Name: Chili Crockpot Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Ingredients: 1 onion – diced (about 150 grams); 1 green bell pepper – diced (about 120 grams); 3 cloves garlic – minced (about 9 grams); 1 tablespoon olive oil – or other cooking oil (15 ml); 2 pounds ground beef – preferably 80/20 lean-to-fat ratio (about 900 grams); 3 tablespoons chili powder – divided; 15.5 ounces kidney beans – drained and rinsed (about 440 grams); 15.5 ounces chili hot beans – undrained (about 440 grams); 29 ounces diced tomatoes – with juices (about 820 grams); 8 ounces tomato sauce – (about 225 grams); 2 tablespoons cumin – (about 12 grams); 1 tablespoon onion powder – (about 8 grams); 1 tablespoon brown sugar – (about 12 grams); ½ tablespoon garlic powder – (about 4 grams); ½ tablespoon salt – (about 8 grams)

Nothing warms the soul quite like a hearty bowl of chili, especially when it’s made effortlessly in a crockpot. This Chili Crockpot Recipe is perfect for those busy days when you want a comforting, home-cooked meal without spending hours in the kitchen. It’s packed with flavor, easy to make, and a surefire crowd-pleaser. Whether you’re prepping meals for the week, feeding a hungry family, or hosting a casual gathering, this recipe is sure to be a hit.

Ingredients Overview

To create this mouthwatering crockpot chili, you’ll need a mix of fresh vegetables, hearty beans, and a blend of spices that bring out the rich, robust flavor. Here’s a detailed list of ingredients:

1 onion – diced (about 150 grams)
1 green bell pepper – diced (about 120 grams)
3 cloves garlic – minced (about 9 grams)
1 tablespoon olive oil – or other cooking oil (15 ml)
2 pounds ground beef – preferably 80/20 lean-to-fat ratio (about 900 grams)
3 tablespoons chili powder – divided
15.5 ounces kidney beans – drained and rinsed (about 440 grams)
15.5 ounces chili hot beans – undrained (about 440 grams)
29 ounces diced tomatoes – with juices (about 820 grams)
8 ounces tomato sauce – (about 225 grams)
2 tablespoons cumin – (about 12 grams)
1 tablespoon onion powder – (about 8 grams)
1 tablespoon brown sugar – (about 12 grams)
½ tablespoon garlic powder – (about 4 grams)
½ tablespoon salt – (about 8 grams)

Kitchen Equipment Needed

Before diving into the cooking process, ensure you have the right tools on hand:

Large cutting board and sharp knife for dicing vegetables.
Large skillet for browning the ground beef.
Wooden spoon or spatula to stir ingredients.
Slow cooker (crockpot) to cook the chili.
Measuring spoons for accurately measuring spices and oil.

How to Make the Perfect Crockpot Chili

Prep the Vegetables: Start by dicing the onion and green bell pepper into small, even pieces. Mince the garlic cloves finely to release their flavor during cooking.
Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion, green bell pepper, and minced garlic. Sauté for 2 to 3 minutes until the vegetables are softened and fragrant.
Brown the Ground Beef: Add the ground beef to the skillet with the sautéed vegetables. Cook until the beef is almost browned, breaking it up with a wooden spoon as it cooks. Sprinkle 2 tablespoons of chili powder over the meat and continue cooking until the beef is fully browned.
Transfer to Crockpot: Once the beef is browned, transfer it to your slow cooker. Add the kidney beans, chili hot beans, diced tomatoes with their juices, tomato sauce, cumin, onion powder, brown sugar, garlic powder, salt, and the remaining tablespoon of chili powder. Stir everything together to ensure the ingredients are well combined.
Cook the Chili: Set your slow cooker to low and let the chili cook for 4 hours. This slow cooking process allows the flavors to meld together, resulting in a rich and hearty chili.
Serve and Enjoy: Once the cooking time is up, give the chili a good stir. Taste and adjust seasoning if necessary. Ladle the chili into bowls and serve hot, with your favorite toppings and sides.

Common Mistakes to Avoid When Making Crockpot Chili

Overcooking the Chili: While slow cooking enhances flavors, leaving the chili on for too long can result in mushy beans and overcooked meat. Stick to the recommended 4-hour cooking time.
Not Browning the Meat First: Skipping the step of browning the ground beef can lead to a less flavorful chili. Browning the meat helps to develop a deeper flavor that’s essential for a good chili.
Under-seasoning: Chili relies heavily on spices to achieve its bold flavor. Make sure to use the full amount of chili powder, cumin, and other spices to avoid a bland result.

Variations and Swaps

Chili is a versatile dish that can be easily adapted to suit your tastes or dietary needs:

Vegetarian Version: Substitute the ground beef with plant-based ground meat or a mix of chopped mushrooms and additional beans for a meatless option.
Different Beans: While kidney and chili hot beans are traditional, you can experiment with black beans, pinto beans, or even chickpeas for a different texture and flavor.
Spicier Chili: If you like your chili with a kick, add a diced jalapeño or a teaspoon of cayenne pepper when sautéing the vegetables.
Milder Chili: For a milder version, reduce the amount of chili powder or omit the hot beans in favor of another can of mild beans like pinto or black beans.

Serving and Presentation Tips for Crockpot Chili

Chili is best served hot, straight from the crockpot. Here are some ideas to make your meal even more appealing:

Garnishes: Top your chili with a dollop of sour cream, shredded cheddar cheese, chopped green onions, or fresh cilantro for added flavor and a pop of color.
Side Dishes: Serve your chili with a side of warm cornbread, a bowl of steamed white rice, or a crisp green salad to round out the meal.
Bread Bowl: For a fun presentation, hollow out a round loaf of bread and serve the chili inside, making an edible bowl that absorbs all the delicious juices.

How to Store and Reheat Crockpot Chili

Chili is one of those dishes that often tastes even better the next day. Here’s how to store any leftovers:

Refrigerator: Transfer the chili to an airtight container and store it in the refrigerator for up to 4 days. Reheat individual portions in the microwave or on the stovetop over medium heat until warmed through.
Freezer: Chili freezes exceptionally well. Place it in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Perfect Pairings

Chili is a hearty meal on its own, but it pairs beautifully with a variety of side dishes:

Cornbread: A slice of warm, buttered cornbread is the perfect companion to chili.
Tortilla Chips: Crunchy tortilla chips can be used to scoop up the chili or add a satisfying crunch when crumbled on top.
Baked Potatoes: Serve chili over baked potatoes for a comforting, filling meal.

Common Questions About Crockpot Chili

Can I make this recipe vegetarian?
Yes, you can easily make this chili vegetarian by substituting the ground beef with plant-based ground meat or an extra can of beans.

Can I use turkey instead of beef?
Absolutely! Ground turkey is a great substitute for beef in this recipe. It will result in a lighter chili with a slightly different flavor profile.

How can I make this chili less spicy?
To make the chili less spicy, reduce the amount of chili powder or omit the chili hot beans. You can also add a tablespoon of brown sugar to balance out the heat.

Conclusion

This Chili Crockpot Recipe is the ultimate comfort food—rich, flavorful, and so easy to make. It’s perfect for feeding a crowd, meal prepping for the week, or simply enjoying a cozy night in. Don’t forget to top your chili with your favorite garnishes and serve it with some delicious sides. Try this recipe out and share it with friends and family. If you loved this recipe, be sure to subscribe to our blog for more comforting and delicious meals!