Print

Best Ever Crockpot Chili with Ground Beef and Beans

crockpot chili with ground beef and beans - featured image
Print Recipe

This is the ultimate low-effort, high-reward chili. Brown the beef, dump everything in the crockpot, and walk away. It’s perfect for game day, a crowd, or a cozy dinner, and it consistently delivers deep, rich flavor that tastes like you simmered it all day.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 1 cup beef broth (low-sodium)
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 tablespoon brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh or pickled jalapeños, diced red onion or green onion, fresh cilantro, crushed tortilla chips or Fritos, avocado slices

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink (about 6-8 minutes). Spoon off excess fat, leaving about 2-3 tablespoons for flavor.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Toast the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the beef and onion mixture. Stir constantly for about 30 seconds until fragrant. Be careful not to burn.
  4. Deglaze the pan: Pour about 1/4 cup of the beef broth into the hot skillet and scrape up any browned bits. Let it bubble for 1 minute, then pour the entire contents into the slow cooker.
  5. Add remaining ingredients: To the slow cooker, add the fire-roasted diced tomatoes (undrained), tomato sauce, remaining beef broth, drained and rinsed kidney beans, brown sugar, and cocoa powder. Stir until well combined.
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For best flavor, cook on LOW for 7-8 hours.
  7. Taste and adjust: About 30 minutes before serving, taste the chili and adjust seasoning. Add more salt, chili powder, or hot sauce as needed. If too thick, stir in more broth; if too thin, cook uncovered for 30 minutes.
  8. Serve: Ladle into bowls and serve with desired toppings.

Notes

For the absolute best flavor, make this chili a day ahead and refrigerate overnight. The flavors continue to develop. If you don’t have a slow cooker, you can make this on the stovetop: after browning the beef and sautéing the aromatics, add all remaining ingredients, bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally.

Nutrition

Keywords: crockpot chili, slow cooker chili, ground beef chili, chili with beans, easy chili, game day chili, best chili recipe

Find it online: https://lucastable.com/best-ever-crockpot-chili-with-ground-beef-and-beans/