If you’re craving a hearty, soul-warming meal that practically cooks itself, this Crockpot Chili Recipe is an absolute game-changer. Packed with layers of rich flavors from tender ground beef, a medley of beans, and a perfect blend of spices, it delivers comfort in every spoonful. The magic happens slowly in your crockpot, melding those bold ingredients into a satisfying and robust chili that’s perfect for any day when you want something delicious without fuss. Trust me, once you try this Crockpot Chili Recipe, it will become a treasured staple in your weeknight rotation.
Ingredients You’ll Need
The beauty of this Crockpot Chili Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a vital role in building a chili that’s rich in flavor, vibrant in color, and balanced in texture.
- Ground beef: Provides hearty protein and a satisfyingly meaty base.
- Onion: Adds natural sweetness and aromatic depth when sautéed.
- Garlic cloves: Bring warm, pungent flavor to elevate the dish.
- Diced tomatoes: Contribute acidity and a fresh, tangy body.
- Beef broth: Builds a rich, savory backdrop that ties flavors together.
- Tomato paste: Concentrates the tomato flavor with a luscious thickness.
- Worcestershire sauce: Adds umami complexity and a subtle tang.
- Chili powder: The star spice for that classic chili heat and earthiness.
- Ground cumin: Offers a warm, nutty note that deepens the chili’s character.
- Smoked paprika: Brings a smoky richness without needing a grill.
- Dried oregano: Enhances the herbal undertones for complexity.
- Garlic powder: Boosts the garlic flavor subtly throughout.
- Cayenne pepper: Adds just a touch of extra heat to awaken the palate.
- Salt and pepper: Essential seasonings to perfect the flavor balance.
- Bay leaves: Infuse a subtle aromatic touch throughout the cooking.
- Dark red kidney beans: Provide hearty texture and classic chili appeal.
- Cannellini beans: Add creaminess and variety to the bean mix.
How to Make Crockpot Chili Recipe
Step 1: Brown the Beef with Aromatics
Start by heating a skillet over medium heat and sautéing the ground beef with diced onion and minced garlic. Breaking up the meat as it cooks ensures every bite is tender and flavorful. Once everything turns golden and fragrant, transfer this savory mixture directly into your slow cooker—it’s the foundational flavor base for your Crockpot Chili Recipe.
Step 2: Add the Flavor-Packing Ingredients
Next, pour in the diced tomatoes, beef broth, and tomato paste to create the rich chili sauce. Stir in Worcestershire sauce for a lovely umami punch, then sprinkle in your chili powder, cumin, smoked paprika, oregano, garlic powder, and cayenne pepper. Don’t forget to season with salt, pepper, and tuck in the bay leaves. Give everything a thorough stir to combine those bold flavors evenly.
Step 3: Set It and Forget It
Place the lid on your slow cooker and cook this hearty mixture on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. This slow simmer allows the spices to marry flawlessly with the meat and tomatoes, crafting a chili that’s deeply satisfying with every taste.
Step 4: Stir in the Beans
About an hour before serving, add in your rinsed and drained kidney and cannellini beans. Stir gently to mix them in, letting them warm through without becoming mushy. This final step gives the chili a wonderful texture contrast and boosts its fiber and protein content.
Step 5: Ladle and Load up Your Bowl
Now for the best part—scooping out your Crockpot Chili Recipe into bowls and piling on your favorite fixings. Whether it’s shredded cheese melting on top, a dollop of sour cream, fresh cilantro, a dash of hot sauce, or sliced jalapeños, these toppings make each serving uniquely delicious and downright irresistible.
How to Serve Crockpot Chili Recipe
Garnishes
The perfect garnishes can elevate your Crockpot Chili Recipe to new heights. I love topping it with sharp shredded cheddar or Monterey Jack cheese, a cooling spoonful of sour cream, and bright chopped cilantro for freshness. For a bit of heat, sliced jalapeños or a splash of your favorite hot sauce can really kick things up.
Side Dishes
Chili pairs beautifully with simple sides that soak up its rich sauce. Classic cornbread or warm, crusty bread are crowd-pleasers. You might also enjoy tortilla chips for a fun crunch or a crisp green salad to balance the chili’s robust flavors with something light and fresh.
