Easy Crockpot Chili (Hearty Beef and Bean)

This crockpot chili is thick, hearty and packed with flavor, and it practically makes itself. Brown the beef if you have a few minutes, then dump everything into the slow cooker: beans, tomatoes, onion, peppers and a simple homemade spice blend. Six hours later the whole house smells amazing and dinner is done.

It is the easy slow cooker chili I make for game days, cold weeknights and big batches for the freezer. No canned seasoning packets needed.

Why you will love this slow cooker chili

• Dump and go: about 15 minutes of prep, then the crockpot does the work.
• Big, bold flavor: chili powder, cumin, smoked paprika and a little cocoa add depth.
• Feeds a crowd: one batch serves 8 and the leftovers taste even better the next day.
• Freezer friendly: portion it out and you have dinner ready for weeks.

Tips for the best crockpot chili

1. Brown the meat first. Cooking the beef with the onion for 5 to 7 minutes adds flavor and lets you drain extra fat. In a rush, you can skip it.
2. Use a mix of beans. Kidney, black and pinto beans give great texture. Drain and rinse canned beans so the chili is not too salty.
3. Bloom the spices. Stir the spices into the browned meat for one minute before it goes into the slow cooker for deeper flavor.
4. Do not add too much liquid. The tomatoes and beans release plenty. If the chili is too thin at the end, cook it uncovered on high for 30 minutes.
5. Taste at the end. Adjust salt, heat and a splash of lime juice just before serving.

Best chili toppings

• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Sliced green onions or red onion
• Fresh cilantro and avocado
• Crushed tortilla chips or corn chips
• Pickled jalapeños for extra heat

What to serve with chili

Warm cornbread is the classic partner. Other good options are baked potatoes, rice, tortilla chips, crusty bread or a simple green salad.

Easy variations

• Turkey chili: swap the beef for ground turkey for a lighter version.
• White chicken chili: use chicken breasts, white beans, green chiles and chicken broth.
• Spicy chili: add a diced jalapeño or a spoonful of chipotle in adobo.
• Vegetarian chili: skip the meat and add an extra can of beans and diced sweet potato.

Storage and freezing

• Refrigerator: store in airtight containers for up to 5 days.
• Freezer: cool completely, then freeze in freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: warm on the stove or in the microwave, adding a splash of water or broth if it has thickened.

Frequently asked questions

How long does chili take in a crockpot?

Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Low and slow gives the best flavor.

Do I have to brown the meat first?

No, but it improves the flavor and texture. If you skip it, break up the beef well before cooking.

Can I use dried beans?

Soak and fully cook dried beans first. Raw kidney beans contain a compound that needs to be boiled before slow cooking, so canned beans are the safer, easier choice.

How do I thicken chili?

Cook it uncovered on high for 30 minutes, or mash a few beans against the side of the pot and stir them in.

How do I make chili less spicy?

Use mild chili powder, skip the jalapeño and add a spoonful of sour cream when serving.

More cozy dinner ideas: crockpot pot roast and 6 crockpot freezer meals.

Easy Crockpot Chili (Hearty Beef and Bean)

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• Servings8
• Calories390

Ingredients

• 2 lb lean ground beef
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp unsweetened cocoa powder
• 1½ tsp kosher salt
• ½ tsp black pepper
• Cheddar, sour cream, green onions and cilantro, for serving

Instructions

1. In a large skillet over medium-high heat, brown the beef with the onion and bell pepper for 6 to 8 minutes, breaking up the meat. Drain excess fat.
2. Stir in the garlic, chili powder, cumin, paprika, oregano and cocoa and cook for 1 minute.
3. Transfer the beef mixture to a 6-quart slow cooker.
4. Add the beans, crushed tomatoes, tomato sauce, broth, salt and pepper and stir well.
5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
6. Taste and adjust the seasoning. If the chili is too thin, cook uncovered on high for 30 minutes.
7. Serve hot with cheese, sour cream, green onions and cilantro.

Notes

To freeze, cool the chili completely and store in freezer bags for up to 3 months. Thaw overnight in the refrigerator.