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Crockpot Chili

October 20, 2013 · by Ari · 25 Comments

Super easy, thick, chunky and bold man-style chili in your slow-cooker.

Crockpot Chili #glutenfree #dairyfree

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.

Crockpot Chili #glutenfree #dairyfree

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. 😉

Crockpot Chili #glutenfree #dairyfree

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.

Crockpot Chili #glutenfree #dairyfree

It’s especially good with some fresh cornbread crumbled on top. Ummm, that my friends, was like heaven.

Print
Crockpot Chili

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: 16-20 servings

Serving Size: approx 1 cup

Crockpot Chili

Simple, easy, thick and chunky man-style chili that comes together in your slow cooker.

Ingredients

  • 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

Instructions

  1. 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.
  2. Meanwhile, add beans, tomatoes and jalapenos to slow cooker. Add browned beef, chili seasoning, and cumin.
  3. Slowly, add beef broth or water until desired consistency. Lightly toss ingredients together. Cover and cook on low for 8 hours.

Notes

This is a very forgiving recipe. Feel free to change up the beans, meat, seasonings, etc. to your taste.

3.1
http://www.arismenu.com/crockpot-chili/

Filed Under: Entree, Gluten-free, Holiday & Seasonal, Slow Cooker, Soup · Tagged: beans, beef, chili, crockpot, dairy free, dinner, gluten free, meat, recipe, slow cooker

Comments

  1. Kammie @ Sensual Appeal says

    October 20, 2013 at 9:51 pm

    Ohhhh my gosh, YES!
    Kammie @ Sensual Appeal recently posted…300bannerMy Profile

    Reply
  2. Angela @ Happy Fit Mama says

    October 21, 2013 at 2:30 am

    Chili is one of my most favorite things during the cold months. If it’s in the crock pot, even better!
    Angela @ Happy Fit Mama recently posted…Runners RockMy Profile

    Reply
  3. Linz @ Itz Linz says

    October 21, 2013 at 4:04 am

    YUM!!! chili is the best cool weather meal!! i love it!!
    Linz @ Itz Linz recently posted…Pumpkin CarvingMy Profile

    Reply
  4. MIZ says

    October 21, 2013 at 4:16 am

    it is FLIPPING FREEEEZING HERE.
    It’s time.
    MIZ recently posted…Shedding habits which no longer serve us.My Profile

    Reply
  5. Jennifer F says

    October 21, 2013 at 4:40 am

    yes! Looks very satisfying!
    Jennifer F recently posted…Caramel Pumpkin Pie Smoothie + More Healthy Pumpkin RecipesMy Profile

    Reply
  6. Katy @ KatysKitchen says

    October 21, 2013 at 6:27 am

    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 RibbonsMy Profile

    Reply
    • Ari says

      October 28, 2013 at 9:39 am

      Awww thanks lady!

      Reply
  7. Julie says

    October 21, 2013 at 7:55 am

    I love thick, chunky chilis!
    Julie recently posted…Savvy Guests: Diana and the Be Nice Box!My Profile

    Reply
  8. Melanie @ Nutritious Eats says

    October 21, 2013 at 9:36 am

    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 PartyMy Profile

    Reply
  9. Lisa says

    October 21, 2013 at 9:54 am

    Will definitely try this recipe. I’ve been on the hunt for a great crockpot chili recipe! This looks divine.
    Lisa recently posted…Bella’s First RunMy Profile

    Reply
  10. Katie | Healthy Seasonal Recipes says

    October 21, 2013 at 10:34 am

    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!
    Katie | Healthy Seasonal Recipes recently posted…slow cooker skinny cheesesteaksMy Profile

    Reply
  11. Nicole @ The Marvelous Misadventures of a Foodie says

    October 21, 2013 at 12:09 pm

    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 LatteMy Profile

    Reply
  12. Christin@SpicySouthernKitchen says

    October 21, 2013 at 3:28 pm

    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 ChiliMy Profile

    Reply
    • Ari says

      October 28, 2013 at 2:22 pm

      Hahahaaaa I kind of liked it inappropriate. 😉

      Reply
  13. Laura @ Mommy Run Fast says

    October 21, 2013 at 3:54 pm

    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 ExcuseMy Profile

    Reply
    • Ari says

      October 28, 2013 at 2:22 pm

      Exactly–it’s pretty hard to mess up which is perfect for me. 😉

      Reply
  14. GiGi Eats Celebrities says

    October 21, 2013 at 7:28 pm

    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!My Profile

    Reply
    • Ari says

      October 28, 2013 at 2:23 pm

      Haha–you could always heat it on the stove top too in a pinch. 🙂

      Reply
  15. Jamie @ couchtoironwoman says

    October 22, 2013 at 3:59 pm

    I MUST make this!! Yummy!
    Jamie @ couchtoironwoman recently posted…Mount Desert Island Marathon Race RecapMy Profile

    Reply
    • Ari says

      October 25, 2013 at 4:12 pm

      You will love it! Especially with the cold weather where you are!

      Reply
  16. Sharon DeBoever says

    September 12, 2014 at 5:18 pm

    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

    Reply
    • Ari says

      September 15, 2014 at 12:18 am

      Hi Sharon, I don’t count calories or macronutrients, but if you wish to, here is a great recipe analyzer! Enjoy!

      Reply
  17. Lee Reeves says

    April 10, 2016 at 8:18 pm

    Ari,
    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.

    Warmly,

    Lee Reeves

    Reply
    • Ari says

      April 11, 2016 at 4:50 pm

      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!

      Reply

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