Who-Knew???? Ground Beef and Chicken Crock Pot Chili

Chili, for me, is synonymous with crisp autumn evenings, the aroma permeating the entire house, promising warmth and comfort. I remember one particular fall in college. My tiny apartment kitchen, more of a galley really, became a chili laboratory. I’d experiment with spices, different beans, and, to the slight horror of my vegetarian roommate, all sorts of meats. This memory, a tapestry woven with the smell of cumin, the sound of simmering, and the communal joy of sharing a hearty bowl, is why chili holds such a special place in my heart. It’s more than just food; it’s an experience, a hug in a bowl, a reminder of simpler, cozier times.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-10 hours
• Total Time: 6 hours 15 minutes – 10 hours 15 minutes
• Servings: 6-8
• Yield: 1 large pot of chili
• Dietary Type: Varies depending on modifications

Ingredients

• 2 (15 ounce) cans red kidney beans, drained
• 1 (28 ounce) can tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 1/4 lbs lean ground beef, browned and drained
• 2 boneless skinless chicken breasts, browned and chopped
• 2 medium onions, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 2 garlic cloves, crushed
• 1 (14 ounce) can baked pork and beans
• 1 tablespoon chili powder
• 1 tablespoon dried ancho chile powder
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon pepper
• 1 teaspoon ground cumin
• Salt, to taste

Equipment Needed

• Large skillet or pan
• Crock pot (slow cooker)
• Knife
• Cutting board
• Can opener
• Large spoon for stirring

Instructions

1. First, brown the ground beef in a large skillet over medium-high heat. Be sure to drain off any excess grease after browning. This step is crucial for preventing a greasy chili and allowing the beef to develop a rich, savory flavor.

2. Next, brown the boneless skinless chicken breasts in the same skillet. Once browned, chop the chicken into bite-sized pieces. Browning the chicken adds depth of flavor; however, you can skip this step if you are short on time and add the raw chicken directly to the crock pot (increase cook time by 1-2 hours).

3. Now, it’s time to assemble the chili! Add the browned and drained ground beef and the browned and chopped chicken to the crock pot.

4. Add the remaining ingredients to the crock pot: red kidney beans (drained), tomatoes with juice, tomato paste, coarsely chopped onions, coarsely chopped celery ribs, chopped red bell pepper, crushed garlic cloves, baked pork and beans, chili powder, dried ancho chile powder, allspice, cinnamon, pepper, and ground cumin.

5. Season with salt to taste. Remember that the baked beans already contain salt, so start with a small amount and add more as needed.

6. Stir all the ingredients in the crock pot thoroughly to ensure everything is well combined.

7. Cover the crock pot and cook on low heat for 8-10 hours, or on high heat for 4-6 hours. If using the high setting, be sure to check the chili periodically to prevent it from burning on the bottom, especially towards the end of the cooking time. If you’re in a rush, high is the way to go, but low and slow truly allows the flavors to meld together beautifully.

8. Once cooked, give the chili one final stir. Taste and adjust seasonings as needed. You might want to add a pinch more chili powder, cumin, or salt depending on your preference.

9. Serve hot and enjoy!

Expert Tips & Tricks

• Spice it up (or down): Adjust the amount of chili powder and ancho chile powder to control the heat level. For a milder chili, reduce the amount of these spices or remove the ancho chile powder completely. For a spicier chili, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Thickening: If you prefer a thicker chili, you can stir in a tablespoon of cornstarch mixed with two tablespoons of cold water during the last hour of cooking.
• Depth of flavor: For an even richer flavor, consider adding a tablespoon of Worcestershire sauce or a splash of balsamic vinegar during the last hour of cooking.
• Slow Cooker Size: This recipe is designed for a 6-quart (or larger) slow cooker. If you’re using a smaller slow cooker, you may need to reduce the quantities of the ingredients proportionally.

Serving & Storage Suggestions

Serve this hearty chili hot, garnished with your favorite toppings. Some great options include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped green onions, a sprinkle of fresh cilantro, and a few tortilla chips or cornbread.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. When reheating, thaw the chili in the refrigerator overnight, then heat it in a saucepan over medium heat until warmed through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550.5 kcal	N/A
Calories from Fat	119 g	22%
Total Fat	13.2 g	20%
Saturated Fat	4.8 g	23%
Cholesterol	91.8 mg	30%
Sodium	888.9 mg	37%
Total Carbohydrate	65.1 g	21%
Dietary Fiber	19.5 g	78%
Sugars	9.9 g	39%
Protein	46.9 g	93%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Chili: Omit the ground beef and chicken. Add another can of beans (black beans or pinto beans work well) or diced vegetables like zucchini, squash, or corn.
• Spicy Chorizo Chili: Substitute half of the ground beef with spicy chorizo for a bolder flavor.
• Turkey Chili: Substitute the ground beef with ground turkey.
• White Bean Chicken Chili: Replace the red kidney beans with Great Northern beans or cannellini beans and omit the ground beef.
• Smoked Paprika: Add 1-2 teaspoons of smoked paprika for a smoky flavor.
• Sweet Potato: Add 1 diced sweet potato for added sweetness and nutrients.

FAQs (Frequently Asked Questions)

Q: Can I use dried beans instead of canned?
A: Yes, you can! You’ll need to soak the dried beans overnight and cook them until tender before adding them to the crock pot. Adjust the liquid in the recipe accordingly.

Q: Can I make this chili on the stovetop?
A: Absolutely. Brown the meats as directed, then combine all ingredients in a large pot. Bring to a simmer, then reduce heat and cook, covered, for at least 1-2 hours, stirring occasionally.

Q: What if I don’t have ancho chile powder?
A: If you don’t have ancho chile powder, you can substitute it with regular chili powder or a pinch of smoked paprika. Ancho chile powder adds a unique depth of flavor, but the chili will still be delicious without it.

Q: Can I add more vegetables?
A: Definitely! Chili is a great way to use up leftover vegetables. Feel free to add diced carrots, bell peppers (any color), corn, or zucchini.

Q: My chili is too watery. How can I thicken it?
A: You can thicken the chili by removing a cup of the liquid, mixing it with a tablespoon of cornstarch, and then stirring it back into the crock pot. Cook for another 30 minutes to allow the chili to thicken.

Final Thoughts

So there you have it – a ridiculously easy, yet incredibly flavorful, ground beef and chicken crock pot chili that’s guaranteed to warm you from the inside out. I encourage you to experiment with the ingredients and spices to create your own unique version. Don’t be afraid to make it your own! Gather your friends and family, ladle up a bowl, and enjoy the simple pleasure of a comforting, home-cooked meal. And if you decide to try this recipe, please share your thoughts and creations – I’d love to hear about it!