6 Crock Pot Recipes You’ll Want To Make This Week

INGREDIENTS:

1 Tablespoon olive oil

2 pounds lean ground beef

1 medium red or yellow onion, peeled and diced

4 cloves of garlic, minced

1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)

2 (15 ounce) cans dark red kidney beans, rinsed and drained (**see below for substitution ideas)

2 (15 ounce) cans tomato sauce

2 (14 ounce) cans diced tomatoes

1 (15 ounce) can light red kidney beans, rinsed and drained

1 (4 ounce) can chopped green chiles

1 cup beer or beef broth

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon black pepper

(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)

Instructions

Heat oil in a large saute pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. Drain and discard the excess fat/grease. Then transfer the beef into the bottom of a slow cooker. (Or transfer the stovetop-safe bowl back into the slow cooker.)

Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings if need be.

USE THE RED NEXT PAGE LINK BELOW FOR ANOTHER CROCK POT RECIPE.

Quick Tip: Leftovers make a perfect lunch the next day paired with a side salad or baked potato.

Thanks to Gimme Some Oven for this hearty chili recipe, perfect for a cold winter evening!