The Best Crockpot Beef Chili Recipe is your ultimate guide to a deeply flavorful, incredibly easy, and satisfying meal perfect for any occasion. This recipe is a game-changer, delivering rich, savory goodness with minimal effort.
Key Ingredients for The Best Crockpot Beef Chili Recipe:
- 2 pounds ground beef (80/20 or 85/15 recommended)
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup beef broth (optional, for thinner consistency)
- 2 tablespoons vegetable oil (for browning beef)
How to Make The Best Crockpot Beef Chili:
This recipe simplifies classic chili, transforming humble ingredients into a hearty, comforting masterpiece. With just a few simple steps and a little slow cooker magic, you’ll achieve a depth of flavor that rivals any stovetop version. The total preparation time is approximately 25 minutes, with the slow cooker doing the rest of the work for 6-8 hours, delivering a rich texture and intensely satisfying taste.
Step-by-Step Instructions:
- Brown the Beef and Sauté Aromatics: Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in Crockpot: Transfer the browned beef and vegetable mixture to your slow cooker. Add the crushed tomatoes, diced tomatoes (undrained), drained and rinsed kidney beans, black beans, and pinto beans. Pour in the undrained Rotel.
- Add Spices and Seasonings: Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker. Stir everything thoroughly to ensure the spices are evenly distributed.
- Low and Slow Cooking: Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or on high heat for 3-4 hours, until the flavors have melded and the chili is heated through. If you prefer a thinner chili, stir in the beef broth during the last hour of cooking.
- Taste and Adjust: Before serving, taste the chili and adjust the salt, pepper, and cayenne pepper as needed to suit your preference.
Why You’ll Love This Best Crockpot Beef Chili Recipe:
You’ll absolutely adore “The Best Crockpot Beef Chili Recipe” for its incredibly rich, savory flavor profile that simmers to perfection. Unlike some simpler chilis, this recipe boasts a complex depth from carefully selected spices and a variety of beans, creating a satisfyingly thick and hearty texture. Plus, making this delicious chili at home is significantly more budget-friendly than buying pre-made versions, allowing you to enjoy restaurant-quality taste without the hefty price tag.
The warm, comforting aroma alone is enough to convince you, but the first bite will seal the deal with its perfectly balanced spices and tender beef. It’s the ideal meal for busy weeknights, tailgating, or cozy weekends, and it pairs beautifully with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. Don’t wait to experience the magic of slow-cooked chili; try this recipe today and discover your new go-to comfort food!
Storing and Reheating Tips:
Leftovers of this delicious crockpot beef chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions of the chili in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When you are ready to reheat, thaw frozen chili overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. Add a splash of water or beef broth if the chili seems too thick after reheating.
Final Thoughts:
This Best Crockpot Beef Chili Recipe is a true testament to the power of simple ingredients and slow cooking. Its ease of preparation and incredible flavor make it a standout dish that everyone will enjoy. Gather your ingredients and get ready to create a bowl of pure comfort!
Best Crockpot Beef Chili Recipe
Ingredients
Equipment
Method
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.2 tablespoons vegetable oil, 2 pounds ground beef, 1 large yellow onion, 2 bell peppers, 3 cloves garlic
- Transfer the browned beef and vegetable mixture to your slow cooker. Add the crushed tomatoes, diced tomatoes (undrained), drained and rinsed kidney beans, black beans, and pinto beans. Pour in the undrained Rotel.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (15 ounce) can pinto beans, 1 (10 ounce) can Rotel
- Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker. Stir everything thoroughly to ensure the spices are evenly distributed.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
- Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or on high heat for 3-4 hours, until the flavors have melded and the chili is heated through. If you prefer a thinner chili, stir in the beef broth during the last hour of cooking.1 cup beef broth
- Before serving, taste the chili and adjust the salt, pepper, and cayenne pepper as needed to suit your preference.1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper