Easy Crockpot Chili
This easy crockpot chili has a flavor twist I had to hide from my husband before he tasted it. His verdict was: BEST CHILI EVER!! I really didn’t write down the exact ingredients the first time I made this chili, so I immediately wrote down what I could remember and a few weeks later I recreated and took note of my ingredients and measurements. Success again! We are both in love with this Mexican inspired chili with a mole twist and I want to share the recipe for everyone to enjoy.
You may be thinking: “What’s the twist?” I finally told my husband that I added cocoa powder to lend flavors of mole and add a rich, complex taste that blends well with the spices, jalapeños, taco sauce and stout. Yes, a cherry stout was also another secret ingredient that adds a deep savory compliment to this sweet heat chili. My husband enjoyed jalapeno cornbread with his on the first day and then used leftovers to make a chili taco salad the day after. I like to dollop mashed sweet potatoes and diced avocados on top to add a creamy bite (and the sweet potatoes pair deliciously with spicy chili…give it a try!) Another interesting side note: this chili does not give me bad indigestion like most others. Serves 6-8 large bowlfuls.
For the FULL recipe with step-by-step photo instructions and printable recipe card, visit: www.inspirationapron.com
Ingredients:
- 1 tbsp olive oil
- 1 Vidalia onion, diced
- 2 tsp minced garlic
- 2lbs ground beef
- 1 tsp smoked paprika
- 2 tsp Mexican style chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tbsp cocoa powder, unsweetened
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/3 cup taco sauce
- 2 tbsp ketchup
- 1 can tomato paste
- 1 can mild diced tomatoes with jalapenos, with juices
- 1 can original diced tomatoes with jalapenos, with juices
- 1 12oz bottle of cherry stout (or dark stout)
- 15.5oz can navy beans
- 15.5oz can dark red kidney beans
In a large skillet, heat olive oil on medium high heat till it will easily coat pan when turned. Add onions and garlic then sauté until tender and almost translucent.
Add all but about a spoonful to bottom of your crockpot, leaving the rest in the pan to cook the ground beef in.
Add ground beef to skillet and cook over medium heat until browned. (The leftover onions and garlic add an infused flavor to the meat.)
Add ground beef to crockpot along with all the spices and cocoa.
Add remaining ingredients and stir together to combine.
How long to cook chili in a crockpot? You can either cook on high for 3-4 hours or cook on low for 6-8 hours.
When ready, turn crockpot to warm, then scoop and serve hot in bowls with desired toppings.
Chili topping ideas:
- grated cheese
- diced avocados
- crackers
- sour cream
- sweet potatoes, mashed
- cornbread
- extra jalapenos (for the brave!)
- red onions (diced)
- lime wedges
- fresh cilantro, chopped
- diced tomatoes
- corn chips, such as Fritos or tortilla strips
How to make easy jalapeno cornbread: Use a store-bought ready mix such as Better Crocker cornbread or Jiffy and mix as directed on package, then add to a heavily greased skillet. Place pickled jalapenos (drained and patted dry with a paper towel) on top. Bake as directed, then sprinkle grated cheddar cheese on top during the last 8-10 minutes of baking.
Enjoy this easy crockpot chili on a cold winter or fall day. A little preparation leads to an effortless family meal that is a cozy flavor fest in your mouth!
Easy Crockpot Chili
Recipe details
- 8 servings
- Prep time: 15 Minutes Cook time: 4 Hours Total time: 4 hr 15 min
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