Description
A delightful and hearty Crockpot Texas Chili with a rich, smoky flavor, perfect for chilly evenings or gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons smoked paprika
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 2 cups beef broth
Instructions
- Prepare the ingredients by dicing the onion and mincing the garlic. Drain and rinse the kidney beans.
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat and transfer to the crockpot.
- Add the diced onion, minced garlic, kidney beans, and diced tomatoes (with juice) to the crockpot. Stir to combine.
- Sprinkle in the smoked paprika, chili powder, cumin, salt, and black pepper. Mix well.
- Pour in the beef broth and stir gently to incorporate all ingredients.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, taste the chili and adjust seasoning as needed.
- Once cooked, ladle into bowls and garnish with toppings like shredded cheese, sour cream, or green onions.
Notes
- Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in freezer-safe bags or containers for up to 3 months.
- To reheat, warm on the stove or in the microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Texas Chili, Smoked Paprika, Hearty, Comfort Food