CROCK POT CHILI Recipe

I made Crockpot Chili that’s stupidly simple and shockingly good, and you’ll want this for every game night.

I love Crockpot Chili because it tastes like real-deal comfort without trying too hard. I’m obsessed with the way the ground beef and kidney beans soak up the spices, turning simple into something I actually brag about.

This is the Best Chili Recipe I’ll admit to hoarding for chilly nights when nothing else sounds good. And it makes enough to feed the whole crew and then some.

Messy bowls, overstuffed sandwiches, seconds at midnight. Not precious.

Just bold flavors, thick sauce, and bites that make you shut up and eat. I get weirdly proud of it.

Ingredients

• Ground beef: hearty protein, makes it filling and savory.
• Olive oil: helps brown stuff and adds a mild fruitiness.
• Yellow onion: sweetens when it cooks, keeps things cozy.
• Green bell pepper: fresh crunch and a mild peppery bite.
• Garlic: punchy aroma, it’s what makes it smell like home.
• Diced tomatoes: bright acidity and chunky texture, keeps it lively.
• Tomato sauce: thickens the base and makes it saucy.
• Beef broth: adds savory depth and prevents it from drying.
• Kidney beans: creamy protein pockets, they bulk the chili up.
• Pinto beans: earthier bean flavor and soft, comforting texture.
• Chili powder: classic chili kick and warm, dusty spice.
• Cumin: smoky, nutty warmth that grounds the spice mix.
• Smoked paprika: subtle smoke and color, makes it feel rustic.
• Dried oregano: herb note that’s a tiny floral lift.
• Brown sugar: balances acidity, tames harsh tomato tartness.
• Worcestershire sauce: umami punch, it’s savory glue.
• Kosher salt: brings out all the other flavors, don’t skip.
• Black pepper: sharp edge, adds tiny heat and brightness.
• Cayenne pepper: optional heat boost if you like it spicy.
• Bay leaf: subtle background herb, gives an earthy whisper.

Ingredient Quantities

• 2 pounds ground beef
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 28 ounce can diced tomatoes
• 15 ounce can tomato sauce
• 1 cup beef broth
• 15 ounce can kidney beans, drained and rinsed
• 15 ounce can pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 to 1 1/2 teaspoons kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper or to taste (optional)
• 1 bay leaf (optional)

How to Make this

1. Heat olive oil in a large skillet over medium high heat, add chopped onion and green pepper and cook until softened, about 4 minutes; add garlic and cook 30 seconds more.

2. Add the ground beef to the skillet, break it up and brown until no pink remains; drain off excess fat or blot with paper towels.

3. Transfer the browned beef and vegetables to the crock pot. Pour in diced tomatoes, tomato sauce and beef broth, scraping the skillet to lift any browned bits into the pot.

4. Add the drained kidney beans and pinto beans, then stir in chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, Worcestershire sauce, cayenne if using, kosher salt and black pepper. Toss in the bay leaf if you want that extra background flavor.

5. Give everything a good stir so seasonings are distributed, press the beans down so they sit in the liquid, cover the crock pot.

6. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Low gives deeper flavor, high works if you’re short on time.

7. About 30 minutes before serving, taste and adjust seasoning. Add more salt, pepper, chili powder or a pinch more brown sugar if it needs balancing. If it seems thin, cook uncovered for the last 20 to 30 minutes to thicken or mash a few beans against the side with a spoon to naturally thicken it.

8. Remove and discard the bay leaf, stir one last time and let sit 5 minutes before serving so flavors settle.

9. Serve with your favorite toppings like shredded cheese, sour cream, chopped green onions or tortilla chips. Leftovers refrigerate up to 4 days and often taste even better the next day.

Equipment Needed

1. Large skillet for browning the beef and veggies
2. Crock pot or slow cooker to finish the chili
3. Cutting board and a chef knife for chopping onion, pepper and mincing garlic
4. Wooden spoon or heatproof spatula for stirring and scraping bits from the skillet
5. Can opener for tomatoes, tomato sauce and beans
6. Measuring cups and measuring spoons for broth and spices
7. Colander to drain and rinse the beans
8. Ladle or large serving spoon plus paper towels to blot excess fat

These are the basics, you can get away with fewer items if needed but this set makes it easy.

