Crockpot chili recipe

Listen to me! If you’re still eating bland, watery slop from a can, wake up! This Crockpot chili recipe is the ultimate game-changer for your kitchen. We’re talking about deep, rich flavors and tender beef that’s been slow-cooked to absolute perfection. It’s stunning! While you’re letting those spices marry in the slow cooker, why not serve it over a perfectly fluffy Baked Sweet Potato for a meal that actually has some soul? Stop settling for mediocrity and start cooking with some passion. This Crockpot chili recipe is bold, rustic, and exactly what your family deserves tonight. Get it right!

Ingredients for Crockpot chili recipe

• 2 lb lean ground beef (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp cumin powder
• 2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 (15 oz) can black beans, drained and rinsed
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (30 oz) can diced tomatoes, with juice
• 1 (10 oz) can diced tomatoes and green chilis (like Rotel), with juice
• 1 (30 oz) can tomato sauce
• Optional toppings: Shredded cheddar cheese, sour cream, sliced avocado, or green onions

Instructions to prepare Crockpot chili recipe

1. Brown the Meat: In a large skillet over medium-high heat, cook the ground beef until browned. If your meat has a high fat content, drain off the excess grease. Don't leave it greasy!
2. Sauté Aromatics: Add the diced onion to the skillet with the beef and sauté until the onion is tender, about 4–5 minutes.
3. Season: Add the minced garlic, cumin, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for another 30 seconds, stirring constantly to bloom the spices and release those essential oils.
4. Combine in Crockpot: Transfer the beef and onion mixture into a 6-quart (or larger) slow cooker.
5. Add Remaining Ingredients: Add the drained and rinsed black beans and kidney beans, the diced tomatoes (with juice), the diced tomatoes and green chilis (with juice), and the tomato sauce.
6. Stir: Stir all the ingredients together until thoroughly combined. Make sure every ingredient is invited to the party!
7. Cook: Cover the slow cooker with its lid. Cook on HIGH for 3–4 hours or on LOW for 6–8 hours.
8. Serve: Give the chili a final stir, season with more salt if needed, and serve warm with your choice of toppings. Stunning!

Crockpot chili recipe Details

Prep Time: PT15M
Cook Time: PT6H
Total Time: PT6H15M
Servings: 8

Expert Tips

Substitutions for Crockpot chili recipe

If you want to lighten things up, swap the ground beef for ground turkey or chicken, but for heaven's sake, season it properly! You can also use pinto beans instead of kidney beans if that's what you have in the cupboard. If you want a smoky kick, throw in a chopped chipotle pepper in adobo sauce.

Errors to Avoid with Crockpot chili recipe

The biggest mistake is not browning the meat first. If you throw raw meat straight into a slow cooker, you lose all that incredible Maillard reaction flavor and end up with a grey, depressing texture. Also, drain your beans! If you don’t rinse them, the excess starch will make your chili look like muddy dishwater.

Alternative Cooking of Crockpot chili recipe

Don't have eight hours? Use a heavy-bottomed Dutch oven on the stove. Follow the browning steps, add everything else, and simmer it on low for about 45 to 60 minutes. You can also use an Instant Pot; set it to manual pressure for 20 minutes with a natural release for a quick, intense flavor profile.

Frequently Asked Questions about Crockpot chili recipe

Q1: Can I make this chili recipe ahead of time?

Absolutely! Chili actually tastes better the next day because the flavors have more time to develop and marry. Store it in the fridge and just reheat it gently on the stove. It's a lifesaver for busy weeknights.

Q2: How do I make the chili thicker?

If it's looking a bit thin, take a potato masher and crush some of the beans directly in the pot, or stir in a tablespoon of tomato paste. Never, ever use flour to thicken a chili; it ruins the clean flavor and texture.

Q3: Is this Crockpot chili recipe freezer-friendly?

Yes, it freezes beautifully! Let it cool completely, then portion it into airtight containers or freezer bags. It will stay fresh for up to three months. Just thaw it in the fridge overnight before reheating.