Texas-Style Ground Beef Crockpot Chili Recipe
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!
Equipment
6-quart slow cooker (crockpot)
Mini food chopper or food processor
Large microwave-safe bowl
Wooden spoon
Ladle
Ingredients
Chili Ingredients
4 pounds ground beef - minced beef, about 1.8kg
4 cups red kidney beans - canned, drained and rinsed (about three 15-oz / 425g cans)- 4 small ancho chilis - dried, reconstituted in bean or chicken stock
- 2 tablespoons chipotle peppers in adobo sauce - roughly chopped
4 medium yellow onion - chopped
4 cloves garlic - minced or pressed
4 tablespoons tomato paste - 65g- 3 tablespoons ground cumin
3 tablespoons dried oregano- 1 tablespoon dried cilantro - coriander
3 cups chicken stock - 720ml; chicken broth or chicken bouillon- 2 tablespoons light brown sugar - 25g
- 32 ounces canned chopped tomatoes - 900g, two 14.5-oz / 411g cans
- 2 pieces bay leaves
- 1 tablespoon neutral oil - vegetable or canola
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Topping Ingredients
4 medium tomatoes - chopped
2 medium avocados - chopped
4 sprigs green onions (scallions or green shallots) - chopped
3 sprigs cilantro - fresh ; chopped
1 medium lime - cut into wedges
1 cup sour cream - 240g- 6 cups nacho chips - or tortilla chips ; for serving
Instructions
- Place the chopped onions, minced garlic, dried oregano, ground cumin, tomato paste, and oil in a large microwave-safe bowl. Stir to combine so the spices are evenly coated in the oil and tomato paste.4 medium yellow onion, 4 cloves garlic, 3 tablespoons dried oregano, 3 tablespoons ground cumin, 4 tablespoons tomato paste, 1 tablespoon neutral oil
- Microwave on high for 6 minutes, stirring halfway through at the 3-minute mark. The mixture should be fragrant and the onions slightly softened.
- Transfer the vegetable mixture to the slow cooker.
- Place the reconstituted ancho chilis (discard stems and seeds) and chipotle peppers in adobo into a mini food chopper or food processor. Purée until smooth, scraping down the sides as needed.4 small ancho chilis, 2 tablespoons chipotle peppers in adobo sauce
- Add the chili purée, drained kidney beans, chicken stock, brown sugar, canned chopped tomatoes, and bay leaves to the slow cooker. Stir to combine.4 cups red kidney beans, 3 cups chicken stock, 2 tablespoons light brown sugar, 32 ounces canned chopped tomatoes, 2 pieces bay leaves
- Season the ground beef generously with salt and black pepper. Add it to the slow cooker raw and break it into large chunks with a wooden spoon — it will cook through fully over the long cook time.4 pounds ground beef, 1 pinch salt
- Cover and cook on high for 5 to 6 hours, or on low for 7 to 8 hours. The chili is done when the beef is fully cooked through and the liquid has reduced to a thick, saucy consistency. Remove the bay leaves before serving.
- Ladle into bowls and serve topped with chopped fresh tomatoes, diced avocado, sliced scallions, fresh cilantro, a squeeze of lime, and a dollop of sour cream. Serve alongside brown rice and nacho chips.4 medium tomatoes, 2 medium avocados, 4 sprigs green onions (scallions or green shallots), 3 sprigs cilantro, 1 medium lime, 1 cup sour cream, 6 cups nacho chips
Notes
Storage: Refrigerate in sealed containers for up to 4 days. Freeze in individual or two-serving portions for up to 3 months.
Reheating: From frozen, reheat in a saucepan over medium-low with a splash of chicken stock, stirring occasionally until it reaches 165°F / 74°C throughout. From the fridge, 3-4 minutes in the microwave at full power.
Make-Ahead: The flavour improves on day two as the spices settle — this is an ideal make-ahead meal.
Substitutions: Swap kidney beans for pinto or black beans. Use beef stock instead of chicken stock for a deeper, beefier base.
Pro Tip: Don't skip microwaving the aromatics — blooming the cumin and oregano in fat and tomato paste before slow cooking is what gives this chili its depth. Six minutes in the microwave replaces 20 minutes of stovetop sautéing.
Nutrition
Serving: 1servingCalories: 1391kcalCarbohydrates: 114gProtein: 59gFat: 81gSaturated Fat: 25gPolyunsaturated Fat: 14gMonounsaturated Fat: 32gTrans Fat: 3gCholesterol: 181mgSodium: 1061mgPotassium: 2337mgFiber: 23gSugar: 23gVitamin A: 5872IUVitamin C: 42mgCalcium: 329mgIron: 13mg
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