Description
This Easy Crock Pot Beef Chili recipe combines lean ground beef, beans, and tomatoes with flavorful spices for a hearty, comforting meal. Perfect for slow cooking to develop rich flavors with minimal effort, this chili is ideal for busy days or cozy gatherings.
Ingredients
Scale
Meat and Vegetables
- 2 lb lean ground beef (or ground turkey)
- 1 large onion, diced
- 3 garlic cloves, minced
Spices
- 2 tsp cumin
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 ½ tsp salt
- ½ tsp black pepper
Beans and Tomatoes
- 1 15 oz can pinto beans, drained and rinsed
- 2 15 oz cans kidney beans, drained and rinsed
- 2 15 oz cans diced tomatoes, with juice
- 1 10 oz can diced tomatoes with green chiles, with juice
- 2 15 oz cans tomato sauce
Optional Toppings
- Shredded cheese
- Sour cream
- Chives or parsley
Instructions
- Sauté the beef: In a large skillet over medium-high heat, cook the ground beef for 4–5 minutes, breaking it up with a spoon as it cooks until browned and no longer pink.
- Cook the aromatics and spices: Add the diced onion to the skillet and cook for 4–5 minutes until it softens and becomes tender. Stir in minced garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper. Cook the mixture for about 30 seconds to toast the spices and enhance the flavors.
- Transfer to slow cooker: Pour the beef and spice mixture into a slow cooker. Add the drained and rinsed pinto and kidney beans, diced tomatoes (with their juice), diced tomatoes with green chiles (with juice), and tomato sauce. Stir everything thoroughly to combine.
- Slow cook the chili: Cook the chili on High for 3 to 4 hours or on Low for 6 to 8 hours, allowing flavors to meld and the chili to thicken.
- Serve with toppings: Once cooked, serve the chili hot and add optional toppings like shredded cheese, sour cream, chives, or parsley as desired.
Notes
- Using lean ground turkey instead of beef reduces fat content.
- For a spicier chili, consider adding cayenne pepper or fresh jalapeños.
- Beans can be substituted or combined with black beans or navy beans if preferred.
- Chili can be made a day ahead and refrigerated to enhance flavor development.
- Leftovers freeze well for up to 3 months.
