Who says everyday crock pot chili needs to be blah? A wonderful tasty red ground beef chili recipe made crock pot easy. A great hardy meal but good enough for that Superbowl party.
Editor’s Note: Originally published January 19, 2015. It is one great chili, but the post is three years old. I have updated some photos and the presentation. Essentially, I “painted the room.” The recipe is unchanged. Please enjoy this wonderful chili.
I have a lot of chili recipes, 17 at last count, and I love them all. But my wife (Wifo) ask for plain red chili. Just an “everyday” red ground beef chili. Not chicken, black bean, or anything else “special’. Just a “plain chili” as she calls it. An “all-American” chili so to speak.
It needed to be ground beef, with kidney beans and tomato based. A nice medium heat was mandatory. Not hot, read that as no jalapeno although it would be a nice addition to this recipe.
I had an older chili recipe Crock Pot Red Beef Chili that was published only the second month of this blog and had a fair amount of heat. A little change here… a little tuck there and I had a recipe that I really could eat every day. I have “retired” the previous recipe.
A very solid 5 and yes, I could survive on this alone. I suggested an all chili diet but got slapped down. But she did love it.
Pro Tips: Notes on Crock Pot Chili
Precook the ground beef.
Ground beef needs to be precooked for crockpot recipes. This is not a safety thing but a texture thing. While ground beef will cook well past the 165 safe temperature in a crock pot, it will cook in clumps and not broken apart which makes good chili texture.
This is a great recipe for what it is. It is an everyday ground beef red chili. And this is now our standard beef chili.
You can make it hotter with a minced jalapeno pepper or a bit more cayenne pepper.
If you want, you can modify the beans or the meat and still come out great. And yes, ground turkey would work.
This is a thick chili. Add more water or a can of beef broth if you like your chili more like soup.
A sodium note. Chili can get out of hand on sodium content. I rinsed the beans that help the sodium. I always use low sodium beans any more. And if you add broth to thin the chili, use low sodium broth. With all that, even with adding some salt for taste, the sodium number 760 per serving.
Number of Servings
This is an easy recipe to cut in half. Use the serving adjustment just below the ingredients in the recipe card area. That will do the math for you. It will not adjust to numbers in the instruction section, however.
A full recipe uses a larger crock pot (5 qt plus). A half recipe will fit in 2.5 qt minimum. Cooking time will remain the same.
Serving size is about 1 1/2 cups. It will freeze well and is good in the refigerator for 3-4 days.
Other Great Crock Pot Chilis to Try
The ingredients are what you would expect.
Start by browning two pounds of ground beef. After 3-4 minutes add one large onion chopped. Add minced or crushed garlic near the end of browning. About 8 minutes total. Drain and add to large crock pot.
Chop one green pepper. Rinse and drain two cans light kidney beans.
Add two 14 oz cans diced tomatoes, one 6 oz can tomato paste, 1 cup water, 6 tablespoons chili powder, two teaspoon cumin, one teaspoon oregano, one teaspoon salt (to taste), 1/2 teaspoon pepper, 1/4 teaspoon cayenne pepper (optional and adjust to taste).
Cook on low for 8 hours.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Crock Pot Chili
- 2 pounds ground beef
- 1 onion - large chopped
- 2 cloves garlic - minced or crushed
- 28 oz light kidney beans
- 1 green pepper
- 28 oz diced tomatoes
- 6 oz tomato paste
- 1 cup water
- 6 tablespoons chili powder
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper - optional and adjust to taste
- Start by browning two pounds of ground beef. After 3-4 minutes add one large onion chopped. Add minced or crushed garlic near the end of browning. About 8 minutes total. Drain and add to large crock pot (5 qt plus).
- Rinse and drain two cans light kidney beans.
- Chop one green pepper.
- Add two 14 oz cans diced tomatoes, one 6 oz can tomato paste, 1 cup water, 6 tablespoons chili powder, two teaspoon cumin, one teaspoon oregano, one teaspoon salt (to taste), 1/2 teaspoon pepper, 1/4 teaspoon cayenne pepper (optional and adjust to taste).
- Cook on low for 8 hours.
- Precook the ground beef and throw the chopped onion in with it.
- Rinsing the beans will decrease the sodium load.
- Add salt to taste only.
- This is a thick chili. Add more water or a can of beef broth if you like your chili more like a soup.
- Serving size is about 1 1/2 cups.
- An easy recipe to cut in half. Use the serving adjustment just below the ingredients. Cooking time will remain the same.
- A full recipe uses a larger crock pot (5 qt plus). A half recipe will fit in 2.5 qt minimum.
Have a question or something not clear? Ask in the comments.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published January 19, 2015