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Flavorful Spicy Crockpot Chili

Flavorful Spicy Crockpot Chili

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.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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)
  • shredded cheddar cheese Optional topping
  • sour cream Optional topping
  • chopped fresh cilantro Optional topping
  • diced red onion Optional topping
  • jalapeños Optional topping
  • avocado Optional topping

Equipment

  • Large skillet
  • Spoon
  • Slow Cooker
  • Airtight containers
  • Freezer-safe containers
  • Heavy-duty freezer bags
  • Pot
  • Microwave-safe dish

Method
 

  1. 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
  2. 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
  3. Transfer the browned beef and sautéed vegetable mixture into your slow cooker.
  4. 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
  5. 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
  6. Pour in the beef broth (or water). Stir everything together thoroughly to ensure the spices are evenly distributed.
    1 cup beef broth
  7. 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.
  8. 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
  9. 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

Notes

Store in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop or in the microwave.
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