The Ultimate Easy Crockpot Chili Recipe: Hearty Ground Beef and Bean Slow Cooker Chili
There’s nothing quite like a warm, comforting bowl of homemade chili, especially when it’s made effortlessly in a slow cooker. This easy crockpot chili recipe is packed with savory ground beef, a rich blend of beans, and a symphony of seasonings that meld together perfectly over hours of slow cooking. It’s the ultimate set-it-and-forget-it meal that delivers deep, satisfying flavors, making it a staple in any home.
Imagine coming home after a long day to the enticing aroma of chili wafting through your kitchen, ready to be served. This recipe promises not just a meal, but an experience – a hearty, filling dinner that requires minimal hands-on effort. We love to serve this delicious chili topped generously with sharp cheddar cheese, accompanied by a side of fluffy cornbread with jiffy mix and creamed corn or a basket of warm 7up biscuits or classic buttermilk biscuits. It’s the perfect ensemble for a truly satisfying and memorable family dinner.
Why You’ll Love This Easy Slow Cooker Chili Recipe
If you’re a fan of easy, wholesome comfort food, then this recipe is definitely for you. A big bowl of slow-cooked chili isn’t just a meal; it’s an experience – a warm hug on a cold day, a celebration of simple yet profound flavors. It’s no wonder this is one of our all-time favorite family meals; everyone at the table absolutely adores it!
Unbeatable Flavor Development
What elevates this to truly be the best chili recipe isn’t just the perfect blend of chili powder, cumin, and other spices, but the magic of slow cooking. Allowing the ingredients to simmer together for hours on low heat allows all the individual flavors to meld and deepen, creating a rich, complex taste that you just can’t achieve with faster methods. Each spoonful offers a harmonious balance of savory beef, tender beans, and a subtly spiced tomato base that will have you coming back for more. This gentle cooking process ensures every ingredient contributes to the overall deliciousness, making it incredibly flavorful.
Effortless Preparation for Busy Days
One of the biggest advantages of this beef chili crock pot recipe is its incredible ease. The slow cooker truly does all the heavy lifting! After just a few minutes of browning the meat and aromatics, you simply toss everything into the crockpot. This makes it the ideal meal to prepare in the morning, setting you up for a stress-free dinner later. Imagine tackling your busy day knowing that a hearty, warm meal is slowly cooking itself, ready precisely when you are. The joy of walking into a home filled with the enticing aroma of chili simmering all day is, without a doubt, one of life’s simple pleasures.
Versatile and Customizable Comfort Food
Beyond its ease and flavor, this slow cooker chili is wonderfully versatile. It serves as a fantastic base for a variety of toppings and side dishes, allowing each family member to customize their bowl to perfection. Whether you prefer a mild rendition or a fiery kick, the recipe can be easily adjusted. It’s a meal that brings everyone together, inviting creativity and catering to diverse palates, making it a go-to for casual weeknight dinners or larger gatherings.
For more convenient crockpot dinner ideas that bring comfort and ease to your table, explore our delightful crockpot Frito pie, savory crockpot brown sugar garlic chicken thighs, and classic Salisbury steaks in the crockpot.
Key Ingredients for the Best Slow Cooker Chili
This section provides detailed ingredient notes and helpful substitution options. For precise measurements, the full list of ingredients, and step-by-step instructions, please refer to the printable recipe card located at the very end of this post.
- Lean Ground Beef: The foundation of this hearty chili. Using lean ground beef helps reduce excess grease, resulting in a cleaner, richer flavor. You’ll brown this first to develop a savory depth that sets the stage for the entire dish.
- Onions: Diced onions create an aromatic base, caramelizing slightly during the browning process and adding a subtle sweetness and depth to the chili. They are crucial for building the flavor profile.
- Garlic: Fresh minced garlic is essential for a robust and fragrant chili. Its pungent notes mellow out during cooking, contributing to the overall warmth and complexity.
- Beans: While we primarily use red kidney beans for their firm texture and classic chili appeal, this is a fantastic area to experiment! Feel free to mix and match with other varieties like black beans, pinto beans, or even pre-seasoned chili beans for an extra layer of flavor. Just be sure to drain and rinse canned beans to remove excess sodium and improve texture.
- Crushed Tomatoes: These form the luscious, thick base of our chili. Crushed tomatoes break down beautifully during slow cooking, providing a rich, slightly tangy foundation that holds all the other ingredients together.
- Distilled White Vinegar: This might seem like an unusual addition, but it’s our “secret ingredient” for a reason! Just a couple of tablespoons add a subtle touch of acidity that brightens and balances all the rich, savory flavors without making the chili taste like vinegar. It rounds out the profile beautifully.
- Seasonings: The heart and soul of any great chili! Our blend includes:
- Chili Powder: The primary spice, offering a warm, earthy, and slightly smoky flavor.
- Ground Cumin: Adds a distinct, aromatic, and slightly nutty taste that is characteristic of good chili.
