If you’re craving a hearty, comforting meal that practically simmers itself to perfection, this Crockpot Chili Recipe is exactly what you need. Bursting with bold spices, tender beans, and rich ground beef, it’s the ultimate crowd-pleaser for chilly evenings or casual gatherings. The magic lies in letting all those flavorful ingredients slowly meld together, so every spoonful delivers warmth, spice, and satisfaction. Whether you’re a chili newbie or a seasoned slow-cooker fan, this recipe is sure to become a staple in your kitchen.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward making this Crockpot Chili Recipe shine. Each component adds essential flavor, texture, or heartiness to create a perfectly balanced bowl of chili.
- 2 lbs ground beef: Provides the rich, savory base that makes chili so comforting and filling.
- 1 onion (diced): Adds a subtle sweetness and depth when sautéed with the beef.
- 4 cloves garlic (minced): Infuses savory boldness that boosts the overall flavor.
- 28 oz can diced tomatoes: Brings acidity and natural juiciness to keep everything moist and vibrant.
- 3 cups beef broth: Forms the delicious, hearty liquid base; add more if needed.
- 3 tablespoons tomato paste: Concentrates the tomato flavor for a rich and slightly tangy finish.
- 1 tablespoon Worcestershire sauce: Adds umami complexity and a touch of earthiness.
- 2 tablespoons chili powder: The star spice that delivers warmth and authentic chili flavor.
- 1 tablespoon ground cumin: Brings a warm, nutty earthiness that complements the beef beautifully.
- 1 teaspoon smoked paprika: Lends a subtle smokiness that deepens the taste without overpowering.
- 1 teaspoon dried oregano: Offers a hint of herbal brightness and balance.
- ½ teaspoon garlic powder: Enhances the garlic flavor for an extra savory kick.
- ¼ teaspoon cayenne pepper: Provides just enough heat to make things interesting.
- Salt and pepper (to taste): Essential seasonings to bring all the flavors together perfectly.
- 2 bay leaves: Infuse a subtle aromatic note throughout the slow cooking process.
- 2 cans (15 oz each) dark red kidney beans, rinsed and drained: Offers creamy texture and classic chili heartiness.
- 2 cans (15 oz each) cannellini beans, rinsed and drained: Adds variety and softness to balance the kidney beans.
How to Make Crockpot Chili Recipe
Step 1: Brown the Ground Beef, Onion, and Garlic
Start by heating a skillet over medium heat. Sauté the ground beef along with diced onion and minced garlic until the beef is completely browned and the onion softens with a golden hue. Breaking up the meat as it cooks ensures even browning and maximizes flavor. Once everything smells fragrant and looks perfectly caramelized, transfer this savory mixture straight into your slow cooker. This step builds the flavorful foundation your Crockpot Chili Recipe depends on.
Step 2: Combine the Rest of the Ingredients
Next, add the canned diced tomatoes, beef broth, tomato paste, Worcestershire sauce, and all the spices—chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne pepper—along with salt, pepper, and bay leaves into the slow cooker. Give everything a good stir to make sure those spices are evenly distributed. These ingredients will soak in and mingle during the slow cooking, delivering that signature chili complexity you’re craving.
Step 3: Let It Slow Cook
Secure the lid on your slow cooker and set it to LOW for 6 to 8 hours, or if you’re short on time, HIGH for 3 to 4 hours. This slow simmer allows the beef to become tender, the flavors to deepen, and the spices to fully develop. Patience here is rewarded with a bowl of chili that feels homemade in the best possible way.
Step 4: Add Beans in the Final Hour
About an hour before serving, gently stir in the rinsed kidney and cannellini beans. Adding them late helps maintain their shape and texture so they don’t get mushy during the long cooking time but still absorb the rich chili flavors. This step completes the dish’s hearty texture and boosts the protein and fiber content, making your Crockpot Chili Recipe even more satisfying.
Step 5: Serve and Enjoy
Once cooking time is up, it’s time to ladle your piping hot chili into bowls and dive in. The aroma alone will have everyone gathered around the table eagerly anticipating their first bite.
How to Serve Crockpot Chili Recipe
Garnishes
Toppings elevate chili from delicious to absolutely divine. Pile on shredded cheese to melt luxuriously on top, dollop tart sour cream for creaminess, scatter fresh cilantro for brightness, and add jalapeños or hot sauce if you crave extra heat. Even a sprinkle of chopped green onions or crispy tortilla strips adds fabulous texture and color. Your garnishes allow everyone to customize their bowl and enjoy it just the way they like.
