If you are craving a hearty, comforting meal that fills the house with the most inviting aroma, this Crockpot Chili Recipe is exactly what you need. It combines the rich, bold flavors of seasoned ground beef, tender beans, and ripe tomatoes simmered to perfection in a slow cooker. This dish is the ultimate game day hero, weeknight winner, or weekend cozy-up companion, bringing friends and family together with every warm, flavorful bite.
Ingredients You’ll Need
These simple yet essential ingredients work together to create a chili that is bursting with flavor, hearty texture, and balanced color. Each component plays a key role, from the browned ground beef providing savory depth to the dual kidney beans offering a satisfying bite.
- 2 pounds lean ground beef (or ground turkey or chicken): The protein base that makes this chili filling and rich.
- 1 small yellow or white onion (diced): Adds sweetness and a slight crunch after cooking, layering the flavors.
- 1 tablespoon minced garlic: Infuses the chili with a warm, aromatic punch.
- 1 (28 oz) can crushed tomatoes: Brings a velvety texture and deep tomato flavor that forms the sauce’s heart.
- 1 (15.5 oz) can diced tomatoes: Adds chunks of tomato for texture and freshness.
- 2 tablespoons chili seasoning: A perfect blend of spices that gives this chili its characteristic warmth and complexity.
- 1 (15.5 oz) can dark red kidney beans (rinsed and drained): Lends a mild sweetness and hearty bite.
- 1 (15.5 oz) can light red kidney beans (rinsed and drained): Complements the dark beans with a slightly different texture and color contrast.
How to Make Crockpot Chili Recipe
Step 1: Brown the Meat and Onion
Start by heating a large non-stick skillet over medium-high heat. Add the lean ground beef and diced onion, breaking up the meat as it cooks. This browning step is crucial because it builds a deeper flavor base with caramelized edges and tender softened onions. After the meat is no longer pink and the onions are translucent, stir in the minced garlic and cook for one more minute to awaken the aroma.
Step 2: Transfer to Slow Cooker
Once browned, move the meat and onion mixture to your crockpot or slow cooker. Be sure to drain off any excess grease before adding to keep your chili rich but not oily. This sets the stage for slow cooking the chili to perfection without any unwanted heaviness.
Step 3: Add Tomatoes, Beans, and Seasoning
Next, pour in the crushed tomatoes and diced tomatoes, then sprinkle in the chili seasoning. Finally, add both cans of kidney beans, having rinsed and drained them to reduce excess sodium and improve texture. Stir everything well to evenly distribute the spices and ensure every bite is bursting with flavor.
Step 4: Slow Cook to Perfection
Cover the crockpot and cook on low for 8 to 10 hours or on high for 4 to 5 hours. This slow cooking process allows the flavors to meld beautifully and the chili to thicken up just right. You’ll come back to a pot full of rich, hearty goodness that tastes like it’s been bubbling all day long.
Step 5: Serve Hot and Delicious
Once your Crockpot Chili Recipe has cooked to mouthwatering perfection, scoop it into bowls and get ready to enjoy. This chili is perfect on its own or with your favorite toppings and sides to elevate the meal experience.
How to Serve Crockpot Chili Recipe
Garnishes
Garnishes are the fun part where you can personalize your Crockpot Chili Recipe. Try shredded sharp cheddar cheese for melty richness, creamy avocado slices for a cooling contrast, or chopped green onions for a fresh bite. Sour cream or jalapeño slices also bring wonderful texture and flavor enhancements.
Side Dishes
Pair your chili with classic sides like warm cornbread or crunchy tortilla chips for dipping. A crisp side salad can add a refreshing crunch to balance the meal, or consider serving over steamed rice to turn this into a fulfilling one-pot dish.