- Crushed Red Pepper: For a gentle hint of heat. You can adjust the pinch to your preference for more or less spice.
- Salt and Black Pepper: Essential for enhancing all the other flavors and ensuring the chili is perfectly seasoned.
CHILI SEASONING MIX TIP: For ultimate convenience, you can easily substitute the individual chili powder, cumin, salt, and pepper with 4-5 Tablespoons of a high-quality homemade or store-bought chili seasoning mix. Just remember to add an extra pinch of crushed red pepper if you desire a spicier kick, as pre-made mixes can vary in heat level.
How to Make This Simple Slow Cooker Chili
One of the absolute best things about this chili recipe is how incredibly easy it is to prepare. It truly embodies the spirit of hands-off cooking, allowing you to enjoy your day while a delicious meal practically makes itself.
- Brown the Beef and Aromatics: Start by browning the lean ground beef in a large skillet over medium heat until it’s no longer pink. This crucial step develops deep, savory flavors that are essential for a rich chili. Add the diced onion and minced garlic to the skillet and cook them until the onion becomes translucent and the garlic is fragrant. This aromatic base is key. Be sure to drain any excess fat from the skillet before transferring to the slow cooker.
- Combine All Ingredients in the Crockpot: Once your beef and aromatics are prepped, transfer them to your slow cooker. Now, simply add all the remaining ingredients: the drained kidney beans, crushed tomatoes with their juice, distilled white vinegar, chili powder, cumin, crushed red pepper, salt, and black pepper. Give everything a good stir to ensure all the spices are well distributed and the ingredients are combined.
- Set it and Forget It: Cover your crockpot and set it to your desired cooking time. For a faster cook, choose the high heat setting and cook for 2-4 hours. If you prefer the flavors to meld and deepen over a longer period, set it to low heat and cook for 4-6 hours. The longer, slower cooking time often yields the most robust flavor.
- Serve and Enjoy: Once cooking is complete, give the chili one final stir. Ladle generous portions into bowls and get ready to customize with your favorite toppings. That’s it! You’re all set to come home to a delicious, slow-cooked dinner that’s ready to eat. It truly makes you wish every dinner could be this quick and easy!
Expert Tips for the Perfect Crockpot Chili
- Don’t Skip Browning the Meat: While it might be tempting to just dump everything into the crockpot, taking the extra 10-15 minutes to brown the ground beef, onions, and garlic significantly enhances the depth of flavor. This caramelization creates a rich foundation for your chili.
- Drain Excess Fat: After browning the beef, always drain off any excess fat. This prevents your chili from becoming greasy and ensures a cleaner, more enjoyable texture.
- Adjust Spiciness to Your Liking: The amount of crushed red pepper can be easily adjusted. Start with a pinch, and if you prefer more heat, add another pinch or even a dash of cayenne pepper or your favorite hot sauce during the last hour of cooking.
- Taste and Adjust Seasoning: Before serving, always taste your chili and adjust salt, pepper, or other seasonings as needed. Flavors can mellow or intensify during slow cooking, so a final adjustment ensures perfection.
- Let it Rest (Optional but Recommended): If time allows, letting the chili rest for 15-30 minutes after cooking (either on ‘warm’ or with the crockpot turned off) can allow the flavors to deepen even further, making it even more delicious.
- Freeze for Future Meals: Chili freezes beautifully! Make a large batch and store portions for quick, homemade meals on busy weeknights.
Storage and Reheating Leftover Chili
One of the many great things about this crockpot chili is how wonderfully it stores, often tasting even better the next day as the flavors continue to deepen. Proper storage ensures you can enjoy your delicious homemade chili for days to come or even months later.
- Cool Completely: Before storing, allow the chili to cool down to room temperature. This is crucial for food safety and prevents condensation inside your container, which can lead to a watery texture.
- Refrigeration: Transfer the cooled chili to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days. For best results, reheat individual portions on the stovetop over medium-low heat or in the microwave until thoroughly warm. Add a splash of broth or water if it’s too thick.
- Freezing for Longer-Term Storage: Chili is an excellent candidate for freezing. Once completely cooled, transfer it to freezer-safe airtight containers or heavy-duty freezer bags. If using bags, lay them flat for efficient freezing and stacking. Frozen chili can be stored for up to 3-4 months.
- Thawing and Reheating from Frozen: To reheat from frozen, it’s best to thaw the chili overnight in the refrigerator. Once thawed, reheat it gently on the stovetop or in the microwave, stirring occasionally until piping hot.
We absolutely love finding new ways to enjoy leftover chili. The day after, it makes for fantastic chili dogs, loaded nachos, or even served simply with tortilla chips – the flavors are even more robust and satisfying!
Delicious Topping Ideas for Your Chili
Elevate your bowl of hearty chili to an ultimate comfort food experience with a variety of tantalizing toppings. These additions not only enhance the flavor but also add wonderful texture and visual appeal to your meal. Don’t be shy – mix and match to create your perfect personalized chili masterpiece!
