Crock-Pot Chili Recipe

There’s nothing quite like coming home on a chilly evening to the smell of a hearty, comforting chili simmering away. It’s a bit like a warm hug in a bowl! This Crock-Pot Chili Recipe is one of those recipes that’s been passed down in my family for generations, and it’s seriously the easiest way to make a crowd-pleasing chili that rivals any restaurant version. It’s even simpler than trying to whip up a quick pasta sauce, and I promise, the slow cooking makes all the difference. The flavors meld together beautifully, and you end up with a chili so rich and flavorful, you’ll wonder why you ever bothered with anything else. This is my go-to when I need something that’s both satisfying and requires minimal effort. Trust me, you’ll be making this one on repeat!

What is a crockpot chili?

Crock-Pot Chili, at its heart, is a slow-cooked version of the classic chili con carne. Think of it as a lazy (but brilliant!) way to get all the amazing flavors of a traditionally made chili without standing over a hot stove for hours. It’s essentially a mixture of Ground Beef (or your protein of choice), beans, tomatoes, onions, peppers, and a blend of spices, all simmered together in a slow cooker. The beauty of a Crock-Pot, or slow cooker, is that it gently cooks the ingredients over a long period, allowing the flavors to meld and deepen in a way that’s just not possible with faster cooking methods. This makes for a chili that’s incredibly rich, flavorful, and satisfying. My family calls it “magic in a pot”, because how else do you explain such deliciousness with so little work?

Why do I love this recipe?

How do I make a Crock Pot Chili? What I love most about it is the sheer depth of flavor you get from such a simple process. Slow cooking allows the spices to bloom and the ingredients to meld together into one. What is this rich, smoky, and slightly spicy masterpiece? Why do you become obsessed with something?

Flavor Explosion:What is the combination of chili powder, cumin, paprika, and a dash of cocoa? ) creates a complex and unforgettable taste. What makes this savory, smoky, and just a little bit spicy?
EffortlessSeriously, dump everything in the crockpot, set it, and forget it. Is it a lifesaver on busy weeknights or when you’re entertaining guests and don’t want to be stuck in the same room?
Budget-Friendly: Ground beef and beans are relatively inexpensive, making this a hearty and satisfying meal that won’t break the bank. I often stock up on canned tomatoes and beans when they’re on sale, so I can whip this up anytime.
Ultimate Versatility:If you eat it as is, top it with cheese and sour cream, serve it over rice or cornbread, or use it for a salad. What is the best filling for tacos? What are the possibilities? How do I make chili cheese dogs?

I’ve tried tons of chili recipes over the years, some complex and some simpler, but this one is the best. Which one consistently wins out? Isn’t it a perfect balance of flavor, ease, and comfort that makes it an absolute winner? What’s better than that fancy gourmet chili I tried at that new restaurant downtown, and without the guilt of eating it.

How to Make Crock-Pot Chili

Quick Overview

Making this Crock-Pot Chili is incredibly easy. You basically brown some Ground Beef, toss it in the slow cooker with the remaining ingredients, and let it simmer for a few hours. The slow cooking process is the secret to developing the deep, rich flavor that makes this chili so irresistible. Don’t be intimidated by the ingredient list, it’s mostly pantry staples, and the whole thing comes together in minutes. I promise, it’s almost impossible to mess this one up!

Ingredients

For the Main Base:
* 1.5 lbs ground beef: I prefer using lean ground beef (90/10) to minimize grease, but you can use whatever you like. Ground Turkey or even shredded chicken works great too!
* 1 large onion, chopped: Yellow or white onion will do the trick. I sometimes use a red onion for a slightly sweeter flavor.
* 2 cloves garlic, minced: Fresh garlic is best, but garlic powder will work in a pinch (about 1 teaspoon).
* 1 green bell pepper, chopped: Adds a nice sweetness and crunch. You can use any color bell pepper, or even a mix!
* 2 (14.5 oz) cans diced tomatoes, undrained: Don’t drain them! The juice adds flavor and moisture.
* 1 (15 oz) can tomato sauce: This helps to thicken the chili.
* 1 (15 oz) can kidney beans, rinsed and drained: I love kidney beans, but you can use any type of beans you like – black beans, pinto beans, cannellini beans, or a mix!
* 1 (15 oz) can black beans, rinsed and drained: Adds a nice texture and flavor contrast.
* 1 (15 oz) can corn, drained: Adds a touch of sweetness and pops of flavor. I sometimes use frozen corn if I don’t have canned on hand.

