Crock Pot Chili
Perfect for a rainy day with Cornbread
- Preparing Time: 10 minutes
- Total Time: 6 hours
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 2 tablespoons chili powder
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon black pepper
- 2 teaspoons cayenne pepper
- 1 large onion peeled and chopped
- 1 can diced tomatoes 28 ounces
- 1.5 pounds ground beef i used 90/10
- 6 cloves garlic peeled and chopped
- .25 cup beef broth or water with 1 tbsp beef boullion
- 2.5 teaspoons ground cumin
- 2 teaspoons cocoa or chocolate chips
- 1 can kidney beans 15 oz drained
- 1 can chili beans 15 oz with sauce
- Carbohydrate 19.4539593006198 g
- Cholesterol 57.833027175 mg
- Fat 14.7939356401108 g
- Fiber 5.67094910197301 g
- Protein 21.3326566961919 g
- Saturated Fat 5.33512719342322 g
- Serving Size 1 1 Serving (250g)
- Sodium 335.25793366829 mg
- Sugar 13.7830101986468 g
- Trans Fat 2.02516641119214 g
- Calories 295 calories
Peel and chop onion and garlic. In a large skillet on medium heat, add 1 tablespoon of oil and add onion. Cook until soft and nearly translucent, about 5 minutes. Add garlic and cook until fragrant. Remove veggies to large crock pot. In the same skillet add the remaining 1 tablespoon oil and ground beef. Add the spice and cook until just brown. When just barely browned, add to crock pot. Add 1 large can of diced tomatoes (with liquid). Add beef broth. Stir together and cook on low for about 6 hours. About 30 minutes before service, add beans to warm through (beans will be mushy and overcooked if added in the beginning). If desired, served topped with sour cream, shredded Cheddar or Monterey Jack cheese, sliced green onions.
