If you are craving a hearty, comforting meal that practically cooks itself, this Crockpot Chili Recipe will become your new go-to. Packed with tender ground beef, a robust blend of spices, and both kidney and cannellini beans, this chili has layers of rich flavor that develop slowly as it simmers all day. It’s the perfect dish to come home to when you want something easy but incredibly satisfying, delivering a warm hug in every spoonful.
Ingredients You’ll Need
These ingredients are simple pantry staples but each brings something essential to the flavor and texture of this Crockpot Chili Recipe. From the savory ground beef to the aromatic spices and creamy beans, every element plays its part to create that classic chili goodness.
- 2 lbs ground beef: Provides the hearty protein base and rich flavor that makes chili so filling.
- 1 onion (diced): Adds sweetness and depth when cooked down with the meat.
- 4 cloves garlic (minced): Gives a pungent, aromatic boost that wakes up the dish.
- 28 oz can diced tomatoes: Brings acidity and body to the sauce, balancing out the richness.
- 3 cups beef broth: Keeps everything moist and helps meld all the flavors together.
- 3 tablespoons tomato paste: Concentrates the tomato flavor and thickens the chili beautifully.
- 1 tablespoon Worcestershire sauce: Adds umami depth that makes the chili taste far more complex.
- 2 tablespoons chili powder: The star seasoning that delivers the signature chili flavor and a hint of warmth.
- 1 tablespoon ground cumin: Offers a smoky earthiness that pairs perfectly with the beef.
- 1 teaspoon smoked paprika: Adds subtle smokiness and vibrant color.
- 1 teaspoon dried oregano: Brings a herbal note that rounds out the spice mix.
- ½ teaspoon garlic powder: Reinforces garlic flavor for that extra punch.
- ¼ teaspoon cayenne pepper: Just enough heat to keep things lively without overwhelming.
- Salt and pepper (to taste): Crucial seasonings to make all flavors pop.
- 2 bay leaves: Provide subtle floral aroma, slowly infusing during the long cooking time.
- 2 15 oz cans dark red kidney beans, rinsed and drained: Add creamy texture and protein.
- 2 15 oz cans cannellini beans, rinsed and drained: Bring a milder, buttery bean texture for contrast.
How to Make Crockpot Chili Recipe
Step 1: Brown the Meat and Aromatics
Start by heating a skillet over medium heat and cooking the ground beef along with diced onions and minced garlic. Stir frequently, breaking up the meat as it browns evenly. This step is key to boosting the flavor — those caramelized bits at the bottom add richness you just can’t get from raw ingredients alone. Once the meat is fully browned and the onions look soft and fragrant, transfer everything directly into your slow cooker.
Step 2: Add the Flavor Base
Now toss in the diced tomatoes, beef broth, tomato paste, and Worcestershire sauce. Add all the spices including chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne pepper, salt, and pepper. Don’t forget the bay leaves — they release subtle floral notes during the long cook. Stir everything together well so the meat is evenly coated in the flavorful liquid.
Step 3: Slow Cook to Perfection
Cover the slow cooker with the lid and set it on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. This slow, low heat allows the flavors to meld beautifully, the beef to become meltingly tender, and the spices to develop their full depth. Resist the urge to peek too often — patience is a key ingredient here!
Step 4: Add the Beans
About an hour before serving, stir in the rinsed and drained kidney and cannellini beans. This timing ensures the beans warm through without turning mushy, maintaining a lovely texture that complements the meaty sauce perfectly.
Step 5: Serve and Enjoy
Ladle this warm, aromatic Crockpot Chili Recipe into bowls and get ready for the best part — adding your favorite toppings. It’s now ready to be dressed up exactly how you like.
How to Serve Crockpot Chili Recipe
Garnishes
The beauty of chili is in the toppings! Try shredded sharp cheddar or Monterey Jack cheese melting on top, a dollop of cool sour cream, bright fresh cilantro, fiery jalapeño slices, or even a drizzle of your favorite hot sauce. These garnishes not only add texture and color but also introduce fresh, creamy, or spicy contrasts that make each bite exciting.
Side Dishes
Cornbread, warm tortilla chips, or a side of steamed rice are classic partners for chili. Cornbread’s crumbly sweetness cuts through the spice perfectly, while tortilla chips add some crunch, and rice offers a mild canvas that soaks up every last bit of sauce. Pick one or mix and match depending on your mood.
