This hearty crockpot chili is a crowd-pleaser, packed with ground beef, beans, and plenty of spices. Just toss everything in, set it, and let it simmer all day!
It’s perfect for cozy nights, and who doesn’t love a dish that smells amazing while cooking? I always top mine with cheese and sour cream—yum!
Key Ingredients & Substitutions
Ground Beef: I prefer 80/20 ground beef for its perfect balance of flavor and moisture. If you’re looking for a healthier option, ground turkey or chicken works well too.
Beans: Kidney and pinto beans add protein and texture. Feel free to swap one for black beans or chickpeas if you prefer a different taste or variety.
Spices: Chili powder, cumin, paprika, and oregano elevate the flavor. If you like it spicier, increase the cayenne pepper or add jalapeños. For milder flavor, reduce the cayenne.
Diced Tomatoes: These give a rich base. If you want a smoother texture, use crushed tomatoes instead. For a fresh twist, add diced fresh tomatoes during the last hour of cooking.
How Do I Make Sure My Chili Turns Out Perfect?
One common challenge is ensuring your chili has a balanced flavor. Here are some steps to achieve that:
- Brown the meat well before adding it to the crockpot; it adds depth of flavor.
- Use high-quality spices. They should be aromatic and vibrant.
- Cook low and slow. This method allows the flavors to blend nicely. If you’re short on time, high heat can work, but the flavors may not be as rich.
- Don’t forget to taste before serving. Adjust salt, pepper, and spices as needed for your taste.
Crockpot Chili Recipe
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1/2 cup beef broth or water
- Garnishes: shredded cheddar cheese, sour cream, chopped red onion, chopped fresh cilantro
How Much Time Will You Need?
This crockpot chili takes about 15 minutes to prepare, and then you’ll need to let it cook for 3 to 8 hours depending on your setting (low or high). Just a little effort up front, and then let your slow cooker do the work while you enjoy the delicious aroma filling your home!
Step-by-Step Instructions:
1. Cook the Beef:
In a skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions turn translucent, which should take about 5 to 7 minutes. Make sure to drain off any excess grease afterward!
2. Combine in the Crockpot:
After the beef mixture is cooked, transfer it to your crockpot. This is where all the magic happens! Accumulate those luscious flavors!
3. Add the Good Stuff:
Now, add the diced tomatoes (including their juices), tomato sauce, kidney beans, pinto beans, chili powder, cumin, paprika, oregano, cayenne (if using), salt, pepper, and beef broth or water. Stir everything together until well combined.
4. Slow Cook to Perfection:
Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. If you can, stir it occasionally to mix up those flavors, but it’s not required.
5. Taste and Adjust:
When the cooking time is up, taste your chili and adjust the seasoning if needed. Add a little more salt, pepper, or spice to suit your taste.
6. Serve It Up:
Ladle the hot chili into bowls and don’t forget the garnishes! Top each bowl with a sprinkle of shredded cheddar cheese, a dollop of sour cream, and some chopped red onion and cilantro for that fresh burst of flavor.
This chili pairs perfectly with cornbread or tortilla chips. Enjoy this comforting bowl of goodness!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a healthier alternative. Just make sure to brown it well before adding it to the crockpot, as this will enhance the flavor.
What Can I Use If I Don’t Have Diced Tomatoes?
If you don’t have canned diced tomatoes, you can use crushed tomatoes or fresh chopped tomatoes. Just remember to adjust the amount slightly as fresh tomatoes have a different moisture content.
How Long Can I Store Leftover Chili?
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months! Just make sure to let it cool completely before freezing.
What Can I Add for More Heat?
If you want an extra kick, try adding more cayenne pepper, chopped jalapeños, or even a splash of hot sauce. Just add gradually and taste until you reach your desired spice level!