- Shredded Cheese: A classic for a reason! Cheddar, Monterey Jack, or a Mexican blend melts beautifully into the hot chili, adding creaminess and a savory tang.
- Sour Cream or Greek Yogurt: A dollop adds a cool, creamy contrast to the warmth and spice of the chili. Greek yogurt offers a similar tang with added protein.
- Hot Sauce: For those who crave an extra kick, a few dashes of your favorite hot sauce can intensify the spice and add a vinegary punch.
- Corn Chips or Tortilla Strips: Provides a satisfying crunch and can be used to scoop up every last drop of chili.
- Sliced Avocados or Guacamole: Adds a creamy, fresh element that balances the richness of the chili.
- Diced Jalapeños: Fresh or pickled, jalapeños offer a burst of heat and a vibrant, zesty flavor.
- Chopped Bell Peppers: Red, green, or yellow bell peppers add a fresh crunch and a mild, sweet flavor.
- Diced Tomatoes: Fresh diced tomatoes offer a burst of acidity and juiciness, brightening up the dish.
- Chopped Red or White Onion: Adds a sharp, pungent kick and a crisp texture that chili lovers often adore.
- Fresh Cilantro: A sprinkle of fresh cilantro provides a bright, herbaceous note that complements the chili’s robust flavors.
- Sliced Green Onions (Scallions): Offers a mild oniony flavor and a touch of fresh green color.
My personal favorite topping? Definitely shredded cheddar cheese! It melts into the steaming hot chili, creating a luscious, creamy layer that adds another dimension of richness and makes every bite absolutely heavenly. But seriously, what are your go-to chili toppings? Share your favorites!
Frequently Asked Questions: Easy Crock Pot Chili with Ground Beef
Absolutely, ground turkey is an excellent and healthier alternative to ground beef in this chili recipe. It will make the dish leaner without sacrificing much flavor, especially with the rich seasonings. If using ground turkey, you might want to add a tablespoon of olive oil or vegetable oil when browning to prevent sticking and ensure proper browning, as ground turkey tends to be much leaner than beef.
Adjusting the spiciness of this slow cooker chili is very easy to tailor to your family’s preferences. For a milder chili, you can reduce the amount of chili powder and completely omit the crushed red pepper. If you enjoy a spicier kick, feel free to increase the amount of crushed red pepper, add a dash of cayenne pepper, or incorporate some diced fresh or pickled jalapeños directly into the slow cooker along with the other ingredients. A splash of your favorite hot sauce at the end can also add a quick burst of heat.
Yes, this slow cooker recipe can certainly be adapted for stovetop cooking. Begin by browning the ground beef, onions, and garlic in a large, heavy-bottomed pot or Dutch oven. Drain any excess fat. Then, add all the remaining ingredients to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking. The goal is for the flavors to meld beautifully and the chili to thicken to your desired consistency. While it won’t have the same “hands-off” convenience, it will still be incredibly delicious!
Absolutely! Chili is incredibly forgiving and welcoming to extra vegetables. Finely diced bell peppers (any color), shredded carrots, or even diced celery can be added along with the onions and garlic to the skillet for a richer aromatic base and added nutrients. Corn, either frozen or canned (drained), can be stirred in during the last hour of cooking for a touch of sweetness and texture. Just remember that adding more vegetables might slightly alter the liquid content, so you might need to adjust by adding a little more broth or tomato juice if it becomes too thick, or letting it simmer uncovered for a bit longer if it’s too thin.
If your chili turns out thinner than you prefer, you can thicken it by creating a cornstarch slurry. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth, then stir it into the simmering chili during the last 30 minutes of cooking. Continue to cook until it reaches your desired thickness. Alternatively, for a natural thickening, mash a portion of the beans against the side of the crockpot with the back of a spoon. If your chili is too thick, simply stir in small amounts of beef broth, vegetable broth, or even water until it reaches your preferred consistency.
More Hearty Dinner Favorites
- Chili Cheese Dog Casserole
- Crock Pot Beef Short Ribs
- 3-Ingredient Chili (stove top recipe)
- Slow Cooker Chili Mac
Crockpot Chili
Author: Jaclyn
Ingredients
- 2 pounds lean ground beef
- 2 medium onions diced
- 4 garlic cloves minced
- 4 15 ounce cans kidney beans drained
- 2 28 ounce cans crushed tomatoes with juice
- 2 Tablespoons distilled white vinegar
- 4 Tablespoons chili powder
- 1 teaspoon cumin
- pinch crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
-
In a large skillet, brown ground beef over medium heat until no longer pink. Add onion and garlic, and cook until the onion is translucent and the garlic is fragrant. Drain any excess fat.
-
Transfer the browned beef mixture and all remaining ingredients (kidney beans, crushed tomatoes, distilled white vinegar, chili powder, cumin, crushed red pepper, salt, and pepper) to the crockpot. Stir well to combine. Cook on high for 2-4 hours or on low for 4-6 hours until thoroughly heated through and flavors have melded.
Notes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
Pin Recipe
Leave A Review
