Crock Pot Chili con carne

Here in La Paz, Baja, this dish is pretty much unknown, but for us, it’s pure comfort food. It’s an easy, flavor-packed recipe — perfect for those chilly days or when you just want something tasty and cozy without spending all day in the kitchen. A few minutes of prep and then it’s the slow cooker’s job. With tender beef, soft beans, and that irresistible spicy touch, this chili feels like home from the very first spoonful. So, let’s make it!

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Crock Pot Chili con carne

Ingredients

• 2 lb (900 g) ground beef
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 2 cans (15 oz / 425 g each) red beans, drained and rinsed
• 1 can (28 oz / 800 g) diced tomatoes
• 1 cup (240 ml) tomato sauce or purée
• 1 cup (240 ml) beef broth
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon brown sugar (optional)
• 1 teaspoon Worcestershire sauce (optional)
• Fresh chopped chives or parsley for garnish

What You’ll Need

• Slow cooker (Crock Pot)
• Large skillet
• Knife and cutting board
• Wooden spoon or spatula
• Serving bowls

Nutritional Information (per serving)

• Energy: 380 kcal
• Protein: 32 g
• Healthy fats: 15 g
• Carbohydrates: 28 g
• Natural sugars: 6 g
• Fiber: 8 g
• Sodium: 720 mg

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! Heat a large skillet over medium heat and carefully add the ground beef. Cook, stirring occasionally with a spatula, until the meat is nicely browned, no longer pink, and has released its juices — about 7 to 8 minutes. Once it’s ready, drain the excess fat but leave a thin layer to keep that rich flavor.
2. Now add the chopped onion, bell pepper, and garlic to the skillet with the beef. Cook for another 3 to 4 minutes, stirring often, until the veggies soften and release that amazing aroma — trust me, you’ll smell it right away. The mixture will look juicier, and that’s your cue to transfer it to your slow cooker.
3. Carefully pour all the beef and veggie mixture into your Crock Pot. Use a spatula to scrape the pan clean — don’t leave any of that flavor behind!
4. Next, add the drained red beans, diced tomatoes, tomato sauce or purée, and beef broth. Stir everything together gently with a large spoon until it’s fully combined. You should see a thick, colorful base — that’s exactly what you want before it starts cooking.

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5. Now it’s time to add the spices: chili powder, cumin, smoked paprika, salt, pepper, brown sugar, and Worcestershire sauce (if you’re using it). Stir again slowly, making sure all the seasonings are evenly distributed. This step defines the soul of your chili, so take your time and mix it with love — it’s worth it.
6. Cover the slow cooker and set it on LOW for about 6 hours for a deeper, richer flavor and a silky texture. If you’re short on time, cook it on HIGH for about 3 hours instead. Just remember — avoid lifting the lid too often! Each time you do, the heat escapes and it takes longer to cook.
7. When the cooking time is up, uncover and taste your chili. This is where you can adjust the seasoning if needed — add a pinch more salt, pepper, or chili powder to match your taste. If you want it thicker, cook for another 20 to 30 minutes uncovered so it naturally reduces and gets even richer.
8. And that’s it! Serve it hot in individual bowls. Top it with chopped chives or parsley, and if you’re in the mood, add a dollop of sour cream, some shredded cheese, or a few cubes of avocado — it’s ridiculously good. Pair it with cornbread, rice, or your favorite tortilla chips. So many ways to enjoy it!

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Ingredient Substitutions (in case you don’t have something)

• Ground beef: If you don’t have any, just use 93% lean ground turkey — it works great and keeps things lighter.
• Red or pinto beans: Swap them for black beans or cannellini; use 2 cans (15 oz / 425 g) drained.
• Diced tomatoes: If you’re out, go with 1 can (28 oz / 800 g) crushed tomatoes or 2 cans (14.5 oz / 411 g) of Rotel for a little extra kick.
• Tomato purée or sauce: You can use 1 cup (240 ml) of passata, or mix ¾ cup (180 ml) tomato paste with ¼ cup (60 ml) water.
• Beef broth: You can replace it with chicken or veggie broth — even water plus 1 teaspoon of soy sauce will do, but the flavor will change slightly.
• Chili powder: No worries if you don’t have it — make your own blend: 2 tsp paprika, 1 tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano, and a pinch of cayenne.
• Smoked paprika: Replace with regular paprika plus 2–3 drops of liquid smoke.
• Worcestershire sauce: You can swap it for 1 tsp soy sauce or ½ tsp miso dissolved in 1 tbsp water.
• No beans (Texas style): Just add ½ lb (225 g) extra meat and reduce the liquid by ½ cup (120 ml).
• Vegan version: For a plant-based option, use 2 cups (300 g) of cooked lentils or veggie “crumbles” and vegetable broth.

