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Crockpot Chili Recipe

This easy crockpot chili is perfect for busy weeknights, cozy fall dinners, game-day gatherings, and casual family meals.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds ground beef
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 cans 15 ounces each kidney beans, drained and rinsed
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 28 ounces crushed tomatoes
  • 1 can 15 ounces diced tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper optional
  • 1 cup beef broth

Method
 

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Drain excess grease if necessary.
  2. Add the diced onion, bell pepper, and garlic. Cook for 2–3 minutes.
  3. Transfer the beef and vegetables to a crockpot.
  4. Add the kidney beans, black beans, crushed tomatoes, diced tomatoes, tomato paste, and beef broth.
  5. Add all of the seasonings and stir well.
  6. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  7. Taste and adjust the seasoning before serving.
  8. Serve hot with your favorite toppings.

Notes

  • For a milder chili, omit the cayenne pepper.
  • For extra heat, add jalapeños or hot sauce.
  • Chili can be refrigerated for 3–4 days.
  • Freeze leftovers for up to 3 months for best quality.
  • Serve with cornbread, tortilla chips, crackers, or rice.