start the cornbread 30 minutes before the chili was ready.
Remember, if you make this recipe and post it to social media, tag me @SAHMable!
Good luck and happy cooking!