Ingredients
Scale
- 2 lbs. ground beef, browned and drained
- 20 oz. Rotel (diced tomatoes with green chiles), (two 10-oz. cans)
- 6 oz. tomato paste
- 2 poblano peppers, diced (1 cup diced)
- 15 oz. can pinto beans, drained and rinsed
- 15 oz. can kidney beans, drained and rinsed
- 15 oz. can white beans, (such as Great Northern or cannellini), drained and rinsed
- 1 large sweet yellow onion, diced
- 1 oz. packet taco seasoning
- 1.25 oz. packet chili seasoning mix
- 2 Tbsp. Worcestershire sauce
- 1 cup beer, pilsner or light beer works great
- 1½ cups water
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess grease and transfer it to your crockpot.
- Add the Rotel, tomato paste, water, beer, diced poblanos, beans, onion, taco seasoning, chili seasoning mix, and Worcestershire sauce to the crockpot.
- Mix everything together until well combined. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours.
- Before serving, stir the chili well. Ladle into bowls and serve with your favorite toppings.
Notes
Feel free to add your favorite chili toppings such as cheese, sour cream, or green onions for extra flavor.
This chili can be made ahead of time and reheated, making it perfect for meal prep or gatherings.
Adjust the spice level by adding more chili seasoning or fresh jalapeños if desired.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 4 hours on high
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 1050mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg