Cold winter months are coming.. there is nothing better than warm crock pot chili, delicious and full of spicy flavors. I don’t know how about you but I love Mexican food; I can eat burritos, tacos all the time:) This crock pot chili has lots of vegetables like: carrots, peppers and celery. I used my Crock Pot so the whole process of making chili was easy, I just put everything together and cooked in Crock Pot for 4 hours on low heat.
Crock Pot Chili
- 2 lb ground beef
- 1 Tbsp canola oil
- 1 cup shredded carrot
- 1 celery stick
- 1 medium-sized onion
- 1 green pepper
- 4 jalapenos
- 7 to matoes
- 2 1/2 Tbsp. minced garlic
- 1 Tbsp. paprika
- 1 Tbsp. oregano
- 3 Tbsp. chili powder
- 2 Tsp. salt
- 2 cans of tomato sauce 213 ml each can
- 1 cup water
- 2 cans of red kidney beans 540 ml each can
Turn on Crock Pot on Low. Pour 1Tbsp. canola oil on the bottom of the crock pot. Add ground beef.
Dice celery stick and onion. Add them to crock pot.
Remove the seeds from green pepper and jalapenos; dice them. Be careful with dicing jalapenos, put gloves or foil on your hands to prevent burning. Add to crock pot.
Add shredded carrot.
Add spices: paprika, oregano, chili powder, minced garlic and salt.
Add 2 cans of tomato sauce and 1 cup water. Mix all of it.
With tomatoes, you can just dice and put them to the crock pot. However, I peeled them before I dice them.
Peeling the tomatoes: boil the water in a kettle, put tomatoes into the sink and pour the boiling water on them. Wait when they will cool off a little and then peel.
Dice tomatoes and add them to crock pot. Mix everything together.
Cook on low heat for 3 hours.
After three hours, drain kidney beans from cans and add them to crock pot.
Cook another 1 - 1 1/2 hour.