CROCK POT CHILI Recipe

I perfected a Crockpot Chili with ground beef, beans, and tomatoes, and there’s one simple twist I add that keeps my family begging for the recipe.

I never meant for this Crockpot Chili to become a thing but now I’m the person people text at 5 pm asking if I can share the recipe. It started out messy and improvised, with good ground beef and a yellow onion that somehow make it sing, yet there’s a depth that makes folks call it the Best Chili Recipe.

I won’t give away the little tweaks I learned, that’s for your own discovery, but expect boldness, subtle heat and something that tastes like it took longer than it did. Pin this one, try it, then tell me what you changed.

Ingredients

• Ground beef gives rich meaty flavor and lots of protein, keeps chili hearty and satisfying.
• Onion, adds sweetness and savory depth when cooked, supplies fiber and vitamin C.
• Garlic, sharp aromatic punch may offer heart healthy compounds and great savory flavor.
• Diced tomatoes bring acidity sweetness and lots of lycopene vitamin C and juiciness.
• Kidney and pinto beans, creamy texture, great source of fiber and plant protein.
• Spices, chili powder and cumin add warmth and depth they give chili it’s classic kick.
• Brown sugar just a touch lifts acidity and balances heat without making it sweet.
• Cheddar and sour cream, add creamy richness, contrast spicy heat and mellow the flavor.

Ingredient Quantities

• 2 lb ground beef (80/20), don’t skimp
• 1 tbsp olive oil
• 1 large yellow onion, chopped about 1 1/2 cups
• 1 green bell pepper, chopped (or red, if you prefer)
• 3 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (15 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup beef broth
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp kosher salt (or to taste)
• 1/2 tsp black pepper
• Optional toppings: 1 cup shredded cheddar cheese, 1/2 cup sour cream, sliced green onions and chopped cilantro

How to Make this

1. Heat the olive oil in a large skillet over medium high. Add the ground beef and break it up, cook until most of the pink is gone, then add the chopped onion and green pepper and keep cooking until the beef is well browned and the veggies are softened. Dont skimp on 80/20 fat, you want flavor. Drain off most of the fat and return the meat to the pan.

2. Stir in the minced garlic and the tomato paste, cook 30 to 60 seconds to bloom the flavors, then add the Worcestershire sauce and the brown sugar and mix.

3. Pour the beef broth into the skillet and scrape the bottom with a wooden spoon to deglaze, getting all those browned bits up. That is where the flavor is.

4. Transfer the meat mixture to your crock pot. Add the undrained diced tomatoes, tomato sauce, drained and rinsed kidney beans and pinto beans.

5. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt and black pepper. Stir everything together until well combined.

6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Stir once or twice during cooking if you think about it, but avoid lifting the lid too much.

7. Near the end taste and adjust seasoning. If it seems too thin, take the lid off and cook on HIGH for 15 to 30 minutes to thicken, or mash a cup of beans against the side to naturally thicken. If too thick, stir in a little more beef broth.

8. Serve hot with optional toppings: shredded cheddar, a dollop of sour cream, sliced green onions and chopped cilantro. Leftovers refrigerate up to 4 days or freeze for up to 3 months. Enjoy.

Equipment Needed

1. Large skillet or heavy sauté pan (12 inch)
2. Wooden spoon or sturdy spatula for breaking up meat and scraping browned bits
3. Cutting board
4. Chef’s knife
5. Measuring spoons and a 1 cup measuring cup
6. Can opener and a colander or strainer for draining beans
7. Crock pot (slow cooker)
8. Ladle or large serving spoon plus a mixing spoon for stirring and tasting

FAQ

CROCK POT CHILI Recipe Substitutions and Variations

• Ground beef (2 lb)
  • Ground turkey or chicken: leaner, use the same weight, add a splash of oil and a little extra salt cause it’s blander.
  • Ground pork or a pork and beef mix: richer and juicier, same amount and cooks the same way.
  • Cooked brown lentils or plant based crumbles: use 1 1/2 to 2 cups cooked lentils or 12 to 16 oz crumbles for a vegetarian chili, add a splash of soy sauce for extra umami.
• Kidney and pinto beans
  • Black beans or navy beans: same can size, gives a different texture but works fine.
  • Chickpeas: firmer bite, drain and rinse, use one can.
  • Extra meat and no beans: skip them and add 1 cup extra cooked beef or pork if you want it low carb.
• Tomato products (diced, sauce, paste)
  • Crushed tomatoes or passata: swap 1 to 1 for the canned sauce for a smoother texture.
  • Fresh tomatoes plus extra paste: 3 to 4 large chopped tomatoes plus a tablespoon of paste equals one can, good if you like a fresher flavor.
  • Fire roasted diced tomatoes: same can size, adds smokiness without changing spices.
• Beef broth (1 cup)
  • Chicken broth or vegetable broth: same amount, lighter but still works.
  • Beer: use 1 cup for deeper flavor, try amber or lager and reduce added salt a bit.
  • Water plus 1 teaspoon beef bouillon or an extra splash of Worcestershire if you dont have broth.

