Spicy Crockpot Chili

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A meaty crockpot chili that is quick, easy & healthy. Put it on in the morning and come home to a hot delicious meal. It's perfect served with fresh bread.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Servings: -10 servings

Calories: 411kcal

Author: Linda Warren

Ingredients

2 pounds lean ground beef
1 onion chopped (about 1 ¼ cups)
5 garlic cloves minced or 2-½ teaspoons minced garlic
58 ounces diced tomatoes (14-½ oz each) undrained (4 14.4 oz. cans)
15.25 ounces corn kernels, drained optional (1 15.25 oz can)
1 cup water
1 cup Bloody Mary Mix (I like Mr. & Mrs. T's brand)
¼ cup strong coffee or espresso
⅓ cup chili seasoning (to make your own see recipe above)
15.5 ounces kidney beans, drained (1 15.5-oz can) or opt for black beans
30 ounces ranch-style beans (2 15-oz cans)
1 teaspoon lemon juice
⅓ cup fresh cilantro chopped
1 jalapeno, chopped or red chili peppers or red chili peppers (add more or less depending on spiciness desired)
Garnish: shredded cheddar cheese, chopped raw onions, sour cream, avocado, sliced jalapeno, crushed tortilla chips

Instructions

In a large skillet, cook beef and onion over medium heat until meat is cooked through.
Add garlic; cook 1 minute longer. Drain off fat.
Transfer the meat mixture to the crockpot and add all remaining ingredients except garnishes.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Serve chili in single-serving bowls and top with your preferred garnishes. Garnishes can also be served on the side so everyone can fix it just the way they like it.

Notes

STORE/FREEZE/REHEAT

Store cooled chili in the refrigerator for up to 4 days.

Freeze cooled chili divided into single-serve freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat the chili in a saucepan over medium-low heat, stirring occasionally, or in the microwave.

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