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Appetizing Texas Style Ground Beef Crockpot Chili Recipe
Gretel Shaw
Love chilis? Try this appetizing Texas style ground beef crockpot chili that's perfect for a weekend snacking. This is the perfect nacho dip to try!
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course
Main Course
Cuisine
American
Servings
8
people
Calories
881
kcal
Ingredients
US Customary
Metric
1x
2x
3x
Chili Ingredients
4
pounds
ground beef (minced beef)
4
cups
red kidney beans
4
small
ancho chilis
-
dried, reconstituted in bean or chicken stock
2
tablespoons
Chipotle peppers
4
medium
onions
-
chopped
4
cloves
garlic
-
minced or pressed
4
tablespoons
tomato paste
3
tablespoons
cumin
3
tablespoons
oregano
1
tablespoon
cilantro (coriander)
-
dried
3
cups
chicken stock (chicken broth or chicken bouillon)
2
tablespoons
light brown sugar
32
ounces
tomatoes
-
chopped
2
small
bay leaf (bay leaves)
Topping Ingredients
4
medium
tomatoes
-
chopped
2
medium
avocados
-
chopped
4
sprigs
scallions
-
chopped
3
sprigs
cilantro (coriander)
-
chopped
1
medium
lemon
-
wedges
1
cup
sour cream
1
bag
nacho chips
Instructions
Place the onions, garlic, oregano, cumin, tomato paste, and oil in a microwave-safe dish (or in a slow cooker bowl if it fits in the microwave).
Microwave for approximately 6 minutes, stirring after 3 minutes.
Transfer the vegetable mixture to the slow cooker.
Place the ancho and chipotle chillies in the bowl of a mini chopper and purée.
Add the chillies, beans, cooking liquid (or 3 additional cups chicken broth), brown sugar, chopped tomatoes, bay leaves to the slow cooker.
Season with salt and pepper your meat and add it to the slow cooker.
Cook on high for 5 to 6 hours.
Serve with an assortment of toppings, brown rice and nacho chips.
Nutrition
Calories:
881
kcal
Carbohydrates:
71
g
Protein:
62
g
Fat:
41
g
Saturated Fat:
14
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
17
g
Trans Fat:
1
g
Cholesterol:
166
mg
Sodium:
638
mg
Potassium:
2409
mg
Fiber:
21
g
Sugar:
22
g
Vitamin A:
6652
IU
Vitamin C:
45
mg
Calcium:
208
mg
Iron:
12
mg
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