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Big Batch Crock Pot Chili

A warm, hearty chili packed with flavor and perfect for gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 lbs ground chuck Rich and savory, this beef provides the foundational flavor.
  • 2 medium onions, chopped Aromatic and slightly sweet, diced onions infuse the chili with depth.
  • 1 medium green bell pepper, chopped Offering a refreshing crunch and subtle sweetness.
  • 2 cloves garlic, minced A must-have for that aromatic kick.
  • 3 14 1/2 oz cans diced tomatoes, undrained Juicy and tangy, these tomatoes thicken the chili perfectly.
  • 4 8 oz cans tomato sauce Creamy and smooth, rounding out the tomato flavor.
  • 1 6 oz can tomato paste Concentrated tomato goodness that gives a rich texture.
  • 1/4 cup chili powder The star spice! Deep and earthy.
  • 1 tbsp sugar Balances the acidity with a hint of sweetness.
  • 1 tsp salt Enhances all the flavors, ensuring a well-seasoned dish.
  • 1 tsp black pepper Adds a subtle heat and depth.
  • 1/2 tsp paprika A smoky touch that enhances the overall taste.
  • 1/2 tsp ground red pepper For those who enjoy a little extra spice!
  • 1 bay leaf Infuses a subtle herbal note into the mix.
  • 2 16 oz cans light red kidney beans, rinsed and drained These beans add texture and heartiness.
Toppings
  • to taste sour cream For a creamy contrast.
  • to taste shredded Cheddar cheese Adds a rich, cheesy element.
  • to taste chopped green onions Provides color and crunch.
  • to taste sliced ripe black olives For a salty, briny addition.

Method
 

Preparation
  1. In a large skillet over medium-high heat, brown the ground chuck in batches until richly colored, using a wooden spoon to crumble as it cooks. Drain off excess fat.
  2. Carefully transfer the browned ground chuck into a 6-quart or larger slow cooker.
Cooking
  1. Add the chopped onions, green bell pepper, minced garlic, diced tomatoes (with juice), tomato sauce, tomato paste, chili powder, sugar, salt, black pepper, paprika, ground red pepper, and rinsed kidney beans to the slow cooker. Stir to combine.
  2. Cover the slow cooker and cook on High for 5 to 6 hours or on Low for 7 to 8 hours.
Serving
  1. Once done cooking, remove and discard the bay leaf. Ladle into bowls and serve hot with your favorite toppings and a side of cornbread.

Notes

Customize your heat by adjusting chili powder and ground red pepper. Can substitute ground chuck with ground turkey or meat substitutes. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Adding different vegetables like corn and zucchini can enhance the dish.