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
Scale
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.
