I love making this Classic Slow Cooker Chili Recipe because it combines the rich flavors of ground beef, tomatoes, and kidney beans with cumin and garlic. Onions, bell peppers, and a blend of spices bring extra depth. It is a hearty masterpiece that always leaves me excited for more.

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I’ve always been a fan of a really good slow cooker meal, and this Crockpot Chili I make is definitely something I look forward to all week. Its fame isn’t just in the name – it’s seriously AMAZING!

I start with a pound of ground beef, letting it brown until it’s just right. Then I toss in a chopped onion and minced garlic so the flavors really start to mingle.

I love adding in a diced green bell pepper for that little crunch in every bite. To really pack it with flavor, I mix in diced tomatoes with their juices, kidney beans, and a bit of beef broth along with chili powder, cumin, and smoked paprika.

I sometimes throw in a pinch of cayenne if I’m in the mood for some heat. This mix of hearty ingredients create a unique crockpot chili that’s fast and easy, making dinner time a no-brainer.

Enjoy!

Why I Like this Recipe

This crockpot chili recipe is one of my absolute favorites and here’s why:

1. I love how super simple it is to prep. I just brown the beef with onions, garlic, and green bell pepper in a skillet until they start breaking down, then toss it all into my crockpot with tomatoes, beans, and a mix of spices. It feels like I’ve done a fancy dish even when I’m in a rush.

2. The flavors meld together so nicely. When the chili cooks slowly for a few hours, all those spices mingle perfectly with the beef and beans, and it ends up tasting rich and hearty every single time.

3. It’s my go-to comfort meal. There’s nothing better on a cold day than a warm bowl of chili that fills my kitchen with the mouthwatering smell of cumin, chili powder, and smoked paprika—the way it brings back memories of family dinners is just unbeatable.

4. I appreciate the versatility. I can adjust the spice levels to my liking by adding or holding back the cayenne pepper, and if I need a bit of sweetness to balance the acidity, a teaspoon of sugar does the trick without overpowering the dish.

To make it, I follow these simple steps: First off, I brown a pound of ground beef in a skillet over medium heat until it starts to crumble. Then I add a chopped medium onion, three minced garlic cloves, and one diced green bell pepper, cooking everything until those veggies soften up a bit—don’t overdo it though. I then transfer that mix into my crockpot and pour in two cans of diced tomatoes (with their juices) along with one can of tomato paste. Next, I rinse and drain a can each of kidney, black, and pinto beans and toss them in, then add 1 1/2 cups of beef broth so it all gets nice and wet.

I sprinkle in about 2-3 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and if I feel daring, 1/2 teaspoon of cayenne pepper for some extra heat. Seasoning it with a bit of salt and pepper, and sometimes even a teaspoon of sugar to balance out the tomatoes’ acidity, keeps it interesting. After that, I stir everything together really well so every bite packs the same flavor punch. I cover up the crockpot and let it work its magic on low for 6 to 8 hours or high for 3 to 4 hours until all the flavors have really melded together. When it’s done, I give it one good stir and then serve up a steaming bowl of chili that never disappoints.

Ingredients

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Ground beef: This is a great source of protein that makes the chili hearty and filling.
It also adds a rich flavor thats perfect for slow cooking.
Onion: Adds natural sweetness and depth to the dish while deliverin essential fiber.
It also gives a nice crunch when slightly caramelized.
Diced tomatoes: They bring in a tangy, juicy burst that makes the chili light and saucy.
Plus, they are full of vitamins and antioxidants to boost its health factor.
Kidney beans: These beans add both protein and fiber, helpin to lower cholesterol and keep your digestion happy and regular.

Ingredient Quantities

1 lb ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 green bell pepper, diced

2 cans (14.5 oz each) diced tomatoes with juices

1 can (6 oz) tomato paste

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 1/2 cups beef broth

2-3 tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional, if you like heat)

Salt and pepper to taste

Optional: 1 tsp sugar to balance the acidity

How to Make this

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1. Brown 1 lb of ground beef in a skillet over medium heat until it starts to get crumbled, then add the chopped onion, minced garlic, and diced green bell pepper and cook until the veggies soften a bit.

2. Transfer the beef and veggie mix to your crockpot.

3. Pour in the two cans of diced tomatoes with juices and add the can of tomato paste.

4. Rinse and drain the kidney beans, black beans, and pinto beans, then add them all to the crockpot.

5. Stir in 1 1/2 cups of beef broth so that everything gets nice and wet.

6. Sprinkle in 2-3 tbsp of chili powder, 2 tsp of ground cumin, 1 tsp of smoked paprika, and if you want some extra heat, add 1/2 tsp of cayenne pepper.

7. Season with salt and pepper to taste, and if you feel like balancing the acidity, mix in the optional 1 tsp of sugar.

8. Stir all the ingredients together really well so that the spices are evenly distributed.

9. Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours until all the flavors have fused together.

10. Give it a quick stir before serving and enjoy your easy, amazing slow cooker chili!

Equipment Needed

1. A skillet for browning the ground beef.
2. A crockpot to slow cook the chili.
3. A cutting board for chopping onions, garlic, and the green bell pepper.
4. A sharp knife to do the chopping.
5. A colander for rinsing and draining the beans.
6. Measuring cups and spoons for adding the beef broth and spices.
7. A can opener for the diced tomatoes, tomato paste, and beans.
8. A large spoon or spatula for stirring all the ingredients together.

FAQ

How long should I cook this chili?

I usually let it cook on low for about 6 to 8 hours. If you're in a hurry, you can set it on high for 4 hours but the flavor might not be as full.

Can i swap the ground beef for another meat?

Yes, you can use ground turkey or even go meatless if you like. Just adjust the seasonings to match your taste.

Is there a way to make this chili less spicy?

Absolutely. You can either reduce the chili powder or leave out the cayenne pepper if you don't like too much heat.

Can i add other veggies to the recipe?

Sure,feel free to add things like corn or extra peppers for more texture and flavor. It adds a nice twist to the dish.

How do i store leftovers?

You can store any leftovers in an airtight container in the fridge for about 3 to 4 days. It's also delicious the next day if you get a chance to reheat it slowly.

This Crockpot Chili Is Famous, Which Means It’s AMAZING! Recipe Substitutions and Variations

Ground Beef: You can easily swap out ground beef for ground turkey or ground chicken if you’re lookin for a leaner option.
Beef Broth: If you don’t have beef broth on hand, chicken broth or even veggie broth works just fine.
Diced Tomatoes with Juices: Fresh chopped tomatoes or canned crushed tomatoes can be used as an alternative.
Kidney Beans: Try using cannellini beans or even chickpeas if kidney beans aren’t available.
Chili Powder: If you’re out of chili powder, you can mix smoked paprika, ground cumin, garlic powder and a pinch of cayenne for a similar kick.

Pro Tips

1. Try browning the beef in smaller batches so it gets that nice sear instead of stewin’, it really boosts the flavor even if it takes a bit longer.
2. Toast your spices in a dry pan for about a minute before you add them to the pot, it’ll give your chili a richer taste that makes a huge difference.
3. Let the chili sit a little after cooking—if you can wait 20 minutes or even refrigerate it overnight, the flavors meld together way better, trust me on this.
4. Taste and adjust the seasonings at the end, sometimes you might need a bit more salt or even a pinch of extra cumin or cayenne, so don’t be afraid to experiment a little to get it just right.