Crockpot Chili
Crockpot Chili is an easy, hearty beef and bean chili made with a thick tomato base and my simple homemade chili seasoning.
Servings: 8
Equipment
Ingredients
- 2 pounds lean ground beef 85/15 or 90/10
- 1 small yellow or white onion diced
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes fire-roasted is preferable
- 1 (15.5 oz) can diced tomatoes fire-roasted is preferable
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons chili seasoning see note for recipe
- 1 (15.5 oz) can dark red kidney beans rinsed and drained
- 1 (15.5 oz) can light red kidney beans rinsed and drained
Instructions
- Add the ground beef and onion to a large skillet. Cook over medium-high heat, breaking the meat into crumbles, until the beef is browned and cooked through and the onion is softened. Add the garlic and cook for 30-60 seconds, just until fragrant.
- Remove the meat and onion mixture from the heat and, if needed, drain off any excess grease. Add the browned meat to the base of the slow cooker.
- Add the crushed tomatoes, diced tomatoes, 1 tablespoon Worcestershire Sauce, 2 tablespoons chili seasoning, and rinsed and drained beans to the slow cooker. Stir to combine evenly with the meat.
- Place the lid on the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
- Taste and adjust seasonings if needed. Then serve with cheese, sour cream, chips, cornbread, etc.
Video
Notes
No Premade Chili Seasoning? Add 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper to the slow cooker instead of 2 tablespoons prepared chili seasoning.
Ground Meat: Ground beef, turkey, chicken, or bison all work well. For the best flavor without excessive grease, I recommend using 85/15 or 90/10 ground meat.
Thickness: This recipe makes a thick chili. For a thinner chili, stir in up to ½ cup beef broth, pale lager, or dry red wine before cooking.
Beans: Use a mix of dark and light kidney beans or all of one variety. Pinto, red, or black beans also work well.
Tomatoes: Fire-roasted tomatoes are optional but add a subtle smoky flavor. For picky eaters, I blend the diced tomatoes before adding them to the chili.
For Spicier Chili: Sauté a seeded, minced jalapeño with the beef and onion, or increase the cayenne to taste.
Storage: Cool the chili, then refrigerate in an airtight container for up to 4 days or freeze, leaving 1 inch of headspace, for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the slow cooker, on the stovetop, or in the microwave until warmed through.
Nutrition
Calories: 355kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 603mg | Potassium: 1208mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1360IU | Vitamin C: 14.3mg | Calcium: 77mg | Iron: 7.1mg
