Super Bowl Crock Pot Chili

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!

Super Bowl Crock Pot Chili from #paleo #glutenfree #whole30

(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!

Super Bowl Crock Pot Chili from #paleo #glutenfree #whole30

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!

Super Bowl Crock Pot Chili
This Super Bowl Crock Pot Chili is perfectly Paleo and the perfect way to feed a crowd!
  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 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.
  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 3 hours on high, depending on your crock pot.
  7. 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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Super Bowl Crock Pot Chili from #paleo #glutenfree #whole30

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      1. The instructions refer to the ancho chile powder – so 3 tbsp. I’ve amended the instructions to be clearer, thanks!

    1. It really depends on whether on not you’re serving it as a meal or as part of a potluck. I’d say about 12 – 15 as a meal or more if it’s part of a pot luck 🙂

  1. This is probably a basic question, but how much water do you add to the arrowroot powder? I understand why you’re doing it, but just wanted to know how much of a paste you need. Thanks!

    1. I never measure it, actually – I will, next time! You need to add just enough that the arrowroot dissolves, so a few tablespoons of water should do it 🙂

    1. It isn’t overly spicy since this is a big batch with a lot of meat being seasoned, but if you’re concerned, I would suggest cutting down the ancho chili powder to 2 tablespoons and using maybe 2 – 3 jalapeños instead 🙂

  2. I found the Muir Glen Organic Diced Tomatoes, No Salt…but the back of the can lists a wee bit of sugar. Not much, but any amount of sugar legal for those of us in the whole30 stage?

    1. Nope, afraid not. The Whole30 is a totally sugar free zone. They never used to have any sugar in them at all, that’s a bummer 🙁 I had a look at them on Amazon and they’re still listed as being sugar free, so odd.

    2. There’s a good chance that the sugar is naturally occurring! If it is not listed as an ingredient then you should be okay.

  3. Hi, what is a hot yellow pepper? I’m not familiar with those.

    Also, is it sufficient to substitute regular chili powder for the ancho chili powder? Or is that on a deal breaker?


    1. It’s a 6 quart model, like this one. I love it because it has an earthenware insert instead of nonstick and it has a mode that you can use with a meat thermometer that will cook roasts to the internal temperature you choose 🙂

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