As the leaves change and the air turns crisp, there’s something magical about walking into a kitchen filled with the aroma of slow-cooked chili. This Crockpot Chili isn’t just a recipe—it’s a tradition, a warm bowl of comfort perfect for cool autumn afternoons or chilly winter evenings. Imagine coming home after a busy day to the smell of simmering chili that’s been cooking all day, filling your home with its rich, savory fragrance.
This dish is also wonderfully versatile. Some families love to set up a “chili bar” where everyone can add their own favorite toppings, from shredded cheese to chopped onions, and a dollop of sour cream. It’s a meal that brings people together around the table, and the best part? Your crockpot does all the hard work for you, letting you focus on enjoying the moment.
Why You’ll Love This Recipe
- Effortless Cooking: Toss everything into the crockpot in the morning, and by dinnertime, you have a hearty meal ready to enjoy.
- Customizable: Adjust the spices to make it as mild or spicy as you like, and play around with toppings to suit everyone’s tastes.
- Perfect for Leftovers: This chili only gets better with time, making it ideal for meal prep and easy leftovers throughout the week.
- Warm and Comforting: A savory, spicy hug in a bowl that’s perfect for those cold days when you need something nourishing.
Ingredients You’ll Need
- 2 pounds ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
How to Make Crockpot Chili
Step-by-Step Instructions
- Prepare the Ingredients: Begin by prepping all your ingredients. Dice the onions and bell peppers, and mince the garlic. Getting everything ready first makes the cooking process much smoother.
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until it’s browned and cooked through, breaking it up with a wooden spoon as it cooks. If there’s any excess grease, drain it carefully before adding the beef to your crockpot.
Tip: Browning the beef beforehand adds an extra layer of flavor, but if you’re in a time crunch, you can skip this step and add the raw beef directly to the crockpot.
- Add Ingredients to the Crockpot: Transfer the browned beef into your crockpot, and add in the diced onion, bell peppers, garlic, kidney beans, black beans, crushed tomatoes, and tomato sauce. Sprinkle in the chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper.
- Stir and Set: Give everything a good stir, ensuring that the spices are evenly distributed throughout. Cover the crockpot with its lid.
- Cook Low and Slow: Set your crockpot to cook on low for 6-8 hours, or on high for 3-4 hours. As it cooks, the flavors meld together, creating a rich, savory chili with just the right amount of spice.
Tip: If you’re home while it cooks, give it a stir halfway through to make sure everything is cooking evenly. You can also taste-test and adjust the spices as needed.
- Serve and Enjoy: Once it’s ready, ladle the chili into bowls and top with your favorite garnishes. A sprinkle of shredded cheese, a dollop of sour cream, or a handful of green onions are always delicious options. For a heartier meal, serve it over rice or with a side of cornbread.
Helpful Tips
- Adjusting the Spice Level: For a milder chili, reduce the chili powder, or add more if you prefer a spicier kick.
- Thicker Chili: If you like your chili thicker, let it cook a little longer uncovered in the last 30 minutes to allow some of the liquid to evaporate.
- Beans: Feel free to swap in your favorite beans. Pinto beans or white beans are also great in this recipe.
- Leftovers: This chili tastes even better the next day! Store it in the fridge and enjoy it throughout the week.
Details
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low, or 3-4 hours on high
- Total Time: About 7 hours
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Notes
- Consistency Adjustments: If your chili is too thick, you can add a bit of beef or chicken broth. For a thicker texture, use tomato paste instead of some of the tomato sauce.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months—perfect for busy weeknights.
Nutritional Information
(Approximate, per serving)
- Calories: 350
- Protein: 20g
- Carbohydrates: 40g
- Fat: 12g
- Fiber: 12g
Frequently Asked Questions
Can I make this chili vegetarian?
Absolutely! Omit the ground beef and add more beans or vegetables, such as mushrooms or zucchini, to make it just as hearty.
How can I make it spicier?
Add a pinch of cayenne pepper or a diced jalapeño pepper along with the other ingredients to give it an extra kick.
Can I make this on the stovetop instead of the crockpot?
Yes! After browning the beef and cooking the veggies, combine all ingredients in a large pot. Simmer on low for about 1-2 hours, stirring occasionally
Storage Instructions
- Refrigerator: Place in an airtight container and refrigerate for up to 5 days.
- Freezer: Portion the chili into freezer-safe bags or containers, label them with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Related Recipes
If you loved this chili, you’ll also enjoy these cozy favorites:
Conclusion
This Crockpot Chili is a wonderful way to enjoy a comforting, hearty meal with minimal effort. Letting the crockpot do the work gives you time to unwind and enjoy the anticipation of a meal that’s guaranteed to be delicious. So grab your favorite toppings and dive into a warm bowl of chili that’s just as good the next day (and the day after that). Happy cooking!
PrintCrockpot Chili: A Comforting Classic for Cozy Days
Description
As the leaves change and the air turns crisp, there’s something magical about walking into a kitchen filled with the aroma of slow-cooked chili. This Crockpot Chili isn’t just a recipe—it’s a tradition, a warm bowl of comfort perfect for cool autumn afternoons or chilly winter evenings. Imagine coming home after a busy day to the smell of simmering chili that’s been cooking all day, filling your home with its rich, savory fragrance.
This dish is also wonderfully versatile. Some families love to set up a “chili bar” where everyone can add their own favorite toppings, from shredded cheese to chopped onions, and a dollop of sour cream. It’s a meal that brings people together around the table, and the best part? Your crockpot does all the hard work for you, letting you focus on enjoying the moment.
Ingredients
- 2 pounds ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Begin by prepping all your ingredients. Dice the onions and bell peppers, and mince the garlic. Getting everything ready first makes the cooking process much smoother.
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until it’s browned and cooked through, breaking it up with a wooden spoon as it cooks. If there’s any excess grease, drain it carefully before adding the beef to your crockpot.
Tip: Browning the beef beforehand adds an extra layer of flavor, but if you’re in a time crunch, you can skip this step and add the raw beef directly to the crockpot.
- Add Ingredients to the Crockpot: Transfer the browned beef into your crockpot, and add in the diced onion, bell peppers, garlic, kidney beans, black beans, crushed tomatoes, and tomato sauce. Sprinkle in the chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper.
- Stir and Set: Give everything a good stir, ensuring that the spices are evenly distributed throughout. Cover the crockpot with its lid.
- Cook Low and Slow: Set your crockpot to cook on low for 6-8 hours, or on high for 3-4 hours. As it cooks, the flavors meld together, creating a rich, savory chili with just the right amount of spice.
Tip: If you’re home while it cooks, give it a stir halfway through to make sure everything is cooking evenly. You can also taste-test and adjust the spices as needed.
- Serve and Enjoy: Once it’s ready, ladle the chili into bowls and top with your favorite garnishes. A sprinkle of shredded cheese, a dollop of sour cream, or a handful of green onions are always delicious options. For a heartier meal, serve it over rice or with a side of cornbread.
Notes
- Consistency Adjustments: If your chili is too thick, you can add a bit of beef or chicken broth. For a thicker texture, use tomato paste instead of some of the tomato sauce.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months—perfect for busy weeknights.