The Ultimate Must-Have Crockpot Chili Recipe is your secret weapon for incredibly flavorful, hands-off comfort food. This recipe delivers a rich, hearty, and deeply satisfying chili with minimal effort, making it the perfect solution for busy weeknights or effortless entertaining.
Key Ingredients for the Ultimate Must-Have Crockpot Chili Recipe
- 1 tablespoon olive oil
- 2 pounds ground beef (80/20 recommended for best flavor)
- 1 large yellow onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 4 cloves garlic, minced
- 2 (15 ounce) cans kidney beans, undrained
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
How to Make the Ultimate Must-Have Crockpot Chili Recipe
This Ultimate Must-Have Crockpot Chili Recipe is a flavor powerhouse that practically makes itself, boasting a rich, hearty texture and incredibly deep savory notes. Its simplicity is its greatest strength; just a few straightforward steps unlock a meal that’s both satisfying and incredibly delicious. With a minimal prep time of about 15-20 minutes, you’ll be rewarded with a bubbling pot of pure comfort food, perfect for any occasion.
Step-by-Step Instructions
- Brown the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no pink remains. Drain off any excess grease.
- Sauté Aromatics: Add the chopped yellow onion, green bell peppers, and red 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 undrained kidney beans, rinsed and drained black beans, and rinsed and drained pinto beans.
- Add Tomatoes and Liquids: Pour in the crushed tomatoes, diced tomatoes, tomato paste, and beef broth. Stir everything to combine thoroughly.
- Season the Chili: Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Season with salt and black pepper to taste. Stir again to ensure all spices are evenly distributed throughout the chili.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is heated through and the flavors have melded beautifully.
- Taste and Adjust: Before serving, taste the chili and adjust seasoning with more salt, pepper, or chili powder if needed.
Why You’ll Love This Ultimate Must-Have Crockpot Chili Recipe
You’ll be absolutely smitten with this Ultimate Must-Have Crockpot Chili Recipe for so many reasons! Its heartiness and depth of flavor are simply unparalleled, creating a rich, savory experience that warms you from the inside out. Imagine a bowl brimming with tender beans, perfectly cooked beef, and a complex spice blend – it’s pure comfort food bliss, far surpassing the often watery versions you might find at a casual eatery. Plus, making this at home is incredibly budget-friendly, saving you money compared to takeout or restaurant meals, especially when you’re feeding a crowd.
The magic truly happens with the generous use of different types of beans and the beautifully balanced spice profile, which offers a delightful complexity without being overwhelmingly spicy. The inclusion of smoked paprika adds a subtle smokiness that elevates the entire dish to another level, making it truly special. This chili is not just a meal; it’s an experience, perfect for cozy nights in or lively gatherings with friends. So, gather your ingredients and whip up this Ultimate Must-Have Crockpot Chili Recipe today – your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your Ultimate Must-Have Crockpot Chili Recipe is key to enjoying its deliciousness even after the initial cook.
- Refrigeration: Once cooled to room temperature, portion the chili into airtight containers. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, allow the chili to cool completely. Divide it into freezer-safe bags or containers. It can be frozen for up to 3 months. Mark the containers with the date for easy tracking.
- Reheating:
- Stovetop: For refrigerated chili, reheat gently in a pot over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if it has thickened too much. For frozen chili, thaw it overnight in the refrigerator before reheating on the stovetop.
- Microwave: Place a portion of chili in a microwave-safe bowl. Cover loosely and heat on medium power, stirring every minute or two, until hot. Frozen chili will require longer heating times and should be stirred more frequently.
Final Thoughts
This Ultimate Must-Have Crockpot Chili Recipe is a true kitchen hero, offering incredible flavor with unparalleled ease. We encourage you to give this deeply satisfying chili a try; it’s guaranteed to become a staple in your recipe rotation.
Ultimate Must-Have Crockpot Chili Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no pink remains. Drain off any excess grease.1 tablespoon olive oil, 2 pounds ground beef (80/20 recommended for best flavor)
- Add the chopped yellow onion, green bell peppers, and red 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.1 large yellow onion, chopped, 4 cloves garlic, minced
- Transfer the browned beef and vegetable mixture to your slow cooker. Add the undrained kidney beans, rinsed and drained black beans, and rinsed and drained pinto beans.2 (15 ounce) cans kidney beans, undrained, 2 (15 ounce) cans black beans, rinsed and drained, 1 (15 ounce) can pinto beans, rinsed and drained
- Pour in the crushed tomatoes, diced tomatoes, tomato paste, and beef broth. Stir everything to combine thoroughly.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (6 ounce) can tomato paste, 1 cup beef broth
- Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Season with salt and black pepper to taste. Stir again to ensure all spices are evenly distributed throughout the chili.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (optional, for extra heat), 1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is heated through and the flavors have melded beautifully.
- Before serving, taste the chili and adjust seasoning with more salt, pepper, or chili powder if needed.1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste, 2 tablespoons chili powder