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Seriously Best Ever Crockpot Chili Recipe

Seriously Best Ever Crockpot Chili Recipe

The Seriously Best Ever Crockpot Chili Recipe is your new go-to for a hearty, flavorful, and unbelievably easy meal that practically makes itself. This recipe is perfectly designed for busy weeknights or relaxed weekends, delivering maximum deliciousness with minimal effort. This Seriously Best Ever Crockpot Chili Recipe is a true comfort food champion, boasting a robust, savory flavor profile that’s incredibly satisfying. The slow cooker’s magic infuses every bite with tender meat and perfectly cooked vegetables, creating a hearty texture that’s a beloved classic, much like a hearty stew but with its own unique identity. Plus, making this chili from scratch is significantly more budget-friendly than buying pre-made or restaurant versions, proving that delicious, home-cooked meals don't need to break the bank.
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Prep Time 20 minutes
Cook Time 4 hours
Low Cook Time 8 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 is ideal for flavor and moisture)
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 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 chopped green chilies, undrained
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 tablespoon unsweetened cocoa powder (optional, for depth)

Equipment

  • Large skillet
  • Slow Cooker

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and bell peppers and cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
    2 tablespoons olive oil, 1 large yellow onion, chopped, 2 bell peppers (any color), chopped
  2. Add the ground beef to the skillet with the onions and peppers. Break up the meat with a spoon and cook until it's browned on all sides. Drain off any excess grease from the skillet.
    2 pounds ground beef (80/20 is ideal for flavor and moisture), 1 large yellow onion, chopped, 2 bell peppers (any color), chopped
  3. Stir in the minced garlic and cook for about 1 minute until fragrant. Then, stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for another minute, stirring constantly, to toast the spices and release their aroma.
    4 cloves garlic, minced, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper (optional, for heat), 1 teaspoon salt, or to taste, ½ teaspoon black pepper, or to taste
  4. Transfer the browned beef and vegetable mixture to your slow cooker.
  5. Pour in the crushed tomatoes, diced tomatoes (with their juice), beef broth, and stir everything together. Add the rinsed and drained kidney beans, black beans, and pinto beans, along with the undrained chopped green chilies.
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained, 1 cup beef broth, 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
  6. If you desire a richer, more complex flavor profile, stir in the unsweetened cocoa powder. It might sound unusual, but it adds an incredible depth without making the chili taste like chocolate.
    1 tablespoon unsweetened cocoa powder (optional, for depth)
  7. 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.
  8. Before serving, taste the chili and adjust the salt and pepper as needed. If it’s too thick, you can stir in a little more beef broth or water.
    1 teaspoon salt, or to taste, ½ teaspoon black pepper, or to taste, 1 cup beef broth

Notes

This chili also freezes well for future meals.
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