Super easy, thick, chunky and bold man-style chili in your slow-cooker.
When I was gone this summer, my husband ate a total of 3 things: Chipotle, this chicken, and this chili. No, I’m serious. He would make a huge batch of this chili and eat it for 2 weeks straight.
When I came home (and after the weather cooled down, and I could actually think about eating chili again!), he couldn’t wait to make it for me. I love chili, but I guess I just never found a tried and true recipe, so it’s not something I make unless it includes sweet potatoes, but that’s a whole other story. 😉
It was love at first bite. I loved it so so so much that I asked him if I could share it with you guys. Steve is all about the thick, chunky chili. He likes almost no water in it, and I have to say, I loved how hearty that made it. We’ve had it twice in the last month (and with a batch this size, that really is saying something!), and I’ve tried switching the beans around, and playing around with types of meat, and there is really no way to mess it up. Like I said, it makes a HUGE batch. Feel free to halve it, but the leftovers are so dang good–I would just make the whole thing.
It’s especially good with some fresh cornbread crumbled on top. Ummm, that my friends, was like heaven.
Simple, easy, thick and chunky man-style chili that comes together in your slow cooker.
- 1 tbsp olive oil
- 2 large sweet onions, chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped
- 1 lb lean ground beef or turkey (93% or higher)
- 2 lbs kidney beans, drained and rinsed
- 2 lbs pinto beans (or black beans), drained and rinsed
- 1 large can (approx 30 oz) chili beans
- 2 lbs crushed tomatoes
- 1 lb fire roasted tomatoes
- 2 jalapenos, diced
- 1 1/2 oz chili seasoning (if gf, make sure your seasonings are)
- 1 tsp cumin
- approx 1 cup beef broth or water
- Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until onions are golden, about 10 minutes. Add bell pepper and continue to cook for 2-3 minutes. Transfer to slow cooker. Over medium heat, brown the ground beef.
- Meanwhile, add beans, tomatoes and jalapenos to slow cooker. Add browned beef, chili seasoning, and cumin.
- Slowly, add beef broth or water until desired consistency. Lightly toss ingredients together. Cover and cook on low for 8 hours.
This is a very forgiving recipe. Feel free to change up the beans, meat, seasonings, etc. to your taste.
Kammie @ Sensual Appeal says
Ohhhh my gosh, YES!
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Angela @ Happy Fit Mama says
Chili is one of my most favorite things during the cold months. If it’s in the crock pot, even better!
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Linz @ Itz Linz says
YUM!!! chili is the best cool weather meal!! i love it!!
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it is FLIPPING FREEEEZING HERE.
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Jennifer F says
yes! Looks very satisfying!
Jennifer F recently posted…Caramel Pumpkin Pie Smoothie + More Healthy Pumpkin Recipes
Katy @ KatysKitchen says
Mmmm, I could eat chill almost every day in the winter. Thanks for the reminder. I bet cornbread would taste awesome with this one and I love these bright, colourful photos! Hard to make something like chill look gorgeous but you did it!! 🙂
Katy @ KatysKitchen recently posted…Lemon Pepper Zucchini Ribbons
Awww thanks lady!
I love thick, chunky chilis!
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Melanie @ Nutritious Eats says
Chili is just the perfect fall food. I always make it around Halloween- now you seriously have me craving it- this looks fabulous.
Melanie @ Nutritious Eats recently posted…Monsters University Birthday Party
Will definitely try this recipe. I’ve been on the hunt for a great crockpot chili recipe! This looks divine.
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Katie | Healthy Seasonal Recipes says
I Love fire roasted tomatoes in my chili too. It adds a nice smoky flavor. I think my hubbie would eat the same three things too, provided I had made the chili for him, and froze it in single servings. Yes, he is that spoiled!
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Nicole @ The Marvelous Misadventures of a Foodie says
I loove a hearty and thick chili – especially when it starts getting cold here 🙂
I think I might even like leftover chili better than the first time around…
Nicole @ The Marvelous Misadventures of a Foodie recently posted…Drink & Dish: Pumpkin Chai Latte
I love me some Man Chili!! The thicker the better, otherwise it tastes like soup! (And that’s not meant to be naughty lol!)
Christin@SpicySouthernKitchen recently posted…Five-Alarm Chili
Hahahaaaa I kind of liked it inappropriate. 😉
Laura @ Mommy Run Fast says
I LOVE chili- especially how forgiving it is… we just throw things in the pot. So good this time of year!
Laura @ Mommy Run Fast recently posted…What’s Your Excuse
Exactly–it’s pretty hard to mess up which is perfect for me. 😉
GiGi Eats Celebrities says
LOVE! Except I am glad I read the directions and that it has to cook for 8 hours, LOL! I won’t start making this 30 minutes before I want to eat 😉
GiGi Eats Celebrities recently posted…Domino’s Ain’t Got Nothing On This Pizza!
Haha–you could always heat it on the stove top too in a pinch. 🙂
Jamie @ couchtoironwoman says
I MUST make this!! Yummy!
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You will love it! Especially with the cold weather where you are!
Sharon DeBoever says
calorie and carb counts would be great, type 2 diabetic and need to watch those carbs also glad there is no sugar in this recipe
Read more: http://arismenu.com/crockpot-chili/#ixzz3D8eHk9v1
Hi Sharon, I don’t count calories or macronutrients, but if you wish to, here is a great recipe analyzer! Enjoy!
Lee Reeves says
Living in Alaska it is still cold so we tried your chili recipe today.
We loved it!!!
However, I have a question is the bean dry or canned???
I used canned and the recipe turned out fine but seemed to have a little bit more liquid then yours did.
Could you please respond with direction. I am like you and never made chili because I could never find the recipe and there are actually tons to choose. I like yours because of the fire roasted tomatoes.
Hi Lee, I did use canned beans. Did you drain them? The directions call for the beans (minus the chili beans) to be drained and rinsed so that could be your problem with extra liquid. So glad to hear you enjoyed it!