Next Post
This post may contain affiliate links, please see our privacy policy for details.
I’m feeling like it’s a chili kind of night…
For one there’s Thursday night football… always a good excuse to make a giant pot of chili. But also, it’s just been that kind of a week (you know what I mean), and chili just sounds perfect right about now.
Anyone with me?
I’m sure you guys have heard me say this before, but the only way my mom will eat chili is if it’s served over a giant bed of angel hair pasta…aka Cincinnati style chili. So this is how I grew up eating chili. In fact, for the longest time I really just thought this was how everyone ate chili. I mean, why would you use a bowl if you could eat chili atop a bed of pasta?
It really wasn’t until a few years ago that I realized that not everyone enjoyed their chili this way. At first, I was kind of like, well you guys are doing it so wrong, and to a point I still feel this way, BUT now I understand that there are times when a simple bowl of chili might be just right.
I mean, don’t get me wrong I still prefer chili + pasta, but some nights it’s kind of nice to just have a big bowl of chili with a heaping pile of cheddar on top and a double serving of beer bread for scooping. So really, I’m just swapping out carbs for more carbs, but whateves, you guys know how I like to do it around here.
SIDE NOTE: I sent this over to my parent’s house and word on the street is that the brothers mowed down bowl after bowl. And mom… yeah, she boiled up some angel hair pasta and ate it Cinnci style. Typical.
I have been wanting to create a crockpot beef chili like this one for the longest time now, so I figured fall would be the perfect time to do it. To me, chili is just a fall food. I know it’s equally great for winter, but for some reason the majority of my chili making happens in the fall. Anyone else the same?
I went back and forth about whether or not this should be a crockpot recipe or not. It seems there are a lot of you out there who love crockpot recipes, but then there are some of you who don’t have crockpots, so I am always torn on what direction to go. In the end though, the thought of this chili just slow cooking all day on my kitchen counter sounded too good, so crockpot recipe it is!
That said, any of you who do not own a crockpot, don’t worry, you can just as easily make this on the stove! 🙂
Beyond the smell of the chili simmering all day, what’s really my favorite about this recipe is the flavors. The heat of the chili is balanced with just a touch of sweetness from the maple syrup and a pinch of cinnamon. Maple and cinnamon are honestly the perfect way to tie warm fall flavors into this hearty chili, and they pair so well with the beef in the recipe. Oh, and speaking of the beef, if you and your family prefer chicken or turkey, those will work great here too!
Just don’t forget the side of bread…preferably beer bread…or pasta if that’s more your thing…or ok, just both?!?!
Oh my gosh, and of course the cheddar! Can’t have chili without a giant pile of cheddar cheese on top. Cheddar is definitely a must! 🙂
Crockpot Beef Chili.
Servings: 8 Servings
Calories Per Serving: 447 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon olive oil
- 2 small onions, chopped
- 4 cloves garlic, minced or grated
- 2 pounds lean ground beef
- 2 poblano peppers, seeded and chopped
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 2-3 cups low sodium chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato paste
- 2 tablespoons maple syrup
- 1 leaf bay
- cheddar cheese, avocado, green onions and cilantro, for serving
Instructions
- Heat a large skillet over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir the garlic and cook another minute. Use your hands to crumble the ground beef into the pot. Brown the beef, breaking up the meat as you go, about 8 minutes. Once the beef is browned, add in the poblano pepper, chili powder, smoked paprika, cumin, cinnamon, salt and cayenne. Give it a good stir and let cook about a minute or two. Remove the skillet from the heat.
- Transfer the beef mixture to the bowl of your crockpot. Add 2 cups chicken broth, the tomatoes, tomato paste, maple, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or hight for 4-5 hours. If your chili is too thick, add the remaining broth to thin.
- Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado and fresh cilantro. Eat!
Notes
*Ground chicken or turkey may also be used.Â
*2 cans of drained kidney, pinto or black beans can be added to the chili during the last hour or so of cooking.
