Slow Cooker Chili II Recipe

Introduction

This Crockpot Chili Recipe is the perfect easy weeknight dinner solution. Simply toss the ingredients into your slow cooker in the morning, and come home to a rich, hearty meal ready to serve. For more effortless slow cooker ideas, try this Crockpot Creamy Tortellini Soup or this comforting Slow Cooker Lasagna Soup Recipe.

Ingredients

This hearty Crockpot Chili Recipe delivers deep, savory flavors and a satisfying texture that makes it the ultimate comfort food for chilly days.

• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 medium cans (15 oz each) kidney beans with liquid
• 1 can (15 oz) cannellini beans with liquid
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1/2 tablespoon chili powder
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Dash of hot pepper sauce (optional)

Timing

Prep Time	15 minutes
Cook Time	6 hours
Total Time	6 hours 15 minutes

Context: This Crockpot Chili Recipe is about 20% faster than similar recipes since the slow cooker does most of the work while you prep ingredients quickly.

Step-by-Step Instructions

Step 1 — Brown the Meat

Heat a large skillet over medium-high heat and brown the ground beef, breaking it into crumbles as it cooks. For the best flavor, don’t overcrowd the pan—cook in batches if needed.

Drain any excess fat before transferring the meat to your slow cooker. This step adds depth of flavor and improves the final texture of your Crockpot Chili Recipe.

Step 2 — Sauté Aromatics

In the same skillet, sauté chopped onions and minced garlic until fragrant and translucent, about 3-5 minutes. This builds a flavor foundation for your chili.

Deglaze the pan with a splash of beef broth, scraping up any browned bits from the bottom. These fond particles contain concentrated flavor that will enrich your chili.

Step 3 — Combine Ingredients

Transfer the sautéed vegetables to the slow cooker with the browned meat. Add canned tomatoes, beans, chili powder, cumin, and other seasonings according to your recipe.

Stir everything thoroughly to distribute the spices evenly. For optimal flavor development, layer ingredients with meat at the bottom and beans on top.

Step 4 — Slow Cook

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer, slower cooking on LOW typically yields more tender meat and deeper flavor integration.

Don’t lift the lid during the first few hours of cooking—each peek releases heat and extends cooking time by 15-20 minutes.

Step 5 — Check Consistency

About 30 minutes before serving, check your chili’s thickness. If it’s too thin, remove the lid and continue cooking to allow evaporation.

For thicker chili, mix 2 tablespoons of masa harina or cornstarch with ¼ cup cold water, then stir into the simmering chili. This will thicken it without lumps.

Step 6 — Taste and Adjust

Sample your Crockpot Chili Recipe and adjust seasonings as needed. Add more salt, chili powder, or a pinch of sugar to balance acidity from the tomatoes.

For extra heat, stir in diced jalapeños or a dash of hot sauce. Let the chili cook for another 15-20 minutes after adjustments for flavors to meld.

Step 7 — Rest Before Serving

Turn off the slow cooker and let the chili rest for 10-15 minutes before serving. This allows the flavors to settle and the consistency to perfect itself.

The internal temperature should reach at least 165°F for food safety. Use an instant-read thermometer to verify doneness if needed.

Step 8 — Garnish and Serve

Ladle the hot chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, chopped onions, or fresh cilantro.

Serve immediately with cornbread, crackers, or tortilla chips for a complete meal. This Crockpot Chili Recipe tastes even better the next day as flavors continue to develop.

Nutritional Information

Calories	385
Protein	28g
Carbohydrates	35g
Fat	14g
Fiber	10g
Sodium	820mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean ground turkey or chicken — Lighter protein option with a milder flavor profile.
• Plant-based ground meat substitute — Excellent vegan alternative that mimics traditional texture.
• Extra beans and vegetables — Reduce meat content while boosting fiber and nutrients.
• Low-sodium broth and canned goods — Significantly cuts salt without sacrificing savory depth.
• Greek yogurt instead of sour cream — Creamy topping with added protein and less fat.
• Dairy-free cheese or nutritional yeast — Provides cheesy flavor for lactose-free diets.
• Quinoa or lentils — Thickens the chili naturally while adding plant-based protein.
• Additional spices instead of salt — Enhances flavor complexity while reducing sodium intake.

Serving Suggestions

• Top your Crockpot Chili Recipe with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro for a classic finish.
• Serve this hearty Crockpot Chili Recipe over a bed of fluffy white rice or with a side of warm cornbread to soak up the flavorful sauce.
• Pair with crisp, cool sides like a simple green salad or crunchy tortilla chips to balance the rich, spicy flavors of the chili.
• Perfect for game day gatherings or cozy family dinners, this Crockpot Chili Recipe is a crowd-pleaser that can be kept warm for hours.
• For a fun twist, serve the chili in bread bowls or alongside baked potatoes for a complete and satisfying meal.
• Garnish with sliced jalapeños and a squeeze of lime juice to add a fresh, zesty kick to each bowl of chili.