Creative Ways to Present
For a fun twist, try serving your Crockpot Chili Recipe over baked potatoes, or stuff it into warm flour tortillas with cheese and sour cream for chili tacos. You could also spoon it on top of nachos loaded with melted cheese, sliced jalapeños, and olives for a crowd-pleasing appetizer or casual meal.
Make Ahead and Storage
Storing Leftovers
Store leftover chili in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen after sitting, so leftovers can taste even better the next day. Just be sure to cool it completely before refrigerating.
Freezing
This Crockpot Chili Recipe also freezes beautifully, making it a perfect batch-cook meal. Portion into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for an effortless dinner on a busy night.
Reheating
Gently reheat chili on the stove over low to medium heat, stirring occasionally until warmed through. If it seems too thick, add a splash of beef broth or water to loosen the sauce. You can also reheat in the microwave in short bursts, stirring between intervals for even heating.
FAQs
Can I make this Crockpot Chili Recipe vegetarian?
Absolutely! To make a vegetarian version, skip the ground beef and use extra beans or add vegetables like bell peppers and mushrooms. You can also use a plant-based meat substitute for similar texture and flavor.
How spicy is this chili?
This recipe has a gentle kick from chili powder and cayenne pepper, but it’s not overwhelmingly spicy. You can adjust the heat by adding more cayenne or including hot peppers if you like it hotter, or reduce the cayenne for a milder dish.
Do I have to brown the meat before slow cooking?
Browning the meat is highly recommended because it develops deeper flavor through caramelization. However, if you are short on time, you can skip this step. Just know the chili will have a slightly different flavor profile.
Can I use different types of beans?
Yes! Feel free to swap kidney and cannellini beans for black beans, pinto beans, or your favorite variety. Just make sure canned beans are rinsed and drained to keep the chili from getting too salty or thick.
What can I do with leftover chili besides reheating?
Leftover chili is incredibly versatile. Use it as a filling for stuffed peppers, layer it in a casserole, top nachos, or even serve it over baked potatoes or pasta for a different meal experience.
Final Thoughts
This Crockpot Chili Recipe is a comforting classic that never fails to bring warmth and satisfaction to the table. It’s simple to prepare, flexible with ingredients, and delivers big, bold flavors in every scoop. Whether feeding a crowd or enjoying a quiet night in, I highly encourage you to give it a try—you might just find your family’s new favorite slow cooker meal!
Print
Crockpot Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Chili recipe combines browned ground beef, aromatic spices, and two types of beans slow-cooked to perfection. With a robust blend of chili powder, cumin, smoked paprika, and Worcestershire sauce, it offers a rich and warming meal that’s ideal for cozy gatherings. The recipe is easy to prepare with minimal active cooking time, making it perfect for busy days when you want comforting flavors with little effort.
Ingredients
Meat and Vegetables
- 2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, minced
Liquids and Canned Goods
- 28 oz can diced tomatoes
- 3 cups beef broth (more as needed)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 15 oz cans dark red kidney beans, rinsed and drained
- 2 15 oz cans cannellini beans, rinsed and drained
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 bay leaves
Instructions
- Brown the Meat and Sauté Aromatics: In a skillet over medium heat, cook the ground beef with diced onion and minced garlic until the beef is fully browned and the onions are soft and fragrant. Break up the meat as it cooks to ensure even browning. Once done, transfer this mixture directly into the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne pepper, salt, pepper, and bay leaves. Stir everything together to combine evenly.
- Slow Cook the Chili: Cover with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. This slow cooking process lets the flavors meld together and tenderizes the meat thoroughly.
- Warm the Beans: About an hour before the chili is done, stir in both cans of rinsed and drained kidney and cannellini beans. This allows the beans to heat through without becoming mushy.
- Serve and Garnish: Once cooked, ladle the chili into bowls. Top generously with your favorite garnishes such as shredded cheese, sour cream, fresh cilantro, hot sauce, or sliced jalapeños for added flavor and texture.
Notes
- For a thicker chili, reduce the amount of beef broth or cook uncovered for the last hour to let some liquid evaporate.
- If you prefer a spicier dish, increase the cayenne pepper or add chopped fresh chili peppers along with the beans.
- This chili can be made a day ahead; flavors often deepen overnight.
- Freeze leftovers in portioned containers for up to 3 months.
- For a healthier twist, substitute ground turkey or chicken instead of beef.
