Next Post
This post may contain affiliate links, please see our privacy policy for details.
I’m feeling like it’s a chili kind of night…
For one there’s Thursday night football… always a good excuse to make a giant pot of chili. But also, it’s just been that kind of a week (you know what I mean), and chili just sounds perfect right about now.
Anyone with me?
I’m sure you guys have heard me say this before, but the only way my mom will eat chili is if it’s served over a giant bed of angel hair pasta…aka Cincinnati style chili. So this is how I grew up eating chili. In fact, for the longest time I really just thought this was how everyone ate chili. I mean, why would you use a bowl if you could eat chili atop a bed of pasta?
It really wasn’t until a few years ago that I realized that not everyone enjoyed their chili this way. At first, I was kind of like, well you guys are doing it so wrong, and to a point I still feel this way, BUT now I understand that there are times when a simple bowl of chili might be just right.
I mean, don’t get me wrong I still prefer chili + pasta, but some nights it’s kind of nice to just have a big bowl of chili with a heaping pile of cheddar on top and a double serving of beer bread for scooping. So really, I’m just swapping out carbs for more carbs, but whateves, you guys know how I like to do it around here.
SIDE NOTE: I sent this over to my parent’s house and word on the street is that the brothers mowed down bowl after bowl. And mom… yeah, she boiled up some angel hair pasta and ate it Cinnci style. Typical.
I have been wanting to create a crockpot beef chili like this one for the longest time now, so I figured fall would be the perfect time to do it. To me, chili is just a fall food. I know it’s equally great for winter, but for some reason the majority of my chili making happens in the fall. Anyone else the same?
I went back and forth about whether or not this should be a crockpot recipe or not. It seems there are a lot of you out there who love crockpot recipes, but then there are some of you who don’t have crockpots, so I am always torn on what direction to go. In the end though, the thought of this chili just slow cooking all day on my kitchen counter sounded too good, so crockpot recipe it is!
That said, any of you who do not own a crockpot, don’t worry, you can just as easily make this on the stove! 🙂
Beyond the smell of the chili simmering all day, what’s really my favorite about this recipe is the flavors. The heat of the chili is balanced with just a touch of sweetness from the maple syrup and a pinch of cinnamon. Maple and cinnamon are honestly the perfect way to tie warm fall flavors into this hearty chili, and they pair so well with the beef in the recipe. Oh, and speaking of the beef, if you and your family prefer chicken or turkey, those will work great here too!
Just don’t forget the side of bread…preferably beer bread…or pasta if that’s more your thing…or ok, just both?!?!
Oh my gosh, and of course the cheddar! Can’t have chili without a giant pile of cheddar cheese on top. Cheddar is definitely a must! 🙂
Crockpot Beef Chili.
Servings: 8 Servings
Calories Per Serving: 447 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon olive oil
- 2 small onions, chopped
- 4 cloves garlic, minced or grated
- 2 pounds lean ground beef
- 2 poblano peppers, seeded and chopped
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 2-3 cups low sodium chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato paste
- 2 tablespoons maple syrup
- 1 leaf bay
- cheddar cheese, avocado, green onions and cilantro, for serving
Instructions
- Heat a large skillet over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir the garlic and cook another minute. Use your hands to crumble the ground beef into the pot. Brown the beef, breaking up the meat as you go, about 8 minutes. Once the beef is browned, add in the poblano pepper, chili powder, smoked paprika, cumin, cinnamon, salt and cayenne. Give it a good stir and let cook about a minute or two. Remove the skillet from the heat.
- Transfer the beef mixture to the bowl of your crockpot. Add 2 cups chicken broth, the tomatoes, tomato paste, maple, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or hight for 4-5 hours. If your chili is too thick, add the remaining broth to thin.
- Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado and fresh cilantro. Eat!
Notes
*Ground chicken or turkey may also be used.
*2 cans of drained kidney, pinto or black beans can be added to the chili during the last hour or so of cooking.
Fist pump for the first chili of the season. YUM!
This post was originally published on October 13, 2016
What would he instructions for doing it on the stove be?
Hi Alex,
You can go ahead and follow the recipe, but I would just start everything in step 1 in a dutch oven or large soup pot. Simmer for at least 30 minutes or up to a few hours. I hope you love this recipe!
