Easy Crockpot Chili
The perfect chili recipe for Fall and Winter! This chili recipe packs slight heat with just enough sweetness to balance it out! Add a jalapeno if you prefer more spice or a little more brown sugar if you want a little more sweetness! Dump all ingredients into the CrockPot and let simmer for a no fuss, easy comfort food dinner option that's ready when you are!
Equipment
- CrockPot
Ingredients
- 1½-2 lb Ground Beef
- ½ Red Pepper
- ½ Green Pepper
- 1 can (29 oz) Tomato Sauce
- 1 can (14½ oz) Petit Diced Tomatos
- 1 can Dark Red Kidney Beans
- 1 can Light Red Kidney Beans
- 1 can (10 oz) French Onion Soup
- 1 can (6 oz) Tomato Paste
- 1 Tbsp Chili Powder
- 2 tsp Cumin
- ½ tsp Salt
- ½ tsp Black Pepper
- 3 drops Tobasco Sauce
- Red Pepper Flakes Just a couple shakes to taste
- ⅓ cup Brown Sugar More or less to taste
- 1 Jalapeno optional
Instructions
- Brown the ground beef until no longer pink. Drain the fat.
- Dice the green and red peppers.
- Drain and rinse the dark red and light red kidney beans.
- Add all ingredients to CrockPot. Mix together.
- Cook on High for 4 hours or on Low for 6-8 hours.