If you have ever longed for a comforting, hearty meal that fills your kitchen with the most mouthwatering aromas, then this Crockpot Beef Chili Recipe is about to become your new best friend. Imagine tender, perfectly seasoned ground beef mingling effortlessly with rich tomatoes, bold spices, and velvety beans, all slow-cooked to perfection over several hours. This recipe not only makes dinnertime a breeze but also promises layers of flavor that deepen with every simmer. Whether you’re feeding a crowd or meal prepping for the week, this dish delivers that warm, satisfying hug we all crave on a chilly day.
Ingredients You’ll Need
The magic behind this Crockpot Beef Chili Recipe starts with straightforward ingredients that are easy to find but pack a punch in flavor and texture. Each component has a role, from the savory ground beef providing substance, to the vibrant tomatoes and green chilies lending brightness and a hint of heat, while the blend of spices builds a complex, irresistible taste.
- 1 medium onion (chopped): Adds sweetness and a subtle crunch to balance the rich meatiness.
- 3 pounds lean ground beef: The hearty foundation that makes this chili satisfyingly filling.
- 1 (28 fluid ounce) can diced tomatoes (with juices): Contributes fresh tomato flavor and a bit of acidity to brighten the dish.
- 2 heaping tablespoons tomato paste: Intensifies the tomato essence and delivers a deeper color.
- 1 cup beef broth: Helps keep the chili moist and infuses additional savory umami notes.
- 2 (4 fluid ounce) cans diced green chilies: Provide mild heat and a touch of tangy complexity.
- 2 (15 fluid ounce) cans red kidney beans (drained): Offer creamy texture and make the chili extra hearty.
- 3 tablespoons chili powder: The star spice for that classic chili flavor.
- 1 tablespoon garlic powder: Deepens the savory profile with aromatic hints.
- 1 tablespoon smoked paprika: Adds a subtle smoky warmth without overpowering the dish.
- 1 tablespoon ground cumin: Brings earthy undertones vital for authentic chili taste.
- 1 teaspoon cayenne pepper (optional): Kicks up heat for those who like it spicy.
- 1 tablespoon Worcestershire sauce: Rounds out the flavors with a tangy, slightly sweet depth.
- Toppings (optional): Such as sour cream, cheddar cheese, scallions, avocado, to personalize your bowl.
How to Make Crockpot Beef Chili Recipe
Step 1: Brown the Beef
Start by heating a large skillet over medium-high heat and adding the ground beef. Brown it thoroughly, about 10 minutes, breaking it up into small pieces as it cooks. This step develops a robust, caramelized flavor that forms the backbone of your chili.
Step 2: Prep Your Ingredients
While the beef cooks, chop your onion and gather the remaining ingredients. Toss them all into your slow cooker—tomatoes, tomato paste, beef broth, green chilies, spices, and beans. Having everything ready to go is the trick to smooth, stress-free cooking.
Step 3: Combine and Drain
Once your beef is perfectly browned, transfer it to the slow cooker. Be sure to drain any excess fat first; this keeps the chili rich but not greasy, allowing the spices and vegetables to shine.
Step 4: Slow Cook
Give everything a thorough stir to mix all the flavors, cover, and set your Crockpot to low. Let it cook for 6-8 hours—overnight crockpot magic in action! If you’re in a hurry, cook on high for 3-4 hours instead. Either way, the low and slow method melds all the ingredients into a luscious, flavorful chili.
Step 5: Serve and Enjoy
When your chili has bubbled and thickened, it’s time to serve. Ladle generous portions into bowls and add your favorite toppings. This final step lets you tailor the dish to your mood—whether creamy, cheesy, fresh, or a little spicy.
How to Serve Crockpot Beef Chili Recipe
Garnishes
The best part about this Crockpot Beef Chili Recipe is personalizing each bowl. Classic toppings like sour cream and shredded cheddar add creamy richness, while scallions offer a crisp, oniony snap. Slices of creamy avocado introduce a buttery texture that perfectly cools any heat.
Side Dishes
Pair your chili with warm cornbread to soak up every sauce-dripped bite or a simple green salad if you want something lighter. Tortilla chips or crispy garlic bread can also lend a crunchy contrast that turns this one-pot meal into a full, balanced feast.
