Our Crock Pot Chili con carne is the ultimate set-it-and-forget-it meal, perfect for busy weeknights or relaxed weekends. This recipe delivers a deeply flavorful, hearty, and comforting bowl of chili with minimal effort, making it an incredibly useful addition to any home cook’s repertoire.
Key Ingredients for Crock Pot Chili con carne
- 1.5 lbs ground beef (80/20 blend recommended)
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon olive oil (for browning beef)
How to Make Crock Pot Chili con carne
This Crock Pot Chili con carne is a dream for any home cook seeking a delicious yet incredibly simple meal. With just a few minutes of prep, your slow cooker does all the heavy lifting, resulting in a rich, tender, and deeply satisfying chili. The tender meat and perfectly cooked beans meld into a robust sauce that’s perfect for chilly evenings. Total preparation time is approximately 15 minutes, with 4-6 hours of cooking time on high or 6-8 hours on low.
Step-by-Step Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Transfer the browned ground beef to your slow cooker.
- Add the chopped yellow onion, green bell pepper, and red bell pepper to the slow cooker.
- Stir in the minced garlic.
- Pour in the crushed tomatoes and diced tomatoes (undrained).
- Add the rinsed and drained kidney beans and black beans to the slow cooker.
- In a small bowl, combine the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
- Sprinkle this spice mixture evenly over the ingredients in the slow cooker.
- Pour in the beef broth and stir everything gently to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, until the chili is heated through and the flavors have melded beautifully.
- Stir the chili before serving.
Why You’ll Love This Crock Pot Chili con carne
Get ready to discover your new favorite go-to comfort food with this sensational Crock Pot Chili con carne. Its primary appeal lies in its incredible depth of flavor achieved with almost no effort, making it a warming, hearty meal that truly satisfies. Imagine the aroma filling your home as the slow cooker works its magic, transforming simple ingredients into a restaurant-quality dish that’s significantly kinder to your wallet than ordering takeout. Plus, the possibilities for toppings are endless, from sharp cheddar cheese and cool sour cream to zesty jalapeños and crumbles of tortilla chips, each adding a delightful textural and flavor contrast.
Forget the fuss of stovetop stirring; this recipe is the definition of ease, perfect for those days when you have little time but big cravings. It’s a soul-warming bowl that rivals any classic chili recipe you might be accustomed to, but with a fraction of the active cooking time. So, gather your ingredients, set your slow cooker, and prepare to be amazed by the delicious simplicity of this Crock Pot Chili con carne. We highly encourage you to give it a try this week – your taste buds will thank you!
Storing and Reheating Tips
- Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the chili cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 2-3 months.
- Reheating on Stovetop: Transfer the chilled or thawed chili to a pot over medium heat. Stir occasionally until heated through. You may need to add a splash of water or broth if it has thickened too much.
- Reheating in Microwave: Place a portion of the chili in a microwave-safe bowl. Cover loosely and heat on medium power, stirring halfway through, until hot.
- Reheating from Frozen: Thaw the chili in the refrigerator overnight before reheating using the stovetop or microwave method. You can also reheat directly from frozen on a lower heat setting in the microwave, stirring frequently.
Final Thoughts
Our Crock Pot Chili con carne is a testament to the power of slow cooking: simple ingredients transformed into a deeply satisfying and comforting meal. We hope you’ll embrace the ease of this recipe and enjoy a delicious bowl of homemade chili very soon. Happy cooking!
Crock Pot Chili con carne
Ingredients
Equipment
Method
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1.5 lbs ground beef (80/20 blend recommended)
- Transfer the browned ground beef to your slow cooker.
- Add the chopped yellow onion, green bell pepper, and red bell pepper to the slow cooker.1 large yellow onion, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped
- Stir in the minced garlic.2 cloves garlic, minced
- Pour in the crushed tomatoes and diced tomatoes (undrained).1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained
- Add the rinsed and drained kidney beans and black beans to the slow cooker.1 (15 ounce) can kidney beans, rinsed and drained, 1 (15 ounce) can black beans, rinsed and drained
- In a small bowl, combine the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
- Sprinkle this spice mixture evenly over the ingredients in the slow cooker.
- Pour in the beef broth and stir everything gently to combine.1 cup beef broth
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, until the chili is heated through and the flavors have melded beautifully.
- Stir the chili before serving.