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
Scale
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.
