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When it comes to comfort food, nothing hits the spot like a hearty bowl of crockpot chili. Whether it’s a chilly evening or you’re feeding a crowd, this dish brings warmth, flavor, and satisfaction. The beauty of this recipe is its simplicity—just toss the ingredients in your slow cooker, and let the magic happen. Perfect for busy weeknights or game day gatherings, this chili is a guaranteed crowd-pleaser.
Why You Should Make This Crockpot Chili
This chili isn’t just delicious; it’s a complete meal in one pot. Packed with protein, rich in flavors, and filled with hearty ingredients, it’s the perfect balance of convenience and taste. Plus, the slow cooking process allows all the spices and flavors to meld together beautifully, making every bite better than the last.
Ingredients:
- 2 lb. ground beef
- 2 tbsp. tomato paste
- 1 large onion, chopped
- 2 (15-oz.) cans kidney beans, drained and rinsed
- 1 (28-oz.) can crushed tomatoes
- 1 cup beef broth or stock
- 4 cloves garlic, minced
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- ½ tsp. paprika
- Pinch of cayenne pepper (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp. Cinnamon (optional) I highly recommend it!
For garnish:
- Shredded cheddar cheese
- Corn chips
- Thinly sliced green onions
Step-by-Step Guide:
- Heat a large skillet over medium-high heat. Add ground beef and chopped onion. Cook until the meat is browned all over, about 4 minutes. Drain excess fat, then stir in the tomato paste and cook for another minute.
- Transfer the beef mixture to a large slow cooker. Add kidney beans, crushed tomatoes, beef broth, garlic, chili powder, cumin, oregano, paprika, and cayenne (if using) and Cinnamon (optional). Season with salt and black pepper to taste.
- Cover and cook on low for 8 hours or high for 4 hours, allowing the flavors to fully develop.
- Taste and adjust seasonings as needed. Serve hot, garnished with shredded cheddar cheese, corn chips, and green onions.
Expert Tips and Tricks:
- Browning the beef before slow cooking enhances flavor.
- Let the chili sit for a few minutes before serving to thicken up.
- Use fresh garlic for an extra flavor boost.
- Add a splash of lime juice before serving to brighten up the flavors.
- Stir occasionally if cooking on high to prevent sticking.
Variations:
- Swap ground beef with ground turkey or chicken for a leaner option.
- Add bell peppers for a touch of sweetness.
- Use black beans instead of kidney beans.
- Stir in corn for added texture.
- Try adding a cup of beer for a deep, rich flavor.
- Spice it up with chopped jalapeños.
- Use fire-roasted tomatoes for a smoky twist.
- Add a touch of brown sugar to balance the acidity.
- Include diced carrots for extra nutrients.
- Swap paprika for smoked paprika for a deeper flavor.
- Toss in cooked bacon bits for a smoky, salty kick.
- Add a splash of Worcestershire sauce for umami.
- Stir in chopped cilantro for a fresh finish.
- Use a mix of beans like pinto and black beans.
- Add a cup of cooked quinoa for added protein.
What to Serve With Crockpot Chili:
- Warm cornbread
- Steamed white or brown rice
- A side of sour cream and avocado slices
- Classic garlic bread
- Coleslaw for a refreshing crunch
- Baked potatoes topped with chili
- A fresh green salad
- Crusty French bread
- Grilled cheese sandwiches
- Buttery biscuits
- Tortilla chips for dipping
- A side of roasted vegetables
- Jalapeño poppers
- Mac and cheese for a comforting combo
- Fried plantains for a sweet contrast
Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze chili in portioned containers for up to 3 months.
- Reheat gently on the stove or microwave, adding a splash of broth if needed.
How Much Crockpot Chili to Make for Family Gatherings:
- For a small gathering of 4-6 people, the provided recipe is perfect.
- For a crowd of 10-12, double the recipe.
- Planning a large event? Triple the recipe and use multiple slow cookers.
How Far in Advance Can I Make Crockpot Chili?
You can prepare crockpot chili up to 3 days in advance. Store it in the fridge and reheat it gently before serving. In fact, chili often tastes even better the next day as the flavors continue to develop.
Enjoy this hearty, flavor-packed crockpot chili recipe at your next gathering or cozy night in!
Summarize and Save
Comforting Crockpot Chili
Ingredients
- 2 lb ground beef
- 1 large onion chopped
- 2 tbsp tomato paste
- 2 15-oz cans kidney beans, drained and rinsed
- 1 28-oz can crushed tomatoes
- 1 cup beef broth or stock
- 4 cloves garlic minced
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 tsp cinnamon optional, recommended
- Pinch of cayenne pepper optional
- Kosher salt to taste
- Freshly ground black pepper to taste
- For Garnish optional
- Shredded cheddar cheese
- Corn chips
- Thinly sliced green onions
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion and cook until the beef is browned and the onion is softened, about 4 minutes. Drain excess fat.
- Stir the tomato paste into the beef mixture and cook for 1 additional minute to deepen the flavor.
- Transfer the beef mixture to a large slow cooker. Add the kidney beans, crushed tomatoes, beef broth, garlic, chili powder, cumin, oregano, paprika, cinnamon (if using), and cayenne pepper (if using). Season with salt and black pepper to taste.
- Cover and cook on **High for 4 hours** or **Low for 8 hours**, allowing the flavors to fully develop.
- Taste and adjust seasoning if needed. Serve hot with shredded cheddar cheese, corn chips, and green onions if desired.
Notes
- The cinnamon adds subtle warmth and depth without making the chili sweet—highly recommended for a balanced flavor.
- For thicker chili, leave the lid off during the last 20–30 minutes of cooking.
- Leftovers store well in the refrigerator for up to 4 days and taste even better the next day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
Made it this past weekend, it was great. We added a bell pepper and a little more beef broth, but followed the rest to a T.
Amazing recipe it’s a main stay in the family now & I’m actually cooking it today. Thanks again AB .
Great recipe and tips for improving our culinary experience.