Crock Pot Chili

Ingredients

• 907 g (2 pounds)ground beef
• 454 g (1 pound)hot Italian sausage
• 1onion, diced
• 2jalapeños, diced
• 1green bell pepper, diced
• 2 teaspoonschilli powder
• 2 teaspoonscayenne pepper
• 2 teaspoonspaprika
• 2 teaspoonscumin
• 2 teaspoonsblack pepper
• 2 teaspoonsSlap Ya Mama seasoning
• 2 teaspoonsgarlic powder
• 2 teaspoonsonion powder
• 822 g (29 ounces)red kidney beans, drained and rinsed
• 822 g (29 ounces)black beans, drained and rinsed
• 822 g (29 ounces)pinto beans, drained and rinsed
• 794 g (28 ounces)petite diced tomatoes
• 2 cans, 539 g (19 ounces) eachred enchilada sauce

Instructions

1. 1

   Prepare the slow cooker

   Spray an 8-quart slow cooker with non-stick cooking spray and set it aside.

2. 2

   Cook the meat

   Heat a large skillet over medium heat. Add the ground beef, Italian sausage, onion, green bell pepper, jalapeños and all the seasonings.

3. 3

   Brown and drain

   Cook until the meat is no longer pink and the vegetables are tender. Drain off excess grease, then transfer the mixture to the slow cooker.

4. 4

   Add beans and sauce

   Add the kidney beans, black beans, pinto beans, diced tomatoes and enchilada sauce. Stir everything together.

5. 5

   Slow cook the chilli

   Cook on high for 3–4 hours or on low for 5–6 hours.

6. 6

   Serve with toppings

   Add your favourite chilli toppings and serve with cornbread, crusty bread and a side salad.

What is crock pot chilli?

Chilli is a hearty American dish built around a boldly seasoned mixture of meat, vegetables and often beans. This slow-cooker version uses ground beef and Italian sausage alongside kidney, black and pinto beans.

The skillet step gives the meat and vegetables a head start before they go into the cooker. Tomatoes and red enchilada sauce bring the ingredients together as they cook slowly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 35g protein, 52g carbs, 28g fat.

The beans, tomatoes and bread served alongside contribute much of the carbohydrate, while the ground beef, sausage and beans provide protein. Most of the fat comes from the two meats and any fat left after draining. For a balanced plate, serve a moderate bowl with the suggested side salad.

Why brown the meat first?

Meat and vegetables: cooking them in a skillet until the meat is no longer pink and the vegetables are tender follows the recipe’s first stage before slow cooking. Drain the excess grease before transferring the mixture to the slow cooker.

Seasonings: adding them to the skillet with the meat spreads them through the mixture. The recipe includes cayenne, jalapeños and hot sausage, so expect a substantial kick.

Three beans, three textures

Kidney beans: their firm shape makes them a sturdy part of the chilli. Black beans and pinto beans add variety to each spoonful.

Rinse and drain: this is specified for all three canned beans. Stir them in with the tomatoes and sauce so they are distributed throughout the meat mixture.

How the sauce comes together

Tomatoes: petite diced tomatoes add pieces of tomato to the mixture. Red enchilada sauce supplies the other part of the liquid base.

Stir well: combine the beans, tomatoes and sauce with the cooked meat before setting the cooker. This helps each serving include a little of everything.

Choosing the cooking time

High setting: cook the chilli for 3–4 hours. This suits a shorter cooking window.

Low setting: allow 5–6 hours. The recipe gives both settings as options; use the one that fits your schedule and check that the mixture is thoroughly hot before serving.

What to serve alongside

Bread: cornbread or crusty bread makes a natural accompaniment for a bowl of thick chilli. A side salad adds a fresh contrast to the rich, spicy mixture.

Toppings: finish each serving with your preferred chilli toppings. Add them at the table so everyone can customise their bowl.

Recipe notes & tips

• Dice the onion, jalapeños and bell pepper before starting so they are ready for the skillet.
• Drain and rinse all three types of beans before adding them.
• Drain excess grease from the cooked meat mixture before putting it in the slow cooker.
• Stir the beans, tomatoes and enchilada sauce through the meat mixture before cooking.
• Set out toppings separately so diners can choose what to add.
• Serve with cornbread or crusty bread and a side salad, as suggested in the recipe.

Variations

• Adjust the heat: use less cayenne or fewer jalapeños for a milder bowl.
• Change the toppings: offer a selection of favourite chilli toppings at the table.
• Choose your bread: serve with cornbread or crusty bread.
• Make it a meal: add the suggested side salad alongside each bowl.
• Use the slow setting: cook on low for 5–6 hours when that timing suits your day.

Common mistakes to avoid

• Skipping the skillet: cook the meat and vegetables first, as the recipe directs, until the meat is no longer pink and the vegetables are tender.
• Leaving excess grease: drain it from the skillet mixture before transferring it to the slow cooker.
• Adding unrinsed beans: drain and rinse the kidney, black and pinto beans first.
• Uneven mixing: stir the beans, tomatoes and enchilada sauce into the meat mixture before cooking.
• Guessing the cooking time: use the stated range of 3–4 hours on high or 5–6 hours on low.

How to store

Refrigerate leftover chilli in a covered container and use within 3–4 days. Reheat portions until steaming hot, stirring as needed; add a splash of water if the chilli has thickened in the fridge. It can also be frozen in suitable containers for up to 3 months.

Frequently asked questions