So, apparently, it’s the Super Bowl soon. Says the girl who had to be told really rather recently that Super Bowl is indeed two separate words. I’d been spelling it Superbowl for years. Clearly I know nothing about football. But I do know how to make a crock pot full of awesome, like this Super Bowl Crock Pot Chili!
So why is this Super Bowl-worthy chili? It’s delicious, of course, but the best part is that it’s made in the crock pot and uses 5 lbs of beef at a time – so it’s perfect for feeding a crowd!
(Especially if you use some of it to make my Paleo chili-stuffed version of Jalapeño Poppers here.)
How to make Super Bowl Crock Pot Chili
My chili-making method looks a little strange at first, I admit. Why? Because I don’t actually mix together all the chili ingredients together before I start the crock pot. Instead, here is what I do to make my Super Bowl Crock Pot Chili:
- Brown my beef in batches, making sure to drain off any excess fat. Then I layer the beef in the bottom of the crock pot.
- In a large skillet, soften the onions and all the (chili) peppers, along with the spices and seasonings. This helps reduce down the volume of vegetables so that they will fit in the crock pot.
- Once the vegetables are softened and have reduced in volume, stir through the drained tomatoes, then layer everything ON TOP of the meat in the crock pot.
- Pack the vegetables down with the back of a spoon or spatula, then pour over the beef stock.
- Turn on the crock pot to high and leave well alone for a few hours!
- This last step is optional, but delicious: when there’s about an hour of cooking time left, add some arrowroot powder (for thickness) and some 100% chocolate. Stir everything together and cook for 1 more hour. Done!
I don’t know why this works so well, but it is SO much easier to layer everything into the crock pot instead of trying to find a pan large enough to mix everything together in first! Trust me, it works!
- 5 lbs course ground beef
- 2 onions, diced
- 2 bell peppers, deseeded and diced
- 2 poblano peppers, deseeded and diced
- 6 jalapeno peppers, deseeded and diced
- 4 hot yellow peppers, deseeded and diced
- 2 tbl ground cumin
- 2 tbl oregano leaves
- 2 tbl ground coriander seed
- 2 tbl garlic powder
- 3 tbl ground ancho chile powder
- 30 oz drained diced tomatoes
- ¼ cup beef stock
- 2 tbl arrowroot powder made up in water
- 1 square 100% dark chocolate OR ½ tbl cacao powder
- 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.
- Once all the beef is browned, drained and in the crock pot, heat a little oil in a large pan and add the vegetables.
- Saute the vegetables until the volume in the pan starts to reduce and the onions become translucent.
- Add seasonings and ancho 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.
- 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.
- Add the beef stock before putting on the lid and turning on the crock pot. Cook for approximately 3 hours on high, depending on your crock pot.
- Add the arrowroot powder mixture and the 100% chocolate OR cacao powder. Stir through so that everything is combined, season to taste with salt, then cook for another hour on high.
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