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Cooking Tips

• Brown the meat: Don’t skip this step — searing the beef in a hot skillet brings out that deep, rich flavor.
• Bloom the spices: Toast them for 30–45 seconds in the skillet — you’ll see how the aroma and flavor pop! Just be careful with chili powder; smelling it hot can tickle your throat.
• Thicker texture: Leave the lid slightly open for the last 30–45 minutes, or stir in 1 tbsp masa harina mixed with 2 tbsp water at the end.
• Balance the acidity: If it tastes a bit sharp, add 1 tsp brown sugar or a small square of 70% dark chocolate at the end.
• Control the heat: Serve with jalapeño, hot sauce, or cayenne so everyone can spice it up to their liking.
• Get organized: A smart move is to prep everything the night before, store it in the fridge, and just turn on your Crock Pot in the morning — effortless cooking!

Common Mistakes (what NOT to do)

• Don’t use uncooked dry beans: They’ll stay tough and unpleasant, even after hours of slow cooking.
• Don’t skip browning the meat: If you do, your chili will miss that depth of flavor.
• Don’t add too much water: It’ll turn out watery and lose body — adjust liquids only at the end if needed.
• Don’t lift the lid too often: Remember, every time you do, the heat escapes and cooking takes longer.
• Don’t oversalt at the beginning: Flavors concentrate as it cooks, so it’s better to adjust salt right before serving.
• Don’t add dairy early on: If you plan to add cheese or sour cream, wait until serving time — trust me, melted dairy in the Crock Pot for hours is never pretty.

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Frequently Asked Questions (FAQ)

• Can I make it without browning the meat? Sure, but you’ll lose that depth and texture — browning really makes a difference.
• How many servings does it make? Around 6 hearty bowls or 8 medium portions, depending on how you serve it.
• How long on HIGH? About 3 to 4 hours — just check at the 3-hour mark in case it needs a little extra liquid.
• Can I freeze it? Absolutely! Up to 3 months in well-sealed containers works perfectly.
• How spicy is it? Medium heat, but you can always turn it up with jalapeño or cayenne to taste.
• Can I use home-cooked beans? Of course — figure about 1¾ to 2 cups (300–350 g) per can.
• What if it’s too runny? Just cook uncovered for 30–45 minutes or add a teaspoon of cornstarch dissolved in water.
• Can I use cubed beef instead of ground? Totally! Use 2 lb (900 g) of chuck, brown it well, and cook on LOW for 7–8 hours.
• Is it good for meal prep? It’s perfect! Store it in single portions and enjoy it all week.
• What if my kids don’t like beans? Easy fix — blend part of the tomatoes and beans to make it smoother and they won’t even notice.

Storing & Reheating

• Refrigeration: Let it cool completely, then store in airtight containers for up to 4 days — no problem.
• Freezing: Freeze in 1–2 cup portions, remove as much air as possible, and it’ll keep for up to 3 months.
• Microwave reheating: Heat for 60–90 seconds, stir, then another 30–60 seconds until it’s bubbling hot.
• Stovetop reheating: Warm over medium-low heat for 6–8 minutes, adding a splash of broth if it’s too thick.
• Avoid reheating multiple times: It’s better to portion it out before storing so each serving keeps its best flavor and texture.

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Serving Suggestions

• Serve it up with some warm, crunchy cornbread or soft cornbread muffins — total comfort food.
• Fluffy white rice or a simple cilantro-lime rice pairs beautifully with the bold flavors of the chili.
• A crisp green salad with light ranch dressing adds a refreshing balance to the richness.
• Enjoy it with sparkling water and lime slices, or go classic with an ice-cold light lager.
• For dessert, you can’t go wrong with warm brownies or gooey chocolate chip cookies.

Ideas for Kids and Teens

• Chili dogs: serve them a hot dog in a bun topped with chili and shredded cheese — they’ll love it!
• Chili nachos: layer tortilla chips with chili, cheese, and a drizzle of sour cream — messy but so good.
• Chili quesadillas: spread some chili and cheese inside a tortilla, toast until golden, and watch them disappear.
• Loaded baked potatoes: fill baked potatoes with chili and a bit of sweet corn — super cozy and filling.
• Build-your-own bowl: set out toppings like cheese, chips, sour cream, and corn so everyone can make theirs just the way they like it.

Recipe Variations

• Smoky Chili: add 1–2 finely chopped chipotle peppers in adobo and 1 teaspoon of the sauce for a deep, smoky flavor. It gives the chili a bold, slightly spicy edge that’s just irresistible.
• Sweet Heat: stir in 1 cup (160 g) of sweet corn and 1 tablespoon of maple syrup. You’ll love the mix of sweet and spicy — it’s a fun twist that totally works.
• Espresso-Cocoa Chili: try adding ½ teaspoon of instant espresso and 1 teaspoon of unsweetened cocoa powder. It gives a rich, earthy, slightly bitter tone — think of it as your “gourmet chili” version.
• White Chili: for a lighter take, swap the beef for ground turkey, use white beans, tomatillos, and green chilies. Skip the red tomatoes and use extra broth for a fresh, bright flavor — perfect for spring or summer.
• Low-carb version: skip the beans and toss in diced zucchini or cauliflower instead. Let it simmer uncovered near the end so it thickens naturally — all the flavor, fewer carbs.

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Nutrition Facts (per serving)

• Calories: 285 kcal
• Protein: 32 g
• Healthy Fats: 5 g
• Carbohydrates: 25 g
• Natural Sugars: 18 g
• Fiber: 1 g
• Sodium: 720 mg

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