I haven’t met a chili recipe that I didn’t like. Traditional, Texas, white chicken, I pretty much love them all. So finding a crock pot chili recipe is perfect to try on a lazy Sunday and this particular one is ridiculously easy. My favorite ingredient in this recipe is the green chiles. It gives the chili just a tad bit of heat, but not so much that you are sweating.
Just brown the beef and onions then dump in the rest of the ingredients. That’s it! I don’t do any prep with this one and cheat by using pre-chopped frozen onions and a can of diced tomatoes instead of chopping up my own. So prep time for this one is about 10 minutes, or however long it takes you to cook the beef and onions.
Set the crock pot on low for 4-6 hours, or crank it up to high for a few hours. You just want to get everything heated up together for some good chili flavor.
Top it off with some sour cream and cheese and you are all set!
Crock Pot Chili
- 2 lbs ground beef
- 1 12 oz can diced tomatoes
- 1 cup chopped onion I use frozen for zero prep
- 2 TBSP minced garlic Use from jar to save prep time
- 1 16 oz can chili beans in sauce
- 1 30oz can tomato sauce
- 1/4 cup chili powder
- 2 tsp ground cumin
- 1 TBSP salt and pepper
- 1 cup water
- 1 4oz can green chilies drained
- 1 16oz can pinto beans drained
In a skillet, brown ground beef and onion until cooked through and no pink is left. Drain excess grease.
In crock pot, combine all ingredients including the cooked ground beef and onion. Stir and set on low. Cook for 6-8 hours until ready to eat. (but realistically, everything is cooked so anytime you need to serve it go for it!)
Serve with sour cream, shredded cheese and any other toppings you like!