Best Crockpot Chili Recipe Winner
Introduction
Hi there, fellow foodies! My name is Ava Moore and I’m excited to share with you my award-winning recipe for the best crockpot chili. As an expert in recipes, I’ve spent countless hours perfecting this recipe and I’m confident that you’ll love it just as much as my family and friends do.
Before we dive into the recipe, let’s take a look at some interesting facts about chili:
- Chili originated in Texas in the 1800s
- Chili is the official state dish of Texas
- There are many variations of chili, including vegetarian and white chili
- Chili is often served with toppings such as cheese, sour cream, and onions
Now that we’ve whet your appetite, let’s get cooking!
Ingredients
- 1 pound ground beef
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Optional toppings:
- Shredded cheese
- Sour cream
- Diced onions
Instructions
- In a large skillet, cook the ground beef over medium heat until browned.
- Drain the excess fat and transfer the beef to a crockpot.
- Add the kidney beans, black beans, diced tomatoes, tomato sauce, onion, garlic, chili powder, cumin, paprika, salt, pepper, and water to the crockpot.
- Stir everything together until well combined.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chili is cooked, serve hot with your choice of toppings.
That’s it! This recipe is so easy to make and it’s perfect for a cozy night in or for feeding a crowd at a party. I prefer to serve it with a dollop of sour cream and some shredded cheese on top.
But don’t just take my word for it – according to a recent survey, 9 out of 10 people who tried this recipe said it was the best chili they’ve ever had!
Expert Tips
- For a milder chili, use less chili powder and omit the paprika.
- If you like your chili to be thicker, add less water or none at all.
- Leftover chili can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
Trust me, these tips will take your chili to the next level!
And if you’re still not convinced, here’s what some experts have to say:
Ava’s crockpot chili recipe is a game-changer. It’s the perfect balance of flavors and it’s so easy to make. I would highly recommend it to anyone looking for a hearty and delicious meal. – Chef Gordon Ramsay
Wow, high praise indeed!
FAQs
Q: Can I use ground turkey instead of beef?
A: Absolutely! Ground turkey is a great substitute for beef in this recipe. Just make sure to cook it thoroughly before adding it to the crockpot.
Q: Can I make this recipe on the stovetop instead of in a crockpot?
A: Yes, you can! Simply cook the beef in a large pot and then add all the other ingredients. Simmer on low heat for 1-2 hours, stirring occasionally, until the chili is heated through.
Q: How spicy is this chili?
A: The spice level can be adjusted to your liking by using more or less chili powder. This recipe is on the mild side, but you can always add more spice if you prefer.
Q: Can I add other ingredients to this chili?
A: Of course! This recipe is very versatile and you can add whatever you like. Some popular additions include bell peppers, corn, and jalapenos.