Is there anything more comforting on a chilly evening than a big, hearty bowl of chili? This Crockpot Chili Recipe is my go-to for those days when I want a flavorful, satisfying meal with minimal effort. Forget spending hours stirring a pot on the stove – this recipe lets your slow cooker do all the work, resulting in a chili that’s rich, tender, and bursting with flavor. It’s perfect for game day, family dinners, or just a cozy night in. I’ve been perfecting this recipe for years, and I’m thrilled to finally share my secrets to the ultimate slow cooker chili with you!
Why You’ll Love This
- Effortless Cooking: Seriously, dump everything in the crockpot and walk away!
- Deep, Rich Flavor: The slow cooking process allows the flavors to meld together beautifully.
- Customizable: Easily adjust the spice level and add your favorite toppings.
- Perfect for a Crowd: This recipe scales up easily for parties and gatherings.
- Budget-Friendly: Uses affordable ingredients you likely already have on hand.
Ingredients & Equipment
Ingredients:
- 1.5 lbs Ground Beef (80/20 is great for flavor)
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 Green Bell Pepper, chopped
- 1 Red Bell Pepper, chopped
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Diced Tomatoes, undrained
- 1 (15 oz) can Kidney Beans, rinsed and drained
- 1 (15 oz) can Black Beans, rinsed and drained
- 1 (15 oz) can Pinto Beans, rinsed and drained
- 1 (6 oz) can Tomato Paste
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper (optional, for heat)
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Beef Broth
- 2 tbsp Olive Oil
Equipment:
- 6-Quart (or larger) Slow Cooker
- Large Skillet (for browning the beef)
- Cutting Board & Knife
- Measuring Cups & Spoons
- Can Opener
Step-by-Step Instructions
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Vegetables: Add chopped onion and bell peppers to the skillet with the browned beef. Cook for 5-7 minutes, until softened. Add minced garlic and cook for another minute until fragrant.
- Combine Ingredients in Crockpot: Transfer the beef and vegetable mixture to your slow cooker.
- Add Remaining Ingredients: Add crushed tomatoes, diced tomatoes, kidney beans, black beans, pinto beans, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, pepper, and beef broth to the slow cooker.
- Stir and Cook: Stir everything together well. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Taste and Adjust: Taste the chili and adjust seasonings as needed. Add more chili powder for a bolder flavor, cayenne pepper for more heat, or salt and pepper to taste.
- Serve & Enjoy: Serve hot with your favorite toppings!
Pro Tips
- Bloom the Spices: For an even more intense flavor, toast the chili powder, cumin, and smoked paprika in the skillet for about 30 seconds *before* adding the beef. Be careful not to burn them!
- Don’t Rinse All the Beans: Leaving a little of the starch from the beans helps thicken the chili.
- Spice Level Control: Start with a smaller amount of cayenne pepper and add more to taste. You can always add heat, but it’s hard to take it away!
- Beef Broth Substitute: If you don’t have beef broth, you can use water with a beef bouillon cube.
- Add a Touch of Sweetness: A tablespoon of brown sugar or a splash of maple syrup can balance the flavors beautifully.
Storing Leftovers
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes exceptionally well! Allow the chili to cool completely before transferring it to freezer-safe containers or freezer bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm on the stovetop or in the microwave.
Print
Chili Recipe Crockpot
- Total Time: 3 hours 40 minutes
- Yield: 10 servings 1x
Description
A hearty and flavorful classic slow cooker chili made with ground beef, beans, tomatoes, and a homemade chili seasoning. Perfect for busy days or game nights.
Ingredients
2 lb lean ground beef (90/10 or 93/7)
1 large onion, diced
3 garlic cloves, minced
2 tsp cumin powder
2 Tbsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1 1/2 tsp salt, or to taste
1/2 tsp black pepper
15 oz can black beans, drained and rinsed
2 (15 oz) cans kidney beans, drained and rinsed
30 oz diced tomatoes, with their juice
10 oz diced tomatoes and green chilis, with their juice
30 oz tomato sauce
Instructions
1. Place a large skillet over medium-high heat and sauté the ground beef for 4–5 minutes, breaking it up with a spatula until it releases fat.
2. Add diced onion and cook for another 4–5 minutes, until tender.
3. Stir in the minced garlic, cumin, chili powder, garlic powder, oregano, salt, and black pepper. Cook for 30 seconds, stirring constantly.
4. Transfer the beef mixture to a 6-quart slow cooker.
5. Add the black beans, kidney beans, diced tomatoes with juice, diced tomatoes and green chilis with juice, and tomato sauce to the slow cooker.
6. Stir everything to combine well.
7. Cover and cook on high for 3–4 hours or on low for 6–8 hours.
8. Taste and adjust seasoning as needed before serving.
Notes
This chili gets better as it sits, making it perfect for leftovers or meal prep.
Add toppings like shredded cheese, sour cream, chopped onions, or avocado for extra flavor.
To make it spicier, add a diced jalapeño or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 8g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 33g
- Cholesterol: 40mg