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crockpot chili recipe
Isla Marie

Crockpot Chili Recipe

A rich and hearty slow cooker chili made with ground beef, beans, tomatoes, and warm spices. Easy to make, family-friendly, and perfect for meal prep, game day, or a cozy dinner.
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Prep Time 20 minutes
Cook Time 6 hours
0 minutes
Total Time 6 hours 20 minutes
Servings: 8
Course: Dinner, Game Day Recipe, Main Course
Cuisine: American, Tex-Mex Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs 900 g ground beef (or ground turkey/chicken)
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 2 15 oz cans red kidney beans, drained & rinsed
  • 1 15 oz can black beans, drained & rinsed
  • 2 15 oz cans diced tomatoes (fire-roasted preferred)
  • 1 15 oz can tomato sauce
  • 2 tbsp tomato paste
  • 1 cup beef broth or chicken/vegetable broth
  • 2 bell peppers red & green, diced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper optional, adjust heat
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 tbsp olive oil for browning meat, optional
  • Optional garnishes: shredded cheddar cheese sour cream, jalapeños, fresh cilantro, green onions

Equipment

  • 6-quart Crockpot / Slow Cooker
  • Large skillet (for browning meat & onions)
  • Wooden spoon or spatula
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Ladle for serving

Method
 

  1. Brown the meat (optional but recommended): Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon. Add diced onions and garlic; sauté for 3–4 minutes until fragrant. Drain excess fat and transfer mixture to the crockpot.
  2. Add the vegetables and beans: To the crockpot, add diced bell peppers, kidney beans, black beans, diced tomatoes, tomato sauce, and tomato paste.
  3. Season generously: Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper.
  4. Pour in the broth: Add 1 cup beef broth and stir everything together until well combined.
  5. Slow cook for flavor: Cover and cook on Low for 6–8 hours or High for 3–4 hours until the chili is thick, rich, and the flavors have melded beautifully.
  6. Final touch: Taste and adjust seasoning before serving. If chili is too thick, add a splash of broth; if too thin, uncover and cook on High for 20–30 minutes.
  7. Serve hot: Ladle into bowls and garnish with cheese, sour cream, jalapeños, cilantro, or green onions.

Notes

Meat choice: Ground beef is classic, but ground turkey or chicken works great for a leaner option.
Spice control: Add cayenne or extra chili powder for more heat. For mild chili, reduce chili powder and skip cayenne.
Thicker chili: Stir in 1–2 tbsp masa harina (corn flour) or mix cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) in the last 20 minutes.
Beans: Use any combo — pinto, black beans, or even chickpeas.
Make-ahead: Chili tastes even better the next day as flavors deepen.