Crock Recipe
Make Crock Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Crock (Base Filling)
Topping & Garnishes
Method
Main Crock (Base Filling)
- 1
Brown the beef
Set a 6- to 7-quart slow cooker insert or a large skillet on medium-high heat. Add olive oil. When shimmering, add ground beef in batches, breaking it up with a spoon. Cook until just browned and no longer pink, about 6–8 minutes. Use a slotted spoon to transfer beef to the slow cooker (or keep in skillet if your slow cooker is electric and used directly).
- 2
- 3
Combine tomatoes and seasonings
To the slow cooker add crushed tomatoes, tomato paste, and beef broth. Stir in chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, and black pepper. Mix thoroughly to combine so the tomato paste is evenly distributed.
- 4
Add beans and corn
Fold in drained kidney beans and corn kernels so they are submerged in the saucy mixture. Give the mixture one last stir, then cover the slow cooker.
- 5
Slow cook
Cook on LOW for 6–7 hours or on HIGH for 3–4 hours. Halfway through cooking (around 3 hours on low or 1.5–2 hours on high), stir once to ensure even cooking and check seasoning; add up to 0.5 tsp more salt if needed. The crock should be thick but spoonable; if too thin, cook uncovered for the last 30 minutes to reduce.
Topping & Garnishes
- 6
Prep toppings
About 15 minutes before serving, shred the cheddar, slice green onions, chop cilantro, and prepare lime wedges. If you like crunchy chips warmed, heat tortilla chips briefly in a 350°F (175°C) oven for 3–5 minutes or until crisp.
- 7
Finish and serve
Spoon the hot crock into bowls. Sprinkle each serving with shredded cheddar, a dollop of sour cream, and a handful of crushed tortilla chips or strips. Garnish with sliced green onions and chopped cilantro. Serve with lime wedges to squeeze over each bowl for brightness.