Creative Ways to Present
Feeling adventurous? Serve the chili over baked potatoes or fluffy rice for a twist on the classic. Or use it as a filling for loaded chili-stuffed peppers. The hearty nature of this recipe means it adapts beautifully to whichever presentation you fancy.
Make Ahead and Storage
Storing Leftovers
Any leftover Crockpot Beef Chili Recipe can be stored in an airtight container in the refrigerator for up to 4 days. The flavors only deepen, making every reheated bowl taste even better than the first.
Freezing
This chili freezes wonderfully, making it perfect for meal prep. Portion it into freezer-safe containers, and it will keep for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
For best results, reheat in a saucepan over medium heat, stirring occasionally to warm evenly. If you’re in a hurry, microwave in 1-minute increments, stirring each time, until hot throughout.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner alternative that works fine in this Crockpot Beef Chili Recipe. Just brown it like the beef and adjust cooking times slightly if needed.
How spicy is this chili?
The spice level is customizable. The cayenne pepper adds heat but is optional. If you want milder chili, omit it or add it sparingly; add more chili powder for a bolder flavor without intense heat.
Do I have to drain the beans?
Yes, draining and rinsing the canned kidney beans helps prevent excess starch from thickening the chili too much and also reduces sodium content, giving you fuller control over the dish’s texture and saltiness.
What if I don’t have a Crockpot? Can I cook this on the stove?
You can! Brown the beef and notes the steps. After combining all ingredients, simmer gently on low heat, uncovered, stirring occasionally for about 1.5 to 2 hours to let flavors meld and liquid reduce.
Can I make this chili ahead of time?
Definitely! In fact, the chili tastes even better the next day as the flavors deepen. Just make it a day ahead and reheat when you’re ready to eat.
Final Thoughts
This Crockpot Beef Chili Recipe is the perfect blend of comfort and convenience, guaranteed to become a staple in your dinner rotation. Take a little time to prepare it, and you’ll be rewarded with a bowl of cozy, flavorful chili that’s incredibly satisfying. Give it a try—you’ll wonder how you ever lived without it!
Print
Crockpot Beef Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Beef Chili recipe combines lean ground beef, kidney beans, diced tomatoes, and a blend of flavorful spices simmered slowly to develop rich, comforting flavors. Perfect for a cozy meal, it is easy to prepare with minimal hands-on time by browning the beef first and then letting the slow cooker do the work. Serve with your favorite toppings like sour cream, cheddar cheese, scallions, or avocado for a customizable and satisfying dinner.
Ingredients
Chili Ingredients
- 1 medium onion, chopped
- 3 pounds lean ground beef
- 1 (28 fluid ounce) can diced tomatoes with juices
- 2 heaping tablespoons tomato paste
- 1 cup beef broth
- 2 (4 fluid ounce) cans diced green chilies
- 2 (15 fluid ounce) cans red kidney beans, drained
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon Worcestershire sauce
Optional Toppings
- Sour cream
- Cheddar cheese
- Scallions
- Avocado
Instructions
- Brown the beef: In a large skillet over medium-high heat, brown the beef, breaking it up with a spoon as it cooks. This should take about 10 minutes until fully cooked and no longer pink. Drain off any excess fat.
- Prepare ingredients: While the beef is browning, chop the onion and gather all other ingredients. Add the onion, diced tomatoes with juices, tomato paste, beef broth, diced green chilies, drained kidney beans, chili powder, garlic powder, smoked paprika, ground cumin, cayenne pepper (if using), and Worcestershire sauce into the slow cooker.
- Add beef to slow cooker: Once the beef is browned and drained, transfer it to the slow cooker with the other ingredients.
- Cook the chili: Stir everything well to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors meld and the chili is thickened to your liking.
- Serve with toppings: Spoon the chili into bowls and top with your choice of sour cream, shredded cheddar cheese, scallions, avocado, or any preferred toppings.
Notes
- Use lean ground beef to reduce fat content.
- Cayenne pepper is optional and can be adjusted to your preferred spice level.
- For thicker chili, remove the lid in the last 30 minutes of cooking to allow some liquid to evaporate.
- This chili tastes even better the next day as the flavors deepen.
- Can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
