Crock Pot Chili
Dump-and-go slow cooker chili with rich ground beef, smoky spice, and an ultra-cozy texture thanks to masa thickening. Add beans or keep it classic and meaty — your call.
Ingredients
Instructions
Brown ground beef in a skillet over medium-high heat, crumbling finely, until no pink remains and internal temperature reaches 160°F. Drain excess fat.
Sauté onion and green bell pepper for 3–4 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chili powder, cumin, paprika, oregano, and cayenne; toast for 30 seconds.
Transfer sautéed mixture to the slow cooker. Add tomato sauce, crushed tomatoes, beef broth, salt, pepper, and browned beef. Stir to combine.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Add beans (if using) in the final 30 minutes of cooking to warm through.
Mix masa harina with water. Stir into chili and cook for 10 minutes to thicken. Finish with apple cider vinegar and adjust seasoning to taste.
Nutrition
- Calories
- 360 kcal
- Carbohydrate Content
- 26 g
- Protein Content
- 27 g
- Fat Content
- 18 g
- Saturated Fat Content
- 7 g
- Cholesterol Content
- 80 mg
- Sodium Content
- 720 mg
- Fiber Content
- 7 g
- Sugar Content
- 9 g
- Unsaturated Fat Content
- 8 g
- Serving Size
- 1 serving
