Crockpot Root Beer Chili (Print Version)

Slow-cooked chili with root beer adds a unique sweetness and rich flavor to a classic beef and bean blend.

# What You'll Need:

→ Meat

01 - 1 lb lean ground beef

→ Vegetables

02 - 1 cup chopped bell peppers (fresh or frozen)
03 - 1 cup chopped onions (fresh or frozen)
04 - 3 cloves garlic, minced

→ Beans and Corn

05 - 1 can (15 oz) kidney beans, rinsed and drained
06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 can (15 oz) chili beans with liquid
08 - 1 cup canned corn, drained

→ Tomatoes

09 - 1 can (10 oz) diced tomatoes with green chilis
10 - 1 can (8 oz) tomato sauce
11 - 2 tbsp tomato paste

→ Seasonings and Sweeteners

12 - 1 packet chili seasoning mix (approx. 28 g)
13 - 2 tbsp brown sugar

→ Liquids

14 - 1 cup root beer (regular, not diet)

# Steps to Follow:

01 - In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
02 - Place browned beef, bell peppers, onions, garlic, kidney beans, black beans, chili beans with liquid, corn, and diced tomatoes with green chilis into the slow cooker.
03 - In a separate bowl, whisk together tomato sauce, tomato paste, chili seasoning, brown sugar, and root beer until smooth.
04 - Pour the sauce mixture over the ingredients in the slow cooker and stir to combine.
05 - Cover and cook on low for 6 hours or on high for 4 hours until thick and flavorful.
06 - Ladle chili into bowls and top with scallions, shredded cheese, sour cream, or optional garnishes like jalapeños, tortilla chips, or avocado.

# Additional Notes:

01 - For richest flavor, brown beef before slow cooking to prevent greasiness.
02 - Removing the lid for the last 30 minutes of cooking thickens the chili.
03 - Use a slow cooker liner to ease cleanup.
04 - Chili flavors deepen after resting overnight.