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Sara Emma

Best Thick & Savory Crockpot Chili

A rich, hearty, and award-winning style meat chili slow-cooked to perfection. This recipe is thick, savory, and packed with layers of flavor.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Ground Beef 80/20 or 90/10 mix
  • 1 large Yellow Onion diced
  • 3 cloves Garlic minced
  • 2 cans 15 oz each Kidney Beans, drained and rinsed
  • 1 can 28 oz Crushed Tomatoes
  • 1 can 15 oz Diced Tomatoes (fire-roasted preferred)
  • 1/2 cup Beef Broth
  • 3 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tbsp Smoked Paprika
  • 1 tsp Salt adjust to taste
  • 1/2 tsp Black Pepper
  • 1 tbsp Brown Sugar to balance acidity
  • 2 tbsp Tomato Paste
  • 2 tbsp Masa Harina optional, for extra thickness

Equipment

  • Large Skillet
  • 6 Quart Crockpot (Slow Cooker)
  • Wooden spoon
  • Measuring spoons

Method
 

  1. In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain the excess fat.
  2. Add the diced onions and garlic to the skillet with the meat and cook for 2-3 minutes until softened.
  3. Transfer the meat mixture to your crockpot/slow cooker.
  4. Add the beans, crushed tomatoes, diced tomatoes, beef broth, tomato paste, and all spices (chili powder, cumin, paprika, salt, pepper, brown sugar). Stir well.
  5. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  6. 30 minutes before serving, stir in the masa harina if you want an extra thick consistency.
  7. Taste and add more salt or chili powder if needed. Serve hot with toppings.

Notes

For a "Cowboy" twist, add 1/4 cup of strong brewed coffee to the liquid base.