Learn how to make this easy crockpot chili recipe!
Jump to RecipeGrowing up, my family ate mostly homemade food and I thought that was pretty normal. Apparently it’s not, haha! I was in college before I even found out that you can buy chili in a can!
Know what else I found out? I hadn’t been missing anything. No offense to any canned chili lovers out there, but nothing beats the real deal.
This is my family’s favorite chili recipe. Tender shredded beef, lots of fresh peppers and beans, and just the right amount of seasoning…mmm!
It’s only a tinge spicy, so the kids like it, too. But you could always turn up the heat if you prefer.
And it’s so easy since you just put everything in the crockpot and then forget about it until dinner. It doesn’t get better than that!
Y’all, I love slow cooker dinners. Being able to do all the dinner work in the morning before our daily activities start up and then getting to come home in the evening to food that’s ready to go = magic.
Are you excited to try out this easy crockpot chili recipe?
Jump to RecipePrep the veggies for the chili.
First, get the veggies: a red bell pepper, a green bell pepper, a jalapeno pepper, and an onion. Rinse all the peppers.
Next, remove the seeds from the peppers and dice the bell peppers into medium-sized pieces and the jalapeno into small pieces. Then dice the onion into medium pieces, too.
I always save the onion for last because my eyes are super sensitive to onions. Tears will be streaming down my face before I’m even halfway through dicing, haha.
Put everything in the crockpot.
Then put everything in the crockpot: 2 pounds of stew meat, the vegetables, 4 cans of beans, 2 cans of tomatoes, 1 can of tomato paste, and all the seasonings. Leave in the crockpot for 4-6 hours on high or 10-12 hours on low.
Time to mix and shred the chili!
Stir everything together, shredding the beef as you do so. I do this with a potato masher.
Yep, you read that right. Just smush the meat against the bottom of the crockpot to break it up and it’ll just fall apart. Yet another reason why I love slow cooker meals — shredding meat cooked in the crockpot is ridiculously easy!
Ready to eat!
All that hard work (ha!) has paid off! Now you get to eat! Serve this easy chili with some tortilla chips, cheddar cheese, and/or sour cream.
Want some more extra tasty high protein dinners? Click here.
Let me know how this easy crockpot chili recipe turned out for you in the comments!
Easy Crockpot Chili with Shredded Beef
Ingredients
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeno pepper
- 2 lbs stew meat or stir-fry meat
- 3 cans pinto beans, drained
- 1 can kidney beans, drained
- 2 28 oz. cans diced tomatoes
- 1 6 oz. can tomato paste
- 4 cubes beef bouillon
- 1 cup water
- 6 Tbsp. chili powder
- 1 Tbsp. dried, minced garlic
- 2 Tbsp. dried oregano
- 4 tsp. cumin
- 1 Tbsp. salt
- 1 tsp. pepper
- 1 1/2 tsp. paprika
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. Tabasco sauce
Instructions
- Rinse all of the peppers.
- Dice the bell peppers and onion into medium-sized pieces. Dice the jalapeno into small pieces.
- Put everything (meat, veggies, canned items, seasonings…) in the crockpot and cook on high for 4-6 hours or on low for 10-12 hours.
- Stir everything together, shredding the beef as you do so.
- Serve with tortilla chips, cheese, and/or sour cream. Enjoy!
Notes
