Crock Pot Chili
This Crock Pot Chili is a hearty, slow-cooked blend of ground beef, kidney beans, cannellini beans, veggies, and a rich spice mix. Perfect for a comforting family meal or casual gathering.
8 Servings
Ingredients
- Ground Beef: 1 pound
- Onion: ¾ cup diced
- Celery: ¾ cup diced
- Green Bell Pepper: ¾ cup diced
- Garlic: 2 cloves minced
- Tomato Puree: 2 10.75-ounce cans
- Kidney Beans: 1 15-ounce can with liquid and 1 (15-ounce) can, drained
- Cannellini Beans: 1 15-ounce can with liquid
- Chili Powder: ½ tablespoon
- Salt: 1 teaspoon
- Dried Basil: ¾ teaspoon
- Dried Oregano: ¾ teaspoon
- Dried Parsley: ½ teaspoon
- Ground Black Pepper: ¼ teaspoon
- Hot Pepper Sauce: ⅛ teaspoon
Instructions
Prepare the Ground Beef
- In a skillet over medium heat, cook the ground beef until it is evenly browned, approximately 8 to 10 minutes. Drain the grease and set the cooked beef aside.
Assemble the Ingredients in the Crock Pot
- Transfer the browned beef to a slow cooker. Add the diced onion, celery, and green bell pepper, followed by the minced garlic. Stir in the tomato puree, kidney beans (both with liquid and drained), and cannellini beans with liquid.
Add Seasonings
- Sprinkle the chili powder, salt, dried basil, dried oregano, dried parsley, ground black pepper, and hot pepper sauce over the mixture. Stir thoroughly to ensure even distribution of the seasonings.
Cook the Chili
- Cover the slow cooker with the lid and set it to the "Low" setting. Cook the chili for 8 hours, allowing the flavors to meld and the ingredients to tenderize.
Serve
- Once the cooking time is complete, give the chili a final stir. Ladle it into bowls and serve hot, garnished with your choice of shredded cheese, sour cream, or chopped green onions.
Notes
To make this recipe gluten-free, ensure that all canned products (tomato puree, beans) and seasonings, including the hot pepper sauce, are certified gluten-free. Substitute the ground beef with a certified gluten-free alternative if needed.