Go Back

Crock Pot Chili

A hearty, beefy chili that's slow-cooked for deep flavors and minimal effort. Perfect for gatherings and meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ground beef (80/20 preferred for flavor; drain if needed)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed (or pinto beans)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup beef broth (or water)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce (for umami)
  • 1 teaspoon brown sugar (balances acidity)
  • 1 tablespoon olive oil (for browning)
Toppings
  • shredded cheddar
  • sour cream
  • sliced green onions
  • cilantro
  • crushed tortilla chips
  • avocado

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high.
  2. Add the ground beef and cook, breaking it up, until browned and no longer pink, 6–8 minutes. Season lightly with salt and pepper. Drain excess fat if there’s a lot.
  3. In the same pan, add onion, bell pepper, and jalapeño. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.
Cooking
  1. Transfer beef and veggies to the Crock Pot.
  2. Add beans, crushed tomatoes, tomato sauce, tomato paste, and beef broth.
  3. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, Worcestershire, and brown sugar. Stir well to combine.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  5. Taste and adjust salt, heat, or acidity. If you want it thicker, remove the lid for the last 20–30 minutes or mash some beans with a spoon.
  6. Ladle into bowls and top with cheddar, sour cream, green onions, and chips. Add avocado if you’re feeling fancy.

Notes

Store in airtight containers up to 4 days in the refrigerator. Tastes better on day two. Freeze up to 3 months. Thaw overnight in the fridge.