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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
At what point do the beans go in and does this recipe freeze well? I’m making this tomorrow and very excited to try it!
Hi! I like to add the beans during the last 30 minutes of cooking and yes, this chili freezes great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Chili is my absolute favourite meal! This recipe sounds delicious, I’m definitely going to give it a try!
I’m lactose intolerant, so I’ll have to do without the cheddar cheese on top :/
I am sure it will still taste great! I hope you love this Vanessa!
Loved the chili and the beer bread! I usually make a chili that’s much sweeter and this was just right. So yummy. Thanks Teighan!
I am really happy you loved this! Thanks Kelly!
I made this. It was delicious.
Thanks Victoria!
Which do you think would go better with this recipe, the beer bread you linked with it or your recently posted cheaters sourdough ?
Either would be delicious, but I’d do the sourdough!
My kids are such picky eaters and this chili was a hit!!! It is full of flavor.
Thats so awesome they liked it Sandra! Thanks so much!
I have a question! I’m hoping you respond quickly haha! But would it make a difference to add a can of beans you think? I’m pregnant and desperately want chili but need the extra protein that beans lend! I’m not much of a cook so I don’t want to muck it up by adding them!! Thanks so much 🙂
Oh my gosh. Ignore me. I’m pregnant and hungry and didn’t read all the way to the bottom hahaha.
HI Julianna! I think adding a can of bean would be delish! I would add a 14 ounce can of your favorite bean. Let me know if you have questions. Hope you love this!
Quick question: the ingredients list:
1 ounce can crushed tomatoes 28
1 ounce can tomato paste 8
.. does that mean “1 ounce or crushed tomatoes + 1 ounce of tomato paste” .. or is it “1 can of crushed tomatoes + 1 can tomato paste”?
thank you!
Nick
Hi Nick! SO SORRY for the trouble it’s a 28 ounce can and and 8 ounce can. recipe is all fixed. Let me know if you have questions. Hope you love this!
How would I cook this on the stovetop?
Hi Alex, just simmer this on the stove for 1-3 hours over low to medium heat. Should be great! Let me know if you have questions. hope you love this!
This sounds like a great recipe, but I don’t like too much spice (heat) in my chili. Unable to tell, based on comments, just how spicy this chili is.. on a 1-10 scale ?
Also, if I wanted to decrease the heat, how would I do that ?
Hi! this is not very spicy, but just use 2 teaspoons chili powered, that will be great. Hope you love this! 🙂
This recipe sounds so good. Smelling this in the crockpot should provide the motivation needed to shovel out from winter storm Helena!
Awh thank you Melissa!
Looks delicious – I’m going to make it this weekend! Quick question….I’m curious why you use chicken broth instead of beef broth?
Thanks for the recipe!
Hey Melissa! I just use chicken broth because I always have chicken broth on hand. I am sure beef would be great! Let me know if you have questions. Hope you love this!
Well this is DELICIOUS. I have never been a fan of chilli, but it’s been snowing (and in Vancouver, that is super rare) so I needed me a crock pot of something warm and hearty. I didn’t have any tomato paste, so I used twice the amount of tomato sauce and then turned the heat up high for the last little bit to evaporate the extra fluid. The spice combo on this chilly is great, love the peppers. Added some green onions from the now snow-covered garden and a little sour cream. Om nom nom. Thanks lady.
Awh yay what a perfect time!! Good to hear using twice the amount of sauce worked!! So happy you liked it Kaylee!! Thank you!!
I would really like to add beans to this chili. Will that work? If so, how much and when would I add them? Thanks!
HI! Yes, adding beans will work great! I would black and or pinto beans. Add 1-2 cups cooked beans during the last hour of cooking. Let me know if you have questions. Thank you!
I have to say this was THE best chili I have ever had. The spice combination with poblano peppers was just brilliant! I ended up adding black beans as you suggested and that worked out perfectly. Will definitely be making this again soon. Thanks so much and keep the great recipes coming!
WOW!! Thank you so much!! Couldn’t be happier to hear you liked it!!
This was a wonderful big hit chili recipe. Even before eating it everyone in the house wanted to know what I was cooking. So they were excited of what was to come. Needless to say no one was disappointed. Thank you for sharing!
Thank you so much !!