There is nothing quite like coming home to a hearty, comforting pot of chili bubbling away. If you want an easy, fuss-free way to develop deep, rich flavors, this Crockpot Chili Recipe is your new best friend in the kitchen. Made with simple ingredients that meld together beautifully over slow, gentle cooking, it’s a guaranteed crowd-pleaser and perfect for those busy days when you just want to set it and forget it. Let me take you through this warm and satisfying dish that will quickly become a staple in your meal rotation.
Ingredients You’ll Need
The beauty of this Crockpot Chili Recipe lies in its simplicity and the thoughtful mix of ingredients that bring a balanced taste and texture. Each element adds something special to the pot: from the savory protein base to the robust tomatoes and the wholesome beans that boost its heartiness and color.
- 2 pounds lean ground beef: or ground turkey or chicken, the lean meat provides the perfect base with rich flavor and texture.
- 1 small yellow or white onion (diced): adds a natural sweetness and depth to the chili as it slowly cooks.
- 1 tablespoon minced garlic: a punch of aroma and subtle heat that wakes up the flavors.
- 1 (28 oz) can crushed tomatoes: brings a smooth richness and the classic tomato tang to the chili.
- 1 (15.5 oz) can diced tomatoes: adds some chunky texture and bursts of juiciness in every bite.
- 2 tablespoons chili seasoning: the magical spice blend that ties everything together, offering warmth without overpowering.
- 1 (15.5 oz) can dark red kidney beans (rinsed and drained): delivers creaminess and a hearty bite, complementing the meat perfectly.
- 1 (15.5 oz) can light red kidney beans (rinsed and drained): for variety in texture and color, making the dish visually inviting and delicious.
How to Make Crockpot Chili Recipe
Step 1: Brown the meat and sauté the onions
Start by heating a large non-stick skillet over medium-high heat. Add the ground beef along with the diced onion. As the beef browns, break it up into small pieces with your spoon or spatula, letting the onion soften and sweeten. After about 5 to 7 minutes, when the meat is nicely browned and the onions look translucent, stir in the minced garlic and cook for just one more minute to release its fragrance without burning it.
Step 2: Transfer meat mixture to the slow cooker
Once your meat and onion are cooked to perfection, transfer the whole mixture into your slow cooker. This is where the real magic of the Crockpot Chili Recipe happens. Don’t forget to drain any excess grease from the pan before adding the mix to keep the chili from becoming too oily.
Step 3: Add tomatoes, seasoning, and beans
It’s time to add all those vibrant ingredients that transform this chili into a colorful and flavorful masterpiece. Pour in the crushed tomatoes for that luscious sauce base, followed by the diced tomatoes to bring delightful chunks. Sprinkle in your chili seasoning, which will infuse the dish with smoky, spicy layers of flavor. Finally, add both cans of rinsed kidney beans for heartiness and texture. Give everything a good stir to combine all those wonderful elements evenly.
Step 4: Cook low and slow
Cover your slow cooker and set it to low for 8 to 10 hours, allowing the flavors to marry beautifully and the meat to become tender beyond belief. If you’re short on time, crank it up to high for 4 to 5 hours. Either way, patience at this stage will reward you with a chili that’s rich, thick, and utterly satisfying.
Step 5: Serve hot with your favorite toppings
The best part about this Crockpot Chili Recipe is how customizable it is when it’s time to serve. Ladle the chili into bowls and pile on toppings like shredded cheese, creamy avocado slices, or a handful of chopped green onions for a fresh pop of flavor. Ready to dig in?
How to Serve Crockpot Chili Recipe
Garnishes
Toppings are where you can have so much fun adding texture, flavor, and color. Think shredded cheddar or Monterey Jack cheese melting slowly into the hot chili, cool dollops of sour cream that balance out the spice, or bright green onions and fresh cilantro for that fresh, herbaceous lift. Don’t forget a squeeze of lime or a few sliced jalapeños if you love an extra kick!
Side Dishes
Chili shines when paired with warm, comforting sides. Consider fluffy cornbread or warm tortilla chips for scooping up every last bite. A simple green salad can balance the richness of the chili, while a scoop of rice or buttered noodles can turn it into a hearty, filling feast.
