Description
This Chili Crockpot Recipe is a warm, comforting, hands-off dinner packed with ground beef, beans, tomatoes, and bold chili spices. It’s the perfect cozy meal for busy nights, game days, or anytime you want a hearty bowl of homemade goodness.
Ingredients
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 tablespoon olive oil (or other cooking oil)
2 pounds ground beef (80/20 recommended)
3 tablespoons chili powder, divided
15.5 ounces kidney beans, drained
15.5 ounces chili hot beans (undrained)
29 ounces diced tomatoes
8 ounces tomato sauce
2 tablespoons cumin
1 tablespoon onion powder
1 tablespoon brown sugar
½ tablespoon garlic powder
½ tablespoon salt
Instructions
Dice the onion, green bell pepper, and garlic.
Heat the olive oil in a large pan over medium heat.
Sauté the veggies for 2–3 minutes until slightly softened.
Add the ground beef and cook until nearly browned.
Sprinkle 2 tablespoons of chili powder over the beef and finish browning.
Transfer the beef mixture to the slow cooker.
Add the remaining ingredients, including beans, tomatoes, tomato sauce, spices, and the remaining chili powder. Stir well.
Cook on LOW for 4 hours.
Serve warm with your favorite toppings like shredded cheese, sour cream, or fresh herbs.
Notes
For thicker chili, leave the slow cooker lid slightly open during the last 30 minutes.
Want extra heat? Add cayenne pepper or use hot chili beans.
Leftovers taste even better the next day and freeze beautifully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.4 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 85 mg