Description
This cozy crockpot chili is hearty, flavorful, and perfect for busy nights or feeding a crowd.
Ingredients
Scale
- 2 lbs ground beef
- 1 onion (diced)
- 4 cloves garlic (minced)
- 28 oz can diced tomatoes
- 3 cups beef broth (more as needed)
- 3 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper (to taste)
- 2 bay leaves
- 2 15 oz cans dark red kidney beans, rinsed and drained
- 2 15 oz cans cannellini beans, rinsed and drained
Instructions
- In a skillet over medium heat, sauté the ground beef with the onion and garlic until the meat is fully browned, breaking it up as it cooks. Once everything is looking golden and fragrant, transfer it straight into the slow cooker.
- Add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, cumin, paprika, oregano, garlic powder, cayenne, salt, pepper, and bay leaves.
- Pop the lid on and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- During the last hour of cooking, stir in the beans so they warm through without getting mushy.
- Ladle into bowls and load it up with your favorite toppings — shredded cheese, sour cream, cilantro, hot sauce, jalapeños… the works.
Notes
- Adjust spices according to your taste.
- Cooked chili can be refrigerated and reheated.
- This recipe is versatile; add other vegetables if desired.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot Chili, Chili Recipe, Slow Cooker Chili