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Best Crockpot Beef Chili Recipe

Best Crockpot Beef Chili Recipe

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.
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Prep Time 25 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Large skillet
  • Spoon
  • Slow Cooker

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave. Add a splash of water or beef broth if the chili seems too thick after reheating.
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