Best Crock Pot Chili Recipe (Hearty Slow Cooker Beef Chili)
The Best Crock Pot Chili: A Hearty and Flavorful Meal
Chili is a classic comfort food that's perfect for any time of year. It's hearty, flavorful, and can be customized to suit any taste preference. And when it comes to making chili, using a crock pot is the perfect way to achieve a rich and flavorful dish with minimal effort. So, what makes the best crock pot chili? Read on for a recipe and some tips to make sure your chili is packed with flavor and texture.
Ingredients:
2 lbs. ground beef
2 cans (15 oz. each) of kidney beans, drained and rinsed
1 can (28 oz.) crushed tomatoes
1 can (6 oz.) tomato paste
1 large onion, diced
2 green bell peppers, diced
3 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Shredded cheese, sour cream, and chopped fresh cilantro for garnish
Instructions:
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces with a spoon. Drain off any excess grease and transfer the beef to the crock pot.
Add the drained and rinsed kidney beans, crushed tomatoes, tomato paste, diced onion, diced bell peppers, minced garlic, chili powder, ground cumin, paprika, cayenne pepper, salt, and pepper to the crock pot. Stir well to combine.
Cover the crock pot and cook on low for 8 hours or on high for 4 hours.
Once the chili is done, taste and adjust the seasoning as needed. Serve hot with shredded cheese, sour cream, and chopped fresh cilantro on top.
Tips for Making the Best Crock Pot Chili:
Use a mix of ground beef and beans for texture and flavor. Kidney beans are a classic addition, but you can also use black beans or pinto beans.
Add depth of flavor with spices. Chili powder, cumin, paprika, and cayenne pepper are a classic combination, but feel free to adjust to your taste.
Don't forget the aromatics. Onion, bell pepper, and garlic add a lot of flavor and texture to the chili.
For extra heat, add chopped jalapeno peppers or a few dashes of hot sauce.
Let the chili cook low and slow. The long cooking time allows the flavors to meld and intensify, resulting in a delicious and flavorful chili.
Crockpot Chili Recipe - Award Winning Chili Recipe | Potluck Recipes | Cooking Up Love
In conclusion, the best crock pot chili is a hearty and flavorful meal that's perfect for any occasion. With a mix of ground beef, beans, spices, and aromatics, this recipe is sure to please. Plus, using a crock pot makes it a breeze to prepare and is perfect for those busy weeknights. So why not give this recipe a try and see for yourself how delicious it can be?
Do I need to brown the ground beef before adding it to the slow cooker?
Yes—browning adds flavor and keeps the beef from clumping. Drain excess fat before transferring to the crock pot.
Can I use different beans in this chili?
Absolutely. Swap kidney beans for black or pinto beans, or use a mix. Rinse and drain canned beans first.
How spicy is this recipe and how do I adjust the heat?
It’s mild-medium. For more heat add jalapeño, chipotle in adobo, extra cayenne, or hot sauce. For less, omit cayenne.
How long should I cook chili in the crock pot?
Cook on LOW 8 hours or HIGH 4 hours. Longer on LOW develops deeper flavor.
Why add tomato paste in slow cooker chili?
Tomato paste boosts umami and body, helping the chili thicken without getting watery.
My chili is too thin—how can I thicken it?
Remove lid for the last 30–45 minutes, mash some beans, or stir in 1–2 tbsp cornmeal and cook 10 minutes.
Can I make this chili with ground turkey?
Yes—sub turkey 1:1. Brown it well to develop flavor and consider adding a splash of Worcestershire for richness.
Does chili taste better the next day?
It does! Flavors meld overnight. Refrigerate up to 4 days or freeze up to 3 months.
What toppings go best with crock pot chili?
Shredded cheddar, sour cream, cilantro, chopped onion, jalapeño, avocado, crushed chips, or a squeeze of lime.
Can I make this on the stovetop or in an Instant Pot?
Stovetop: Simmer covered 45–60 minutes, stirring occasionally. Instant Pot: 10 minutes on High Pressure + 10 minutes natural release.