This Hearty Crockpot Slow Cooker Beef Chili is your ultimate solution for a flavorful, easy, and incredibly satisfying meal. It’s the perfect dump-and-go recipe that comes together with minimal effort, promising a delicious, comforting bowl every time.
Key Ingredients for Hearty Crockpot Slow Cooker Beef Chili
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 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 chopped green chilies, undrained
- 1 (6 ounce) can tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional: 1-2 cups beef broth for a thinner chili
How to Make Hearty Crockpot Slow Cooker Beef Chili
This Hearty Crockpot Slow Cooker Beef Chili is unbelievably easy to prepare, making it a weeknight savior. In under 15 minutes of active prep time, you can create a rich, deeply flavored chili that simmers to perfection, delivering a thick, satisfying texture and a robust taste that will have everyone asking for seconds. The slow cooking process allows the flavors to meld beautifully, creating a truly comforting and delicious meal with minimal fuss.
Step-by-Step Instructions
- Brown the Beef and Sauté Aromatics: In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease. Add the chopped yellow onions, red bell pepper, and green bell pepper to the skillet with the beef. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in the Slow Cooker: Transfer the browned beef and vegetable mixture to your slow cooker insert.
- Add Canned Goods and Stir: Add the crushed tomatoes, diced tomatoes (undrained), rinsed and drained kidney beans, black beans, and pinto beans, and the chopped green chilies (undrained) to the slow cooker. Spoon in the tomato paste.
- Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
- Mix Thoroughly: Stir all the ingredients together until everything is well combined and the tomato paste is fully incorporated.
- Add Liquid (Optional): If you prefer a thinner chili, add 1-2 cups of beef broth at this stage.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer cooking time on low allows the flavors to deepen and meld beautifully, resulting in a more complex and delicious chili.
- Taste and Adjust Seasoning: Before serving, give the chili a good stir and taste. Adjust salt, pepper, or cayenne pepper as needed to suit your preference.
- Serve Hot: Ladle the hot chili into bowls and serve with your favorite toppings.
Why You’ll Love This Hearty Crockpot Slow Cooker Beef Chili
You’ll absolutely adore this Hearty Crockpot Slow Cooker Beef Chili for its incredible depth of flavor and its effortless preparation. The combination of tender ground beef, a medley of beans, and a rich tomato base seasoned with a perfect blend of spices creates a truly comforting and hearty dish that rivals any restaurant iteration. Unlike fiddling with multiple pots on the stovetop for hours, this slow cooker wonder requires minimal active cooking time, saving you precious energy and allowing you to enjoy your day while dinner cooks itself. Plus, the customizable nature of chili means you can load it up with your favorite low-cost, high-impact toppings like shredded cheese, sour cream, or a dollop of plain Greek yogurt for a healthier twist, making it a budget-friendly and delicious choice for feeding a crowd or enjoying leftovers.
Imagine the aroma filling your home as this chili slowly simmers, promising a satisfying meal without the stress. This recipe is so much more than just a meal; it’s a warm hug in a bowl, perfect for chilly evenings or busy weeknights when you need something delicious and filling without a lot of fuss. So, ditch those takeout menus and embrace the ease and incredible taste of making your own Hearty Crockpot Slow Cooker Beef Chili. Give it a try this week – your taste buds will thank you!
Storing and Reheating Tips
Properly storing your Hearty Crockpot Slow Cooker Beef Chili is key to enjoying its deliciousness even after the initial meal.
- Refrigeration: Once cooled to room temperature, transfer the chili to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the chili in individual portions or in larger containers. Ensure they are freezer-safe and airtight to prevent freezer burn. Frozen chili will maintain its quality for up to 3 months.
- Reheating:
- Stovetop: The best method for reheating is on the stovetop. Gently heat the chili in a pot over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or beef broth if it has become too thick.
- Microwave: For individual portions, microwave on medium power, stirring every minute or so, until hot.
- Slow Cooker: You can also reheat a larger batch in your slow cooker on the warm setting for 1-2 hours.
Final Thoughts
This Hearty Crockpot Slow Cooker Beef Chili is the epitome of comfort food, delivering robust flavors with minimal effort. We highly encourage you to whip up a batch and experience its delicious simplicity for yourself. It’s a recipe designed for both taste and convenience, sure to become a family favorite.
Hearty Crockpot Slow Cooker Beef Chili
Ingredients
Equipment
Method
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add the chopped yellow onions, red bell pepper, and green bell pepper to the skillet with the beef. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.2 pounds lean ground beef, 2 large yellow onions, 1 red bell pepper, 1 green bell pepper, 3 cloves garlic
- Transfer the browned beef and vegetable mixture to your slow cooker insert.
- Add the crushed tomatoes, diced tomatoes (undrained), rinsed and drained kidney beans, black beans, and pinto beans, and the chopped green chilies (undrained) to the slow cooker. Spoon in the tomato paste.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 chopped green chilies, 1 (6 ounce) can tomato paste
- Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper, 1 teaspoon salt, ½ teaspoon black pepper
- Stir all the ingredients together until everything is well combined and the tomato paste is fully incorporated.
- If you prefer a thinner chili, add 1-2 cups of beef broth at this stage.1-2 cups beef broth
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer cooking time on low allows the flavors to deepen and meld beautifully, resulting in a more complex and delicious chili.
- Before serving, give the chili a good stir and taste. Adjust salt, pepper, or cayenne pepper as needed to suit your preference.½ teaspoon cayenne pepper, 1 teaspoon salt, ½ teaspoon black pepper
- Ladle the hot chili into bowls and serve with your favorite toppings.