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.