Side Dishes
This Crockpot Chili Recipe pairs perfectly with simple sides that balance the bold flavors. Warm cornbread with a pat of butter is a timeless classic, while fluffy white rice or tortilla chips offer an easy way to scoop and savor. For a fresh contrast, a crisp green salad or pickled vegetables bring a delightful zing that cuts through the richness.
Creative Ways to Present
Try serving the chili over baked potatoes or inside soft bread bowls for a fun twist. Layer it atop nachos with cheese and jalapeños to turn it into a crowd-pleasing appetizer. You can even use it as a filling for stuffed peppers or tacos. This Crockpot Chili Recipe is incredibly versatile and shines no matter how you choose to enjoy it.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chili to airtight containers and store them in the refrigerator. It will keep well for up to 4 days, making it perfect for quick lunches or easy dinners throughout the week. The flavors often taste even better the next day after resting.
Freezing
This chili freezes wonderfully if you want to prep in advance or save portions for later. Use freezer-safe containers or heavy-duty bags, removing as much air as possible before sealing. It can be frozen for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm your chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it has thickened too much, add a splash of beef broth or water to loosen it up. You can also reheat individual servings in the microwave, just cover and heat in short bursts to prevent drying out.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work fine in this recipe, though the flavor will be slightly lighter. You might want to add a bit more seasoning to compensate for the milder meat flavor.
What if I want a vegetarian version of this Crockpot Chili Recipe?
Simply omit the ground beef and use extra beans or add vegetables like bell peppers, zucchini, or mushrooms. Using vegetable broth instead of beef broth keeps the flavor rich and hearty.
Can I prepare this recipe in the morning and have it ready for dinner?
Yes, that’s one of the beauties of this Crockpot Chili Recipe. Just set your slow cooker on low in the morning and let it work its magic while you go about your day. It will be ready by dinner time with minimal effort.
How spicy is this chili? Can I adjust the heat?
This recipe offers a moderate level of heat thanks to chili powder and cayenne pepper. If you prefer a milder chili, reduce or omit the cayenne. For more heat, add extra cayenne or fresh chili peppers to taste.
Why do I add the beans during the last hour of cooking?
Adding the beans later prevents them from becoming mushy during the long cooking time. It ensures they stay tender but intact, giving your chili delightful texture and bite.
Final Thoughts
This Crockpot Chili Recipe is a beautiful example of how simple ingredients and a bit of time can create a deeply flavorful, soul-satisfying meal. Whether you’re feeding a crowd or cozying up for a weeknight dinner, it’s a recipe that delivers on taste, texture, and comfort. Give it a try, invite some friends over, and enjoy the warm, spicy goodness that only a great batch of homemade chili can bring.
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 browned ground beef, a blend of aromatic spices, rich tomatoes, and a variety of beans, slow-cooked to perfection for a comforting and flavorful meal. Perfect for busy days, this chili is simple to prepare, allowing the slow cooker to meld all the flavors together over several hours, resulting in a deliciously thick and savory chili that’s perfect for gatherings or cozy nights in.
Ingredients
Meat and Vegetables
- 2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, minced
Canned Goods and Liquids
- 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 and 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 the Beef and Aromatics: In a skillet over medium heat, cook the ground beef along with the diced onion and minced garlic until the beef is fully browned and the onions are golden and fragrant. Break up the meat as it cooks to ensure even browning. Once ready, transfer this mixture directly into the slow cooker.
- Add Remaining Ingredients: 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 well to combine all ingredients evenly.
- Slow Cook the Chili: Cover with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. This slow cooking method allows the flavors to develop deeply and the meat to become tender.
- Add Beans and Finish Cooking: About one hour before the end of the cooking time, stir in the rinsed and drained kidney beans and cannellini beans. This ensures they warm through while maintaining their shape and texture, avoiding mushiness.
- Serve with Toppings: Once cooked, ladle the chili into bowls and serve with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, hot sauce, or sliced jalapeños for extra heat and flavor.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped fresh jalapeños during cooking.
- Use ground turkey or chicken for a leaner protein alternative.
- Adjust the amount of beef broth to reach your desired chili consistency.
- Beans can be substituted with black beans or pinto beans according to preference.
- This chili tastes even better the next day after flavors have had more time to meld.
