Name: Thick and Flavorful Crockpot Beef Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1.5 lbs ground beef (80/20); 1 large onion, diced; 3 cloves garlic, minced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (28 oz) can diced tomatoes, undrained; 1 (6 oz) can tomato paste; 1 cup beef broth; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (adjust to taste); 1 tsp salt; 1/2 tsp black pepper; Fresh cilantro, chopped (for garnish, optional); Shredded cheddar cheese, sour cream, or sliced jalapeños (for serving, optional)

This Thick and Flavorful Crockpot Beef Chili is a hearty, comforting dish packed with bold spices, tender beef, and rich beans. Slow-cooked to perfection, it’s ideal for cozy dinners or game-day gatherings, delivering deep flavors with minimal effort in just a few hours.

Why You’ll Love This Recipe

This Crockpot Beef Chili is a crowd-pleaser that brings warmth and satisfaction to any meal. Its rich, savory flavors develop slowly, creating a robust chili that’s perfect for busy days or chilly nights. With simple ingredients and hands-off cooking, it’s effortless yet tastes like you’ve slaved over the stove. The combination of tender ground beef, hearty beans, and a smoky, spicy kick makes every bite irresistible. Whether you’re feeding a family or prepping for a potluck, this recipe is versatile, customizable, and guaranteed to impress with its depth of flavor.

Recipe Tips and Tricks

Brown the Beef: Searing the ground beef before adding it to the slow cooker enhances flavor through caramelization.
Adjust Spice Levels: Taste and adjust chili powder or cayenne mid-cooking to suit your heat preference.
Use Fresh Spices: Freshly ground cumin or chili powder elevates the dish’s aroma and taste.
Deglaze the Pan: After browning beef, deglaze the skillet with a splash of broth to capture flavorful bits.
Layer Flavors: Add half the spices early and the rest halfway through cooking for a balanced taste.
Thicken Naturally: Mash some beans against the pot’s side to thicken the chili without extra ingredients.
Slow Cooker Liner: Use a liner for easy cleanup, especially with cheesy variations.
Rest Before Serving: Let the chili sit for 10 minutes after cooking to meld flavors.
Garnish Generously: Top with fresh cilantro, sour cream, or shredded cheese for extra flair.
Check Liquid Levels: If too thick, add a splash of broth; if too thin, cook with the lid off for the last hour.

Yield: 8 servings

Thick and Flavorful Crockpot Beef Chili

Hearty, spicy Crockpot Beef Chili with tender beef and beans, slow-cooked for rich, bold flavors—perfect for cozy meals.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

1.5 lbs ground beef (80/20)
1 large onion, diced
3 cloves garlic, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (28 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 cup beef broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1 tsp salt
1/2 tsp black pepper
Fresh cilantro, chopped (for garnish, optional)
Shredded cheddar cheese, sour cream, or sliced jalapeños (for serving, optional)

Instructions

Brown the Beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat.
Sauté Aromatics: In the same skillet, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
Transfer to Slow Cooker: Move the beef, onions, and garlic to a 6-quart slow cooker, spreading evenly across the bottom.
Add Beans and Tomatoes: Pour in the kidney beans, black beans, diced tomatoes (with juice), and tomato paste. Stir to combine.
Season the Chili: Sprinkle in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir well to distribute spices.
Add Broth: Pour in beef broth and stir until everything is well mixed. The mixture should look hearty but not soupy.
Cook Low and Slow: Cover and cook on low for 6 hours or high for 3 hours, stirring halfway if possible to meld flavors.
Check Consistency: If too thin, cook uncovered on high for 30 minutes. If too thick, add a splash of broth.
Taste and Adjust: Taste the chili and adjust seasoning with extra salt, pepper, or cayenne if needed. Mash some beans for a thicker texture.
Serve and Garnish: Ladle into bowls and top with cilantro, cheese, sour cream, or jalapeños. Serve hot with cornbread or crackers.

Notes

For a richer flavor, refrigerate overnight and reheat before serving—the flavors deepen beautifully.
Use a slow cooker liner for quick cleanup.
Double the recipe for a crowd, but ensure your slow cooker is large enough (8-quart recommended).
Adjust cayenne carefully; it builds heat over time.
This chili freezes well, making it perfect for meal prep.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 345Total Fat 17gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 80mgSodium 669mgCarbohydrates 17gFiber 5gSugar 3gProtein 30g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The ingredients in this chili are simple yet powerful, creating a harmonious blend of flavors. Ground beef (80/20) provides richness without excess grease; leaner cuts work but may lack depth. Kidney beans and black beans add heartiness and texture—opt for low-sodium canned beans to control saltiness. Diced tomatoes bring tangy sweetness; fire-roasted varieties enhance smokiness. Tomato paste thickens and intensifies the base. Onion and garlic form the aromatic foundation, while chili powder, cumin, and smoked paprika deliver bold, smoky warmth. Beef broth adds savory depth; substitute with vegetable broth for a lighter touch. Cayenne pepper offers customizable heat—use sparingly for mild palates. Fresh cilantro as a garnish brightens the dish, but it’s optional for those who dislike its flavor.

Variations and Substitutions

This chili is endlessly adaptable to suit dietary needs or preferences. Swap ground beef for ground turkey or chicken for a leaner option, or use plant-based crumbles for a vegetarian version. Replace kidney beans with pinto or white beans for a different texture. For a spicier kick, add diced jalapeños or chipotle peppers in adobo. If you’re avoiding tomatoes, use roasted red peppers for a similar tangy depth. For a smoky twist, stir in a teaspoon of liquid smoke or swap paprika for chipotle powder. Gluten-free? This recipe is naturally gluten-free, but double-check broth labels. For a low-carb version, omit beans and add diced zucchini or cauliflower. Sweeten the pot with a tablespoon of brown sugar for a subtle molasses note, or add corn for a touch of sweetness and crunch.

Storage Options

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Portion into single servings before freezing for easy reheating. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals, stirring between, until warmed through. Add a splash of broth if the chili thickens too much during storage. Avoid repeated freezing and thawing to maintain texture and flavor.