If you’re craving a hearty, comforting meal that feels like a warm hug from the inside, this Crockpot Chili Recipe is an absolute game-changer. It’s packed with rich, bold flavors from the perfectly seasoned ground beef, tender beans, and a blend of spices that come together over slow cooking to create a chili that’s incredibly satisfying and easy to make. With minimal prep and the magic of the slow cooker, you’ll have a delicious, cozy dinner waiting for you, making it perfect for busy days or relaxed weekends.
Ingredients You’ll Need
Each ingredient in this Crockpot Chili Recipe plays a crucial role, whether it’s adding depth, texture, or a burst of vibrant color. The simplicity of these pantry staples proves that great flavor doesn’t have to be complicated.
- 2 lbs ground beef: Provides a rich, meaty base that makes this chili hearty and filling.
- 1 onion (diced): Adds sweetness and a flavorful foundation when sautéed with beef.
- 4 cloves garlic (minced): Infuses the dish with aromatic depth and a hint of zest.
- 28 oz can diced tomatoes: Brings freshness and slight acidity to balance the richness.
- 3 cups beef broth: Creates a savory, comforting liquid base and helps meld all flavors.
- 3 tablespoons tomato paste: Intensifies the tomato flavor and thickens the chili beautifully.
- 1 tablespoon Worcestershire sauce: Adds a subtle umami boost that enhances every ingredient.
- 2 tablespoons chili powder: The heart of the spice blend, giving the chili its warm, smoky kick.
- 1 tablespoon ground cumin: Adds earthy notes that are classic in chili recipes.
- 1 teaspoon smoked paprika: Brings a gentle smokiness that deepens the overall flavor.
- 1 teaspoon dried oregano: Offers a hint of herbal brightness.
- ½ teaspoon garlic powder: Reinforces the fresh garlic’s flavor for extra punch.
- ¼ teaspoon cayenne pepper: Packs a little heat to wake up your taste buds.
- Salt and pepper (to taste): Essential seasonings that balance and elevate the flavors.
- 2 bay leaves: Impart a subtle, aromatic depth throughout the slow cooking.
- 2 15 oz cans dark red kidney beans, rinsed and drained: Add texture and protein, classic in chili.
- 2 15 oz cans cannellini beans, rinsed and drained: Bring a creamy texture and a lovely contrast to the kidney beans.
How to Make Crockpot Chili Recipe
Step 1: Brown the Beef and Sauté Aromatics
Begin by heating a skillet over medium heat to brown the ground beef along with diced onion and minced garlic. Breaking the meat apart as it cooks ensures you get those bite-sized pieces evenly flavored. Once the beef is fully browned and the onions look soft and golden, transfer everything straight into your slow cooker—this step builds your flavor foundation.
Step 2: Add the Flavorful Liquids and Spices
Next, pour in the diced tomatoes, beef broth, and tomato paste. Follow that with Worcestershire sauce and all your spices: chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne pepper, plus salt and pepper to taste. Don’t forget those bay leaves—they’ll lend an irresistible aromatic quality as everything simmers. Stir gently just to combine.
Step 3: Slow Cook for Maximum Flavor
Pop the lid on your crockpot and let this gorgeous mixture cook low and slow on LOW for 6 to 8 hours, or if you’re short on time, cook on HIGH for 3 to 4 hours. This gentle simmer allows all the ingredients to marry perfectly, tenderizing the beef and deepening the spices so every spoonful bursts with richness.
Step 4: Stir in the Beans
About an hour before your chili is done, give it a good stir and add your kidney and cannellini beans. Adding them late ensures they warm through without turning mushy, keeping their lovely texture and giving a delicious contrast to the tender beef.
Step 5: Serve and Enjoy
Ladle the chili into warm bowls, ready to be topped with your favorite garnishes and savored. Whether it’s a cozy family dinner or a casual get-together, this Crockpot Chili Recipe is a guaranteed crowd pleaser.
How to Serve Crockpot Chili Recipe
Garnishes
The beauty of chili is how easily it welcomes all kinds of toppings. Shredded cheese melts delightfully onto hot chili, making every bite creamy and indulgent. A dollop of sour cream adds tang and coolness that perfectly balances the spices. Don’t overlook fresh cilantro or sliced jalapeños if you want pops of freshness or heat. A splash of hot sauce can also be a game changer for those who like it spicy.
Side Dishes
This chili pairs wonderfully with cornbread, whose slightly sweet crumb offers a perfect foil to the savory richness. Tortilla chips bring crunch and saltiness, while a simple green salad can lighten the meal and add bright, crisp texture. For a filling option, serve the chili over steamed rice or spoon it into baked potatoes—both excellent ways to soak up every last bit of that hearty sauce.