FAQ

CROCK POT CHILI Recipe Substitutions and Variations

• 2 pounds ground beef
  • Ground turkey or chicken — leaner, same texture but milder flavor
  • 1 1/2 pounds ground pork mixed with 1/2 pound beef — richer, fattier chili
  • 1 1/2 cups cooked lentils (brown or green) — vegetarian swap, adds body
  • 1 1/2 pounds stew beef, cut small and browned first — chunkier, more stew like
• 1 tablespoon olive oil
  • Vegetable oil or canola oil — neutral, great for browning
  • Avocado oil — higher smoke point, mild flavor
  • Butter or ghee — adds rich, slightly sweet flavor
• 15 ounce can kidney beans
  • Black beans — similar size, slightly earthier taste
  • Chickpeas (garbanzo) — firmer texture, nutty flavor
  • Pinto beans (extra can) — softer, more traditional Tex Mex mouthfeel
• 1 tablespoon brown sugar
  • Maple syrup or honey — liquid sweetener, stir in near end
  • White sugar plus 1 tsp molasses — mimics brown sugar if you dont have it
  • A teaspoon of balsamic vinegar — adds mild sweetness and depth without extra sugar

Pro Tips

1) Brown the beef well and dont rush it. Let it get some color before you break it up, those browned bits add big flavor. If there’s a lot of grease blot it with paper towels instead of dumping too much liquid out of the pan.

2) Taste and tweak near the end, not just at the start. Low slow cooking mellows spices, so you might need more salt, chili powder or a pinch more brown sugar at the end to brighten it up. Add cayenne little by little, you can always add heat but you cant take it away.

3) If it’s too thin, mash a handful of the beans against the side of the pot and stir, that thickens naturally and adds creaminess. You can also cook uncovered for the last 20 to 30 minutes to reduce the liquid, but watch so it doesnt burn.

4) Make ahead and reheat for better flavor. Chili often tastes better the next day after the flavors marry. Store in the fridge up to 4 days or freeze portions, then reheat gently adding a splash of broth or water if it seems dry.

CROCK POT CHILI Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made Crockpot Chili that's stupidly simple and shockingly good, and you'll want this for every game night.

Pin

Servings

6

servings

Calories

585

kcal

Equipment: 1. Large skillet for browning the beef and veggies
2. Crock pot or slow cooker to finish the chili
3. Cutting board and a chef knife for chopping onion, pepper and mincing garlic
4. Wooden spoon or heatproof spatula for stirring and scraping bits from the skillet
5. Can opener for tomatoes, tomato sauce and beans
6. Measuring cups and measuring spoons for broth and spices
7. Colander to drain and rinse the beans
8. Ladle or large serving spoon plus paper towels to blot excess fat

These are the basics, you can get away with fewer items if needed but this set makes it easy.

Ingredients

• 2 pounds ground beef

• 1 tablespoon olive oil

• 1 large yellow onion, chopped

• 1 green bell pepper, seeded and chopped

• 3 cloves garlic, minced

• 28 ounce can diced tomatoes

• 15 ounce can tomato sauce

• 1 cup beef broth

• 15 ounce can kidney beans, drained and rinsed

• 15 ounce can pinto beans, drained and rinsed

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1 tablespoon brown sugar

• 1 tablespoon Worcestershire sauce

• 1 to 1 1/2 teaspoons kosher salt, to taste

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon cayenne pepper or to taste (optional)

• 1 bay leaf (optional)

Directions

• Heat olive oil in a large skillet over medium high heat, add chopped onion and green pepper and cook until softened, about 4 minutes; add garlic and cook 30 seconds more.
• Add the ground beef to the skillet, break it up and brown until no pink remains; drain off excess fat or blot with paper towels.
• Transfer the browned beef and vegetables to the crock pot. Pour in diced tomatoes, tomato sauce and beef broth, scraping the skillet to lift any browned bits into the pot.
• Add the drained kidney beans and pinto beans, then stir in chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, Worcestershire sauce, cayenne if using, kosher salt and black pepper. Toss in the bay leaf if you want that extra background flavor.
• Give everything a good stir so seasonings are distributed, press the beans down so they sit in the liquid, cover the crock pot.
• Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Low gives deeper flavor, high works if you’re short on time.
• About 30 minutes before serving, taste and adjust seasoning. Add more salt, pepper, chili powder or a pinch more brown sugar if it needs balancing. If it seems thin, cook uncovered for the last 20 to 30 minutes to thicken or mash a few beans against the side with a spoon to naturally thicken it.
• Remove and discard the bay leaf, stir one last time and let sit 5 minutes before serving so flavors settle.
• Serve with your favorite toppings like shredded cheese, sour cream, chopped green onions or tortilla chips. Leftovers refrigerate up to 4 days and often taste even better the next day.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 528g
• Total number of serves: 6
• Calories: 585kcal
• Fat: 33.5g
• Saturated Fat: 12.7g
• Trans Fat: 0.3g
• Polyunsaturated: 2.3g
• Monounsaturated: 14.8g
• Cholesterol: 121mg
• Sodium: 833mg
• Potassium: 667mg
• Carbohydrates: 24.5g
• Fiber: 6g
• Sugar: 5.7g
• Protein: 46.5g
• Vitamin A: 1200IU
• Vitamin C: 20mg
• Calcium: 170mg
• Iron: 3.3mg