The Best Ever Crockpot Chili Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://servedbynora.com/the-best-ever-crockpot-chili-recipe/
