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Slow cooker filled with thick Chili Recipe Crockpot topped with cheese and green onions, with steam rising.
Sophy

Chili Recipe Crockpot

Warm, rich, and packed with flavor. This easy crockpot chili comes together with simple steps and a slow simmer that gives every spoonful real comfort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 generous bowls
Course: Slow Cooker
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef 85/15 or 90/10
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can diced tomatoes, preferably fire-roasted
  • 1 6 oz can tomato paste
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 cup beef broth or water
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon unsweetened cocoa powder optional but recommended
  •  

Method
 

  1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until mostly browned. Add diced onion and continue cooking until onions soften and beef is fully cooked, about 5-6 minutes total.
  2. Add minced garlic to the skillet and cook for 30 seconds, stirring constantly. Drain excess fat, leaving about 1 tablespoon in the pan.
  3. Add all spices (chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne, salt, and pepper) to the meat mixture. Stir constantly for 1 minute to bloom the spices. Add Worcestershire sauce and cocoa powder if using.
  4. Transfer the seasoned meat mixture to a 6-quart slow cooker. Add all beans, crushed tomatoes, diced tomatoes, tomato paste, and beef broth. Stir thoroughly until well combined and tomato paste is fully incorporated.
  5. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until flavors are well developed and chili has thickened.
  6. Taste and adjust seasoning as needed. If chili is too thin, remove lid and cook on high for an additional 30 minutes. Serve hot with desired toppings.

Notes

  • For milder chili, reduce cayenne to ¼ teaspoon or omit entirely
  • Ground turkey can be substituted for ground beef
  • Chili tastes even better the next day after flavors meld
  • Freezes well for up to 4 months