Favorite Crock-pot Chili

Cozy up with a bowl of my Favorite Crockpot Chili made with lean ground beef and a hint of smoky chipotle peppers!

I have a confession.

I’m a chili snob. I blame my mom for my snooty chili attitude. She makes the best chili in my opinion. Way to go, Mom.

I realize that I may be missing out on some decent chili recipes, but it’s just so hard for me to break out of my chili mold. This recipe is based on how my mom prepares hers, which always includes spicy tomato juice and elbow macaroni, and is never thick like some chili.

Elbow macaroni in my chili makes me so happy. Spaghetti in my chili? NO THANK YOU. I prefer a little heat, so I’ve added jalapeno and sriracha sauce. If you haven’t tried chipotle peppers in adobo sauce, they lend a smoky flavor to dishes along with a bit of heat, which is why I only used one in this recipe.

I don’t know how I would survive fall/winter without canned tomatoes. My pantry is always stocked with at least one can of diced tomatoes so that I’m always prepared when making soup or chili. Rich in lycopene and vitamin C, tomatoes and tomato products are known for their antioxidant properties and heart-health benefits. You can reap the health benefits year-round by making use of canned tomato products when fresh tomatoes aren’t in season.

[bctt tweet=”Try this Crockpot Chili #recipe made with lean beef & smoky chipotle peppers!” username=”KarmanRD”]

To help cut the fat and make this an even more heart-friendly recipe, use lean ground beef or ground turkey in your chili. Skip adding additional salt because there will be enough in the tomato juice and canned beans to provide adequate flavor. Top with sliced green onions for extra flavor and color!

Favorite Crock-pot Chili

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Servings: 10 servings

Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1 large finely diced jalapeno ribs removed (remove seeds if you prefer a less spicy chili)
• 1/2 tsp. minced garlic
• 1 lb. 96% lean ground beef
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1-28 oz. can San Marzano diced tomatoes
• 1-16 oz. can chili beans in mild chili sauce
• 1-15 oz. can chili hot beans
• 2 cups spicy tomato juice
• 1 minced chipotle pepper in adobo sauce
• 1 tsp Sriracha optional
• 2 cups cooked elbow macaroni
• Green onions to garnish

Instructions

• 1. In a large skillet, saute onions, bell pepper, jalapeno, and garlic for 5 minutes over medium-high heat. Add ground beef, chili powder, and cumin to skillet and cook over medium heat until no longer pink. Stir and break up any large pieces of ground beef.
• 2. While ground beef is cooking, add the diced tomatoes, chili beans, tomato juice, chipotle pepper, and sriarcha to a large crock-pot. Then add cooked ground beef to the pot and cook on low heat for at least 2 hours.
• 3. Before serving, add elbow macaroni if desired.

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This post was updated with new images on November 28th, 2017.