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.
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- 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
- 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!
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*Ground chicken or turkey may also be used. *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!
Soooo yummy! Although I used beyond beef and veg stock, the flavors are incredible! Topped with cheddar and avocado chunks, next level. Thank you!
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
A little too sweet – I think I’ll skip the syrup and cinnamon next time. But I made enough to freeze (which it does very well) and plan to make chili-stuffed baked potatoes with it very soon!
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
Oh my goodness is this good!! The cinnamon and maple syrup are game changers. I also subbed one pound of chorizo in place of ground beef. Very popular with the people I feed!
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
So delish! The maple syrup and cinnamon is genius. This will be out go-to chili recipe from now on. Thank you, Tieghan!
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
I am sad to say we did not love this recipe. I made it because EVERYTHING else from HBH has been delicious.
It was missing acid and needed more spice.
I will move onto the next great recipe!
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xx
My husband said this was the best chili that he’s ever had! I wanted to shop my pantry, so I used canned green chilies and white beans but everything else was the same. I have to agree with him, it was delicious!
Hey Mary Beth,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
I noticed my review above only showed 4 stars which is def a mistake because this recipe is most definitely worthy of 5 stars and that’s what I meant to rate it as! Thanks again!
No worries, thanks so much Mary Beth!!
Our go-to chili recipe! My husband is OBSESSED. Like wants this weekly. If I change the recipe even slightly based on what we have in the house he notices! I do cook it on the stovetop for an hour, and add beans, and it comes out amazing. Thank you Tieghan!
Awesome!! I love to hear that this recipe always turns out well for you and appreciate you making it so often! xT
THANK YOU TEIGAN! This is my all time favorite chili recipe! Even my husband loves it and he’s so picky! I do leave the cinnamon out because my husband is sensitive to it, but OMG this is sooo good!
Also, sorry for spelling your name wrong Tieghan!
Awesome!! Thanks so much for making this recipe and sharing your review! Love to hear that it was enjoyed! Happy Sunday!🎄
Made this yesterday as my very 1st chili recipe for après-ski early dinner before coming back home from Tremblant. It cook all day for 8 hrs while we were skiing. My boyfriend and teen stepsons loved it! I added a can of red kidney beans in the last hour and created my own chili powder without cumin as I really dont like this spice. Unfortunately, I could not find poblano peppers this season in Montreal area so I’ll have to make it again next fall with it when they are in season here 🙂 Will try all your chili recipes for après-ski dinners during the season 🙂
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
I made this last night and instead of maple syrup I added Sugar Bob’s smoked maple syrup. It was next level good!!
Thanks so much for trying the recipe Shawna!!
My family does not like beans (causes too many stomach issues) so I jumped on this recipe and this is now our go-to chili recipe. I’ve made it multiple times with company over and everyone asks for the recipe. I omit the maple syrup but the cinnamon gives an incredible taste that compliments the spice nicely!
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
This is a keeper. I browned the hamburger meat with the onion garlic and peppers. Then I threw in instant pot with the rest of the ingredients and cooked for 35 mins. Made for my son who doesn’t like beans. We did not miss the beans. Thanks!
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)
Hello! How would you make this in a pressure cooker?
I would probably stick with using the slow cooker or you could do the stove top and simmer for an hour. I hope this helps! xx
Just wondering, how come no beans?
I wanted to keep this as a beef chili but you could totally add beans if you would like. I hope you love this recipe, please let me know if you give it a try! xT
I love that your mom is from Cincinnati! If I am just using my Dutch oven to make this, do I follow the instructions the same?
Lol she’s actually from Cleveland:) You bet, that will work well for you! I hope you love this recipe! xT
Recipe looks great. Does it freeze well?
Yes, this is just fine for you to freeze! I hope you love the recipe, please let me know if you give it a try! xT