Crock-Pot Chili
A hearty and flavorful chili made in a slow cooker, perfect for chilly days or gatherings with friends.
Ingredients
Meat
- 3 lb chuck roast (cut into 1 1/2 inch pieces)
Seasonings
- 1 TBS salt for seasoning the roast
- 2 tsp black pepper for seasoning the roast
- 1 TBS ancho chili powder
- 2 TBS light brown sugar
- 2 TBS onion powder
- 1 TBS garlic powder
- 1 T Italian seasoning
- 1 tsp cumin
- 1 tsp allspice
Vegetables
- 1 diced onion
- 1 diced bell pepper
- 1 TBS diced jalapeños
- 1 TBS minced garlic
Canned Ingredients
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes
- 2 TBS tomato paste
- 2 15 oz cans chili beans or red kidney beans (drained)
Liquids
- 2 TBS Worcestershire sauce
- 1/3 cup beef broth
Cooking Essentials
- 2 TBS vegetable oil for searing
- Salt and pepper to taste
Instructions
Preparation
- In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
- Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
Searing the Meat
- Heat the vegetable oil in a pan over medium-high heat.
- Sear the roast pieces until all sides are brown. Do this in batches so that you don't crowd the pan.
- Once all pieces have been seared, remove the roast from the pan.
Cooking the Vegetables
- In the same pan, add the onion, bell pepper, and jalapeños. Sauté until the veggies have some color and the brown bits at the bottom of the pan have lifted.
Combining Ingredients
- Spray the Crockpot (slow cooker) with nonstick cooking spray.
- Add in the seared roast with its rendered juices.
- Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning. Stir well.
Cooking
- Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
- Taste and adjust seasoning as needed before serving.
Notes
Serve with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or crushed tortilla chips. Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.