Chunky, hearty, and comforting! This is the Best Crockpot Chili recipe you will ever make! It’s so easy to make with minimal effort, simply throw everything right in and let it do all the work for you!
Raise your hand if you love Chili! So here’s the thing, I’ve been patiently waiting for fall to arrive and the temperature to drop a little so that I can make this amazing Chili recipe. I absolutely love chili, but I will say that I am a little picky when it comes to what goes in my chili and how it should taste.
I feel like the perfect chili has to be a little thick and slightly chunky, spicy and extremely flavorful without being too hot, just a little kick you know? This Crockpot Chili recipe is a combination of meat, beans, mushrooms and tomatoes. Lets not forget… Chili almost ALWAYS taste better the next day! I also decided to whip up some Corn Muffins using good ol’ Jiffy mix and added in a few additional ingredients to make it that much better.
WHAT SHOULD I DO WITH LEFTOVERS?
Leftover Chili will be perfectly fine in the fridge for up to 4-5 days and easily reheat on the stove or in the microwave. You can also freeze your any leftover Chili once it’s cooled. Simply pack it into freezer bags or containers, leaving about an inch of space for expansion if you’re using freezer concontainers. Frozen Chili will last for a couple of months if stored properly.
The BEST Crockpot Chili
Ingredients
For the Chili
- 2¼ lb Ground Beef
- 4 Cloves Garlic, minced
- 1-1½ Cup Yellow Onion, chopped
- 1 Cup Mushrooms, sliced
- 1 15oz Can, Black Beans
- 1 15oz Can, Pinto Beans
- 1 6oz Can, Tomato Paste (add half of a second 6 oz can for additional thickness, or even the entire second can. Sometimess I add two, typically I will add the second later on during the cooking process when most of the liquif from the tomato juices hae come to the surface)
- 1 28oz Can, Diced Tomatoes with the juice
- 2 15oz Cans, Tomato Sauce
- Hot Sauce, as needed
- Kosher salt and black pepper, as needed
- 2-3 Tablespoons Garlic Powder, as needed
- 3 Tablespoons Paprika, as needed
- 3-4 Tablespoons Chili Powder, as needed
- 2-3 Tablespoons Cumin, as needed
- 1 Chili Seasoning Pack
- Toppings: Shredded Colby Jack cheese, chopped green onion, sour cream
For the Corn Muffins
- 1 Box Jiffy Cornbred mix
- 1-2 Tablespoons Honey
- 1 Tablespoon Sour Cream
- Butter, as needed
- Nonstick cooking spray
Instructions
- In a large skillet over medium high heat, cook the ground beef and all of the spices for about 2 minutes then add in onions, garlic and mushrooms. Brown meat until cooked through. Drain excess fat if needed.
- Add the meat mixture to a crockpot on low.
- Add in Tomato sauce, diced tomatoes and tomato paste. Mix evenly.
- Add in black and pinto beans and mix. Cover with lid and let cook on low for about 1 hour.
- After an hour, do a quick taste test and stir, add in additional spices if needed. This is also when you will add in a couple splashes of hot sauce based on your desired heat level. Cover and let cook for about another 1 or so. This will help all of those amazing flavors come together.
- Meanwhile, start preparing your corn muffins by adding in the ingredients required on the back of the box and based on package instructions (I use almond milk instead of whole milk).
- In addition, add in sour cream, and about 1 tablespoon of honey to the corn muffin mix.
- Spray muffin pan with non stick cooking spray and cook according to package instructions. Once cooked, remove from the oven. While warm, add butter on top and drizzle the other tablespoon of honey on top of the corn muffins.
- Check Chili, and top with your favorite toppings. Enjoy!
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