Fist pump for the first chili of the season. YUM!
I tried… everything I’ve made has been so wonderful! And, I’m grateful. My family has been grateful. Without a doubt, you’ve vastly improved our meals. This one was a bit of a swing and miss. The background was flavors of the maple syrup and cinnamon take away from just good, ole fashioned chili.
Thank you so much for trying out this recipe! So glad you enjoyed it! Have a great Halloween 🙂 xT
Yes, this is the 3rd recipe I’ve made of yours in 36 hours and all 3 have been a huge hit ! I wasn’t sure how cinnamon and maple syrup would turn out in chili, but it is amazing ! I only used a teaspoon of cinnamon and then added some beans just because my hubby likes them. WE LOVED IT ! Plenty left for lunch leftovers as well ! Thanks again Tieghan, you’re the best !
Thank you so much for trying out this recipe! So glad you enjoyed it! Have a great Halloween 🙂 xT
I usually love everything you make! This one however the cinnamon was too strong. If I were to make it again I wouldn’t add any cinnamon
Hey Cierra! So sorry about that! Thank you for letting me know! xT
Thinking of making this for a football tailgate but would likely need to make it the night before and reheat the morning of due to timing (leaving house at 6am, need it ready by 9am). Thoughts?
Hi there! You could definitely make ahead of time and then reheat it! xT
What are your thoughts on swapping beer for the chicken broth?
That should work well! xT
Made this recipe today and it’s SO good. My house smells amazing and the chili was delicious. A different spin on a classic chili and it works so well. I added black beans and it was great. Will definitely make this again!
Thank you so so much Abby! xT
This Chili recipe is my new favorite! The flavor is unlike any I’ve had before. My husband never eats soup and he loved it! Thank you!!!
Thank you so so much! xT
My mom is from the Buffalo area and forever served us chili with white rice. I hear you. I made this- the flavor is PERFECT! I did add bacon, ground pork, cubed sirloin and ground beef because I’m extra and my husband loves chili chick-full of meat, but kept everything else the same, and I LOVE IT. Thanks again for another amazing recipe!
Thank you so so much Raven! xT
I’m a die hard fan of EVERYTHING you do but unfortunately this one the cinnamon was too overpowering for our taste and I added beans, so I wonder what would happen if I hadn’t add them, should I have gone without? I just made it, what do you recommend me adding to help tone down the flavor of cinnamon? ðŸ˜
Thank you so much!
Oh no I’m so sorry about that!! Did it end up turning out okay? xT
Question! If I don’t have maple syrup should I add honey or just omit altogether? Currently have it simmering!
Hi there! You could add honey if you’d like! xT
This is SO good. I’m used to chili one particular way, but the flavor of this is terrific. I love the warmth of the flavor without it actually being overly hot. I did add an extra can of tomatoes with chilis and a can of kidney beans undrained.
I only made this because I was out of a couple of my usual ingredients and I figured you always have excellent recipes for seasonings. I ended up just making the whole recipe! Thanks for saving dinner and a happy ending of flavors!
Thanks for giving the recipe a try! I’m so glad you enjoyed it! xT
How would you cook this in a Dutch Oven? or even stovetop?
Hey Christine,
I would just simmer for 2-3 hours:) Let me know if you have any other questions, I hope you love this recipe! xx
Could this be made in the instant pot or on the stove instead?
Hey Leanne,
Totally, either of those would work well for you! Let me know if you give this recipe a try, I hope you love it! xT
Very good! So flavorful! My 2 year old and 7 month old loved it! Next time I will drain the beef.
Hey Jessica,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for giving it a go! xT
Favorite Chili reciepe!! Fresh, Flavorful, and oh, so, Yummy! The twist of cinnamon and maple syrup gives this recipe five stars. I added a can of Black Beans and a can of Great Northern Beans, including their liquid—such a nice change. Thank you for your creativity!
Hey Kym,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT