Jacy Nothing warms you up from the inside out quite like a hearty bowl of chili. But who has hours to tend to a simmering pot? That’s where the humble slow cooker becomes your kitchen superhero. By letting ingredients mingle and flavors deepen over gentle heat, you can achieve incredible results with minimal effort. Today, we’re diving into the ultimate set-it-and-forget-it comfort food: our classic easy crockpot chili recipe. If you’re looking for satisfying, no-fuss dinners, this is the gateway to a world of easy chili recipes that will become weekly staples.
Table of Contents
Beef Crockpot Chili
Ingredients
- 2 pounds ground beef (85/15 or 90/10 lean)
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Step-by-Step Instructions
1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon, until fully cooked. Drain off any excess fat.
2. Transfer the cooked beef to your slow cooker.
3. To the same skillet, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute, then transfer this mixture to the crockpot.
4. Add the drained kidney beans, pinto beans, crushed tomatoes, tomato sauce, and beef broth to the slow cooker.
5. Add all the spices: chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir everything thoroughly until well combined.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. This long, slow simmer is the secret to this easy crockpot chili recipe, as it melds all the flavors beautifully. For those new to slow cooking, this method is what makes it one of the best easy chili recipes in your arsenal.
7. Taste and adjust seasoning with more salt or spices if needed before serving.
Tips & Variations
- Meat Swap: Use ground turkey, chicken, or a plant-based crumble for a lighter version.
- Bean Swap: Black beans or great northern beans work wonderfully.
- Extra Veggies: Add diced carrots, celery, or corn for more texture and nutrition.
- For a Thicker Chili: Mix 2 tablespoons of cornmeal or masa harina with 1/4 cup of water and stir it into the chili during the last 30 minutes of cooking.
Serving & Storage
Serve your chili hot in bowls. Classic toppings include shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, chopped red onion, fresh cilantro, and a side of cornbread or tortilla chips. To store, let the chili cool completely, then transfer to airtight containers. It will keep in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Nutritional Benefits
This chili is a fantastic source of protein from the beef and beans. The beans also provide a great dose of fiber, which aids digestion and helps you feel full longer. Tomatoes are rich in lycopene, an antioxidant, and the spices like cumin and chili powder have anti-inflammatory properties.
Common Mistakes to Avoid
- Not Browning the Meat: Skipping the browning step means missing out on developed, savory flavor (the Maillard reaction). Always brown your meat first.
- Overcooking the Beans: Since we’re using canned beans, they just need to be heated through. Cooking them for the full 8 hours can make them mushy. Add them at the beginning as directed—they hold up perfectly.
- Underseasoning: Chili powder loses potency over time. Taste at the end of cooking and don’t be afraid to add an extra pinch of salt, cumin, or chili powder to wake up the flavors.
- Lifting the Lid: Every time you lift the lid, you release heat and steam, significantly increasing cooking time. Trust the process and keep it closed.
Final Conclusion
This classic chili is proof that deeply flavorful, comforting food doesn’t require constant attention. Your slow cooker does all the heavy lifting, transforming simple ingredients into a meal that feels like a hug in a bowl. Whether it’s a busy weeknight, game day, or a casual gathering, this dependable easy crockpot chili recipe delivers every time. It’s the cornerstone that will inspire you to explore more easy chili recipes with confidence. Give it a try this week, and don’t forget the cornbread!
FAQs
Can I make this chili recipe on the stove instead?
Absolutely! Follow all steps in a large Dutch oven or heavy-bottomed pot. After adding all ingredients, bring to a boil, then reduce to a simmer. Cover and let it simmer for at least 45-60 minutes, stirring occasionally, to allow the flavors to develop.
How can I make this chili spicier?
You have several options: increase the cayenne pepper, add a diced jalapeño or serrano pepper with the onions, stir in a tablespoon of chopped chipotle peppers in adobo sauce, or simply offer hot sauce on the side for individual customization.
Is it okay to put raw ground beef in the crockpot?
While you can technically add raw ground beef directly to the slow cooker, we highly recommend browning it first. Browning creates a richer, deeper flavor base (fond) that gets deglazed when you sauté the veggies, adding significant complexity to the final dish.
My chili tastes a bit acidic or sharp. How can I fix that?
A small pinch of sugar or a drizzle of honey or maple syrup can balance acidity. Alternatively, stir in a teaspoon of baking soda (it will fizz, that’s normal) which neutralizes acid. Start with a small amount and taste.
Can I make this recipe vegetarian or vegan?
Yes, it’s very easy! Omit the ground beef and use an extra can of beans (like black beans). Use vegetable broth instead of beef broth. For a “meaty” texture, brown a plant-based ground substitute in the skillet before adding it. Ensure all other ingredients, like toppings, are vegan-friendly.
Classic Easy Crockpot Chili
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon, until fully cooked. Drain off any excess fat.
- Transfer the cooked beef to your slow cooker.
- To the same skillet, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute, then transfer this mixture to the crockpot.
- Add the drained kidney beans, pinto beans, crushed tomatoes, tomato sauce, and beef broth to the slow cooker.
- Add all the spices: chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir everything thoroughly until well combined.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Taste and adjust seasoning with more salt or spices if needed before serving.
