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Bobby Flay Chili Recipe Crock Pot

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Description

This Bobby Flay chili recipe crock pot is a classic chili recipe that is a staple in many households. It is a great way to feed a large crowd or family. The dish is easy to make and is packed with flavor. The chili is made with ground beef, beans, tomatoes, and a mix of spices. The chili will cook in the slow cooker for several hours, allowing the flavors to mingle and intensify. This chili is great served with rice, tortilla chips, and your favorite toppings.

Prep Time

This Bobby Flay chili recipe crock pot can be prepared in about 10 minutes. All you need to do is chop up your vegetables, brown the beef, and then add all the ingredients to the slow cooker and let it do the work. This recipe requires very little preparation time, leaving you more time to enjoy the meal with your family.

Cook Time

This Bobby Flay chili recipe crock pot will take about 4-6 hours to cook in the slow cooker. You can let it cook on low for 4 hours and then increase the temperature to high for the remaining 2 hours. This will ensure that the chili has enough time to cook through and the flavors have time to meld together.

Ingredients

  • 1 pound of ground beef
  • 1 teaspoon of garlic powder
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • 1 teaspoon of paprika
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 can of diced tomatoes
  • 2 cans of kidney beans, drained and rinsed
  • 1 cup of beef broth
  • 1 tablespoon of Worcestershire sauce
  • Salt and pepper, to taste

Instructions

In a large skillet over medium-high heat, brown the ground beef. Once the beef is cooked through, drain off the fat and then add the garlic powder, chili powder, cumin, oregano, and paprika. Stir to combine and cook for 1 minute more. Remove from the heat and set aside.

In the slow cooker, add the onion, green bell pepper, garlic, diced tomatoes, kidney beans, beef broth, Worcestershire sauce, and the cooked ground beef. Stir to combine and season with salt and pepper. Cover and cook on low for 4-6 hours, or until the vegetables are tender.

Equipment

  • Slow cooker
  • Large skillet
  • Spatula
  • Measuring cups and spoons

Notes

This chili can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place the chili in a pot over medium-low heat, stirring occasionally. You can also freeze the chili for up to 3 months.

Nutrition: Per Serving

  • Calories: 230
  • Fat: 8g
  • Carbohydrates: 24g
  • Protein: 15g
  • Fiber: 4g
  • Sugar: 4g

Recipe Tips

  • Feel free to substitute ground turkey or chicken for the ground beef.
  • If you like your chili spicy, add some hot sauce or cayenne pepper.
  • You can also add some diced jalapenos for an extra kick.
  • Top your chili with shredded cheese, sour cream, and diced onions for added flavor.
  • This chili is great served with tortilla chips, cornbread, or over rice.

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