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
Scale
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.
