Crockpot Chili is the quintessential comfort food for chilly days, busy weeknights, or cozy gatherings with friends and family. This slow-cooked marvel combines the robust flavors of ground meat, beans, tomatoes, and a blend of spices, simmering for hours to create a deeply flavorful, hearty meal. The beauty of using a crockpot is the ease and convenience it offers—just set it in the morning and come home to a warm, inviting dish that’s ready to enjoy. Whether you’re a chili aficionado or looking for a foolproof recipe to add to your repertoire, crockpot chili promises to deliver satisfaction in every bowl.
I still remember the day I decided to make crockpot chili for the first time. It was a recipe handed down from my grandmother, known in our family for its rich flavor and the way it seemed to bring everyone together. As the chili cooked, the aroma filled the house, a warm and inviting scent that felt like a hug from the past. That evening, as we gathered around the table, each spoonful was a taste of home, of memories shared, and of the simple joy that comes from a meal made with love.
Over time, making crockpot chili became a cherished tradition, especially during the colder months. It’s a dish that requires patience but rewards you with layers of flavor that only time can bring out. More than just a meal, it’s a reminder of the importance of slowing down, of savoring the moment, and of the connections that food can foster.
Why You’ll Love Crockpot Chili
- Deep, Complex Flavors: Hours of slow cooking meld the ingredients into a rich, savory chili.
- Ease and Convenience: Minimal prep required; the crockpot does most of the work for you.
- Versatility: Easily adaptable to suit your taste preferences or dietary restrictions.
- Perfect for Any Occasion: Ideal for a casual family dinner, game day, or as a warm meal to share with friends.
Ingredients Notes For Crockpot Chili
- Ground Meat: Beef is traditional, but turkey or chicken can be used for a lighter version.
- Beans: Kidney beans are classic, but feel free to mix in black beans or pinto beans.
- Tomatoes: Both tomato sauce and diced tomatoes contribute to the chili’s base.
- Spices: Chili powder, cumin, and paprika are essential for that signature chili flavor. Adjust the heat with more or less cayenne pepper.
- Vegetables: Onions and bell peppers add sweetness and depth.
Recipe Steps
- Brown the Meat: Start by cooking the ground meat in a skillet until no longer pink. Drain any excess fat.
- Combine Ingredients: In the crockpot, mix the cooked meat, beans, tomatoes, chopped vegetables, and spices.
- Slow Cook: Set the crockpot on low and cook for 6-8 hours, or on high for 3-4 hours, until the flavors are well combined and the chili has thickened.
- Final Touches: Taste and adjust seasonings as needed. Serve hot, with your choice of toppings like shredded cheese, sour cream, or chopped green onions.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in portions for easy reheating. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Step-by-Step Instructions for Perfect Crockpot Chili
Ingredients
- Ground beef: 1 lb (about 450g)
- Garlic: 3 cloves, minced
- Canned diced tomatoes: 28 oz (about 800g), undrained
- Tomato sauce: 15 oz (about 425g)
- Onion: 1 large, diced
- Kidney beans: 15 oz (about 425g) can, drained and rinsed
- Black beans: 15 oz (about 425g) can, drained and rinsed
- Chili powder: 3 tablespoons
- Cumin: 1 tablespoon
- Paprika: 1 teaspoon
- Cayenne pepper: 1/4 teaspoon (adjust according to heat preference)
- Salt and pepper: to taste
- Beef broth or water: 1/2 cup (optional, for thinner chili)
- Optional toppings: Shredded cheese, sour cream, chopped green onions, cilantro, diced avocado
Instructions
- Brown the Beef:
- In a skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onions are soft. Add the minced garlic and cook for an additional minute until fragrant. Drain any excess fat.
- Combine Ingredients in Crockpot:
- Transfer the beef mixture to a crockpot. Add the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir to combine all the ingredients thoroughly. If you prefer a slightly thinner chili, add 1/2 cup of beef broth or water.
- Cook:
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours. This slow cooking process allows the flavors to meld together and the chili to become rich and thick.
- Serve:
- Once the chili is done, give it a good stir and taste for seasoning. Adjust with more salt, pepper, or spices if needed.
- Serve hot in bowls with your choice of toppings such as shredded cheese, sour cream, chopped green onions, cilantro, or diced avocado.