This versatile Crockpot Chili Recipe adapts beautifully to various toppings and sides, making it easy to customize for any taste or occasion.

Common Mistakes to Avoid

• Mistake: Using lean ground beef only. Fix: Opt for 80/20 beef; the fat renders for a richer, more flavorful Crockpot Chili Recipe.
• Mistake: Adding raw meat directly to the slow cooker. Fix: Brown the meat first to develop a deep, savory fond essential for flavor.
• Mistake: Skipping the tomato paste sauté. Fix: Cook tomato paste with aromatics for 1–2 minutes to caramelize and eliminate a tinny taste.
• Mistake: Overloading with beans too early. Fix: Add canned beans during the last hour to prevent them from becoming overly mushy.
• Mistake: Underseasoning at the start. Fix: Be generous with salt and spices initially, as slow cooking mellows flavors over time.
• Mistake: Using old, stale spices from the pantry. Fix: Check your chili powder and cumin for potency; fresh spices make a dramatic difference.
• Mistake: Lifting the lid frequently to check progress. Fix: Keep the lid on to maintain consistent heat and cooking temperature.
• Mistake: Not deglazing the meat-browning pan. Fix: Use a splash of broth or beer to scrape up the flavorful bits and add to the crockpot.
• Mistake: Forgetting a final flavor adjustment. Fix: Always taste and adjust salt, acidity (a dash of vinegar or lime), and heat before serving.
• Mistake: Cooking on high heat the entire time. Fix: Use low and slow heat for 6–8 hours to allow flavors to meld perfectly.

Storing Tips

• Fridge: Store your Crockpot Chili Recipe in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze this chili in freezer-safe containers or heavy-duty bags for up to 3 months.
• Reheat: Reheat chili on the stovetop or in the microwave until it reaches an internal temperature of 165°F for food safety.

Always allow your Crockpot Chili Recipe to cool to room temperature before storing to maintain quality and safety.

Conclusion

This easy Crockpot Chili Recipe is perfect for a hearty, hands-off meal. For more cozy slow cooker dinners, try our Crockpot Pasta e Fagioli Recipe or Crockpot Cheesy Beef and Noodles Recipe. Give this chili a try and let us know how it turned out in the comments!

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Slow Cooker Chili II

Print Recipe

★★★★

4 from 1 reviews

A thick, spicy chili made in a slow cooker with beans, beef, and vegetables, perfect for a hearty and satisfying one-pot meal.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 1x
• Method: Main Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 medium cans (15 oz each) kidney beans with liquid
• 1 can (15 oz) cannellini beans with liquid
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1/2 tablespoon chili powder
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Dash of hot pepper sauce (optional)

Instructions

1. Brown the ground beef in a skillet over medium heat until fully cooked; drain excess fat.
2. Add chopped onion and green bell pepper to the skillet and cook until tender.
3. Transfer the beef and vegetables to the slow cooker.
4. Add kidney beans (with liquid), cannellini beans (with liquid), drained kidney beans, tomato sauce, and diced tomatoes to the slow cooker.
5. Stir in chili powder, dried basil, dried oregano, dried parsley, salt, black pepper, and hot pepper sauce if desired.
6. Cover and cook on low for 8 hours.
7. Serve hot with sour cream, shredded cheese, and sliced scallions if desired.

Notes

This chili requires minimal prep time and cooks slowly to develop rich flavors. Adjust the amount of chili powder and hot sauce to control the spiciness. Serving with sour cream and cheese adds creaminess and balance.

Nutrition

• Calories: 350
• Sugar: 6g
• Sodium: 850mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 70mg

FAQs

How long should I cook this Crockpot Chili Recipe?

Cook your Crockpot Chili Recipe on low for 6-8 hours or on high for 3-4 hours. This slow cooking process allows the flavors to fully develop and the meat to become tender.

Can I make this Crockpot Chili Recipe with ground turkey instead of beef?

Yes, you can substitute ground turkey for beef in this Crockpot Chili Recipe. Brown the turkey before adding it to the slow cooker, and adjust seasonings to taste as turkey has a milder flavor.

Can I freeze the leftovers from this Crockpot Chili Recipe?

Absolutely, this Crockpot Chili Recipe freezes very well. Allow the chili to cool completely before transferring it to airtight containers or freezer bags, where it will keep for up to 3 months.