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

Scale

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

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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.