Heather Maries Crockpot Chili Recipes

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AWARD WINNING CROCKPOT CHILI



Award Winning Crockpot Chili image

If you're in the market for a good, basic chili recipe, this one is it! This chuck roast chili is studded with big pieces of beef, chiles and black beans and comes together super quickly before being slow-cooked for hours. If you have a chili-cookoff coming up, I think you're going to want to tuck this award winning crockpot chili in your back pocket for later.

Provided by Heather Cheney

Categories     Main Course

Time 6h10m

Number Of Ingredients 17

1 tablespoon canola or olive oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 tablespoons chili powder
3 tablespoons paprika
2 teaspoons onion powder
1-1 1/2 pounds boneless beef chuck (cut into 1 1/2" cubes)
2 tablespoons brown sugar
1 teaspoon oregano
1 medium onion (medium diced)
3 cloves garlic (minced)
14 ounces diced tomatoes (undrained)
4 ounces can diced green chilies
1 cup beef broth
1 tablespoon apple cider vinegar
28 ounces black beans (2 cans, rinsed and drained)
1 teaspoon kosher salt

Steps:

  • Heat oil over medium-high heat in a medium-sized skillet. When the oil shimmers, stir paprikas, cumin, chili powder and onion powder into the pan. Cook for 1 minute or until spices are very aromatic and remove from heat.
  • Add beef, sugar, oregano, onion, vinegar, garlic, tomatoes, green chilies, beef broth, beans and salt to the slow cooker. Transfer spices from the skillet into the slow-cooker and stir to combine.
  • Cover and cook for at least 4 hours on high or until the meat is tender-- 6 hours on low.

Nutrition Facts : ServingSize 1 serving, Calories 470 kcal, Carbohydrate 46 g, Protein 36 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 762 mg, Fiber 15 g, Sugar 7 g

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