Simple Crockpot Chili with Ground Beef and Beans (Print Version)

Make hearty Crockpot Chili with ground beef and beans a weeknight staple. This easy, comforting recipe cooks low and slow for rich flavor!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4-8 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein, Dairy-Free (if toppings omitted)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs ground beef (80/20 lean)
02 - 1 large yellow onion, chopped
03 - 1 large bell pepper (any color), chopped
04 - 4 cloves garlic, minced
05 - 2 (14.5 oz) cans diced tomatoes, undrained (fire-roasted if possible)
06 - 1 (15 oz) can kidney beans, rinsed and drained
07 - 1 (15 oz) can black beans, rinsed and drained
08 - 1 (8 oz) can tomato sauce
09 - 1 cup beef broth

→ Seasonings & Spices

10 - 2 tbsp chili powder
11 - 1 tbsp ground cumin
12 - 1 tsp smoked paprika
13 - 1 tsp dried oregano
14 - 1 tsp salt (or to taste)
15 - 1/2 tsp black pepper (or to taste)

→ Flavor Boosters

16 - 1 tbsp tomato paste
17 - 1-2 dashes hot sauce (optional, for extra kick)

→ Garnish & Toppings

18 - Shredded cheddar cheese
19 - Sour cream or plain Greek yogurt
20 - Fresh cilantro, chopped
21 - Green onions, sliced
22 - Tortilla chips or cornbread

# Instructions:

01 - First things first, get a large skillet over medium-high heat. Toss in your ground beef and break it up with a spoon. You want to brown it nicely, seeing those bits get caramelized—that's flavor developing! Once it’s mostly browned, drain off most of that excess fat. Then, add your chopped onions and bell peppers right into the skillet with the beef. Sauté them until they start to soften, about 5-7 minutes. The smell at this point? Heavenly, honestly. This is where the base of your Crockpot Chili really starts to shine.
02 - Now for the good stuff! Add your minced garlic to the skillet with the beef and veggies. Stir it around for just a minute until it smells fragrant—don't let it burn, that's a mistake I've made too many times, and burnt garlic is no fun. Then, sprinkle in your chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Stir it all together, letting those spices toast for about 30 seconds. This step really wakes up the flavors, making them more vibrant and rich for your ground beef and beans chili.
03 - Carefully transfer the browned beef and veggie mixture from your skillet into your slow cooker. It might look a little messy, but that's part of the charm! Next, add the diced tomatoes (undrained, please!), both cans of rinsed beans, the tomato paste, and the beef broth. Give everything a good stir to combine. Make sure everything is nestled in there nicely. I always make sure to scrape up any bits from the skillet to get all that deliciousness into the pot!
04 - Cover your slow cooker and set it to cook. You’ve got options here: cook on low for 6-8 hours, or if you’re in a bit more of a rush, cook on high for 3-4 hours. The magic of the slow cooker is that it just does its thing, letting all those flavors meld together beautifully. I usually aim for the longer, slower cook time because, honestly, that's when the chili truly develops its deep, comforting taste. It's so satisfying to know dinner is just simmering away.
05 - About 30 minutes before you're ready to serve, give your Crockpot Chili a good stir. Check the seasoning! This is your chance to adjust the salt, pepper, or add a dash more chili powder or hot sauce if you like things spicier. Sometimes I find it needs a little extra something, maybe a tiny splash of apple cider vinegar to brighten it up. Don't be afraid to trust your taste buds here; it's your chili, after all!
06 - Once your chili is perfectly seasoned and wonderfully thick, it’s ready to serve! Ladle generous portions into bowls. This is where you can get creative with your favorite toppings – a dollop of sour cream, a sprinkle of shredded cheddar cheese, some fresh cilantro, or even a few crushed tortilla chips. The aroma at this point is just incredible, signaling a truly satisfying meal. Enjoy your homemade Crockpot Chili with Ground Beef and Beans!

# Notes:

01 - Always brown your ground beef and sauté the aromatics before adding to the slow cooker; it builds a foundation of flavor you just can't get otherwise.
02 - This chili freezes beautifully for up to 3 months in airtight containers, making it a meal-prep superstar.
03 - If you're out of kidney beans, pinto beans work wonderfully as a substitute, or even cannellini beans for a milder flavor.
04 - Serve with a side of warm cornbread for dipping—it's truly the best combination for this hearty chili.

# Tools You'll Need:

01 - Large skillet
02 - Slow cooker (Crockpot)

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 20-25g
Total Carbohydrate: 40-50g
Protein: 30-35g

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