Crockpot Beef Chili – Cozy, Hearty, and Weeknight-Friendly

Nothing beats a warm bowl of beef chili on a busy day. This crockpot version brings deep, slow-simmered flavor with hardly any effort. You get tender beef, rich tomatoes, and just the right spice—without babysitting a pot.

It’s perfect for game day, meal prep, or an easy family dinner. Grab your slow cooker and let it do the heavy lifting while you handle the rest of your day.

Why This Recipe Works

• Low and slow equals big flavor: The crockpot gently cooks the beef and spices, building a rich, full-bodied chili without constant stirring.
• Browning boosts depth: A quick sear on the ground beef adds savory, caramelized notes you won’t get from tossing it in raw.
• Balanced heat and sweetness: Chili powder, cumin, and paprika bring warmth, while tomatoes and onions add natural sweetness.
• Hands-off cooking: Once it’s in the slow cooker, you’re free for hours. Dinner practically makes itself.
• Flexible and forgiving: Swap beans, adjust spice, or add veggies—this recipe can bend to your taste and pantry.

Ingredients

• 2 pounds ground beef (80/20 or 85/15)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, to taste)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 cup beef broth (or water)
• 1 teaspoon brown sugar (optional, balances acidity)
• 2 tablespoons olive oil (for browning)
• Optional toppings: shredded cheddar, sour cream, sliced jalapeños, diced red onion, chopped cilantro, lime wedges, crushed tortilla chips

Instructions

1. Brown the beef: Heat olive oil in a large skillet over medium-high.

   Add ground beef, breaking it into crumbles. Cook until browned and no longer pink, about 6–8 minutes. Season lightly with salt and pepper.

2. Sauté aromatics: Add the diced onion and bell pepper to the skillet.

   Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds, just until fragrant.

3. Bloom the spices: Push the mixture to the sides of the pan. Add chili powder, cumin, smoked paprika, oregano, and cayenne to the center with the tomato paste.

   Stir for 30–60 seconds to toast the spices.

4. Transfer to the crockpot: Pour the skillet mixture into a 6-quart slow cooker. Add crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, and brown sugar. Stir to combine.

   Taste and adjust salt if needed.

5. Cook low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir once or twice if you can.
6. Adjust and serve: If the chili is too thick, add a splash of broth. If it’s too thin, remove the lid and cook on HIGH for 20–30 minutes.

   Taste and adjust salt, pepper, and heat. Ladle into bowls and add your favorite toppings.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe bags or containers, leaving a little room for expansion. Freeze up to 3 months.

  Label with date and portion size.

• Reheating: Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat, adding a splash of broth or water to loosen. Microwave in 60–90 second bursts, stirring between intervals.

Health Benefits

• Protein-packed: Ground beef provides high-quality protein to support muscle repair and keep you satisfied.
• Fiber from beans: Kidney and black beans add fiber for digestion and steady energy.
• Vitamins and minerals: Tomatoes bring vitamin C and potassium, while spices like cumin offer antioxidants.
• Customizable fat content: Use leaner beef or drain excess fat after browning to reduce calories while keeping flavor.
• Balanced meal: Pair with a simple salad or steamed veggies to round out the plate.

Common Mistakes to Avoid

• Skipping the browning step: Adds crucial flavor.

  Browning also helps render fat so your chili isn’t greasy.

• Overloading with liquid: The slow cooker traps moisture. Start with the listed amount of broth and only add more at the end if needed.
• Under-seasoning: Chili needs salt to bring everything together. Taste before serving and adjust.
• Adding dairy too early: If using sour cream or cheese, add at serving time.

  Dairy can separate in the slow cooker.

• Not blooming spices: Toasting spices briefly wakes up their flavor. It’s a small step that makes a big difference.