Crockpot Chili Recipe
Making chili in the crockpot (slow cooker) is incredibly easy and results in a hearty, flavorful dish. This recipe features a blend of spices, beans, and ground meat (though you can easily make it vegetarian), all simmered together slowly for a rich, savory flavor.
Ingredients:
- 1 lb ground beef (or turkey, chicken, or plant-based crumbles for a vegetarian option)
- 1 medium onion, chopped
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed (or black beans, pinto beans, etc.)
- 1 can (4 oz) diced green chilies (optional, for extra flavor and mild heat)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional, for smoky depth)
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup beef broth (or vegetable broth for a vegetarian version)
- Salt and pepper, to taste
- 1 tablespoon olive oil (if browning the meat)
- 1 tablespoon brown sugar (optional, to balance acidity)
Instructions:
1. Brown the Meat (Optional Step):
- If you prefer a bit more depth of flavor, brown the ground meat in a skillet with a tablespoon of olive oil over medium heat. Cook for about 5–7 minutes, breaking the meat up as it cooks. Drain any excess fat.
- If you want to skip this step, you can add the raw meat directly to the crockpot, and it will still cook through, though browning adds a nice flavor.
2. Prepare the Ingredients:
- While the meat is cooking (or if you’re adding it directly to the crockpot), chop the onion, bell pepper, and garlic. Drain and rinse the beans.
3. Add Everything to the Crockpot:
- If you browned the meat, transfer it to the crockpot. Otherwise, simply add the raw meat to the slow cooker.
- Add the chopped onion, bell pepper, garlic, diced tomatoes, tomato sauce, beans, green chilies, chili powder, cumin, paprika, oregano, cayenne pepper, and beef broth.
- Stir everything together, making sure the spices are well distributed.
- Add a pinch of salt and pepper to taste, and optionally, stir in the brown sugar to balance the acidity from the tomatoes.
4. Cook the Chili:
- Low setting: Cook on low for 6–8 hours for a rich, deep flavor.
- High setting: If you’re short on time, cook on high for 3–4 hours.
5. Final Adjustments:
- About 30 minutes before serving, taste the chili and adjust seasonings as needed—add more salt, pepper, chili powder, or cayenne for heat.
- If you like your chili thicker, you can let it cook uncovered during the last 30 minutes to reduce the liquid, or stir in a slurry of cornstarch and water to thicken it up faster.
6. Serve:
- Ladle the chili into bowls and top with your favorite toppings, such as:
- Shredded cheese (cheddar, Monterey Jack, etc.)
- Sour cream or Greek yogurt
- Chopped green onions
- Jalapeño slices
- Fresh cilantro
- Tortilla chips or cornbread on the side
Optional Variations:
- Vegetarian Chili: Skip the ground meat and use additional beans (black beans, pinto beans, or chickpeas) and/or vegetables (like corn, zucchini, or carrots). You can also add plant-based crumbles or tofu for texture.
- Spicy Chili: Add extra heat with diced jalapeños, more cayenne pepper, or a few dashes of hot sauce.
- Meat Options: Feel free to swap the ground beef for ground turkey, chicken, or even a blend of meats like sausage or pork. Ground lamb or venison also make great chili.
- Sweet & Smoky: Add a tablespoon of molasses or maple syrup for sweetness, or throw in some smoked sausage for a smoky, savory twist.
Storage:
- Refrigeration: Leftover chili can be stored in an airtight container in the fridge for up to 3–4 days.
- Freezing: Chili freezes very well! Let it cool completely, then store it in a freezer-safe container or bag for up to 3 months. Reheat on the stove or in the microwave when ready to eat.
This crockpot chili is perfect for meal prep, game days, or cozy nights in. It’s easy to make, customizable, and guaranteed to be a crowd-pleaser!
