Easy Slow Cooker Crockpot Chili Recipe

Easy Slow Cooker Crockpot Chili Recipe is your answer to a comforting, flavorful meal with minimal effort. This recipe is a weeknight superhero, perfect for those busy evenings when you crave something hearty and delicious without the fuss.

Key Ingredients for Easy Slow Cooker Crockpot Chili Recipe

• 2 lbs lean ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (6 ounce) can tomato paste
• 1 (4 ounce) can green chilies, mild, undrained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional: 1/4 cup beef broth (if chili seems too thick)

How to Make Easy Slow Cooker Crockpot Chili Recipe

This Easy Slow Cooker Crockpot Chili Recipe is designed for ultimate simplicity and maximum flavor, letting your slow cooker do all the work. It’s incredibly satisfying, boasting a rich, robust texture that’s perfect for a chilly evening. The preparation time is a mere 15 minutes, making it a true dump-and-go marvel.

Step-by-Step Instructions

1. Brown the Beef and Sauté Aromatics: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion to the same skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Combine Ingredients in the Slow Cooker: Transfer the browned beef, sautéed onion, and garlic mixture to your slow cooker.
3. Add Tomatoes and Beans: Pour in the undrained diced tomatoes, the rinsed and drained kidney beans, and the rinsed and drained black beans.
4. Incorporate Tomato Paste and Chilies: Add the tomato paste and the undrained mild green chilies to the slow cooker.
5. Season the Chili: Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together thoroughly to ensure the spices are evenly distributed throughout the ingredients.
6. Cook on Low: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the flavors have melded and the chili is heated through.
7. Adjust Consistency (Optional): If the chili seems too thick for your liking after cooking, stir in 1/4 cup of beef broth to reach your desired consistency.
8. Taste and Adjust Seasoning: Before serving, taste the chili and adjust the salt and pepper as needed.

Why You’ll Love This Easy Slow Cooker Crockpot Chili Recipe

What truly sets this Easy Slow Cooker Crockpot Chili Recipe apart is its incredible depth of flavor achieved with minimal effort, mimicking the slow-simmered richness of a traditional stovetop chili without the constant stirring. It’s a wonderfully cost-effective meal solution, especially when feeding a crowd or preparing for busy work weeks, costing significantly less per serving than buying pre-made chili or eating out. The combination of hearty beans, tender beef, and perfectly balanced spices creates a comforting bowl that warms you from the inside out, making it a delightful alternative to a quick beef stew.

Imagine coming home to a home that smells divinely of this delicious chili, ready to be scooped into bowls and topped with your favorite garnishes. The simplicity of this dump-and-go recipe means you can spend less time in the kitchen and more time enjoying your day, making it a true lifesaver for any home cook. So, grab your slow cooker and gather your ingredients – this easy, budget-friendly, and incredibly tasty chili is just waiting to become your new go-to comfort food!

Storing and Reheating Tips

• Refrigeration: Once cooled, store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, portion cooled chili into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3-4 months.
• Reheating on Stovetop: Gently reheat chili in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if it has thickened too much.
• Reheating in Microwave: Reheat individual portions in a microwave-safe bowl, stirring halfway through, until hot.
• Thawing Frozen Chili: Thaw frozen chili in the refrigerator overnight or use the defrost setting on your microwave.

Final Thoughts

This Easy Slow Cooker Crockpot Chili Recipe is a testament to how simple ingredients can create something incredibly satisfying. Give it a try for a fuss-free, flavorful meal that’s guaranteed to become a family favorite.

Easy Slow Cooker Crockpot Chili Recipe

This Easy Slow Cooker Crockpot Chili Recipe is your answer to a comforting, flavorful meal with minimal effort. This recipe is a weeknight superhero, perfect for those busy evenings when you crave something hearty and delicious without the fuss.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Prep Time 15 minutes mins

Total Time 8 minutes mins

Servings: 6 servings

Course: Chili, Main Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs lean ground beef
• 1 large onion chopped
• 2 cloves garlic minced
• 1 (28 ounce) can diced tomatoes undrained
• 1 (15 ounce) can kidney beans rinsed and drained
• 1 (15 ounce) can black beans rinsed and drained
• 1 (6 ounce) can tomato paste
• 1 (4 ounce) can green chilies mild, undrained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1/4 cup beef broth optional: if chili seems too thick

Equipment

• Large Skillet
• Slow Cooker

Method

 

1. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add the chopped onion to the same skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
   2 lbs lean ground beef, 1 large onion, 2 cloves garlic
2. Transfer the browned beef, sautéed onion, and garlic mixture to your slow cooker.
3. Pour in the undrained diced tomatoes, the rinsed and drained kidney beans, and the rinsed and drained black beans.
   1 (28 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans
4. Add the tomato paste and the undrained mild green chilies to the slow cooker.
   1 (6 ounce) can tomato paste, 1 (4 ounce) can green chilies
5. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together thoroughly to ensure the spices are evenly distributed throughout the ingredients.
   2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
6. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the flavors have melded and the chili is heated through.
7. If the chili seems too thick for your liking after cooking, stir in 1/4 cup of beef broth to reach your desired consistency.
   1/4 cup beef broth
8. Before serving, taste the chili and adjust the salt and pepper as needed.
   1/2 teaspoon salt, 1/4 teaspoon black pepper

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3-4 months.