Creative Ways to Present
Why not get creative and use this Crockpot Chili Recipe as a base for other dishes? Serve it over baked potatoes for a chili stuffed spud, turn it into a layered chili dip for parties, or add a fried egg on top for breakfast flair. The possibilities are endless — and delicious!
Make Ahead and Storage
Storing Leftovers
Chili tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 4 days. Let it sit overnight so the flavors meld even more, then reheat gently on the stove or microwave before serving.
Freezing
This Crockpot Chili Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, label them with the date, and freeze for up to 3 months. It’s a lifesaver to have homemade chili ready to thaw on a busy weeknight.
Reheating
When you’re ready to enjoy your stored chili, thaw overnight in the fridge if frozen, then reheat in a saucepan over medium heat, stirring occasionally until warmed through. Add a splash of water or broth if it’s too thick. Alternatively, microwave in short bursts, stirring in between to heat evenly.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken make a lighter version and work wonderfully in this Crockpot Chili Recipe. Just brown them as you would beef, and you’re good to go.
Do I need to rinse the canned beans?
Yes, rinsing the beans helps reduce excess salt and removes the canning liquid, which can sometimes alter the taste of your chili. It also keeps the chili from being too thick or pasty.
How spicy is this Crockpot Chili Recipe?
This recipe has a warm, mild chili spice level that suits most palates. If you prefer more heat, you can always add fresh chilies, cayenne pepper, or hot sauce when serving.
Can I prepare this recipe in advance and freeze before cooking?
It’s best to cook the chili first and then freeze it. Raw ground meat mixed with other ingredients can freeze unevenly, and browning the meat first ensures better texture and flavor after cooking.
What can I do if my chili is too thick?
Simply stir in a little water, beef broth, or tomato juice until you reach your preferred consistency. The chili will often thicken a bit more as it rests, so adjust accordingly.
Final Thoughts
I hope you’re as excited as I am to try this delightful Crockpot Chili Recipe. It’s the perfect meal for cozy evenings, feeding a hungry crowd, or batch cooking for meals throughout the week. With its straightforward ingredients and foolproof method, you’ll have comforting, flavorful chili ready with minimal effort. Give it a go, and I promise it will warm your heart and your taste buds every single 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 is a flavorful and comforting meal perfect for any day. Made with lean ground beef, a savory blend of tomatoes, beans, and chili seasoning, it simmers slowly to develop rich flavors. Easy to prepare and perfect for busy schedules, this chili can be customized with your favorite toppings for a delicious and satisfying dish.
Ingredients
Meat and Aromatics
- 2 pounds lean ground beef (or ground turkey or chicken)
- 1 small yellow or white onion, diced
- 1 tablespoon minced garlic
Tomatoes and Beans
- 1 (28 oz) can crushed tomatoes
- 1 (15.5 oz) can diced tomatoes
- 1 (15.5 oz) can dark red kidney beans, rinsed and drained
- 1 (15.5 oz) can light red kidney beans, rinsed and drained
Seasoning
- 2 tablespoons chili seasoning
Instructions
- Brown the Meat and Onions: In a large non-stick skillet, heat over medium-high heat. Add the ground beef and diced onion, cooking until the meat is browned and the onion is softened, breaking up the meat as it cooks. Add the minced garlic and cook for an additional minute to release its aroma.
- Transfer to Slow Cooker: Move the cooked meat mixture to your slow cooker. Drain any excess grease from the skillet before adding to keep the chili leaner.
- Add Remaining Ingredients: Add the crushed tomatoes, diced tomatoes, chili seasoning, dark red kidney beans, and light red kidney beans to the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook the Chili: Cover the slow cooker and set to cook on low for 8-10 hours or on high for 4-5 hours. This slow cooking process allows the flavors to deepen and meld together perfectly.
- Serve and Garnish: Once cooked, serve the chili hot. Add your choice of toppings such as shredded cheese, avocado slices, or chopped green onions to enhance flavor and presentation.
Notes
- For a leaner option, substitute ground turkey or chicken for beef.
- Rinsing and draining the beans reduces sodium content and excess starch.
- Adjust chili seasoning quantity to taste based on preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serving with cornbread or tortilla chips makes a complete and satisfying meal.