Creative Ways to Present
Feeling adventurous? Serve the Crockpot Chili Recipe over baked potatoes or rice for a comforting, filling meal. Using it as a topping on nachos or inside soft tacos adds a fun twist perfect for casual dinners or game day gatherings. Either way, this chili is a versatile superstar.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili feast, store any leftovers in an airtight container in the refrigerator. It’ll stay delicious for up to 4 days, making it a perfect make-ahead meal for busy days when you want something quick but satisfying.
Freezing
This Crockpot Chili Recipe freezes beautifully, so you can double the batch and freeze half for later. Portion it into freezer-safe containers or heavy-duty bags, label with the date, and freeze for up to 3 months. It’s a lifesaver for weeks when you want a comforting meal ready to reheat.
Reheating
When it’s time to enjoy your leftover chili, thaw it overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally until piping hot. You can also microwave individual servings, but reheating slowly preserves the chili’s rich texture and flavor best.
FAQs
Can I make this Crockpot Chili Recipe vegetarian?
Absolutely! Just swap the ground beef for hearty vegetables like mushrooms, lentils, or plant-based meat crumbles. Be sure to use vegetable broth instead of beef broth to keep all the flavors vibrant and balanced.
How spicy is this chili? Can I adjust the heat?
This Crockpot Chili Recipe has a mild to moderate heat level due to the chili powder and a touch of cayenne pepper. If you prefer it spicier, add more cayenne or include diced jalapeños. For less heat, simply reduce those spices or omit the cayenne altogether.
Why add two types of beans?
Using both dark red kidney beans and cannellini beans gives the chili a wonderful variety in texture and taste. The kidney beans offer a firmer bite, while cannellini beans bring creaminess, making each spoonful exciting and well-rounded.
Can I use canned beans straight from the can?
It’s best to rinse and drain canned beans before adding them to reduce excess sodium and prevent your chili from becoming too thick or salty. This also helps keep the beans intact and prevents mushiness.
What if I don’t have a crockpot? Can I make this on the stovetop?
You can definitely make this chili on the stovetop! Brown the beef and onions in a large pot, add all ingredients, and simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the flavors meld and the chili thickens to your liking.
Final Thoughts
There’s something truly comforting about a homemade chili slowly simmered to perfection, and this Crockpot Chili Recipe hits all the right notes with ease. From the first ladle to the last crumb of cornbread, it’s the kind of dish that brings warmth to your table and smiles to your loved ones’ faces. Give it a try soon—you might just discover your new favorite go-to meal.
Print
Crockpot Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Chili recipe combines ground beef, aromatic spices, and beans slow-cooked to perfection for a comforting and flavorful meal. Perfect for busy days, this chili simmers gently all day, allowing the flavors to meld beautifully, delivering a rich and satisfying dish that’s ideal for family dinners or gatherings.
Ingredients
Meat & Vegetables
- 2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, minced
Liquids & Canned Goods
- 28 oz can diced tomatoes
- 3 cups beef broth (more as needed)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 15 oz cans dark red kidney beans, rinsed and drained
- 2 15 oz cans cannellini beans, rinsed and drained
Spices & Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 bay leaves
Instructions
- Sauté Beef, Onion, and Garlic: In a skillet over medium heat, cook the ground beef along with diced onion and minced garlic until the beef is fully browned and the mixture is fragrant. Break up the meat while cooking to ensure even browning. Transfer this mixture into your slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, cumin, smoked paprika, dried oregano, garlic powder, cayenne pepper, salt, pepper, and bay leaves. Stir to combine all ingredients thoroughly.
- Slow Cook: Place the lid on the slow cooker and cook the chili on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours to develop rich flavors and tenderize the meat.
- Add Beans: About one hour before serving, stir in the rinsed and drained kidney and cannellini beans to warm them through without overcooking or making them mushy.
- Serve with Toppings: Spoon the chili into bowls and add your favorite toppings such as shredded cheese, sour cream, fresh cilantro, hot sauce, or sliced jalapeños for an extra kick and texture variety.
Notes
- For a thicker chili, reduce the amount of beef broth slightly or cook uncovered for the last 30 minutes.
- You can substitute ground turkey or chicken for a leaner version.
- Adjust cayenne pepper to control the heat level according to your preference.
- Leftovers store well in the fridge for up to 4 days and freeze beautifully for up to 3 months.
- Serve with cornbread or over rice for a more filling meal.
