Ingredients for The Works Crock Pot Chili
- 1 lb. ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 cup chopped red bell pepper
- Chili Seasoning Mix
- Black Beans
- 1 (15 ounce) can kidney beans, drained and rinsed
- Chili Beans With Chipotle Pepper
- 1 cup beef broth
- Diced Tomatoes
- Chilies
- Tomato Sauce
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh cilantro
- shredded cheddar cheese
- a dollop of sour cream
- warm cornbread
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How to Make The Works Crock Pot Chili
- Brown 1 lb ground beef in a large skillet over medium-high heat. Add 2 cloves minced garlic, 1 medium chopped onion, and 1/2 cup chopped red bell pepper. Cook until beef is browned and vegetables are softened, about 8-10 minutes.
- Drain off any excess grease from the skillet. Transfer the beef and vegetable mixture to your slow cooker.
- Add the following ingredients to the slow cooker: 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 1 (15 ounce) can corn (drained), 1 cup beef broth, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir all ingredients in the slow cooker until well combined.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chili has thickened and the flavors have melded.
- Before serving, top with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream. Serve with warm cornbread.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
23g
Fat
9g
Carbs
6g