First frost of the season was this weekend. More like a heavy freeze actually. All my okra and the tomato plants that I didn’t cover are done for the season. Cooler temperatures and a slowly deteriorating garden usually make me want to start cuddling in at home and cooking something hot and homey. Chili is both of those things- especially when you add the spice I do.
Since we’re pretty busy as of late with wedding plans it made more sense to make a crockpot chili this weekend than anything else. It’s a very similar recipe to my Spicy Chili, but after about 15 to 20 minutes of prep time you’re done working until it’s time to eat! That’s the beauty of a good slow-cooker recipe. Set it and leave it.
Crockpot Chili Recipe
Cooking with a crockpot is fundamentally American. It’s one of those great ‘cultural’ traits that I miss when I live abroad. It makes life so much easier when you have a busy day ahead, and no time to stop and cook a meal. All you need is a bit of planning ahead and a quality crockpot (you can pick one up at any thrift store, no need to spend good money on one).
The ingredients in a crockpot chili aren’t any different than any other chili, it’s just that cooking with a crockpot is all about saving you time in the long run, so that you have a hot and delicious meal waiting for you when you get home!
I like to keep my chili as lean as possible, so when I cook it I try to use 1 lb of ground beef and 1 lb of ground venison (or bison). If you don’t have access to either of those meats though, feel free to use a leaner ground beef.
Start by quickly browning the ground meat in a skillet on the stove. I usually cook my minced jalapeños in with the meat- it lessons the heat a bit, as well as providing some slight flavor to the meat itself. The meat only needs to be cooked until it’s no longer pink, then into the crockpot it goes.
Do the same with the garlic and onions. Cook in the same skillet (using the fat from the meat perhaps) until translucent and then throw into the pot with the meat.
Then it’s time for the pinto beans, spices and tomatoes. Throw them all in together, stir and set the slow cooker on high heat. You can let the flavors cook and simmer together for 5 hours on high.
Serve piping hot with a dollop of sour cream, shredded cheese, cilantro and a few chips to complete the meal! If it’s extra cold outside then enjoying the chili next to the fireplace is pretty much a given!
| Prep Time | 20 Minutes |
| Cook Time | 5 Hours |
| Servings |
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- 2 lbs. Ground Beef or Venison
- 1 Yellow Onion Chopped
- 2 cloves Garlic Minced
- 1 Jalapeño Minced (Optional)
- 2 28 oz cans Tomatoes or 6 fresh tomatoes
- 1 can Tomato Sauce
- 1 to 2 cans Pinto Beans
- 1 tsp. Onion Powder
- 2 Tbsp. Chili Powder
- 1 tsp. Dried Oregano
- 1 tsp. Salt more to taste
- 1 tsp. Ground Cumin
- Additional Spice Cayenne or Pepper Flakes
- Cilantro leaves to taste (optional)
- Shredded Cheddar to taste (optional)
- Sour Cream to taste (optional)
- Frito Chips to taste (optional)
Ingredients
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- Brown ground beef or venison and minced jalapeño in a skillet until all the pink is gone. Drain fat, retaining 1 Tbsp. for onions. Place meat in crockpot.
- Cook onions and garlic in skillet with retained fat until translucent. Add to crockpot mix.
- Add tomatoes, tomato sauce and pinto beans to meat mix. Add spices; onion powder, chili powder, oregano, salt, cumin, and if desired; red pepper and cayenne. Stir.
- Turn crockpot on high and simmer/cook chili for 5 hours, stirring occasionally. Feel free to add more of any spice to suit your tastes.
- Serve with cilantro, sour cream, cheese and frito chips on top for the perfect meal!