One of the best chili recipes I’ve tried! My husband and 1 year old gobbled it up happily. I’ve been asked to make it again. We followed Thiegan’s recipe exactly as written and added two cans of black beans, per a note suggestion. I also made her beer bread recipe and that was a smash as well! My husband: “Would a third slice be excessive?” I absolutely love Half Baked Harvest for recipes! They have never steered me wrong. Thank you!!
Hey Allison,
Happy Sunday! Thanks a lot for making this recipe and your comment. So glad to hear it was enjoyed!
Do you think I could do steak in this recipe?? What kind of steak? I don’t want the steak to be tough.
Hi Krystin,
I don’t see why not, I think a beef chuck cut into cubes might be nice. Please let me know if you give this recipe a try!
Hi Tieghan! Love this recipe! Do you think I could make it ahead and freeze it? If so, how would reheat it?
Hi Morgan! So glad you loved the chili! Yes, it freezes really well. Just let it cool, then store in airtight containers. To reheat, thaw in the fridge overnight and warm on the stove over low heat until hot, or use the slow cooker for a few hours! xT
I was very skeptical of making this as I never seen chicken broth in chili vs tomato sauce. The sweetness of maple syrup and cinnamon is an absolutely the best flavor, plus the aroma’s in your kitchen is amazing
The amount of all the seasonings is spot on. I was looking for a new chili recipe and OMG I am so glad I made this. I added the beans at the end. My absolutely go to chili recipe. Thank you
Hey Holly,
Wonderful! So glad to hear this recipe was a hit, thanks a bunch for making it! Happy Weekend!!
This is like my 4th time making this chili and it amazes me every time! Thank you so much for this recipe. It’s so versatile. Tonight I made it with half ground beef and half chorizo, 1 cup of beer and 1 cup of broth, in the slow cooker for 8 hours. Delicious! I can’t wait to make it again when my friends request chili.
Hey Amy,
Fantastic!! I’m so glad to hear this recipe turned out well for you, thanks a bunch for making it:)
So glad I read your comment, I loved your idea of adding a cup of beer. This recipe is so good and I bet the beer really gave it a good flavor. Thanks for that
I love this recipe. My 11 year old requests ONLY this chili. I also just use the insta pot for the whole thing- did simmer for all the steps and pressure cook for 30 (I did the full 3 cups water) and it was perfect. I love how this is a glimmer of skyline. Thank you for this!
Hey Annette,
Yay!! So glad to hear this recipe turned out nicely for you, thanks a bunch for giving it a try!!
Do you think it would be OK if I swapped the crushed tomatoes for just tomato paste or tomato sauce? I’ve got some picky eaters that don’t love tomato chunks. This sounds delicious though!
Hey Megan,
Sure, I would try tomato sauce. I hope you love this recipe, please let me know if you give it a try! xx
Swapped one of the poblanos for a bell pepper and halved the cayenne for our tender palates. Made with grass fed ground beef and and added two cans of black beans. Big hit at our church supper!
Hey Jennifer,
Happy Sunday!! Love to hear this recipe was a winner, thanks a lot for making it and your comment!!
What is the best way to make this spicier? Could you use half beef and half hot Italian sausage?
Hey Jessalyn,
Sure, that would work well for you! You could also add some cayenne for heat. Please let me know if you have any other questions! xx
Made this with my husband’s venison and I did skip the maple syrup, and used whole tomatoes instead of crushed, but loved this recipe! Next time I would sauté the pepper along with the onion, but otherwise a winner of a recipe!
Hi Katie,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a nice day:) xxT
Hii going to try this tomorrow in the crockpot! Do you think sweet potatoes would be a good addition or nah? Also curious if you think using beef bone broth would make a big difference flavor wise or should I go grab some chicken broth? Thanks! Love all of your recipes!!!!
Hi Paige,
Sure, sweet potatoes would be a nice addition here and beef bone broth is perfectly fine for you to use. I hope you love this recipe! xT
If I were to cook this on the stove, would I still cook it for the same amount of time on a low heat? Or less time? Thanks!
Hi Hannah,
I would simmer for at least 2 hours on the stove. I hope you love this recipe! xx
How can I make this so it’s not spicy but still flavorful? I want to make it for myself but also hoping my kiddos will eat it also!
Hi Natalie,
I would omit the cayenne and reduce the poblano peppers. I hope you love this recipe, please let me know if you have any other questions! xx
was the perfect heat! very tasty
Hi Becky,
Wonderful! I’m so glad this recipe turned out nicely for you, thanks for making it! Merry Christmas!!🎄🎁☃️