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Crockpot Chili

A bold, beefy chili that cooks itself in a slow cooker, resulting in deep, rich flavors with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Ground beef 80/20 or 85/15 for best flavor and texture.
  • 1 large Yellow onion, diced Sweet backbone for the chili.
  • 1 medium Bell pepper, diced Any color, adds color and crunch.
  • 4 cloves Garlic, minced Essential for flavor.
  • 2 tablespoons Tomato paste Adds depth through caramelization.
  • 1 can (28 oz) Crushed tomatoes Provides saucy structure.
  • 1 cup Beef broth Keeps the chili rich without heaviness.
  • 1 can (15 oz) Kidney beans, drained and rinsed For protein and texture.
  • 1 can (15 oz) Black beans, drained and rinsed Adds additional protein.
Spices & Seasoning
  • 2 tablespoons Chili powder Main flavor driver.
  • 2 teaspoons Ground cumin Adds smoky warmth.
  • 1 teaspoon Smoked paprika Brings subtle campfire vibes.
  • 1 teaspoon Dried oregano Provides herbal lift.
  • 1 teaspoon Cocoa powder (unsweetened) Adds secret richness.
  • 1 teaspoon Brown sugar Balances acidity.
  • 1-2 teaspoons Apple cider vinegar, to finish Adds brightness; adjust to taste.
  • Salt & black pepper to taste Salt & black pepper Start with 1.5 teaspoons salt, 1/2 teaspoon pepper.
Other
  • 1 tablespoon Olive oil For sautéing.
  • 1 Optional heat: 1 jalapeño, minced or 1/4–1/2 teaspoon cayenne Adjust according to preference.
Toppings (optional)
  • Shredded cheddar, sour cream or Greek yogurt, scallions, cilantro, pickled jalapeños, avocado, crushed tortilla chips, lime wedges Top as desired.

Method
 

Preparation
  1. Preheat your crockpot: Set to Low while you prep.
  2. Brown the beef: Heat a large skillet over medium-high, add olive oil, and then the beef. Cook until deeply browned, about 6–8 minutes. Season with a pinch of salt and pepper. Transfer to the slow cooker.
  3. Sauté aromatics: In the same pan, add onion, bell pepper, and jalapeño. Cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
  4. Bloom and caramelize: Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, and brown sugar. Cook for 1–2 minutes to toast spices.
  5. Deglaze: Add a splash of beef broth to scrape up browned bits, then transfer everything to the crockpot.
  6. Build the base: In the slow cooker, add crushed tomatoes, remaining beef broth, kidney beans, and black beans. Stir to combine.
Cooking
  1. Cover and cook on Low for 6–8 hours or on High for 3–4 hours.
  2. Finish and adjust: Stir in apple cider vinegar and taste. Adjust with salt, pepper, or vinegar if needed.
Serving
  1. Ladle into bowls and add toppings as desired.

Notes

For storage: Cool completely, and store in airtight containers for 4–5 days. Freezes for up to 3 months. Reheat gently to avoid boiling.