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Cozy Easy Crockpot Ground Beef Chili

Cozy Easy Crockpot Ground Beef Chili

Cozy Easy Crockpot Ground Beef Chili is your new best friend for those busy weeknights, delivering a comforting and deeply flavorful meal with minimal effort. This recipe transforms simple ingredients into a hearty and satisfying chili that practically cooks itself.
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Prep Time 15 minutes
Cook Time 3 minutes
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef (80/20 or 85/15 recommended for flavor)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (4 ounce) can diced green chilies
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon olive oil

Equipment

  • Large skillet
  • Spoon
  • Slow Cooker
  • Saucepan
  • Microwave-safe bowl
  • Muffin tins

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pound of ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the skillet with the beef and cook for about 5-7 minutes, or until the onion is softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
    1 tablespoon olive oil, 1 pound ground beef (80/20 or 85/15 recommended for flavor), 1 large onion, chopped, 2 cloves garlic, minced
  2. Transfer the browned ground beef and onion mixture to your slow cooker insert. Add the crushed tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, diced green chilies, and the can of diced tomatoes and green chilies (with their liquid).
  3. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Add the salt and black pepper. Stir everything together thoroughly to ensure the spices are evenly distributed throughout the chili mixture.
    2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste
  4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers on low, the more the flavors will meld and deepen.
  5. Before serving, give the chili a good stir and taste it. Adjust the salt and pepper as needed. If you prefer a thinner chili, you can add a splash of beef broth or water. If you want it thicker, you can leave it uncovered for the last 30 minutes of cooking on high, or remove the lid and gently simmer on the stovetop for a bit.
    1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste
  6. Ladle the hot chili into bowls and top with your favorite chili toppings such as shredded cheese, sour cream, chopped red onion, fresh cilantro, or a dollop of Greek yogurt.

Notes

Storing and Reheating Tips:
Refrigeration: Store in the refrigerator for up to 3 to 4 days.
Freezing: Frozen chili will stay fresh for 2 to 3 months.
Reheating: Stovetop, Microwave, or Slow Cooker methods are provided.
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