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Delicious Crockpot Chili simmering in a slow cooker with beans and spices

Crockpot Chili

A hearty slow cooker chili that's easy to make and perfect for cozy gatherings, bringing together simple ingredients for a comforting dish.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Browned before adding to the slow cooker
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 15 oz kidney beans (drained)
  • 15 oz black beans (drained)
  • 28 oz crushed tomatoes
  • 14 oz diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 2 tbsp chili powder Adjust to taste
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 1 tsp salt (adjust to taste)
  • 0.5 tsp oregano
  • 1 tbsp brown sugar (optional) For added sweetness
Toppings
  • Shredded cheese For serving
  • Sour cream For serving
  • Green onions (sliced) For garnish

Method
 

Preparation
  1. Brown the ground beef with diced onions and minced garlic in a skillet until cooked through; drain the fat.
  2. Transfer the beef mixture to the slow cooker.
  3. Add kidney beans, black beans, crushed tomatoes, diced tomatoes, tomato paste, beef broth, and all spices.
  4. Stir well to combine everything.
Cooking
  1. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  2. If the chili needs thickening, uncover the lid during the last hour of cooking to let it reduce.
Serving
  1. Serve with your favorite toppings like shredded cheese, sour cream, and green onions.

Notes

Leftovers keep well in the fridge for about 3 to 4 days. Freeze for longer storage, up to 3 months. For reheating, thaw in the fridge overnight.