Oh my gosh, let me tell you about my absolute favorite lazy-day lifesaver—this Crock Pot Chili recipe! Nothing beats coming home to that rich, meaty aroma filling your kitchen after letting everything simmer all day. I swear, this chili has saved me more times than I can count—whether it’s for football Sundays (my husband insists it’s good luck) or those crazy weeknights when I just can’t deal with cooking. The best part? You basically dump everything in and forget about it. The slow cooker works its magic, turning simple ingredients into a deep, complex flavor that tastes like you slaved over it for hours. And trust me, the leftovers might just be better than the first bowl!
Ingredients for Crock Pot Chili
Here’s everything you’ll need to make this soul-warming chili (and yes, I’ve learned the hard way – don’t skip any of these!):
- 1 lb ground beef (I use 80/20 for best flavor)
- 1 onion, diced (yellow works great)
- 1 bell pepper, diced (any color you like)
- 2 cloves garlic, minced (fresh please – no jars!)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (6 oz) tomato paste
- 2 cups beef broth (low sodium if you’re watching salt)
- 2 tbsp chili powder (the good stuff!)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
See? Nothing fancy – just pantry staples that come together to make something magical. Pro tip: double check your cans before starting – I once made chili with garbanzo beans by accident and let’s just say… it was interesting!
How to Make Crock Pot Chili
Okay, let’s get cooking! This chili couldn’t be easier – just follow these simple steps and let your crock pot do all the hard work. Trust me, your future self will thank you when dinner’s ready with barely any effort!
Browning the Meat and Vegetables
First things first – grab your favorite skillet and brown that ground beef over medium heat. Break it up as it cooks until it’s nice and crumbly (about 5-7 minutes). Now toss in your onions, bell pepper, and garlic – this is where the magic starts! Cook them until they’re soft and fragrant (another 3-4 minutes). Don’t rush this step – those caramelized bits equal mega flavor!
Combining Ingredients in the Crock Pot
Now the fun part – dump everything into your crock pot! Transfer the meat mixture first, then add all those beautiful beans, tomatoes, tomato paste, and beef broth. Sprinkle in your spices – chili powder, cumin, paprika – and give it all a good stir. See? I told you this was easy!
Cook and Adjusting Seasoning
Pop the lid on and set it to cook – low for 6-8 hours if you’re patient (best flavor!), or high for 3-4 hours if you’re hungry now. Give it a stir every couple hours if you think of it. About 30 minutes before serving, taste and adjust the seasoning – maybe it needs a pinch more salt or an extra shake of chili powder. And that’s it – chili perfection with barely any work!
Tips for the Best Crock Pot Chili
After making this chili more times than I can count, I’ve picked up some foolproof tricks! First – always use fresh spices. That chili powder sitting in your cabinet since last Thanksgiving? Toss it! Fresh spices make all the difference. For extra kick, throw in a diced jalapeño (seeds and all if you’re brave). Oh, and here’s my secret – a splash of coffee or dark beer deepens the flavor beautifully. Don’t peek too often – every time you lift that lid, you’re letting heat escape. And whatever you do, resist stirring for the first few hours – let those flavors marry properly!
Variations of Crock Pot Chili
Listen, I love the classic beef version, but sometimes you gotta mix it up! Ground turkey or chicken works great for a lighter chili – just add an extra tablespoon of oil when browning. Want more veggies? Throw in some corn or zucchini. Different beans? Pinto or white beans are delicious swaps. My wild-card move? A square of dark chocolate stirred in at the end – trust me on this one!
Serving Suggestions for Crock Pot Chili
Now comes the best part – loading up your bowl with all the good stuff! I always set out a little topping bar with shredded cheddar (extra sharp, please), a dollop of cool sour cream, and a handful of fresh green onions. Crushed tortilla chips add the perfect crunch. For sides? You can’t go wrong with warm cornbread (my grandma’s recipe, of course) or a simple green salad to balance the richness. And don’t forget the hot sauce – my husband adds so much he basically turns his chili into soup!
Storing and Reheating Crock Pot Chili
Oh honey, this chili gets even better as leftovers – if you can resist eating it all at once! Let it cool completely, then pop it in an airtight container in the fridge for up to 4 days. For longer storage, freezer bags work great – just lay them flat to save space (they’ll keep for 3 months). When reheating, I always add a splash of water or broth to bring back that perfect consistency. Microwave works in a pinch, but low and slow on the stovetop is my go-to – stir often to prevent sticking. Pro tip: freeze individual portions for quick lunches – just thaw overnight and heat through!
Nutritional Information for Crock Pot Chili
Just a quick note – these nutrition estimates can vary based on your specific ingredients (like how lean your beef is or which beans you choose). I always say homemade chili is way healthier than anything from a can, packed with protein and fiber to keep you full. But let’s be real – we’re here for the flavor first!
Common Questions About Crock Pot Chili
Can I use ground turkey instead of beef? Absolutely! Ground turkey or chicken makes a great leaner option – just add a tablespoon of oil when browning since it’s lower in fat. The flavor will be slightly different but still delicious.
How long can I store leftovers? In the fridge, your chili will stay good for about 4 days in an airtight container. For longer storage, freeze it – it keeps beautifully for up to 3 months. The flavors actually deepen as it sits!
Can I make this vegetarian? You bet! Just swap the beef for another can of beans (I love black beans) or some chopped mushrooms. Use vegetable broth instead of beef broth too. It’s just as hearty and satisfying.
Why does my chili taste bland? Two likely culprits – old spices or not enough salt. Always check your chili powder’s freshness (it should smell vibrant). And don’t be shy with seasoning – taste and adjust at the end until it sings!
PrintIrresistible Crock Pot Chili Recipe with 5 Genius Tips
A hearty and flavorful chili made easily in a crock pot for a comforting meal.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet over medium heat.
- Add onion, bell pepper, and garlic. Cook until softened.
- Transfer the beef mixture to the crock pot.
- Add beans, tomatoes, tomato paste, and beef broth.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir occasionally and adjust seasoning if needed.
- Serve hot with toppings like cheese, sour cream, or green onions.
Notes
- For a spicier chili, add a diced jalapeño or cayenne pepper.
- You can use ground turkey or chicken for a leaner option.
- Freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 45mg
