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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.
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 made this dish in my crockpot and it was absolutely delicious! I added kidney beans, cannellini beans, bell pepper, corn, jalapeno and anaheim peppers which made great additions. Such a quick and easy recipe with big flavor. I will definitely be making it again this winter season.
Hey Sarah! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Just made this on the stovetop because I’m in a pinch for time and it is already delicious! I’m sure the leftovers will be doubly good tomorrow. Thank you. I love, love, love your recipes and your approach to cooking. You’re a breath of fresh air!
Hi Rene,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
How long did you cook on stovetop? I always do this in slow cooker (SO GOOd) but don’t have the time. Thanks!
Hey Erin,
I would simmer on the stove top for 2-3 hours. I hope you love the recipe! xTieghan
This was delicious! I made it using my instant pot instead of slow cooker. Took 20 min after browning the meat. Also added a can of black beans and a can of corn. This is my new favorite chili recipe. Even the kids loved it!
Hey Niki,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Hi! I’m going to make it using my instant pot – did you still use the slow cooker setting? Thanks in advance!!
Hi! I’m going to make it using my instant pot – did you still use the slow cooker setting? Thanks in advance!!
Hi there! Yes, I would use the slow cooker setting 🙂 xTieghan
I’ve made this recipe several times now, and have made so many adjustments just based on what I have on hand and it always turns out amazing! I’ve switched up the meat, thrown some veggies in, added beans, etc and we love it every single time. Thank you for this recipe!
Hey Rebecca,
Wonderful! Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great weekend! xTieghan
This recipe was great but a smidge too much cinnamon for me. I’m going to try it again with only 1/2 a teaspoon and see how it is. I also have to omit the cayenne because I’m feeding a toddler but other than that it was fabulous and we still enjoyed it!
Hey Megan,
Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan
I made this from your new cookbook, which was an almost identical recipe, and it’s now our favorite chili — quite spicy with perfect consistency. I cooked it on the stovetop for an hour, used 3 poblanos instead of two (as I didn’t want to waste the last one I had), 2 tbsp. chili powder, 2 tsp. poblano chili powder, 2 1/4 cups of broth and no maple syrup. Wow, it was delicious and will be my go-to chili from now on!
Hey Helen,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was sooooo good! My family loved it. Easy to prepare the evening before. Perfect for a weeknight meal. I think I am going to replace my go to Chili recipe with this one.
Hey Nicole,
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Ok so I feel like this is a stupid question, but how would I make this on the stove top? Thanks!
Hey Audrey,
I would just simmer on low for 2-3 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Want to make this recipe tonight but a tad worried about the spice level. Can you recommend how to turn it down a notch? Thanks so much and love all your recipes!
Hey Allison,
I would reduce or omit the cayenne. I hope you love the recipe. Please let me know how it turns out! xTieghan
Celebrated my new slow cooker with this recipe and it was delicious. I recommend serving over fries if you’re craving that. Thank you for your perfect recipes!!
Hey Courtney,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
Me again… I think it was the bay leaves that left the weird taste in it. I smelled all the spices I put in to narrow it down (weird, I know). That was a new bottle of bay leaves and they must have been too strong.
So sorry about that Maggie! xTieghan
Would have been 5 stars, but there was something off about the flavor. Thinking it was the Cinnamon.
Hey Maggie,
Thanks for trying the recipe, I am sorry you did not enjoy the cinnamon! Please let me know if I can help with anything for next time. Happy New Year! xTieghan
Can I make this on the stove and let simmer for a couple hours? Or what would you suggest?
Hey Chelsea,
Yes that works well, I would simmer for 2-3 hours. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Love this recipe!!! Does it freeze well?
Hey Sarah,
Thanks for trying the recipe! Yes, this will freeze well. Please let me know if you have any other questions! xTieghan
I don’t have a slow cooker and I think my instapot is too small for this recipe. Can I do it in a dutch oven and bake? If so, what temp and for how long you think?
Hey Caroline,
I would simmer on the stove top for 2-3 hours. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan