Crock Pot Chili Recipe

Introduction

This Crock Pot Chili is a hearty and flavorful dish that’s perfect for any day of the week. Slow-cooked to tender perfection, it combines rich spices, tender beef, and beans for a satisfying meal that’s easy to prepare ahead.

Ingredients

• 1 Tablespoon vegetable oil
• 2 pounds ground beef
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 1 cup beer or beef stock
• 15 oz dark red kidney beans (drained and rinsed)
• 15 oz light red kidney beans (drained and rinsed)
• 28 oz tomato sauce
• 28 oz crushed tomatoes
• 1/4 cup chili powder
• 1 Tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Instructions

1. Step 1: In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and chopped onions, and cook until the beef is browned and the onions are tender.
2. Step 2: Add the minced garlic and cook for 2 minutes until fragrant. Drain any excess fat, then transfer the mixture to the crock pot.
3. Step 3: Add the beer or beef stock, both kinds of kidney beans, tomato sauce, crushed tomatoes, chili powder, ground cumin, ground coriander, salt, black pepper, and cayenne pepper to the crock pot. Stir thoroughly to combine.
4. Step 4: Cover the crock pot and cook on low for 6 to 7 hours. Stir occasionally if possible, then serve hot.

Tips & Variations

• Use ground turkey or chicken for a leaner version of this chili.
• Adjust the cayenne pepper to your preferred spice level, or omit it for a milder chili.
• For extra depth, add a tablespoon of cocoa powder or dark chocolate during cooking.
• Serve with toppings like shredded cheese, sour cream, or chopped green onions for added flavor and texture.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop or in the microwave until heated through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and use extra beans or add vegetables like bell peppers, zucchini, and mushrooms. Use vegetable stock instead of beef stock or beer.

Do I have to use beer in the recipe?

No, beer adds a subtle depth of flavor, but you can substitute it with beef stock, vegetable stock, or even water if preferred.

Crock Pot Chili Recipe

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★★★★★

4.8 from 134 reviews

This hearty Crock Pot Chili is a flavorful, slow-cooked dish perfect for family meals or gatherings. Made with ground beef, two types of kidney beans, and a rich blend of spices, it simmers gently in a crock pot to develop deep, comforting flavors. Easy to prepare and left to cook throughout the day, this chili is ideal for a satisfying, no-fuss dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat & Vegetables

• 1 Tablespoon vegetable oil
• 2 pounds ground beef
• 1 large onion, finely chopped
• 4 cloves garlic, minced

Liquids

• 1 cup beer or beef stock

Beans

• 15 oz dark red kidney beans, drained and rinsed
• 15 oz light red kidney beans, drained and rinsed

Tomatoes

• 28 oz tomato sauce
• 28 oz crushed tomatoes

Spices

• 1/4 cup chili powder
• 1 Tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Instructions

1. Brown the Meat and Onions: In a large skillet, heat vegetable oil over medium-high heat. Add ground beef and chopped onions. Cook, stirring occasionally, until the beef is browned and the onions are tender, about 7-10 minutes.
2. Add Garlic and Sauté: Stir in minced garlic and cook for an additional 2 minutes until fragrant. Drain any excess fat from the skillet to prevent greasiness.
3. Transfer to Crock Pot and Add Remaining Ingredients: Pour the cooked beef, onions, and garlic into the crock pot. Add the beer or beef stock, both types of kidney beans, tomato sauce, crushed tomatoes, chili powder, cumin, coriander, salt, black pepper, and cayenne pepper. Stir everything together thoroughly to combine all flavors.
4. Slow Cook the Chili: Cover the crock pot with its lid, set it to low heat, and cook the chili for 6-7 hours. This slow cooking process allows the flavors to meld beautifully and results in a rich, hearty dish ready to serve.

Notes

• For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
• If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
• To make it milder, reduce the chili powder and cayenne pepper quantities.
• Serve with toppings such as shredded cheese, sour cream, chopped green onions, or cornbread.
• Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: Crock Pot chili, slow cooker chili, easy chili recipe, ground beef chili, kidney bean chili, comfort food, hearty chili