Zesty Crock Pot Beef Bean Chili Recipe
This slow cooker beef bean chili recipe is made with simple ingredients in the crock pot to set and forget! Loaded with them smoky seasonings that make crockpot chili so dang good. A bright lime and cilantro sour cream topping adds a cool, zippy finish. Even if you don't need the sour cream topping, this is still a great overall crowd pleasing crock pot chili recipe you can keep on repeat!
Equipment
1 slow cooker 4 to 6 quarts
Ingredients
For The Chili:
- 1 1/2 lb Ground Beef
- 1 15 oz can Kidney Beans - Drained
- 1 15 oz can Chili Beans - Juices and all
- 1 15 oz can Crushed Tomatoes
- 1 14.5 oz Can Diced Tomato - Juices and all
- 1 1/4 cup Beef Stock
- 1/4 cup Silver Tequila - Optional - I used Exotico Tequila. Smoky Mezcal works too.
- 1 large Bell Pepper - Diced. Your favorite color.
- 1 medium Onion - Diced
- 1 tbsp Chili Powder
- 1 tbsp Chipotle Seasoning or Chipotle Powder - I used Mesa Rosa Urban Accents Chipotle Seasoning
- 1 tsp Smoky Paprika
- 1/2 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Oregano
- 1 tbsp Olive Oil
- Coarse Sea Salt + Ground Pepper - seasoned to taste
For The Crema Topping:
- 3/4 cup Sour Cream
- 2 tbsp Minced Fresh Cilantro
- Fresh Lime Juice - from 1/4 of a fresh cut lime
- Salt + Pepper to taste
Instructions
For The Chili:
- Heat a medium skillet, drizzle in some olive oil and brown the ground beef, breaking it up with a wooden spoon as it browns, about 5 minutes. Season during this step with a pinch of salt and pepper while browning, if desired. Once ground beef is browned, remove any excess fat and toss in the diced onion and colorful diced bell pepper of your choice. Stir in and cook, sweating the onions a bit and softening the peppers, about another 5 to 8 minutes.
- Transfer the ground beef to a slow cooker and stir in the drained kidney beans, chili beans with juices and all, diced tomatoes with juices, and crushed tomatoes. Now splash in the beef stock and tequila or smoky mezcal for added flavor, if using. Sprinkle in the chili powder, smoky chipotle seasoning/powder, paprika, cumin, onion powder, garlic powder, oregano, and season with pinches of salt and ground pepper as desired to taste. Put the lid on the slow cooker and cook on high for 4 to 6 hours or on low for 8 hours (I recommend the 8 hour setting on low).
For Cilantro Lime Crema:
- In a bowl stir to combine sour cream, minced cilantro, and lime juice. Season with salt and pepper to taste.
- Serve chili in a bowl and stir in hot sauce for a spicy kick, if desired. Finish with a dollop of zippy lime cilantro sour cream and top with thin sliced jalapeño pepper and sprigs of fresh cilantro. Serve hot.
Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!