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Crockpot Chili with Ground Beef

Crockpot Chili with Ground Beef

A hearty and comforting meal that’s incredibly easy to make, making it the perfect weeknight dinner solution for busy families. This recipe is designed for maximum flavor with minimal effort, delivering a delicious and satisfying chili every time.
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Prep Time 15 minutes
Cook Time 3 minutes
Cook Time (Low) 6 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for a spicier kick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup beef broth (optional, for thinner consistency)

Equipment

  • Large skillet
  • Spoon
  • Slow Cooker
  • Saucepan (for reheating)
  • Microwave (for reheating)
  • Airtight container (for storage)
  • Freezer-safe containers (for freezing)
  • Heavy-duty freezer bags (for freezing)

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon. Drain off any excess grease.
    1 pound lean ground beef
  2. Add the chopped yellow onion to the same skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 large yellow onion, chopped, 2 cloves garlic, minced
  3. Transfer the browned ground beef and sautéed onion and garlic mixture to your slow cooker.
  4. Add the drained and rinsed kidney beans and black beans to the slow cooker. Pour in the can of diced tomatoes (with their juice) and the can of Rotel (with its juice).
    1 (15 ounce) can kidney beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can diced tomatoes, undrained, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  5. Stir in the tomato sauce. Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.
    1 (8 ounce) can tomato sauce, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  6. Stir all the ingredients together in the slow cooker, ensuring everything is well combined.
  7. Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the flavors have melded and the chili is heated through.
  8. If you prefer a thinner chili, stir in about 1/4 cup of beef broth during the last hour of cooking.
    1/4 cup beef broth
  9. Once cooked, stir the chili and serve hot.

Notes

This chili stores beautifully and is even better the next day! Refrigerate for up to 3-4 days. Freeze for up to 2-3 months. Reheat on the stovetop or in the microwave.