As many weeknights as I try to plan meals, I find there is always one night that I either didn’t plan well enough or am just too tired to cook an entire meal. I hope many of you can relate… Perhaps the kids are driving you crazy or work has completely worn you out?
For me, my mother and I cook a 3 course meal for my grandmother about 6 days a week. We don’t mind doing it because it makes us eat healthy and what’s one more plate?! Still, there are nights even we are exhausted from the week’s happenings and need a break. Recently, I woke up feeling tired and frustrated because I had no clue what I was going to fix my family for dinner. I threw together this Easy & Mild Crock Pot Chili, let it simmer in my trusty Crock Pot, and served it hot with tortilla chips and all the toppings. It fit the bill! So, I had to share it with you too! When you find yourself in a pinch, use this easy and mild chili recipe to satisfy your family of all ages. Enjoy!
Easy & Mild Crock Pot Chili
Chili is when the sweetness of tomatoes and onions, the smoky flavors of Chili Powder and Cumin and the spice of peppers combine to make a flavorful dish that will warm you inside and out!
- 2 tbsp. Olive oil
- 3 small Sweet Vidalia onions, chopped
- 1 green bell pepper, chopped
- 3 tsp minced garlic
- 1/4 chili powder
- 1 Tbsp ground cumin
- 2 lbs ground beef
- 1/2 tsp Mediterranean Sea Salt
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can Rotel Mild
- 1 (8 oz) can of tomato sauce
- 2 cups beef broth
- 1 (30 oz) can pinto beans, drained and rinsed
- Shredded Cheddar Cheese
- Sour Cream
- Fresh Cilantro, minced
- For more spice, sprinkle red pepper to taste
In a large skillet, heat oil and add onions, bell pepper, and garlic. Cook, stirring occasionally, until onions caramelize and peppers soften. Add chili powder and cumin to onion, pepper, garlic mixture. Stir to coat vegetables and add ground beef. Cook until beef is thoroughly cooked through and brown throughout. Put ingredients in skillet into crockpot and add salt, diced tomatoes, Rotel, tomato sauce, beef broth and pinto beans. Stir to combine. Set Crock Pot on High for the first hour. After an hour has passed, turn Crock Pot on low and cook for 6-7 hours. Serve warm with tortilla chips and toppings. Store in the refrigerator for 3-5 days in an air tight container or freeze for up to 3 months. This easy chili recipe is also a super make ahead, freezer meal.