Crockpot Chili with Ground Beef and Beans
Crockpot Chili with Ground Beef and Beans is the perfect comfort food when you want something hearty and easy to make. This chili is packed with tender ground beef, a…
Tip: save now, cook later.Crockpot Chili with Ground Beef and Beans is the perfect comfort food when you want something hearty and easy to make. This chili is packed with tender ground beef, a mix of beans, and just the right amount of spices to warm you up from the inside out. The slow cooker does all the work, letting the flavors meld together while you go about your day.
I love how this recipe lets you set it and forget it—just toss everything into the crockpot in the morning, and by dinner time, you have a thick, flavorful chili ready to enjoy. It’s one of those meals that tastes even better the next day, so I usually make a big batch and have leftovers for lunch. Plus, it’s a great way to get some protein and fiber all in one bowl.
My favorite way to serve this chili is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s simple but satisfying, and everyone at the table loves how cozy and filling it feels. Whether you’re making it for a weeknight dinner or a casual get-together, this crockpot chili always hits the spot.
Key Ingredients & Substitutions
Ground beef: This is the star protein that gives chili its meaty texture. I like using 80/20 beef for a good balance of flavor and juiciness. For a leaner chili, swap with ground turkey or chicken.
Kidney beans: They add nice creaminess and fiber. You can mix in black beans or pinto beans if you want variety. Just make sure to rinse canned beans well to reduce sodium.
Tomatoes: Diced tomatoes bring acidity and body. If you want it spicier, fire-roasted tomatoes work great for a smoky twist. Tomato sauce can be swapped with crushed tomatoes for thicker chili.
Spices: Chili powder and cumin are essential for classic chili flavor. Feel free to add smoked paprika for depth or a pinch of cayenne if you like heat. Adjust salt to your taste.
How Do I Get the Best Flavor and Texture in Slow Cooker Chili?
Brown the beef first to develop rich, deep flavor—don’t skip this step! Cooking the onion, pepper, and garlic with the beef softens them and blends flavors well before slow cooking.
- After browning, drain fat to keep chili from being greasy.
- Add all ingredients to the slow cooker, stir gently to combine.
- Cook low and slow (6-8 hours) for tender beans and meat.
- Check the chili toward the end; if too watery, leave the lid off for 15-30 mins to thicken.
I also like letting the chili rest for a few minutes after cooking; it helps flavors settle and taste even better.
Equipment You’ll Need
- Crockpot or slow cooker – This is key for easy, hands-off cooking and lets the chili simmer low and slow.
- Large skillet – Great for browning the ground beef and softening veggies before adding to the crockpot.
- Wooden spoon or spatula – Perfect for stirring the beef and veggies and scraping browned bits from the pan.
- Can opener – You’ll need it to open beans, tomatoes, and tomato sauce cans.
- Measuring spoons – To get the chili powder and spices just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add corn kernels or diced zucchini for extra veggies and a bit of sweetness.
- Stir in a chopped chipotle pepper or a dash of cayenne for a smoky or spicy kick.
- Top with different cheeses like pepper jack or Monterey Jack for a creamy, mild twist.
Crockpot Chili with Ground Beef and Beans
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth or water
Spices:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Optional Toppings:
- Shredded cheddar cheese
- Chopped green onions
- Fresh cilantro
- Lime wedges
How Much Time Will You Need?
This chili takes about 10 minutes to prep, including chopping and browning the beef and vegetables. Then, let it cook in the crockpot on low for 6 to 8 hours—or on high for 3 to 4 hours—until the flavors blend well and the chili is thick and hearty.
Step-by-Step Instructions:
1. Brown the Beef and Cook Veggies:
In a skillet over medium heat, brown the ground beef until it’s fully cooked and no longer pink. Drain any excess fat. Add the diced onion, green bell pepper, and minced garlic to the skillet. Cook everything together for about 3 to 4 minutes until the vegetables are soft.
2. Combine Ingredients in the Crockpot:
Transfer the beef and veggie mix to the crockpot. Add the kidney beans, diced tomatoes, tomato sauce, and beef broth (or water).
3. Add Spices and Let It Cook:
Stir in chili powder, ground cumin, paprika, oregano, salt, and black pepper until everything is well mixed. Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chili should be thick and flavorful when done.
4. Serve and Enjoy:
Give the chili a taste and adjust the seasonings if you like. Serve it hot with your choice of chopped green onions, fresh cilantro, shredded cheddar cheese, and a lime wedge for a fresh squeeze on top. Enjoy!
Can I Use Frozen Ground Beef in This Recipe?
Yes, but make sure to thaw it completely before browning. Thaw in the refrigerator overnight or use the microwave’s defrost setting for a quicker option. Browning frozen beef directly can lead to uneven cooking.
Can I Skip Browning the Beef?
You can, but browning adds rich flavor and improves texture. If you skip this step, your chili may taste less robust. If short on time, at least sauté the onions, peppers, and garlic for better flavor development.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze chili for up to 3 months. Reheat on the stove over low heat or in the microwave until warmed through.
Can I Use Other Beans Instead of Kidney Beans?
Absolutely! Black beans, pinto beans, or navy beans are all great alternatives. Just rinse canned beans well before adding to reduce excess salt and improve texture.
