Description
This hearty Crockpot Chili recipe combines browned ground beef, a blend of savory spices, tomatoes, and two types of beans, all slow-cooked to perfection. It’s an easy, make-ahead dish perfect for cozy dinners, delivering deep flavors and a satisfying texture with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 28 oz can diced tomatoes
- 3 cups beef broth (more as needed)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 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
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 2 (15 oz) cans cannellini beans, rinsed and drained
Instructions
- Brown the meat and vegetables: In a skillet over medium heat, sauté the ground beef with the diced onion and minced garlic until the beef is fully browned and the onion is translucent, breaking up the meat as it cooks. This step enhances flavor by caramelizing the ingredients before slow cooking.
- Transfer to slow cooker: Once browned and fragrant, transfer the beef mixture to the crockpot. This forms the flavor base for your chili.
- Add remaining ingredients: 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 into the slow cooker with the meat mixture. Stir to combine thoroughly.
- Set slow cooker and cook: Cover with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. This slow cooking melds the flavors and tenderizes the meat.
- Incorporate the beans: During the last hour of cooking, stir in the rinsed and drained kidney beans and cannellini beans to warm them through without losing their shape or becoming mushy.
- Serve: Ladle the chili into bowls and top with your favorite garnishes such as shredded cheese, sour cream, cilantro, hot sauce, and jalapeños for a customized kick.
Notes
- For thicker chili, reduce the amount of beef broth or cook uncovered for the last 30 minutes.
- Adjust the cayenne pepper to control the spiciness according to your taste preference.
- If you prefer a vegetarian version, substitute ground beef with plant-based meat alternatives or chopped mushrooms and use vegetable broth.
- The chili tastes even better the next day as flavors continue to develop.
- Freeze any leftovers in portions for easy future meals.