For the Flavor Boost:
* 2 tbsp chili powder: Adjust to your taste! I like a medium-heat chili powder, but you can use a milder or spicier version.
* 1 tbsp cumin: A must-have for chili! Adds a warm, earthy flavor.
* 1 tsp smoked paprika: This adds a lovely smoky depth to the chili. If you don’t have smoked paprika, regular paprika will work.
* 1/2 tsp oregano: Adds a touch of herbaceousness.
* 1/4 tsp cayenne pepper: Adds a little kick! Omit if you don’t like spice, or add more if you want it hotter.
* 1 tsp salt: Adjust to your taste.
* 1/2 tsp black pepper: Freshly ground is best!
* 1 tsp cocoa powder: Sounds weird, I know, but trust me on this one! It adds a richness and depth of flavor that you won’t believe.
* 1 tbsp Brown Sugar: Balances out the acidity of the tomatoes and adds a touch of sweetness.
* 1 cup beef broth: Adds moisture and flavor. You can use chicken broth or vegetable broth if you prefer.

Step-by-Step Instructions

Step 1: Brown the Beef

In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. Drain off any excess grease. This step is important because it adds a depth of flavor to the chili that you just don’t get if you skip it. I always use a spatula to break the beef up into small pieces as it cooks. Don’t worry about cooking it all the way through, it will finish cooking in the Slow Cooker.

Step 2: Sauté the Aromatics

Add the chopped onion and minced garlic to the skillet and sauté for about 5 minutes, or until the onion is softened and translucent. The smell at this point is just heavenly! I always make sure to stir frequently so the garlic doesn’t burn. This step helps to build a flavor base for the chili.

Step 3: Combine Everything in the Crock-Pot

Transfer the browned beef, sautéed onion and garlic, and all remaining ingredients (diced tomatoes, tomato sauce, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, pepper, cocoa powder, Brown Sugar, and beef broth) to a 6-quart or larger Crock-Pot. Stir well to combine. This is where the magic happens! Just make sure everything is evenly distributed.

Step 4: Slow Cook to Perfection

Cover the Crock Pot and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it simmers, the more the flavors will meld together. I usually cook mine on low for 8 hours, and the aroma that fills the house is just incredible! If you’re cooking on high, be sure to check it after 3 hours to make sure it’s not drying out.

Step 5: Serve and Enjoy!

Once the chili is done, give it a good stir and taste to adjust the seasoning if needed. Serve hot with your favorite toppings, such as shredded cheese, Sour Cream, chopped green onions, or a dollop of guacamole. I also love to serve it with a side of cornbread or tortilla chips. This chili is even better the next day, so don’t be afraid to make a big batch!

What should I serve it with?

What is a Crock-Pot Chili? What are some of my favorite ways to serve it: a hot dog.

Classic Toppings: Shredded cheddar cheese, sour cream, chopped green onions, and a dollop of guacamole are always a hit. I like to set out a variety of toppings and let everyone customize their own bowl.
Bread for Dipping:What are the best ways to soak up the chili powder? Cornbread, crusty bread, or tortilla chips are perfect for soaking up all the delicious chili! I sometimes make homemade cornbread, and it’s always a crowd-pleaser.
Rice or Potatoes: What areServe the chili over a bed of cooked rice or baked potatoes for savory meals. What is a good way to stretch chili?
Side Salad: A simple green salad with a vinaigrette dressing provides a nice contrast to the richness of the chili.
Dessert: Finish off the meal with a slice of apple pie or a scoop of ice cream. The sweetness is a perfect complement to the savory chili.