Pro Tips

1) Dont crowd the pan when browning the beef. Browning in smaller batches gives better caramelization and way more flavor. Let the meat sit a minute before you stir so it gets those brown bits, then drain most fat but leave a tablespoon or so for richness.

2) Bloom the tomato paste and spices longer than you think. Cook the paste until it darkens and smells sweet, and sprinkle the chili/cumin in the hot fat for 30–60 seconds to wake them up. If the chili tastes too tangy after cooking, a tiny pinch of baking soda or a touch more brown sugar will calm the acidity.

3) Deglaze and concentrate for depth. Pour a little hot beef broth, coffee, or a dark beer into the browned pan and scrape up the fond, then simmer a minute to reduce before adding to the slow cooker. A half teaspoon of instant espresso powder or extra Worcestershire can add unexpected, meaty depth.

4) Fix texture and finish smart. If it’s thin, mash a cup of beans into the pot first, that thickens without changing flavor much, or use a cornstarch slurry for a faster fix. Always taste at the end and add salt, and a splash of vinegar or lime to brighten it up right before serving. Let the chili rest 20 to 30 minutes if you can, it always tastes better after sitting.

CROCK POT CHILI Recipe

Recipe by James Level

0.0 from 0 votes

I perfected a Crockpot Chili with ground beef, beans, and tomatoes, and there's one simple twist I add that keeps my family begging for the recipe.

Pin

Servings

8

servings

Calories

449

kcal

Equipment: 1. Large skillet or heavy sauté pan (12 inch)
2. Wooden spoon or sturdy spatula for breaking up meat and scraping browned bits
3. Cutting board
4. Chef’s knife
5. Measuring spoons and a 1 cup measuring cup
6. Can opener and a colander or strainer for draining beans
7. Crock pot (slow cooker)
8. Ladle or large serving spoon plus a mixing spoon for stirring and tasting

Ingredients

• 2 lb ground beef (80/20), don't skimp

• 1 tbsp olive oil

• 1 large yellow onion, chopped about 1 1/2 cups

• 1 green bell pepper, chopped (or red, if you prefer)

• 3 cloves garlic, minced

• 2 (14.5 oz) cans diced tomatoes, undrained

• 1 (15 oz) can tomato sauce

• 1 (6 oz) can tomato paste

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

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

• 1 cup beef broth

• 3 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tbsp Worcestershire sauce

• 1 tbsp brown sugar

• 1 tsp kosher salt (or to taste)

• 1/2 tsp black pepper

• Optional toppings: 1 cup shredded cheddar cheese, 1/2 cup sour cream, sliced green onions and chopped cilantro

Directions

• Heat the olive oil in a large skillet over medium high. Add the ground beef and break it up, cook until most of the pink is gone, then add the chopped onion and green pepper and keep cooking until the beef is well browned and the veggies are softened. Dont skimp on 80/20 fat, you want flavor. Drain off most of the fat and return the meat to the pan.
• Stir in the minced garlic and the tomato paste, cook 30 to 60 seconds to bloom the flavors, then add the Worcestershire sauce and the brown sugar and mix.
• Pour the beef broth into the skillet and scrape the bottom with a wooden spoon to deglaze, getting all those browned bits up. That is where the flavor is.
• Transfer the meat mixture to your crock pot. Add the undrained diced tomatoes, tomato sauce, drained and rinsed kidney beans and pinto beans.
• Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt and black pepper. Stir everything together until well combined.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Stir once or twice during cooking if you think about it, but avoid lifting the lid too much.
• Near the end taste and adjust seasoning. If it seems too thin, take the lid off and cook on HIGH for 15 to 30 minutes to thicken, or mash a cup of beans against the side to naturally thicken. If too thick, stir in a little more beef broth.
• Serve hot with optional toppings: shredded cheddar, a dollop of sour cream, sliced green onions and chopped cilantro. Leftovers refrigerate up to 4 days or freeze for up to 3 months. Enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 437g
• Total number of serves: 8
• Calories: 449kcal
• Fat: 24.4g
• Saturated Fat: 9.3g
• Trans Fat: 0.13g
• Polyunsaturated: 1.5g
• Monounsaturated: 11.3g
• Cholesterol: 79mg
• Sodium: 761mg
• Potassium: 1105mg
• Carbohydrates: 24.5g
• Fiber: 8.1g
• Sugar: 5.3g
• Protein: 34.6g
• Vitamin A: 900IU
• Vitamin C: 17.5mg
• Calcium: 100mg
• Iron: 5.1mg