I am so excited to share with you all my favorite Fall Crock-Pot Chili recipe today! Isn’t that what Fall is all about… chili, sweaters, and Hallmark (which has great Fall movies out right now by the way)! My family is a big chili family, so naturally I make it all of the time! It is just so easy, makes a lot, and there are so many different ways to change it up, such as this sweet potato & black bean chili that I made last Fall. Today’s Crock-Pot chili is a classic… with some heat (if you want)!
Start by heating some olive oil in a large skillet over medium-high heat and saute onion until tender, about 3 minutes. Next, add the garlic to skillet and saute around 30 more seconds until fragrant. Place the onion and garlic into the Crock-Pot. Now add your ground beef to the same skillet you used for the onion on medium-high heat until cooked through. Once browned, drain the grease and place into the Crock-Pot with the onion and garlic. Next, add diced tomatoes, tomato sauce, water, kidney beans, black beans, and all seasonings into the Crock-Pot. Stir together until all ingredients are mixed well. Cook on low-medium heat for 2-4 hours or until heated through as you like. Top with some shredded cheese, sour cream, and corn chips and serve!
Now, side note… Michael and I love spicy foods, so this recipe calls for two cans of diced tomatoes with green chilies to spice it up a little bit. If your family does not like their chili spicy, substitute one or both cans of the diced tomatoes with green chilies for regular diced tomatoes. I have made this with two cans of tomatoes with green chilies and it does have a little kick (but not too overwhelming); and I also have made it with one can of regular/one can with diced chilies and it was hardly spicy. Make it fit your family!
Recipe card is below. I would love to know if you give it a try! Check out more Fall Recipes here! What are some of your favorite things to make this season?!