Crock Pot Chili Recipe Betty Crocker
Description
Crock Pot Chili Recipe Betty Crocker is a delicious meal that the whole family can enjoy. It is an easy-to-make dinner that is great for busy weeknights or lazy weekends. It is a hearty and flavorful chili that is packed with beef and beans. The slow cooker does all the work for you so you can sit back and relax while it cooks. This recipe is sure to be a hit with your family.
Prep Time
This recipe takes about 15 minutes to prepare. You’ll need to chop the onion and garlic and brown the beef. You’ll also need to measure out the other ingredients before adding them to the slow cooker.
Cook Time
This crock pot chili recipe will take about 5-6 hours to cook in a slow cooker. If you’re using a stove top pot, it will take about 2-3 hours to cook. You can also cook this in the Instant Pot or the pressure cooker and it will take about 40 minutes.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (15 ounce) can light red kidney beans, drained and rinsed
- 1 (15 ounce) can Great Northern beans, drained and rinsed
Instructions
In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain off any excess fat and add the mixture to the slow cooker. Add the diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Stir everything together. Add the beans and stir to combine. Cover and cook on low heat for 5-6 hours or on high heat for 2-3 hours. Once the chili is done cooking, taste and adjust the seasonings if needed.
Equipment
- Large skillet
- Slow cooker or stovetop pot
Notes
If you’re using a stovetop pot, you may need to add a little bit of water or broth to the chili if it starts to dry out while cooking. This recipe can also be cooked in an Instant Pot or pressure cooker. Cooking time will be reduced to 40 minutes.
Nutrition: Per Serving
- Calories: 350 kcal
- Protein: 18 g
- Fat: 10 g
- Carbohydrates: 41 g
- Fiber: 8 g
Recipe Tips
This chili tastes even better if you let it sit for a few hours after cooking. This allows the flavors to meld together and makes it even more delicious. You can also use leftover cooked beef or ground turkey in this chili. To make it vegetarian, use vegetable broth instead of beef broth and omit the beef.
This chili is great served over rice, with a dollop of sour cream, or topped with cheese and green onions. You can also freeze it in individual portions for easy meals later on. Enjoy!
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