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Crockpot Chili

This easy slow cooker chili delivers smoky heat, tender beef, and big flavor with minimal effort, perfect for busy days.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef (80/20) Juicy and flavorful.
  • 1 large yellow onion, diced Sweet base for the chili.
  • 1 medium green bell pepper, diced Classic chili flavor.
  • 1 medium jalapeño, seeded and minced Add seeds for more heat.
  • 4 cloves garlic, minced Essential for flavor.
  • 3 tbsp tomato paste Deepens the broth flavor.
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes Brings smokiness.
  • 1 can (15 oz) crushed tomatoes Provides body and texture.
  • 2 cans (15 oz each) kidney beans, drained and rinsed Classic chili bean.
  • 1 can (15 oz) pinto beans, drained and rinsed Adds creaminess.
  • 1 cup beef broth Adjusts thickness.
  • 3 tbsp chili powder Main spice.
  • 1 tbsp ground cumin Adds warmth.
  • 1 tsp smoked paprika For BBQ flavor.
  • 1 tsp dried oregano Herbal note.
  • 1/2 tsp cayenne pepper Optional heat.
  • 1 tsp unsweetened cocoa powder Enhances richness.
  • 1 tbsp Worcestershire sauce Adds umami.
  • 1–1.5 tsp kosher salt, plus more to taste Start low, adjust to taste.
  • 1/2 tsp black pepper Standard seasoning.
  • 1 tbsp neutral oil For sautéing spices.
Optional Toppings
  • to taste shredded cheddar
  • to taste sour cream
  • to taste sliced scallions
  • to taste chopped cilantro
  • to taste pickled jalapeños
  • to taste crushed tortilla chips
  • to taste hot sauce
  • to taste squeeze of lime

Method
 

Preparation
  1. Heat oil in a skillet over medium-high heat.
  2. Add ground beef with a pinch of salt, breaking it up as it sears for 6–8 minutes.
  3. Add onion, bell pepper, jalapeño, and more salt; cook for 4–5 minutes until softened.
  4. Stir in garlic and tomato paste; cook for 2 minutes until darkened.
Blooming Spices
  1. Add chili powder, cumin, smoked paprika, oregano, cayenne, and black pepper, cooking for 30–45 seconds until fragrant.
Crockpot Preparation
  1. Deglaze the pan with a splash of beef broth to loosen browned bits, and transfer everything to the crockpot.
  2. Add fire-roasted tomatoes, crushed tomatoes, remaining beef broth, kidney beans, pinto beans, Worcestershire, cocoa powder, and 1 tsp salt.
  3. Stir to combine.
Cooking
  1. Cook on Low for 6–8 hours or High for 3–4 hours.
  2. Stir, taste, and adjust seasonings as needed.
Final Touches
  1. Let rest for 10–15 minutes before serving.
  2. Ladle into bowls and garnish with your choice of toppings.

Notes

Chili tastes even better the next day. For meal prep, consider freezing servings in airtight containers.