Introduction

This Crockpot Beef Chili is a hearty and flavorful dish perfect for cozy nights. With tender ground beef, beans, and a blend of spices, it simmers slowly to develop a rich taste that’s sure to satisfy.

A close-up top view of a black pot filled with chunky chili showing a rich brown sauce mixed with visible ground meat, dark red kidney beans, chopped red and yellow bell peppers, and pieces of green celery, all topped with fresh green parsley leaves scattered on top. A wooden spoon with natural grain is partially dipped inside the chili, resting on the right side of the pot. The pot sits on a white marbled surface with a folded white textured cloth to the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 onion, chopped
2 tbsp tomato puree
1 beef stock cube
2 cloves garlic, minced
2 tsp chili powder
2 tsp cumin
Salt and pepper to taste

Instructions

Step 1: In a skillet, brown the ground beef and chopped onion over medium heat until fully cooked. Drain any excess fat before transferring the mixture to the crockpot.
Step 2: Add the kidney beans, black beans, diced tomatoes, tomato puree, minced garlic, crumbled beef stock cube, chili powder, cumin, salt, and pepper to the crockpot. Stir everything together to combine well.
Step 3: If the mixture starts to look dry during cooking, add a can of water and stir to loosen the chili.
Step 4: Cover and cook on low for 6 to 8 hours or on high for 4 hours until flavors meld and chili is heated through. Serve hot.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper with the spices.
Substitute ground turkey or chicken for a lighter version of the chili.
Add chopped bell peppers or corn to increase the vegetable content and texture.
If you prefer a thicker chili, mash some of the beans before adding to the crockpot.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat or in the microwave until hot throughout. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A black bowl filled with thick chili showing three main layers: a deep brown, chunky meat sauce base mixed with finely minced ground meat, bright red kidney beans scattered throughout, and bits of yellow, red, and green vegetables like peppers and celery adding spots of color. Fresh green cilantro leaves are placed on top as garnish. A wooden spoon with smooth texture rests inside the bowl, partially submerged in the chili. The bowl sits on a white marbled surface next to a folded beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned beans?

Yes, but be sure to soak and cook dried beans separately until tender before adding them to the crockpot. Canned beans are used here for convenience and timing.

Can I prepare this chili without a crockpot?

Absolutely. You can simmer the chili in a large pot on low heat for about 1 to 2 hours, stirring occasionally, until flavors develop and ingredients are tender.

Crockpot Beef Chili Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

A hearty and flavorful Crockpot Beef Chili recipe perfect for an easy, slow-cooked meal. Tender ground beef simmered with beans, tomatoes, and bold spices creates a comforting dish that’s great for any day of the week.

Author: Marco
Prep Time: 15 minutes
Cook Time: 6 to 8 hours on low or 4 hours on high
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meat and Beans

1 lb ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed

Vegetables and Aromatics

1 onion, chopped
2 cloves garlic, minced

Tomato and Liquid Ingredients

1 can (28 oz) diced tomatoes
2 tbsp tomato puree

Seasonings

1 beef stock cube
2 tsp chili powder
2 tsp cumin
Salt and pepper to taste

Instructions

Brown the beef and onion: In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and onions are softened. Drain excess fat carefully to avoid greasy chili.
Transfer to crockpot: Move the cooked beef and onion mixture into the crockpot to prepare for slow cooking.
Add remaining ingredients: Into the crockpot, add the drained kidney beans, black beans, diced tomatoes, tomato puree, minced garlic, beef stock cube, chili powder, cumin, salt, and pepper. Stir everything well to combine into a uniform chili mixture.
Adjust liquid if needed: If during cooking the mixture appears too dry, add a can of water and stir to maintain the liquid level and prevent sticking or burning.
Cook low and slow: Cover the crockpot and cook on low for 6 to 8 hours for the best flavor development and tender texture, or alternatively cook on high for 4 hours if short on time.
Serve hot: After cooking, taste and adjust seasoning as needed, then serve the chili hot, optionally with toppings like shredded cheese, sour cream, or chopped green onions.

Notes

For a spicier chili, add additional chili powder or a pinch of cayenne pepper.
You can substitute ground turkey or chicken for a leaner protein option.
Rinsing the beans helps reduce sodium and improves texture.
Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
Adding a splash of beer or a dash of smoked paprika can enhance flavor complexity.

Keywords: Crockpot beef chili, slow cooker chili, easy chili recipe, ground beef chili, bean chili, hearty chili