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–+ servings
Crock-Pot Chili

Cozy Up with Easy Slow-Cooked Crock-Pot Chili Delight

Enjoy a heartwarming bowl of Crock-Pot Chili, perfect for chilly nights and gatherings.
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Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crock-Pot Chili Ingredients
  • 3 lbs Chuck Roast Cut into 1 1/2 inch pieces for even cooking and tenderness.
  • 1 TBS Salt Enhances the overall flavor; adjust based on personal preference.
  • 2 tsp Black Pepper Adds a mild heat; freshly ground is ideal for best taste.
  • 2 TBS Vegetable Oil Used for searing the meat, boosting flavor depth.
  • 1 Onion, diced Provides sweetness and complexity to the chili.
  • 1 Bell Pepper, diced Any color works; it adds sweetness and a nice texture.
  • 1 TBS Jalapeños, diced Contributes heat; adjust according to your spice tolerance.
  • 1 TBS Garlic, minced Infuses the dish with aromatic goodness.
  • 28 oz Crushed Tomatoes The moist base that adds tanginess to your chili.
  • 14.5 oz Diced Tomatoes Adds texture, enhancing the chili’s heartiness.
  • 2 TBS Tomato Paste Provides intense tomato flavor and thickens the chili.
  • 2 Chili Beans or Red Kidney Beans Offers protein and a fulfilling texture.
  • 2 TBS Worcestershire Sauce Enriches the flavor with a deep umami essence.
  • 1/3 cup Ancho Chili Powder The main spice that brings robust flavor with a hint of smokiness.
  • 2 TBS Light Brown Sugar Balances the acidity of tomatoes with a touch of sweetness.
  • 2 TBS Onion Powder Enhances the deep onion flavor throughout the chili.
  • 1 TBS Garlic Powder Adds an extra layer of garlic without the freshness.
  • 1 T Italian Seasoning A blend of herbs that elevates the flavor profile.
  • 1 tsp Cumin Provides an earthy, warm flavor component.
  • 1 tsp Allspice Adds warmth and depth to the overall flavor.
  • 1 cup Beef Broth Essential for creating a rich and hearty base for the chili.
  • Salt and Pepper to taste Adjust for final seasoning before serving.

Equipment

  • Crock-Pot
  • Skillet
  • Mixing Bowl

Method
 

Step‑By‑Step Instructions for Crock-Pot Chili
  1. Combine ancho chili powder, light brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice in a small bowl. Mix well and set aside.
  2. Generously season the cubed chuck roast pieces with salt, pepper, and a portion of the seasoning mix. Ensure each piece is evenly coated.
  3. Heat vegetable oil in a skillet over medium-high heat. Sear each chunk of meat for 4-5 minutes until golden brown, transferring them to the Crock-Pot once done.
  4. In the same skillet, sauté diced onion, bell pepper, and jalapeños for about 5-7 minutes until softened. Transfer to the Crock-Pot.
  5. Spray the inside of the Crock-Pot with nonstick spray. Add in seared meat, sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, drained beans, Worcestershire sauce, and beef broth. Mix well.
  6. Cover the Crock-Pot and cook on HIGH for 6-7 hours or LOW for 10-12 hours. Switching to LOW for the last hour improves flavor.
  7. Taste your chili and adjust seasoning if needed. Let it sit for a few minutes before serving.
  8. Serve the chili hot, topping with shredded cheese, sour cream, or sliced avocado. Pair with cornbread or tortilla chips.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Let the chuck roast reach room temperature before searing for better browning. Taste and adjust seasoning before serving.

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