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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/crock-pot-chili-recipe/