Go Back
Victoria Haneveer

Ultimate Crockpot Chili Recipe

A slow cooker beef and bean chili with tomatoes and a homemade seasoning mixture. One can of beans is blended to thicken the sauce naturally.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Main Dish
Cuisine: Tex Mex
Ingredients Method Notes

Ingredients
 

  • 1 ½ pounds (650g) ground beef
  • 15 oz (400g) can tomato sauce
  • ½ teaspoon cayenne pepper
  • 1 tablespoon minced onion
  • 2 x 15 oz (400g) cans kidney beans
  • 2 ½ teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 28 oz (800g) can diced tomatoes
  • 1 ½ teaspoons garlic powder
  • 2 ½ teaspoons cumin
  • 4 tablespoons chili powder

Method
 

  1. Mix together the dry seasonings and store in an airtight container in a dry cool place.
    2. You can do this ahead if you want.
  2. Sauté the beef in a skillet until browned, then drain off any fat.
  3. Add 3 teaspoons of the seasoning mix plus the onion. Add the tomatoes, one can of beans, the tomato sauce and another 2 teaspoons of seasoning mix to the crockpot.
  4. Whiz the other can of beans in the blender, then add to the crockpot along with the meat. Stir and cook for 6 to 8 hours on low. Taste before serving and add more of the seasoning mixture if needed.

Notes

  • The seasoning quantities make more than the 5 teaspoons initially added to the chili, so keep the remainder for future easy chili recipes.
  • Store any unused mixture in a sealed jar or add more after tasting.
  • Taste at the end because canned tomatoes, beans and tomato sauce vary in sodium and you might not need to add more salt.
  • Refrigerate for 3 to 4 days or freeze for 3 to 4 months.