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Crockpot Chili Recipe

Hearty Crockpot Chili Recipe for Cozy Nights In

This Crockpot Chili Recipe is a warming dish perfect for cozy nights in, easily adaptable to suit any taste.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 lbs Ground Beef Substitute with ground turkey, chicken, or plant-based meat for a lighter option.
  • 1 large Yellow Onion, diced Shallots can be used for a milder flavor.
  • 3 cloves Garlic, minced Garlic powder can work in a pinch.
  • 1 can (28 oz) Crushed Tomatoes Opt for fresh tomatoes if desired.
  • 1 can (15 oz) Diced Tomatoes, undrained More crushed tomatoes can also be used.
  • 1 can (15 oz) Kidney Beans, rinsed and drained Can be replaced with pinto or black beans.
  • 1 can (15 oz) Black Beans, rinsed and drained Pinto or cannellini beans make good substitutes.
  • 1 cup Beef Broth Vegetable broth works well for a vegetarian version.
For Flavoring
  • 1/4 cup Chili Powder Adjust based on heat preference or substitute with taco seasoning.
  • 2 tbsp Ground Cumin Optional for a milder flavor.
  • 1 tbsp Smoked Paprika Regular paprika can be used, though it will lack depth.
  • 1 tsp Dried Oregano Fresh oregano can be substituted but use three times the amount.
  • 1 tsp Salt, to taste Adjust based on broth saltiness.
  • 1/2 tsp Black Pepper White pepper can be a fine alternative.
  • 1 tbsp Olive Oil Any neutral oil can be substituted.

Equipment

  • slow cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add 1 large diced yellow onion and sauté for 5-7 minutes until translucent. Toss in 3 minced garlic cloves and cook for an additional minute, until fragrant.
  2. Add 2 pounds of ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain any excess fat. Stir in 1/4 cup of chili powder, 2 tablespoons of ground cumin, and 1 tablespoon of smoked paprika, cooking for another minute to bloom the spices.
  3. Carefully transfer the beef mixture to your slow cooker. Stir in 28 ounces of crushed tomatoes, 15 ounces of undrained diced tomatoes, 1 cup of beef broth, and the rinsed and drained 15-ounce cans of kidney and black beans. Ensure everything is well combined.
  4. Cover your slow cooker with the lid and set it to LOW for 6-8 hours or HIGH for 3-4 hours.
  5. Once cooked, taste and adjust seasoning with salt and pepper as needed. Serve in warm bowls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 550mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For best results, brown the beef before adding to the crockpot; flavors intensify as the chili cooks. Mix and match beans for variety. Leftovers can be stored for up to 5 days in the fridge or frozen for up to 3 months.

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