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Easy Crockpot Chili with Shredded Beef

Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Course Main Course, Soup
Servings 16
Calories 196 kcal

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

Calories are for approximately 1 cup of chili.