Description
This Easy Crockpot Chili is a hearty, comforting dish packed with ground beef, beans, tomatoes, and bold spices. Let your slow cooker do the work for a flavorful, rich chili that’s perfect for meal prep, game days, or a cozy family dinner.
Ingredients
Units
Scale
- 1 1/2 lbs ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes (with juice)
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans (or pinto beans), drained and rinsed
- 1 (6 oz) can tomato paste
- 1 1/2 cups beef broth (or water)
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder (adjust to taste)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for spice)
Optional Toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped green onions
- Crushed tortilla chips
Instructions
Step 1: Brown the Meat
- In a large skillet over medium-high heat, cook the ground beef until browned (about 5 minutes).
- Add onion and garlic, cooking for another 2 minutes until softened. Drain excess fat.
Step 2: Transfer to the Crockpot
- Add the cooked beef mixture to the slow cooker.
- Stir in diced tomatoes, tomato sauce, beans, tomato paste, beef broth, Worcestershire sauce, chili powder, cumin, paprika, salt, black pepper, and cayenne (if using).
Step 3: Slow Cook the Chili
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, stirring occasionally.
Step 4: Serve & Enjoy
- Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings and enjoy!
Notes
- Make It Spicier: Add 1 diced jalapeño or ½ tsp red pepper flakes.
- Thicker Chili: Stir in 1 tbsp cornmeal or let it simmer uncovered for 30 minutes before serving.
- Vegetarian Option: Replace meat with chopped mushrooms or extra beans.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.