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Best Crock-Pot Chili Recipe

Best Crock-Pot Chili Recipe for Hearty Comfort in Every Bite

Discover the Best Crock-Pot Chili Recipe, a comforting blend of spices and tender beef for an unforgettable meal.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 pounds Chuck Roast Cut into 1 1/2 inch chunks
  • to taste teaspoon Salt Adjust to taste
  • to taste teaspoon Black Pepper Freshly ground preferred
  • 2 tablespoons Vegetable Oil For searing the meat
  • 1 cup Diced Onion Yellow or white onions work best
  • 1 cup Diced Bell Pepper Green, red, or yellow varieties
  • 1/2 cup Diced Jalapeños Adjust based on spice tolerance
  • 4 cloves Minced Garlic Can use garlic powder as substitute
For the Saucy Goodness
  • 1 can Crushed Tomatoes
  • 1 can Diced Tomatoes Can add more crushed tomatoes if preferred
  • 2 tablespoons Tomato Paste Optional but recommended
  • 1 can Chili Beans or Red Kidney Beans Rinse and drain before adding
  • 2 tablespoons Worcestershire Sauce
For the Flavor Profile
  • 2 tablespoons Ancho Chili Powder Regular chili powder can be used
  • 1 tablespoon Light Brown Sugar Can use granulated sugar as substitute
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning Can swap with individual herbs
  • 1 teaspoon Cumin
  • 1/2 teaspoon Allspice Optional
  • 2 cups Beef Broth Chicken broth can be used as an alternative
Final Touches
  • to taste teaspoon Salt Adjust for final seasoning
  • to taste teaspoon Pepper Adjust for final seasoning

Equipment

  • Crock Pot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Combine seasoning in a bowl: ancho chili powder, light brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice.
  2. Cut chuck roast into 1 1/2 inch chunks and season with salt, black pepper, and 1 tablespoon of the chili seasoning.
  3. Heat vegetable oil in a skillet over medium-high heat. Sear beef until browned on all sides, about 4-5 minutes per side. Remove from skillet.
  4. In the same skillet, sauté onions, bell peppers, and jalapeños for 5-7 minutes until softened.
  5. Spray the Crock-Pot with nonstick cooking spray.
  6. Transfer seared beef to the Crock-Pot along with sautéed vegetables, crushed tomatoes, diced tomatoes, tomato paste, drained beans, Worcestershire sauce, beef broth, and remaining chili seasoning. Stir well.
  7. Cover and cook on HIGH for 6-7 hours or LOW for 10-12 hours.
  8. Taste and adjust seasoning with salt, pepper, or hot sauce if desired.
  9. Ladle into bowls and serve with toppings like cheese, avocado, or sour cream.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 12gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 4mg

Notes

Use room temperature beef for better browning. Customize toppings to enhance the chili experience.

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