The Best Ever Crockpot Chili
Looking for the ultimate slow cooker chili recipe that delivers big flavor with zero stress? This easy beef chili is the definition of hearty comfort food, combining savory ground beef with a rich, spiced broth. Unlike standard recipes, we use a mix of kidney beans and cannellini beans for superior texture. Whether you need a healthy dinner for the family or a crowd-pleaser for football Sunday, this homemade chili lets the crockpot do all the heavy lifting. Just prep, set, and come home to the best chili seasoning aroma filling your kitchen.
Equipment
- 6-Quart Slow Cooker (or larger)
- Large skillet or frying pan
- Wooden Spoon or Meat Chopper
- Chef's Knife & Cutting Board
- Can opener
- Measuring cups and spoons
Ingredients
- 2 lbs Ground beef
- 1 Onion
- 4 cloves Garlic
- 28 oz can Diced tomatoes
- 3 cups Beef broth
- 3 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1/2 tsp Garlic powder
- 1/4 tsp Cayenne pepper
- Salt
- Pepper
- 2 Bay leaves
- 2 15 oz cans Dark red kidney beans
- 2 15 oz cans Cannellini beans
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6-8 minutes until the beef is fully browned and onions are soft, breaking up the meat with a wooden spoon.
- Add the minced garlic, tomato paste, chili powder, cumin, and smoked paprika to the skillet. Cook for 1 minute, stirring constantly. This "blooms" the spices and removes the metallic taste from the tomato paste.
- Transfer the meat mixture into your slow cooker. Pour a splash of the beef broth into the hot skillet to scrape up any browned bits (fond) from the bottom, then pour that liquid into the slow cooker.
- Add the diced tomatoes (with their juices), the rest of the beef broth, Worcestershire sauce, oregano, garlic powder, cayenne, salt, pepper, and bay leaves to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- During the last 45 minutes to 1 hour of cooking, stir in the rinsed kidney beans and cannellini beans.
- Remove the bay leaves. Taste and add more salt or pepper if needed. Serve hot with shredded cheese, sour cream, and fresh cilantro.
Notes
Make Ahead: This chili tastes even better the next day as the flavors meld. It can be stored in the fridge for up to 4 days.
Freezing: Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Spice Level: This is a mild-to-medium chili. For more heat, keep the seeds in a jalapeño and sauté it with the onions, or increase the cayenne pepper to 1/2 teaspoon.
Too Thin? If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking or mash some of the beans against the side of the pot.
Tried this recipe?Let us know how it was!