Classic Crockpot Chili

Classic Crockpot Chili

This classic crockpot chili is a cinch to make and is ideal for filling up your freezer with in the colder months. Make this big batch and save for later!


  • 5 lbs ground beef
  • 2 large onions, diced
  • 3 bell peppers, diced
  • 1 poblano pepper, diced
  • 1 serrano pepper, deseeded and diced
  • 6 jalapeno peppers, deseeded and diced
  • 2 tbl ground cumin
  • 2 tbl oregano leaves
  • 2 tbl ground cilantro
  • 2 tbl garlic powder
  • 4 tbl ancho chile powder
  • 30 oz drained diced tomatoes
  • 1/2 cup beef stock
  • Optional: 2 tsp arrowroot powder made up in water, 1 square 100% cacao chocolate OR 1/2 tbl raw cacao powder


  1. Brown your beef in batches, draining any excess fat before putting it into the bottom of the crock pot. While you are doing this, chop all veggies and set aside.
  2. Once all the beef is browned, drained and in the crock pot, heat a little oil in a large pan and add the vegetables.
  3. Saute the vegetables until the volume in the pan starts to reduce and the onions become translucent.
  4. Add seasonings and chile powder to the pan; cook until fragrant and the volume continues to decrease in the pan. There should be little to no moisture in the base of the pan.
  5. Drain diced tomatoes and add those to the pan, stirring the mixture through before adding to the crock pot. No need to stir in the crock pot, just layer the vegetable mixture on top and pat down.
  6. Add the beef stock before putting on the lid and turning on the crock pot. Cook for approximately 4 hours on high or 6 hours on low, depending on your crock pot.
  7. Optional step: when the chili has about an hour to go before being ready, add the arrowroot powder mixture and the chocolate OR raw cacao powder. Stir through and finish up.