Category: Crockpot dishes
Cooking Method: Crockpot
Yields:
1 Serving
Difficulty: Easy
Cook Time:
4 Hr
When the weather turns chilly and rainy there’s nothing better than a big bowl of my Spicy Crockpot chili. Who can resist all of the wonderful smells filling the house while your chili cooks to perfection in the crockpot. I’m a big fan of crockpot dinners. I love to take a little time in the morning to get my chili ready and into the crockpot and then forget about it for the rest of the day. When we are ready to eat dinner, there it is cooked and delicious. I don’t have to worry about running late on my errands or what to make for dinner when I get home. This chili will be ready when you are. Add some rice to your bowl, sprinkle some cheddar cheese on top and you are all set for a great family meal.
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Ingredients
Adjust Servings
Instructions
- Chop up onions and bell peppers. Add oil to large skillet, turn heat to medium high for 2 minutes. Add onion, bell pepper, jalapeño peppers, salt, pepper, chili powder and ground beef to skillet. Sauté with a wooden spoon until beef and vegetables are nicely browned, about 5 minutes. Drain off some of the liquid into sink, using a large lid. Pour cooked ingredients into crockpot.
- Pour canned beans into a colander in your sink and rinse thoroughly. Then, add tomatoes, salsa, and both beans to the crockpot. Stir to combine. Turn heat on low and cook for 8 hours. If you need a shorter cooking time, turn heat to high and cook for 4 hours. You can also leave this chili in your crockpot after it's been cooked on warm for several more hours.
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Stir before serving over rice. Top chili with cheddar cheese.
