Though I’ve had my reservations about my crock pot (steamed vegetables are gross), there is no doubt that crock pot chili is where it’s at. This recipe is easy enough for a weeknight (no browning the meat!), but tasty enough for company. You’ll notice that I haven’t posted chili yet on my site – that’s because I always feel slightly dissatisfied with versions I’ve tried. Well, not this time!
My husband is glad I like to cook, it’s true, but if you asked him if he has any complaints, he would tell you that I don’t cook enough red meat. A few years ago I was tired too often and sought a doctor’s help – turned out I was iron deficient (just like most women in their child-bearing years). She put me on some iron pills but since then, I’ve been wary to get some red meat into my diet now and again. Since my husband now knows that iron is bountifully found in red meat, it’s become his number one request. He’ll say, “hmm I’ve been feeling a bit iron deficient recently”. Yeah, okay. Ground beef is inexpensive but unless it’s organic/grass fed, it skeeves me a little bit. At Trader Joe’s I found that a pound of organic ground beef is priced under 7 dollars! Not bad, especially since you can get 6 servings out of this dish.
Chili isn’t a favorite of mine because I usually get bored of the flavors before I’m finished eating. Something about this particular recipe, though, kept me coming back for more. I have our second dinner frozen in tupperware and I can’t wait to eat it again! Great for company with some honey corn muffins and a fresh green salad. Lastly, have you noticed that chili doesn’t seem to have a season? I find it seasonally appropriate all year long!
Crockpot Beef Chili
1 tbsp. vegetable or canola oil
3 medium onions, finely chopped
1/4 c. chili powder
1/4 c. tomato paste
6 garlic cloves, minced
1 tbsp. cumin
1/2 tsp. red pepper flakes
1/4 tsp. salt
1 (28 oz.) can diced tomatoes
2 (15 oz) cans black beans, drained and rinsed
1 (28 oz) can crushed tomatoes
3 tbsp. soy sauce
1 tsp. dried oregano
1 tbsp. brown sugar
1 fresh jalapeno pepper, finely chopped
1 lb. (85 % lean) ground beef
Shredded jack cheese
1. Heat oil in large saute pan over medium heat. Add onions, chili powder, tomato paste, garlic, cumin, crushed red pepper, and salt. Saute for 6-8 minutes. Stir in the diced tomatoes (with juice) and scrape the bottom of the pan as you mix it all together.
2. Scrape mixture into crock pot. Add beans, crushed tomatoes, soy sauce, oregano, brown sugar and the jalapeno and stir to combine.
4. Scoop chunks of the ground beef from the package and drop into the mixture. Dunk the chunks to submerge them.
5. Cook on low for 8-10 hours. Scoop into bowls and top with a squeeze of lime juice and a sprinkle of cheese.