What You’ll Love About This Recipe
This crockpot chili is the perfect cozy meal, packed with flavor and easy to make. You’ll love how simple it is to throw together, letting the slow cooker do all the work while you relax.
- Hearty and filling: Loaded with beans, meat, and spices, it’s a meal that keeps you satisfied.
- Customizable: Add your favorite toppings like cheese, sour cream, or jalapeños to make it your own.
- Great for leftovers: Tastes even better the next day, making meal prep a breeze.
Recipe
This crockpot chili recipe is a hearty and flavorful dish that’s perfect for chilly days or gatherings. It’s easy to prepare and lets the slow cooker do all the work, resulting in tender meat and rich, savory flavors.
Ingredients:
- 2 pounds ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 2 cans (15 ounces each) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions:
- In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the beef is fully cooked. Drain any excess fat.
- Transfer the cooked beef mixture to the crockpot.
- Add the kidney beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using) to the crockpot. Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
- Serve hot with your favorite toppings, such as shredded cheese, sour cream, or green onions.
Notes:
- For a spicier chili, increase the amount of cayenne pepper or add chopped jalapeños.
- This chili freezes well and can be stored in an airtight container for up to 3 months.
Equipment:
- Skillet
- Crockpot
- Measuring spoons
- Wooden spoon
Time:
Prep Time: 15 minutes
Cooking Time: 6-8 hours on low or 3-4 hours on high
Cuisine:
American
Servings:
6-8
Nutrition
This crockpot chili recipe offers a hearty and nutritious meal. Below is the nutritional information per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Fat | 12g |
| Carbohydrates | 35g |
| Fiber | 8g |
| Sugar | 6g |
| Sodium | 800mg |
What To Serve With It
I love serving my crockpot chili with warm, buttery cornbread—it’s the perfect side to soak up all that rich flavor. For toppings, I keep it simple but tasty with shredded cheese, sour cream, and a sprinkle of green onions. It’s easy to mix and match based on what I’ve got in the fridge!
Cornbread Pairings
While a bowl of chili is already hearty on its own, pairing it with warm, buttery cornbread takes the meal to another level. I love how the slightly sweet cornbread balances the spicy kick of the chili, creating the perfect bite. Sometimes, I’ll add a drizzle of honey or a pat of butter to my cornbread for extra richness. If I’m feeling fancy, I’ll mix jalapeños or cheddar cheese into the batter for a savory twist. Cornbread muffins are another great option—they’re portable and just as delicious. Trust me, this combo will make your chili night unforgettable.
Topping Suggestions
Nothing takes a bowl of chili from good to great like the right toppings—they’re the finishing touch that adds texture, flavor, and a little fun. I love piling on shredded cheddar for creaminess, diced onions for crunch, and a dollop of sour cream to cool things down. Fresh cilantro or sliced jalapeños give it a pop of color and zing. Corn chips are my go-to for a salty crunch, while cornbread crumbles make it hearty. Don’t forget avocado slices for richness or chopped scallions for a fresh finish. The best part? You can mix and match to make it your own!
