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Hot Spicy Chili Recipe Crock Pot

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Easy CrockPot Chili Live Simply
Easy CrockPot Chili Live Simply from livesimply.me

Description

This hot and spicy chili recipe crock pot is the perfect dish to enjoy during a chilly evening. This recipe is full of flavor and spice that will make your taste buds tingle! The ingredients are simple and easy to find, allowing you to whip this up in no time. The slow cooking of the chili in the crock pot allows for all the flavors to blend together, creating a delicious and comforting dish. Serve this dish with some warm crusty bread or tortilla chips and you will be sure to satisfy even the pickiest of eaters.

Prep Time

This hot and spicy chili recipe crock pot is quite easy to prepare and only needs about 15 minutes of your time. You will need to chop some of the vegetables, brown the beef and measure out the other ingredients. Once you have everything prepped, you can set the crock pot and let it do all the work!

Cook Time

This hot and spicy chili recipe crock pot is best cooked on low heat for 8 hours. You can also cook it on high heat for 4 hours if you are in a pinch for time. The longer the chili cooks, the more time the flavors have to blend together and create a delicious, comforting dish.

Ingredients

  • 1 pound of ground beef
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tablespoons of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cayenne pepper
  • 1 (14.5 ounce) can of diced tomatoes
  • 1 (15 ounce) can of kidney beans, rinsed and drained
  • 1 (15 ounce) can of black beans, rinsed and drained
  • 1 cup of beef broth
  • Salt and pepper, to taste

Instructions

1. Heat a large skillet over medium-high heat and brown the ground beef. Drain off any excess fat. Add the garlic, onion, bell peppers, chili powder, cumin, paprika and cayenne pepper. Cook until the vegetables are softened, about 5 minutes.

2. Transfer the beef mixture to a 6-quart crock pot. Add the diced tomatoes, kidney beans, black beans, beef broth, and salt and pepper. Stir to combine.

3. Cover and cook on low heat for 8 hours, or high heat for 4 hours. Stir occasionally.

4. Serve the chili hot with a dollop of sour cream and your favorite toppings.

Equipment

  • Large skillet
  • 6-quart crock pot

Notes

This chili can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Nutrition: Per Serving

  • Calories: 252
  • Fat: 7.5g
  • Carbohydrates: 25.2g
  • Protein: 21.5g
  • Cholesterol: 38mg
  • Sodium: 511mg
  • Fiber: 5.3g

Recipe Tips

This hot and spicy chili recipe crock pot can be modified to suit your tastes. Feel free to add more vegetables such as corn or zucchini. You can also substitute the beef for ground turkey or even tofu for a vegetarian version. If you prefer a less spicy chili, reduce the amount of cayenne pepper or omit it altogether.

This dish is great served with a dollop of sour cream and your favorite toppings. Some great topping ideas include shredded cheese, diced avocado, jalapenos, diced red onions, and cilantro. You can also serve it with some warm crusty bread or tortilla chips on the side.


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