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

Scale

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

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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.