Crockpot Chili

This easy Crockpot Chili is loaded with ground beef, tender beans, tomatoes, and classic chili spices, all slow-cooked into a rich, thick, hearty family favorite.

Course Chili, Main Course

Cuisine American

Keyword chili with beans recipes, crockpot chili recipe

Prep Time 20

Cook Time 5

Total Time 5 20

Servings servings

Calories 358kcal

Author Kathleen

Ingredients

2 pounds 80/20 ground beef
1 large yellow onion diced
1 large red bell pepper diced
1 tablespoon minced garlic
2 tablespoons tomato paste
2 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
1 teaspoon unsweetened cocoa powder
1 1/2 teaspoons fine table salt plus more to taste
1 teaspoon granulated sugar
8 ounces low sodium beef broth
2 (14.5-ounce) cans diced tomatoes undrained
3 (8-ounce) cans tomato sauce
3/4 tablespoon beef Better Than Bouillon
1 tablespoon Worcestershire sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed

US Customary - Metric

Instructions

Brown the beef. In a large skillet over medium-high heat, cook the ground beef (2 pounds), breaking it into bite-size crumbles, until well browned and no pink remains. Using a slotted spoon, transfer the beef to a 6-quart slow cooker. Leave about 2 tablespoons of the rendered beef fat in the skillet; drain off any excess.
Sauté the vegetables. Reduce the heat to medium. Add the onion (1) and red bell pepper (1) to the beef drippings and cook, stirring occasionally, until softened, about 5–7 minutes.
Add the garlic. Stir in the garlic (1 tablespoon) and cook until fragrant, about 30 seconds.
Build the flavor base. Add the tomato paste (2 tablespoons), chili powder (2 1/2 tablespoons), cumin (2 teaspoons), coriander (1 teaspoon), smoked paprika (1 teaspoon), oregano (1 teaspoon), black pepper (1/2 teaspoon), cayenne (1/4 teaspoon), cocoa powder (1 teaspoon), salt (1 1/2 teaspoons), and sugar (1 teaspoon). Cook, stirring constantly, for 1–2 minutes, until the tomato paste darkens slightly and the spices are fragrant. Do not let the spices scorch.
Deglaze with the broth. Pour in the beef broth (8 ounces) and scrape up the browned bits from the bottom of the skillet. Simmer for 1–2 minutes, stirring, just until everything is well combined. Pour the mixture into the slow cooker.
Add the remaining ingredients. Add the crushed tomatoes, diced tomatoes and their juices (2 cans), Better Than Bouillon (3/4 tablespoon), Worcestershire sauce (1 tablespoon), kidney beans (1 can), and pinto beans (1 can). Stir thoroughly, making sure the Better Than Bouillon is incorporated into the sauce.
Slow cook. Cover and cook on LOW for 5 hours. Stir well and check the consistency and flavor. Continue cooking for up to 1 additional hour, if needed, until the flavors are deeply developed and the chili has reached the desired consistency.
Check the consistency. The chili should be thick but saucy, with plenty of rich sauce surrounding the beef and beans. When tipped from a ladle, the beef, beans, and sauce should slide heavily together rather than releasing watery liquid or falling out in a dry clump. If the chili is too thick, stir in beef broth a few tablespoons at a time until the desired consistency is reached.
Taste and finish. Taste and adjust the salt and cayenne as needed. Cover and let the chili rest for about 10 minutes before serving.

Notes

Don’t skip browning the beef. Browning gives the chili deeper flavor, better texture, and lets you drain away excess grease before everything goes into the crockpot.
Bloom the spices. Let the tomato paste and seasonings cook briefly in the hot skillet before adding the liquids. This wakes up the spices and develops richer flavor.
Keep the lid on while it cooks. Every time you lift the lid, heat and moisture escape and the slow cooker has to come back up to temperature.
Too thin? Take the lid off. If the chili is looser than you like near the end of cooking, remove the lid and let it cook uncovered until some of the excess moisture evaporates.
Adjust the consistency at the end. Chili continues to thicken as it sits. If yours becomes thicker than you like, stir in a splash of beef broth until it’s just right.
Taste before adding more salt. The sodium in canned tomatoes, beans, Worcestershire, and broth varies by brand, so make your final seasoning adjustment after the chili has finished cooking.

Nutrition