Creative Ways to Present
For a party or casual gathering, serve this chili in mini bread bowls or over baked potatoes for a cozy meal presentation. You can also use it as a topping for nachos or inside stuffed bell peppers. The versatility of this Crockpot Chili Recipe makes it a crowd-pleaser any way you present it.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chili Recipe tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to four days, and you’ll have quick, warming meals ready to reheat during the busy week.
Freezing
This chili freezes beautifully, making it a fantastic make-ahead dish. Portion into freezer-safe containers and freeze for up to three months. When you want a fast, hearty meal, just thaw overnight in the refrigerator or reheat from frozen gently on the stove or in the microwave.
Reheating
To reheat, warm the chili over medium heat on the stovetop, stirring occasionally to prevent sticking. You can also microwave individual portions in a microwave-safe bowl until hot throughout. Add a splash of water or broth if it thickened too much in storage.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works wonderfully in this Crockpot Chili Recipe and provides a lighter alternative while still delivering plenty of flavor.
Do I need to soak the beans before cooking?
No need to soak canned beans. Just make sure to rinse and drain them well before adding to keep your chili from becoming too salty or mushy.
Can I make this chili spicy?
Yes! Simply increase the amount of chili seasoning or add extras like cayenne pepper, chopped jalapeños, or hot sauce according to your heat preference.
Is it okay to leave the chili on low for more than 10 hours?
It’s best not to cook it longer than 10 hours on low as it might start to dry out or lose some of its fresh flavors. If needed, keep it on the “warm” setting after cooking to maintain temperature.
Can I prepare this Crockpot Chili Recipe in advance?
Yes! You can brown the meat and dice the onions the day before, then assemble everything in the slow cooker insert and refrigerate overnight. Just set it to cook in the morning for a fresh end result.
Final Thoughts
This Crockpot Chili Recipe is truly one of those dishes that feels like a warm hug on a cold day. It’s comforting, satisfying, and endlessly adaptable to your tastes and pantry staples. Give it a try and see how this simple yet deeply flavorful chili can become a staple in your home, bringing people together one bowl at a time.
Print
Crockpot Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4.5 hours (high)
- Total Time: 8 hours 15 minutes (low) or 4 hours 45 minutes (high)
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Chili recipe combines lean ground beef, a medley of tomatoes, kidney beans, and chili seasoning to create a comforting meal that simmers slowly for rich, deep flavors. Perfect for a busy day, this slow-cooked chili is easy to prepare and serves about 8 people, making it ideal for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 pounds lean ground beef (or ground turkey or chicken)
- 1 small yellow or white onion, diced
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15.5 oz) can diced tomatoes
- 2 tablespoons chili seasoning
- 1 (15.5 oz) can dark red kidney beans, rinsed and drained
- 1 (15.5 oz) can light red kidney beans, rinsed and drained
Instructions
- Browning the meat and onions: In a large non-stick skillet, cook the ground beef and diced onion over medium-high heat. Break up the meat as it cooks until browned and the onions are soft. Add the minced garlic and cook for an additional minute to release its aroma.
- Transferring to slow cooker: Transfer the cooked meat and onion mixture to your slow cooker. Drain off any excess grease to keep the chili lean and healthy.
- Adding the tomatoes, beans, and seasoning: Into the slow cooker, add the crushed tomatoes, diced tomatoes, chili seasoning, and both types of kidney beans. Stir everything together to combine all flavors evenly.
- Slow cooking: Cover the slow cooker and cook on low for 8 to 10 hours, which allows the flavors to meld beautifully, or cook on high for 4 to 5 hours if time is limited.
- Serving: Once cooked, serve the chili hot. Garnish with your favorite toppings such as shredded cheese, avocado slices, or chopped green onions to add extra flavor and texture.
Notes
- For a healthier alternative, substitute the ground beef with ground turkey or chicken.
- Rinsing and draining the kidney beans reduces sodium content.
- Adjust chili seasoning according to your preferred spice level.
- Slow cooking for longer on low intensifies flavors and tenderizes ingredients better.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely.