Creative Ways to Present
Want to impress your guests or shake up family dinner? Turn the chili into a loaded baked potato bar, letting everyone customize their plate with garnishes. Or, build chili cheese nachos with layers of chips, chili, melted cheese, and toppings for a fun twist. Even stuffed peppers filled with chili and topped with cheese make for a colorful, appetite-pleasing presentation.
Make Ahead and Storage
Storing Leftovers
Chili actually tastes even better the next day once the flavors have had extra time to mingle. Store any leftovers in airtight containers in the refrigerator for up to 4 days. Make sure to cool it completely before refrigerating to maintain quality and safety.
Freezing
This Crockpot Chili Recipe freezes exceptionally well, making it a fantastic make-ahead meal for busy weeks. Use freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing. The chili will keep for up to 3 months, ready to thaw and enjoy whenever you need a comforting, easy dinner.
Reheating
To reheat, thaw frozen chili in the fridge overnight if possible, then warm it gently on the stovetop over low heat, stirring occasionally until heated through. You can also microwave in portions, stirring halfway to ensure even warmth. If the chili seems too thick after resting, simply stir in a splash of beef broth or water to loosen it up.
FAQs
Can I make this Crockpot Chili Recipe vegetarian?
Absolutely! Simply omit the ground beef and replace the beef broth with vegetable broth. You can add extra beans or even sautéed mushrooms for a hearty texture that still delivers plenty of flavor.
What can I use instead of kidney beans and cannellini beans?
Great alternatives are black beans, pinto beans, or chickpeas. Just rinse and drain them as you would the original beans, and add towards the end of cooking to keep their texture intact.
How spicy is this chili?
This recipe strikes a nice balance—not too fiery but with a pleasant warmth from the chili powder and cayenne pepper. You can always adjust the cayenne to suit your heat preference, or add extra jalapeños when serving for a kick.
Can I prepare everything the night before?
Yes, you can absolutely pre-chop onions and garlic and even brown the beef ahead of time. Layer everything in the crockpot pot the next day for convenience. Just make sure to refrigerate your prepped ingredients overnight.
What if I don’t have Worcestershire sauce?
Worcestershire adds umami complexity, but if you don’t have any on hand, a splash of soy sauce or a teaspoon of balsamic vinegar can work as a substitute without compromising the overall flavor.
Final Thoughts
This Crockpot Chili Recipe has quickly become one of my favorite go-to meals for its unbeatable comfort and ease. Whether you’re a seasoned chili lover or trying it for the first time, the balance of spices, hearty beans, and tender meat will win you over. Give it a try and make sure your slow cooker is ready—it’s about to become your new best kitchen companion!
Print
Crockpot Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Chili is a comforting and flavorful slow-cooked stew combining browned ground beef, tomatoes, beans, and a blend of bold spices. Perfect for an easy make-ahead meal, it simmers low and slow to develop rich depths of flavor, making it ideal for cozy dinners or game day gatherings.
Ingredients
Meat and Vegetables
- 2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, minced
Liquids and Tomatoes
- 28 oz can diced tomatoes
- 3 cups beef broth (more as needed)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
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
Beans
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 2 (15 oz) cans cannellini beans, rinsed and drained
Instructions
- Brown the meat and aromatics: In a skillet over medium heat, sauté the ground beef along with the diced onion and minced garlic until the beef is fully browned and the onion is translucent. Break up the meat as it cooks to ensure even browning. Once fragrant and golden, transfer this mixture into your slow cooker.
- Add liquids and seasonings: Into the slow cooker with the beef mixture, 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 everything together to combine.
- Slow cook the chili: Place the lid on the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. This slow simmer allows the flavors to meld beautifully.
- Add the beans: About one hour before the chili finishes cooking, stir in the rinsed and drained kidney beans and cannellini beans to heat through without becoming mushy.
- Serve and garnish: Ladle the chili into bowls and garnish as desired with toppings like shredded cheese, sour cream, fresh cilantro, hot sauce, or sliced jalapeños for extra flavor and heat.
Notes
- If you prefer a thicker chili, reduce the amount of beef broth or cook the chili with the lid slightly ajar during the last hour.
- Adjust the cayenne pepper to your preferred spice level.
- For a vegetarian version, omit the ground beef and use vegetable broth; add extra beans and vegetables as desired.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes beautifully.
- For additional smoky flavor, consider adding a chipotle pepper in adobo sauce with the spices.
