Absolute Best Crockpot Chili

I realize that’s a pretty big claim in the title, to call my chili the Absolute Best Crockpot Chili, but I promise that this chili recipe is absolutely delicious. When fall comes around, I like to make a lot of dishes in the crockpot that are warm and satisfying and also make fantastic leftovers.

Chili is great because you can make it ahead and you can just eat it in a bowl with some crackers, put it on a hot dog, top some fries with it, or make Frito pie. It’s also great for parties or to bring to a potluck and it’s a good comfort food. What is better on a cold, snowy day than a pot of hot chili and a chick-flick? I’m a hopeless romantic, so there is rarely a day that a good chick-flick doesn’t sound good to me.

I think what makes this the absolute best chili is the combination of ingredients.  My chili isn’t really spicy in the way of heat, because my family doesn’t like really hot dishes, so if you like more heat, you can add some chopped jalapeno, hot sauce, or crushed red pepper flakes. The heat does intensify the longer the chili sits, so keep that in mind.

Begin by adding some chopped yellow onion, minced garlic and finely chopped poblano peppers to a couple of tablespoons of olive oil in a saute pan.

Chopped onion and poblano peppers

Remove the onions and peppers from the pan and saute a pound of lean ground beef until it’s cooked through.

Lean Ground Beef

In a crockpot, add the sauted onions and poblano peppers, ground beef, a can of reduced sodium tomato soup, a can of petite diced tomatoes, 2 cans of dark red kidney beans, a can of black beans (all with the juices) and some cumin, chili powder, and salt.

Chili Canned Goods

Crock Pot Chili

Stir it all together and cook on low until it starts to bubble and then turn the heat down to keep warm. The longer the chili sits in the crock pot, the better and it can be cooking all day while you’re cleaning or making memories with the family.

Cooked Chili

The house will smell amazing! The crockpot also makes cleanup super easy.

Serve with crackers or corn bread and top with:

  • Chopped yellow onions
  • Shredded cheese
  • A dollop of sour cream
  • A wedge of lime
  • Sliced jalapenos
  • Corn
  • Crumbled tortilla chips
  • Chopped green onions
  • Sliced avocado

Enjoy everyone! Please come back and leave me a comment if you tried this recipe and snap a photo and tag #ketchumkitchen on social media.

Absolute Best Crockpot Chili

15 minutes

6 hours

6 hours, 15 minutes

Yield: 8-10

Absolute Best Crockpot Chili

Ingredients

  • 1 yellow onion, chopped
  • 2 poblano peppers, chopped finely
  • 2 garlic cloves, minced
  • 2 tbl olive oil
  • 1 lb lean ground beef (I use 90/10)
  • 1 28 oz can petite diced tomatoes
  • 2 15.5 oz cans dark red kidney beans, with the juices
  • 1 15.5 oz can black beans, with the juice
  • 1 10.75 oz can reduced sodium condensed tomato soup
  • 2 tbl chili powder
  • 1 tbl ground cumin
  • 2 tsp table salt

Instructions

  • In a saute pan, cook the onions, peppers and garlic in olive oil on medium-high heat until translucent. Remove the peppers and onions from the pan and cook the ground beef in the same pan until cooked through.
  • Place the peppers and onions and ground beef and all of the remaining ingredients in a crockpot and cook on low heat for several hours until the liquid starts to boil, then turn the heat down to keep warm and let the chili sit until ready to serve. The longer you let it sit in the crockpot, the better it will taste.
  • Serve with crackers or corn bread and top with:
  • Chopped yellow onions
  • Shredded cheese
  • A dollop of sour cream
  • A wedge of lime
  • Sliced jalapenos
  • Corn
  • Crumbled tortilla chips
  • Chopped green onions
  • Sliced avocado
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