This is it… my favorite cold-weather meal! We’ve made chili a million times and a million ways, but I must say… I think I perfected our classic chili recipe. It is always such a hit! The last time I made it, Anthony went back for fourths and we even had it for our next meal lol. Needless to say, you may have a meal obsession after making this one. Also, many requests for crockpot meals, so I made this one with the slow cooker but also provided a stove top version! Both recipes include the same ingredient, just different cooking preparations.
I hope you and your family enjoy!!
Crockpot Chili
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 lb pound 90% lean ground beef
- 1 (28 oz.) can crushed tomatoes, no salt added
- 1 (15oz.) can petite diced tomatoes, no salt added
- 3 tbsp tomato paste
- 1 (16oz.) can kidney beans, drained + rinsed
- 3 stalks celery stalks, diced
- 1 1/2 cups beef broth
- 1 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp stevia or sugar
- 3 tbsp chili powder
- 1 tsp oregano
- 1 tbsp ground cumin
- 1/8 tsp cayenne pepper (optional)
Instructions
- Add the olive oil to a large pan over medium-high heat. Add onion and garlic. Cook for 3-5 minutes, stirring occasionally until fragrant.
- Add the ground beef to the pot, breaking apart and cook until brown.
- Add chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until well combined.
- Add remaining ingredients to the pan. Simmer for 5 minutes and then spoon the chili into a 4-5 quart slow cooker.
- Cook on low heat for 8 hours.
- Top with your toppings of choice: avocado, cheese, sour cream/greek yogurt, oyster crackers, etc.
Notes
Recipe makes 8 servings.
Stovetop Chili
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb 90% lean ground beef
- 1 (28 oz.) can crushed tomatoes, no salt added
- 1 (15oz.) can petite diced tomatoes, no salt added
- 3 tbsp tomato paste
- 1 (16oz.) can kidney beans, drained + rinsed
- 3 stalks celery stalks, diced
- 1 1/2 cups beef broth
- 1 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp stevia or sugar
- 3 tbsp chili powder
- 1 tsp oregano
- 1 tbsp ground cumin
- 1/8 tsp cayenne pepper (optional)
Instructions
- Add the olive oil to a large soup pot over medium-high heat. Add onion and garlic. Cook for 3-5 minutes, stirring occasionally until fragrant.
- Add the ground beef to the pot, breaking apart and cook until brown.
- Add chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until well combined.
- Add the celery, broth, tomato paste, diced tomatoes, crushed tomatoes, and red kidney beans. Stir
- Bring to a low boil and then reduce to a simmer (low-medium heat). Simmer uncovered for 20-25 minutes, stirring occasionally.
- Remove from heat and let the chili sit for 10 minutes before serving.
Growing up in Wisconsin, Fall was one of my favorite seasons. I loved the colder weather, the crisp air, the color changing of the leaves…Here in Texas, it is not quite the same but I still love whats to come.
3 Things I’m Looking Forward to This Fall
- Fall Foods – is that obvious?! Whether it’s this chili recipe, warm drinks, casseroles, paninis, and more, I’m excited for it all!
- Sweaters – fall is my favorite season to dress for! Chunky sweaters, blazers, scarves, and booties!
- Football – I’m not even a football fan and I’m excited for it. I just love the idea of football playing in the background, cozying up on the cough and being with friends/family. Plus, my two little boys are the slightest bit interested in watching, which is too cute.
If you enjoyed this recipe, be sure to check out my Cookbook with 300+ delicious meals just like this one.
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