Mohamed Shili This delicious Crock Pot Chili by Paula Deen is a hearty, easy meal perfect for any day. Packed with rich flavours and simple ingredients you probably have on hand, it’s a warm, comforting classic. Just toss everything in the slow cooker and let it simmer to perfection – ideal for busy nights or lazy weekends.
Ingredients Needed:
- 2 lb lean Ground Beef, (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 15 oz can black beans, drained and rinsed
- 30 oz kidney beans, two 15oz cans, drained and rinsed
- 30 oz diced tomatoes, with their juice
- 10 oz diced tomatoes and green chilis, with their juice
- 30 oz tomato sauce
How To Make Crock Pot Chili Recipe?
- Sauté the beef and onions: Place a large skillet over medium-high heat and sauté the ground beef for 4-5 minutes until it releases fat, breaking it up as it cooks. Add the diced onion and cook for 4-5 minutes until tender.
- Add garlic and seasonings: Stir in the minced garlic, cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for another 30 seconds, stirring constantly. Transfer the mixture to a 6-litre (6-quart) slow cooker.
- Combine all ingredients in the Crock Pot: Add the black beans, kidney beans, diced tomatoes with their juice, diced tomatoes with green chilis, and tomato sauce to the slow cooker. Stir everything together.
- Cook the chili: Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Serve: Adjust the seasoning if needed and serve warm.
Recipe Tips:
- Brown the Beef Well: Sauté the beef until it’s nicely browned. This adds extra flavour to your chili and prevents it from tasting bland.
- Use Fresh Spices: For the best taste, make sure your spices are fresh, not expired. Fresh spices give your chili a more vibrant and rich flavour.
- Don’t Skip Draining the Beans: Drain and rinse the beans well to avoid extra liquid and a mushy texture. This helps the chili maintain a thicker consistency.
- Adjust Heat Level to Your Taste: If you like spicier chili, add more chili powder or a pinch of cayenne pepper. For mild chili, use fewer chili spices.
- Cook Low and Slow for Richer Flavour: While you can cook on high, using the low setting for 6-8 hours lets the flavours meld together for a richer, deeper taste.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Crock Pot Chili cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days. Reheat as needed on the stove or in the microwave.
- Freeze: Let the chili cool completely, then place it in freezer-safe containers or bags. Freeze for up to 3 months.
- Reheat: Transfer the chili to a microwave-safe bowl. Cover loosely and heat on high for 1-2 minutes, stirring halfway, until fully heated.
Nutrition Facts
Serving Size: 1 cup
- Calories: 447
- Total Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 74mg
- Sodium: 900mg
- Potassium: 1,053mg
- Total Carbohydrate: 38g
- Dietary Fiber: 10g
- Sugars: 6g
- Protein: 35g
Try More Paula Deen Recipe:
- Paula Deen Chili Recipe
- Paula Deen Chicken Noodle Soup
- Paula Deen Chicken And Sausage Gumbo
- Paula Deen Gumbo
Paula Deen Crock Pot Chili Recipe
Description
This delicious Crock Pot Chili by Paula Deen is a hearty, easy meal perfect for any day. Packed with rich flavours and simple ingredients you probably have on hand, it’s a warm, comforting classic. Just toss everything in the slow cooker and let it simmer to perfection – ideal for busy nights or lazy weekends.
Ingredients
Instructions
- Sauté the beef and onions: Place a large skillet over medium-high heat and sauté the ground beef for 4-5 minutes until it releases fat, breaking it up as it cooks. Add the diced onion and cook for 4-5 minutes until tender.
- Add garlic and seasonings: Stir in the minced garlic, cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for another 30 seconds, stirring constantly. Transfer the mixture to a 6-litre (6-quart) slow cooker.
- Combine all ingredients in the Crock Pot: Add the black beans, kidney beans, diced tomatoes with their juice, diced tomatoes with green chilis, and tomato sauce to the slow cooker. Stir everything together.
- Cook the chili: Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Serve: Adjust the seasoning if needed and serve warm.
Notes
- Brown the Beef Well: Sauté the beef until it’s nicely browned. This adds extra flavour to your chili and prevents it from tasting bland.
- Use Fresh Spices: For the best taste, make sure your spices are fresh, not expired. Fresh spices give your chili a more vibrant and rich flavour.
- Don’t Skip Draining the Beans: Drain and rinse the beans well to avoid extra liquid and a mushy texture. This helps the chili maintain a thicker consistency.
- Adjust Heat Level to Your Taste: If you like spicier chili, add more chili powder or a pinch of cayenne pepper. For mild chili, use fewer chili spices.
- Cook Low and Slow for Richer Flavour: While you can cook on high, using the low setting for 6-8 hours lets the flavours meld together for a richer, deeper taste.
Paula Deen Crock Pot Chili Recipe
