Description
A hearty and flavorful Crock Pot Chili for two, perfect for an easy weeknight meal. This recipe features ground beef, kidney beans, and a blend of spices slow-cooked to perfection, delivering rich and comforting flavors with minimal effort.
Ingredients
Scale
Meat and Aromatics
- ½ pound ground beef or other ground meat
- 1 clove garlic, minced
- 1 small onion, chopped or 1 tablespoon dry chopped onions
Chili Base
- 8 ounces canned tomato sauce
- 15.5 ounces canned dark red kidney beans, rinsed and drained
- 1 ½ tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup water (optional but recommended)
Instructions
- Brown the Meat and Aromatics: Add the ground meat to a pre-heated skillet over medium-high heat, stirring constantly. After about 2 minutes, add the chopped onion and continue cooking. When the meat is almost done browning, about 4 to 5 minutes after starting, add the minced garlic. Once cooked through, drain the fat and transfer the mixture to a small crock pot.
- Prepare Beans: Rinse and drain the canned kidney beans thoroughly, then add them directly into the crock pot with the meat mixture.
- Add Remaining Ingredients and Cook: Pour in the canned tomato sauce, chili powder, Worcestershire sauce, cumin, salt, ground black pepper, and optional water. Stir everything together to combine evenly. Cover and cook on low heat for 8 hours or on high heat for 4 hours until all flavors meld and the chili is thick and hearty.
Notes
- If you prefer not to use beans, substitute with diced vegetables like zucchini, carrots, or mushrooms for added texture and nutrition.
- For a thinner chili consistency, add about ½ cup of water or adjust as needed during cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 60mg
