Crockpot Chili Recipe
This hearty and flavorful slow cooker chili is like a warm hug in a bowl—perfectly spiced, deeply savory, and incredibly easy to make. Packed with lean ground beef, tender beans, and a rich tomato base, it’s a comforting family favorite that practically cooks itself while you're busy living your day.
Ingredients
Main Ingredients
- 2 lb lean ground beef (90/10 or 93/7)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoon cumin powder
- 2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 15 oz black beans, drained and rinsed
- 30 oz kidney beans, drained and rinsed two 15oz cans
- 30 oz diced tomatoes, with their juice
- 10 oz diced tomatoes and green chilis, with juice
- 30 oz tomato sauce
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart until fully cooked and no longer pink.
- Add diced onion and cook until softened. Stir in minced garlic and cook for another 30 seconds.
- Sprinkle in cumin, chili powder, garlic powder, oregano, salt, and black pepper. Mix well to coat the beef mixture with spices.
- Transfer the seasoned beef mixture into your slow cooker. Add the black beans, kidney beans, diced tomatoes, tomatoes with green chilis, and tomato sauce. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, allowing flavors to meld.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings like cheese, sour cream, or avocado.
Notes
- To thicken chili, remove the lid in the last 30 minutes or mash a few beans.
- For extra flavor, let chili rest 10 minutes before serving.
- This dish freezes well for up to 3 months.
Nutrition
Calories: 340kcalCarbohydrates: 41gProtein: 33gFat: 6gSaturated Fat: 2gCholesterol: 56mgSodium: 889mgPotassium: 1356mgFiber: 13gSugar: 7gVitamin A: 862IUVitamin C: 19mgCalcium: 103mgIron: 8mg
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