combine. Cooking cooking over medium heat until onion is translucent.
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Crockpot Chili Recipe
1 medium yellow onion,1 red bell pepper,1 to 2 garlic cloves
Transfer the beef mixture to a 6 quart crockpot or slow cooker.
Add the kidney and pinto beans.
30 ounces kidney beans,15 ounces pinto beans
Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce.
29 ounces diced tomatoes,3 ounces tomato paste,8 ounces tomato sauce,2 tablespoons Worcestershire sauce,1 cup beef broth,1 teaspoon hot sauce
Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar). Stir to combine
2 tablespoons chili powder,1 teaspoon ground cumin,1 teaspoon smoked paprika,¼ teaspoon cayenne,½ teaspoon salt,½ teaspoon ground black pepper,1 tablespoon brown sugar or granulated sugar
Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.
Notes
Storage Information: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator for best results.
Leftovers can be reheated over medium-low heat on the stovetop or in the microwave.
Nutrition
Calories: 433kcal | Carbohydrates: 40g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 836mg | Potassium: 1220mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1290IU | Vitamin C: 29.4mg | Calcium: 99mg | Iron: 7mg
