Happy national chili month! I know, who knew this even existed, but there’s a national day for everything and everyone these days. This is one I will celebrate proudly because it involves me eating. Ha! This homemade crockpot chili is one of my all time favorite go to recipes for my family. Especially during fall and winter. Chili is one of the crowd pleasing comfort foods you can’t ever go wrong making. There’s something about a tomato based red sauce that is hearty and filling. Not only is this easy to make but it’s a crockpot recipe. Which means we are officially back in the season of dinner cooking while we live the hustle and bustle of our everyday lives. Yes!
My oldest daughter and I love pairing this crockpot chili with a yummy honey drizzled cornbread. Honestly, my mouth is watering just thinking about the match made in heaven that is chili and cornbread. My husband is a fan of the classic saltine crackers being paired with the chili. Which is still delicious, but nothing compares to that honey drizzled cornbread. Oh, and don’t beat yourself up if you don’t know how to make cornbread from scratch. Buy a box of the handy dandy jiffy cornbread mix from your local grocery store, add 2 tablespoons of sugar to the ingredients, and cook according to the instructions. Once your cornbread is done butter the top and drizzle a little honey on top. Now you’re a top chef! Now let’s go ahead and get to this crockpot chili recipe.
Crockpot Chili
an easy flavorful slow cooker chili recipe
Ingredients
- 2 lbs. Ground Turkey or beef
- 28 oz. Tomato Sauce
- 15 oz. Rotel or Green Chillies
- 30 oz. Red Kidney Beans drained and rinsed
- 1/2 cup Beef Broth
- 1 Large Yellow Onion diced
- 1 Tbsp. Minced Garlic
- 3 Tbsp. Chili Powder
- 2.5 tsp. Cumin
- 2.5 tsp. Paprika
- 2 tsp. Onion Powder
- 2 tsp. Cocoa Powder
- 3 Tbsp. Sugar
- 2 tsp. Salt
- 1 tsp. Black Pepper
Instructions
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Add your olive oil to a pan and heat over medium high heat. Toss your diced onions and minced garlic into the hot pan. Stir for 3 minutes.
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Brown your ground turkey in the pan with the onions and garlic until there is no pink left in the meat. Pour your browned ground turkey, onions and garlic in the crockpot.
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Add your canned tomato sauce, rotel, and drained beans to the crockpot. Followed by your chili powder, cumin, paprika, onion powder, cocoa powder, sugar, salt and pepper.
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Mix all of the ingredients together very well. Cover and cook on high heat for 4 hours or low heat for 8 hours.
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Adjust any additional seasoning before serving a bowl topped with cheese and green onions. Enjoy!
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