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–+ servings
Crock-Pot Chili

Irresistible Crock-Pot Chili: Your Cozy Slow-Cooked Comfort Food

This Crock-Pot Chili is the epitome of coziness and rich flavor, perfect for chilly evenings and gatherings.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 3 lb Chuck Roast Main protein source; ensures room temperature before searing.
  • 1 TBS Salt Enhances flavor; adjust to taste.
  • 2 tsp Black Pepper Adds depth; freshly ground is best.
  • 2 TBS Vegetable Oil For searing meat; develops flavors.
For the Vegetables
  • 1 Diced Onion Aromatic base that sweetens chili.
  • 1 Diced Bell Pepper Adds sweetness; any color can be used.
  • 1 TBS Diced Jalapeños Adjust quantity based on heat preference.
  • 1 TBS Minced Garlic Use fresh for best flavor.
For the Sauce
  • 28 oz can Crushed Tomatoes Opt for low-sodium if preferred.
  • 14.5 oz can Diced Tomatoes Adds texture and freshness.
  • 2 TBS Tomato Paste Deepens flavor; adds richness.
  • 2 cans Chili Beans or Red Kidney Beans Drained; can substitute with black beans.
  • 2 TBS Worcestershire Sauce Adds umami; consider gluten-free if needed.
For the Seasoning
  • 1/3 cup Ancho Chili Powder Key seasoning for smoky depth.
  • 2 TBS Light Brown Sugar Balances acidity; can omit for low-sugar.
  • 2 TBS Onion Powder Boosts overall flavor.
  • 1 TBS Garlic Powder Enhances dish's flavor.
  • 1 T Italian Seasoning Adds herby undertones.
  • 1 tsp Cumin Provides warmth and earthiness.
  • 1 tsp Allspice Optional; adds warmth.
For Cooking
  • 1 cup Beef Broth Can use vegetable broth for a lighter version.
  • Salt and Pepper to Taste Final seasoning adjustment.

Equipment

  • Crock Pot
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Crock-Pot Chili
  1. In a small bowl, mix together the ancho chili powder, light brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice. Set it aside.
  2. Cut the chuck roast into cubes and season with salt and black pepper. Sprinkle a portion of the chili seasoning onto the meat.
  3. Heat a large skillet and add vegetable oil. Once shimmering, add the seasoned roast cubes in batches and sear for 3-4 minutes per side.
  4. Remove the meat and add diced onion, bell pepper, jalapeños, and garlic to the skillet. Sauté for 5-7 minutes.
  5. Spray the Crock-Pot with nonstick spray. Add the seared roast, sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, chili beans, Worcestershire sauce, and beef broth. Stir well.
  6. Cover and cook on HIGH for 6-7 hours or LOW for 10-12 hours.
  7. Once cooked, adjust seasoning with salt and pepper, then serve.
  8. Scoop chili into bowls and invite everyone to add their favorite toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 800IUVitamin C: 25mgCalcium: 60mgIron: 4mg

Notes

This Crock-Pot Chili gets better over time. Consider making it ahead for an even tastier meal.

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