Sharing a favorite crockpot chili recipe today! Break out your crockpot and treat the family to my Beef Crockpot Chili Recipe!
Crockpot Chili Recipe
There’s nothing like a nice bowl of warm chili during the cold winter months. The chili recipe I have for you today is thick and meaty. So great with some avocado, cilantro and tortilla chips for dipping. If you are feeding a crowd, this is a great recipe to serve your guests. It’s sure to warm everyone right up.A little note….be careful about the chorizo you choose, some can be quite spicy. You can always substitute sausage if you want to go completely mild 🙂 Enjoy!
Try my Weeknight Chili Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
How To Make Best Chili Recipe
- Heat oil in large dutch oven. Saute onion for 5 minutes, stirring often until softened. Add beef and chorizo, stirring and cooking until browned. Add broth, tomatoes, tomato paste, chili powder, cumin, salt and pepper.
- Transfer to slow cooker and cook on low for 2-5 hours.
- Top bowls of chili with avocado, cilantro, tortilla chips and sour cream if desired.
Add your broth, tomatoes, tomato paste and beans.
Chili Seasoning Recipe
Seasonings are up next. Give a good stir and transfer to your slow cooker.
Set your timer for 2-5 hours, whatever works for your schedule. The longer is simmers the better it tastes!
Crockpot Chili Recipe
Love how the lid is split so you can open one side. Perfect for sampling 🙂
Enjoy!
How To Serve Chili
Serve chili by itself in a cup or bowl topping with your favorite taco style toppings such as avocado, cilantro, sour cream, tomatoes, onion, bacon, salsa, jalapeños to name a few. Freshly baked popovers are also great with chili! Store leftover chili in an airtight container in the refrigerator for 3-4 days.
Beef Crockpot Chili Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 1 pound lean ground beef
- 1 pound chorizo
- 2 cups chicken broth
- 2 10 ounce cans Rotel tomatoes mild
- 3 15 ounce cans pinto beans drained
- 1 6 ounce can tomato paste
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup diced avocado cilantro and tortilla chips for garnish
- 1 bag tortilla chips
Instructions
- Heat oil in large dutch oven. Saute onion for 5 minutes, stirring often until softened. Add beef and chorizo, stirring and cooking until browned. Add broth, tomatoes, tomato paste, chili powder, cumin, salt and pepper.
- Transfer to slow cooker and cook on low for 2-5 hours.
- Top bowls of chili with avocado, cilantro, tortilla chips and sour cream if desired.