Flavorful Spicy Crockpot Chili is your new go-to for a hearty, warming meal that’s incredibly easy to prepare. This recipe delivers a robust, spicy kick that’s perfect for busy weeknights or casual gatherings, making it an indispensable addition to your recipe collection.
Key Ingredients for Flavorful Spicy Crockpot Chili
- 2 pounds ground beef (80/20 recommended for flavor)
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3-4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1 teaspoon unsweetened cocoa powder (optional, for depth of flavor)
- 1 cup beef broth (or water)
- Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, jalapeños, avocado
How to Make Flavorful Spicy Crockpot Chili
Whipping up this Flavorful Spicy Crockpot Chili is a breeze, promising a deeply satisfying meal with minimal effort. It’s perfect for anyone looking for a delicious, filling dish that essentially cooks itself. The rich, complex flavors meld beautifully in the slow cooker, resulting in a tender and robust chili ready in about 6-8 hours on low or 3-4 hours on high, with prep time being a mere 20 minutes.
Step-by-Step Instructions
- Brown the Meat: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics: Add the chopped yellow onion and bell peppers to the same skillet. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine in Crockpot: Transfer the browned beef and sautéed vegetable mixture into your slow cooker.
- Add Remaining Ingredients: To the slow cooker, add the crushed tomatoes, diced tomatoes (undrained), rinsed and drained kidney beans, black beans, and pinto beans. Stir in the diced green chilies (undrained).
- Season Generously: Add the chili powder, cumin, smoked paprika, cayenne pepper, dried oregano, black pepper, and salt. If using, stir in the cocoa powder.
- Add Liquid: Pour in the beef broth (or water). Stir everything together thoroughly to ensure the spices are evenly distributed.
- Cook Low and Slow: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld and deepen.
- Taste and Adjust: Before serving, taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, or cayenne for extra heat.
- Serve Hot: Ladle the hot chili into bowls and serve with your favorite toppings.
Why You’ll Love This Flavorful Spicy Crockpot Chili
You’ll absolutely adore this Flavorful Spicy Crockpot Chili for its incredibly deep, robust flavor profile with just the right amount of heat. Unlike some milder versions, this recipe uses a thoughtful blend of spices, including cayenne and smoked paprika, to create a truly memorable culinary experience. It’s a budget-friendly alternative to ordering takeout, saving you money while delivering restaurant-quality taste right in your own kitchen.
The convenience of a slow cooker means you can go about your day with minimal fuss, returning to a bubbling pot of deliciousness. Forget slaving over a hot stove; this recipe practically makes itself, offering a wonderfully hearty and satisfying meal that’s perfect for warding off the chill. So, gather your ingredients and prepare to be amazed by how easy and delicious homemade chili can be – give this Flavorful Spicy Crockpot Chili a try this week!
Storing and Reheating Tips
Properly storing and reheating your Flavorful Spicy Crockpot Chili ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Once the chili has cooled slightly, transfer any leftovers into airtight containers. Refrigerate for up to 3-4 days.
- Freezing: For longer storage, allow the chili to cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Label containers with the date.
- Reheating on Stovetop: Gently reheat the chili in a pot over low heat, stirring occasionally, until it’s heated through. You may need to add a splash of water or beef broth if it seems too thick.
- Reheating in Microwave: Reheat individual portions in a microwave-safe dish on medium power, stirring halfway through, until hot.
- Thawing Frozen Chili: The best way to thaw frozen chili is to transfer it from the freezer to the refrigerator overnight. Then, reheat as directed above. You can also thaw it more quickly by gently reheating it in a pot on the stovetop over low heat, stirring frequently.
Final Thoughts
This Flavorful Spicy Crockpot Chili is the epitome of comforting, easy home cooking. It’s a flavor-packed, budget-friendly meal that’s perfect for any occasion. We encourage you to give this recipe a try and experience the simple joy of a truly delicious, homemade chili.
Flavorful Spicy Crockpot Chili
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.2 pounds ground beef
- Add the chopped yellow onion and bell peppers to the same skillet. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 3-4 cloves garlic
- Transfer the browned beef and sautéed vegetable mixture into your slow cooker.
- To the slow cooker, add the crushed tomatoes, diced tomatoes (undrained), rinsed and drained kidney beans, black beans, and pinto beans. Stir in the diced green chilies (undrained).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 (4 ounce) can diced green chilies
- Add the chili powder, cumin, smoked paprika, cayenne pepper, dried oregano, black pepper, and salt. If using, stir in the cocoa powder.2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon ground black pepper, 1 teaspoon salt, 1 teaspoon unsweetened cocoa powder
- Pour in the beef broth (or water). Stir everything together thoroughly to ensure the spices are evenly distributed.1 cup beef broth
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld and deepen.
- Before serving, taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, or cayenne for extra heat.1/2 teaspoon cayenne pepper, 1/4 teaspoon ground black pepper, 1 teaspoon salt
- Ladle the hot chili into bowls and serve with your favorite toppings.shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, jalapeños, avocado