Hearty Easy Crockpot Chili Recipe for Weeknights (Print Version)
Whip up an Easy Crockpot Chili Recipe with rich flavors and minimal fuss. Perfect for busy weeknights and cozy family dinners.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 375 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using certified GF broth)
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs ground beef (80/20 recommended)
02 -
2 (14.5 oz) cans diced tomatoes, undrained
03 -
1 (15 oz) can kidney beans, rinsed and drained
04 -
1 (15 oz) can black beans, rinsed and drained
05 -
1.5 cups beef broth (low-sodium preferred)
→ Flavor Boosters
06 -
1 large onion, chopped
07 -
4 cloves garlic, minced
08 -
3 tbsp chili powder
09 -
1.5 tbsp ground cumin
10 -
1 tsp smoked paprika
→ Optional Extras
11 -
1 (4 oz) can diced green chiles, undrained
12 -
Dash of hot sauce (to taste)
→ Garnish & Toppings
13 -
Shredded cheddar cheese
14 -
Sour cream
15 -
Fresh cilantro, chopped
16 -
Corn chips or Fritos
# Instructions:
01 -
First things first, get that ground beef browned! Heat a large skillet over medium-high heat. Toss in your ground beef and break it up with a spoon. Cook it until it's no longer pink, then drain off all that excess fat. Honestly, this step is crucial for flavor and texture. I used to skip it thinking the crockpot would handle it, but nope, it just makes for greasy chili. Don't be like past me!
02 -
While the beef is browning or right after, add your chopped onion to the same skillet (or a fresh one if you're fancy). Cook until it's softened and translucent, about 5-7 minutes. Then, stir in your minced garlic and cook for just another minute until it’s fragrant. Oh, that smell! It's the start of something truly delicious, I promise. Don't let the garlic burn; it goes from fragrant to bitter so fast!
03 -
Now, for the magic! Transfer the browned beef and sautéed aromatics into your slow cooker. Dump in the diced tomatoes (undrained, remember?), kidney beans (rinsed!), black beans (rinsed!), and the beef broth. This is where your Easy Crockpot Chili Recipe starts to come together. I usually give it a good stir here, making sure everything is playing nice.
04 -
Time for the flavor fiesta! Add the chili powder, cumin, and smoked paprika to the crockpot. If you're using those optional diced green chiles, toss them in now too. Give everything another really good stir until all those spices are evenly distributed. I always take a deep sniff here; the spices hitting the other ingredients just smells like home.
05 -
Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. Honestly, I find the longer, slower cook on low really lets the flavors meld and deepen beautifully. This is where you just walk away and let the magic happen. Go live your life, clean the house, or just binge-watch something!
06 -
Once your chili has cooked, give it a final stir. Taste and adjust seasonings if needed – maybe a little salt, pepper, or a dash more chili powder? Ladle that warm, comforting Easy Crockpot Chili Recipe into bowls. Top with your favorite garnishes: shredded cheddar, a dollop of sour cream, and a sprinkle of fresh cilantro. It just makes it look so inviting!
# Notes:
01 -
Always brown your ground beef first and drain the fat; I learned the hard way that skipping this makes for a greasy, less flavorful chili.
02 -
This chili tastes even better the next day! Store it in an airtight container in the fridge for up to 3-4 days. It also freezes beautifully for up to 3 months.
03 -
No kidney beans? Pinto beans work great as a swap. I've tried cannellini once, and it was okay, but kidney or pinto really hit different.
04 -
A little sprinkle of corn chips or Fritos on top adds a fantastic crunch that I just adore.
# Tools You'll Need:
01 -
Slow cooker (6-quart or larger)
02 -
large skillet
03 -
cutting board
04 -
sharp knife
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 25-35g