Crockpot Chili
This cozy crockpot chili is hearty, flavorful, and perfect for busy nights or feeding a crowd. Ground beef simmers low and slow with tomatoes, broth, warm spices, and two kinds of beans, creating a rich, comforting bowl that only gets better as it cooks. Finish it with your favorite toppings — cheese, sour cream, jalapeños, cilantro — and dinner is done!
Servings: 6
Ingredients
- 2 lbs ground beef
- 1 onion diced
- 4 cloves garlic minced
- 28 oz can diced tomatoes
- 3 cups beef broth more as needed
- 3 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 2 bay leaves
- 2 15 oz cans dark red kidney beans, rinsed and drained
- 2 15 oz cans cannellini beans, rinsed and drained
Instructions
- In a skillet over medium heat, sauté the ground beef with the onion and garlic until the meat is fully browned, breaking it up as it cooks. Once everything is looking golden and fragrant, transfer it straight into the slow cooker.
- Add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, cumin, paprika, oregano, garlic powder, cayenne, salt, pepper, and bay leaves.
- Pop the lid on and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- During the last hour of cooking, stir in the beans so they warm through without getting mushy.
- Ladle into bowls and load it up with your favorite toppings — shredded cheese, sour cream, cilantro, hot sauce, jalapeños… the works.