The Best Ever Crockpot Chili Recipe

Introduction

This hearty crockpot chili is packed with rich flavors and tender beans, making it perfect for a cozy meal any day of the week. Its slow-cooked goodness allows the spices to meld beautifully, delivering a comforting and satisfying dish.

Ingredients

• 2 lbs ground beef
• 1 onion (diced)
• 4 cloves garlic (minced)
• 28 oz can diced tomatoes
• 3 cups beef broth (more as needed)
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 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
• 2 15 oz cans dark red kidney beans, rinsed and drained
• 2 15 oz cans cannellini beans, rinsed and drained

Instructions

1. Step 1: In a skillet over medium heat, sauté the ground beef with the diced onion and minced garlic until the meat is fully browned, breaking it up as it cooks. Once golden and fragrant, transfer the mixture into the slow cooker.
2. Step 2: Add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne pepper, salt, pepper, and bay leaves to the slow cooker.
3. Step 3: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, allowing the flavors to develop fully.
4. Step 4: During the last hour of cooking, stir in the rinsed and drained kidney beans and cannellini beans to warm through without becoming mushy.
5. Step 5: Remove bay leaves, ladle the chili into bowls, and top with your favorite garnishes such as shredded cheese, sour cream, cilantro, hot sauce, or jalapeños.

Tips & Variations

• For a spicier chili, add extra cayenne pepper or include chopped jalapeños in the slow cooker.
• Substitute ground turkey or chicken for a lighter version without sacrificing flavor.
• Add a splash of beer or a pinch of cocoa powder for depth and complexity.
• If you prefer a thicker chili, reduce the beef broth slightly or cook uncovered for the last 30 minutes.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes! Simply omit the ground beef and substitute vegetable broth for the beef broth. You can add extra beans, lentils, or vegetables like bell peppers and zucchini for added texture and flavor.

Why do I add the beans during the last hour of cooking?

Adding the beans in the last hour prevents them from becoming too soft or mushy, keeping their texture intact while warming them through nicely.

The Best Ever Crockpot Chili Recipe

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★★★★★

4.8 from 95 reviews

This hearty and flavorful crockpot chili recipe combines the rich taste of slowly simmered beef, tomatoes, beans, and a blend of bold spices, creating the perfect comfort meal. Ideal for a cozy dinner or meal prep, it allows hands-off cooking with robust layers of heat and seasoning, finished with your favorite toppings.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat & Aromatics

• 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

Spices & Herbs

• 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

Beans

• 2 (15 oz) cans dark red kidney beans, rinsed and drained
• 2 (15 oz) cans cannellini beans, rinsed and drained

Instructions

1. Sauté the Ingredients: Heat a skillet over medium heat and cook the ground beef with diced onion and minced garlic until the beef is no longer pink and the mixture turns golden and fragrant. Break the meat apart as it cooks for even browning. Transfer this cooked mixture into your slow cooker.
2. Add Flavor and Liquids: Into the slow cooker, add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, cayenne pepper, salt, pepper, and bay leaves. Stir gently to combine all ingredients.
3. Slow Cook: Cover the slow cooker with the lid. Cook the chili on LOW heat for 6 to 8 hours, or on HIGH heat for 3 to 4 hours, allowing all flavors to meld and the meat to become tender.
4. Incorporate Beans: About an hour before the end of cooking, stir in the rinsed and drained kidney beans and cannellini beans. This timing ensures the beans warm through without becoming mushy.
5. Serve: Remove the bay leaves, then ladle the chili into bowls. Top with your choice of shredded cheese, sour cream, cilantro, hot sauce, jalapeños, or any other favorite chili toppings for a perfect finishing touch.

Notes

• For a spicier chili, increase the cayenne pepper or add chopped fresh jalapeños during cooking.
• If you prefer a thicker chili, reduce the beef broth quantity slightly or remove the lid in the last hour to let it thicken.
• Ground turkey or chicken can be substituted for beef for a leaner version.
• Adding a splash of beer or coffee in step 2 can deepen the flavor.
• Leftovers reheat well and can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Keywords: crockpot chili, slow cooker chili, chili recipe, ground beef chili, easy chili, bean chili, spicy chili, comfort food