Description
This Crockpot Chili Con Carne is a hearty and flavorful slow-cooked stew featuring extra lean ground beef, tomatoes, beans, and a blend of aromatic spices. Perfect for a warming meal, it simmers gently in the crockpot, allowing the flavors to meld beautifully while you go about your day. Serve it topped with sour cream, grated cheese, and sliced green onions for a satisfying dinner that feeds a crowd.
Ingredients
Scale
Main Ingredients
- 3 lbs. extra lean ground beef
- 1 medium onion, chopped
- 1 large green pepper, chopped
- 4 garlic cloves, minced
- 1 (28 oz.) can tomato sauce
- 1 (28 oz.) can diced tomatoes, drained
- 1 (10.75 oz.) can tomato soup
- 2 (14 oz.) cans beans in tomato sauce
- 1 (15 oz.) can kidney beans, rinsed
Spices & Seasonings
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- ½ tablespoon dried basil
- 1 teaspoon salt
Garnishes
- Sour cream
- Grated cheese
- Sliced green onions
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, scramble-fry the ground beef for about 5 minutes until it begins to brown.
- Add Aromatics: Add the chopped onion, green pepper, and minced garlic to the skillet and continue cooking, stirring frequently, for an additional 5 minutes or until the beef is no longer pink and the vegetables have softened.
- Transfer to Crockpot: Once cooked, transfer the beef and vegetable mixture into the crockpot.
- Add Remaining Ingredients: Pour in the tomato sauce, drained diced tomatoes, tomato soup, beans in tomato sauce, kidney beans, chili powder, dried oregano, dried basil, and salt. Stir thoroughly to combine all ingredients evenly.
- Cook the Chili: Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, allowing the flavors to meld and the chili to thicken.
- Serve and Garnish: Spoon the chili into bowls and top with your choice of garnishes such as sour cream, grated cheese, and sliced green onions for extra flavor and texture.
Notes
- Use lean ground beef to reduce fat content and keep the chili hearty but healthy.
- For a spicier chili, add cayenne pepper or hot sauce to taste.
- If kidney beans are unavailable, substitute with black beans or pinto beans.
- Drain canned tomatoes well to prevent the chili from becoming too watery.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
