The weather is finally cooling down and that means…time for chili! I absolutely love curling up with a blanket and bowl of this crock-pot chili on a crisp fall evening. And crock-pot recipes are my go-to on busy days when I know I won’t have time to cook for dinner. I’m not a big fan of super duper hot and spicy stuff, so if you’re looking for a milder taste that is especially yummy for little tummies, this crock-pot chili recipe fits the bill. The best part is that the more adventurous eaters (such as my husband) can always add more spice to their own helping and everyone can enjoy it!
The ingredients for this recipe are pretty standard for most chili’s. However, I use three bell peppers to beef it up and also add a little sweetness to counteract the chili powder.
First, chop up all three peppers and the onion. Don’t worry about chopping them into small pieces, the bigger pieces make the chili more substantial.
Then, cook all those veggies, plus the garlic, in olive oil until they are soft, about 10 minutes.
In the meantime dump the beans, tomatoes, tomato sauce, chili and cumin into the crock-pot.
When the veggies are ready, dump them right into the crock-pot and stir.
In the same skillet you cooked the veggies in, brown the hamburger meat. Add salt to taste.
When the hamburger meat is no longer pink, drain the grease and add the meat to the crock-pot. Mix thoroughly.
Cook on low for 6-8 hours. The chili will be ready to eat after 6 hours, but the longer you cook it, the more flavorful it will get.
Top with shredded cheese and sour cream. Grab some crackers and enjoy!
Looking for another stay-inside-and-snuggle weather crock-pot recipe? Check out this one!
[Chicken Noodle Soup]
| Prep Time | 20 minutes |
| Cook Time | 6-8 hours |
| Servings |
people
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- 1 Onion
- 1 Green pepper
- 1 Yellow pepper
- 1 Red pepper
- 2 Tbsp Minced garlic
- 2 Tbsp olive oil
- 15 oz Chili beans 1 can
- 15 oz Red kidney beans 1 can
- 15 oz Diced tomatoes 1 can
- 10 oz Tomato sauce 1 small can
- 3 Tbsp Chili powder
- 1 Tbsp Cumin
- 1-1.5 lbs Hamburger meat
- Salt to taste
Ingredients
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- Chop peppers and onion into chunky pieces.
- In a skillet, cook the veggies and garlic in olive oil until soft, about 10 minutes.
- Dump chili beans, kidney beans, diced tomatoes, tomato sauce, chili powder and cumin in crock-pot. Stir.
- Dump veggies into crock-pot. Stir.
- Using the same skillet, brown the hamburger meat with salt.
- When the meat is no longer pink, drain grease and add meat to crock-pot. Stir.
- Cook on low for 6-8 hours
Serve with shredded cheese and sour cream. Enjoy!
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