Weekly Crock Pot: Chili

So I’m going to attempt to start a new weekly “thing” this year, where I cook a totally brand-spanking new crock pot meal every week. I’ll try to remember to blog about it, too! Fingers crossed this isn’t a total fail!!

Easy Slow Cooker Chili

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, medium dice
  • 1 medium red bell pepper, medium dice
  • 6 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 pounds lean ground beef
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1/4 cup coarsely chopped pickled jalapeƱos or green chiles, drained
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
  3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
  4. Stir in the jalapeƱos or green chiles. Taste and season with salt as needed, and serve with any toppings you enjoy!

Firstly I take offense to the fact that they have “easy” in the title of a crock pot recipe that requires you do to anything prior to dumping ingredients into the crock pot! This entire thing is basically cooked before it even goes in the crock pot. I call shenanigans. But! I’m willing to try anything once. Mostly. Maybe. Don’t test that statement too rigorously.

The instructions said that the flavors meld over time, so you can cook it early and then throw it in the fridge for a couple days. So why the heck not – I cooked it all up on Tuesday night and figured we’d reheat it on Thursday. Fascinating, right? For the record, chili is not photogenic. But I tried. Half-heartedly.

Weekly Crock Pot: Chili | The Wilson BuzzYeah…it kind of looks like poop, doesn’t it?

Weekly Crock Pot: Chili | The Wilson BuzzBut it made a ton! I was able to freeze two bags.

Weekly Crock Pot: Chili | The Wilson BuzzAnd I still had this huge bowl left over.


Final results…it wasn’t terrible. Was it worth the hassle? Nah. Will I make it again? Probably not. I’m also curious about how long it will last in the freezer… Will those two bags last until after LBW is born? I’m thinking I could start saving all the excess from these weekly meals so we’ve got stuff to eat when we’re up to our eyeballs in newborn…excitement. NOTE I SAID EXCITEMENT.

Anyway, been asking around on Facebook and apparently I need to buy some sort of vacuum sealer if I want food to last several months. So…I guess I’ll start price-checking.

Oh, those aren’t cheap. Well crap. Maybe we’ll just eat this chili before LBW is born.


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