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
Scale
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.
