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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.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Fist pump for the first chili of the season. YUM!
Amazing! My family loves this recipe.
Thank you Bridget!! xT
Hi Tieghan!
My family loves potatoes in our chili. When would you suggest putting them in? Looking forward to making this!
Hi Bethany,
I would probably add them in step 2. I hope you love this recipe, let me know if you give it a try! xx
Hi Tieghan,
Thanks so much for the response! I made the chili this weekend and it was a HUGE hit. So so tasty! I never thought of putting cinnamon or maple syrup in and was a little apprehensive at first, but it turned out amazing. I will definitely be making this again!
Hi Teagan!
How long would you simmer the chili on stovetop?
Hi Amanda,
I would do at least an hour or up to all day:) I hope you love this recipe, please let me know if you give it a try! xT
I am hoping to make a vegetarian chili! Can I sub the beef for beans?
Hey there,
Totally, that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xx
This recipe is delicious! We’ve made it several times to rave reviews! Wondering if you approve of adding a can of beans to it to add some additional heartiness and protein?
Hey Andrea,
Happy Monday!! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed! Sure, beans would be great here! XxT
If you are not using a crockpot or instant pot, and just cooking on the stove, would you use the same amount of broth?
Hey Melissa,
You bet! Please let me know if you give this recipe a try, I hope you love it! xT
So delicious and easy!! Thank you! Will be cooking this all winter long.
Yay!! Thanks so much, Liz! So glad this recipe was a hit, thanks a lot for trying it out! XxT
Hi! What is the average size crockpot use for this recipe?
Hey Allie,
I would use at least a 6 quart pot. Please let me know if you have any other questions! xT
I made this chili and beer bread last night for a rainy Sunday dinner – – my son said it was the BEST chili he has ever had – – and the beer bread…well there was no leftovers – – so easy and delish! Thank you for the wonderful recipes!
Hey Hope,
Awesome! Thank you so much for trying this recipe, love to hear that it was enjoyed! x
Hi! My window of time to make this before company comes over is around 4-5 hours. How could I adapt this with an Instant Pot? I still want some of that slow cooking for as long as I can, but how can I speed up the last two or so hours?
Hey Catherine,
I would just cook on high for 4-5 hours in the crockpot, that will be perfect timing for you! I hope this helps, please let me know if you have any other questions! xT
Can I cook this in a cast iron dutch oven? I am assuming I can still cook it all day on low/medium? Thanks in advance! LOVE your site.. and so does my family
Hi Sarah,
Thanks so much for your kind message:) Yes, that will work nicely for you! I hope you love this recipe! xT
so good!
Thanks so much, Raquel!!
Tieghan I made this yesterday, for teacher appreciation day today, and they devoured it, with lots of compliments. I’m dragooned into making double next year. Such depth of flavour…you are an artist. Thank you for sharing!
Hey Pauline,
Awesome! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Hello Teighan, I made your chili using my Instant Pot slow cooker feature. I didn’t have enough ground beef so I added a mixture of beef and ground pork. It turned out lovely and the flavours of the spices for the sauce came through beautifully. The maple syrup added a bit of sweetness and not a flavour my husband enjoyed. He is an old school chilli flavour kind of guy so I might leave that ingredient out next time. I paired it with the beer bread which was also very different from the usual buns we have with chili but paired up very well. Definately making these two recipes again. I took pictures but I don’t know how to send them if you want to have a look.
Hey Olga,
Thanks so much for making this recipe and sharing what worked well for you! I’m so glad to hear it was enjoyed:) Unfortunately, we don’t allow photos to be posted here:) xx
Hi! I noticed the recipe calls for 1 8 oz can of tomato paste, but tomato paste is only sold by 6 or 12 oz cans. Did you mean tomato sauce?
Hi Amber,
You will want to use tomato paste for this recipe, a 6 ounce can will be just fine for you to use:) I hope you love this recipe! xT