My family loves to have a chili night, and we always make sure to bring plenty of toppings and sides. What is the best way to enjoy a delicious meal?

How do I make a perfect crockpot chili?

What are some tricks to make a good crockpot chili? What are the top tips?

Don’t skip the browning step: Browning the ground beef and sautéing the onions and garlic adds a depth of flavor that you just don’t get if you skip this step. It’s worth the extra few minutes!
How do you adjust the spice level to your taste?If you like a spicy chili, add more cayenne pepper or red pepper flakes. If you prefer a milder chili, reduce the amount of chili powder or omit the cayenne pepper.
Add a touch of acidity: Add an acidic touch to A tablespoon of apple cider vinegar or a squeeze of lime juice can brighten up the flavors and balance out the richness of the chili.
Use high-quality ingredients: The better the ingredients, the better the chili will taste. I always use fresh garlic and onions, and I prefer to use organic canned tomatoes and beans.
Don’t overcook it: Overcooking the chili can make the beans mushy. If you’re cooking on low, check it after 6 hours. If you’re cooking on high, check it after 3 hours.
Let it rest: Allowing the chili to rest for 30 minutes before serving will allow the flavors to meld together even more.

These tips are just suggestions, feel free to experiment and find what works best for you. The most important thing is to have fun and enjoy the process!

Storing and Reheating Tips

This Crock-Pot Chili is great for meal prepping because it stores and reheats beautifully. Here’s how to do it:

Refrigerator Storage: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. I always make sure to label the container with the date so I know when it was made.
Freezer Instructions: For longer storage, freeze the chili in freezer-safe containers or zip-top bags. Lay the bags flat in the freezer to save space. The chili can be frozen for up to 2-3 months.
Reheating: Thaw the chili in the refrigerator overnight before reheating. You can reheat it in the microwave, on the stovetop, or in the Crock-Pot. If reheating on the stovetop, add a splash of water or broth to prevent it from drying out.
Glaze Timing Advice: For the best flavor and texture, add any toppings (like cheese or sour cream) just before serving.

I often make a double batch of this chili so I can have some for dinner and freeze the rest for later. It’s a lifesaver on busy weeknights!

Frequently Asked Questions

Can I make this vegetarian?

Absolutely! Simply omit the ground beef and add an extra can of beans or some chopped vegetables like zucchini or mushrooms. You can also use a plant-based ground beef substitute.

Can I use different types of beans?

Of course! Feel free to use any type of beans you like – black beans, pinto beans, cannellini beans, or a mix. Just make sure to rinse and drain them before adding them to the Crock-Pot.

Can I make this spicier?

Yes! Add more cayenne pepper, a pinch of red pepper flakes, or a chopped jalapeño pepper to the Crock-Pot. You can also use a spicier chili powder.

Can I add other vegetables?

Definitely! Chopped zucchini, carrots, or celery are all great additions to this chili. Just add them to the Crock-Pot along with the other ingredients.

Can I make this in an Instant Pot?

Yes! Brown the ground beef in the Instant Pot using the sauté function. Then, add the remaining ingredients and cook on high pressure for 20 minutes, followed by a natural pressure release for 10 minutes.

Final Thoughts

This Crock-Pot Chili Recipe is more than just a meal; it’s a warm hug on a cold day, a comforting reminder of home, and a delicious way to bring people together. It’s incredibly easy to make, packed with flavor, and endlessly customizable. Whether you’re a seasoned cook or a beginner in the kitchen, I guarantee you’ll love this recipe. It’s a staple in my household, and I hope it becomes one in yours too!

If you enjoyed this recipe, be sure to check out my other slow cooker recipes for more easy and delicious meal ideas. And don’t forget to leave a comment below and let me know how your chili turned out! I’d love to hear your feedback and any variations you tried. Happy cooking!

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