Crock-Pot Chili

This hearty Crock-Pot chili is the ultimate comfort food for chilly evenings. It combines lean ground round with kidney beans and stewed tomatoes, simmered slowly to develop deep, complex flavors. The blend of chili powder, cumin, and a touch of sugar creates a perfectly balanced sauce that is both savory and slightly sweet. With minimal hands-on time, this dish allows the slow cooker to do the work, resulting in a thick, satisfying meal that is perfect for family dinners or game day gatherings. Top with sharp cheddar cheese for an extra layer of creamy richness.

Cooking Method: Boiling, Slow Cooking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 894.3

Dietary: Gluten-free

Description

This hearty Crock-Pot chili is the ultimate comfort food for chilly evenings. It combines lean ground round with kidney beans and stewed tomatoes, simmered slowly to develop deep, complex flavors. The blend of chili powder, cumin, and a touch of sugar creates a perfectly balanced sauce that is both savory and slightly sweet. With minimal hands-on time, this dish allows the slow cooker to do the work, resulting in a thick, satisfying meal that is perfect for family dinners or game day gatherings. Top with sharp cheddar cheese for an extra layer of creamy richness.

Ingredients

1 pound Ground round
1 cup Chopped onion
1/2 cup chopped green bell pepper
1/4 cup Dry red wine or water
1 tablespoon Chili powder
1 teaspoon Sugar
1 teaspoon Ground cumin
1/4 teaspoon Salt
1 garlic Clove -- minced
15 ounces Kidney beans -- undrained
14 1/2 ounces Mexican-style stewed tomatoes with -- undrained
Jalapeno peppers and spices
6 tablespoons shredded reduced fat extra sharp cheddar cheese (1 1/2 ounces)
Cheddar cheese

Directions

1
Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble.
2
Add chopped onion, green bell pepper, wine or water, chili powder, sugar, cumin, salt, and minced garlic to the skillet.
3
Cook the mixture for 7 minutes or until the vegetables are tender and the meat is fully cooked.
4
Place the meat and vegetable mixture into an electric slow cooker.
5
Stir in the undrained kidney beans and the Mexican-style stewed tomatoes with jalapenos.
6
Cover with the lid and cook on the low-heat setting for 4 hours.
7
Spoon the hot chili into serving bowls.
8
Sprinkle each serving with shredded reduced-fat extra sharp cheddar cheese.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 894.3kcal

% Daily Value *
Total Fat 18.3g29%
Saturated Fat 4.6g23%
Cholesterol 90.8mg31%
Sodium 1416.0mg59%
Total Carbohydrate 111.1g38%
Dietary Fiber 31.6g127%
Sugars 23.0g
Protein 61.5g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, beans, boiling, cheddar, cheese, chili, chopped, clove, crockpot, cumin, dry, ground, jalapeno, kidney, main, mexicanstyle, minced, onion, peppers, powder

Read it online: https://www.chefs-mate.com/recipe/crock-pot-chili-5-pts/