Crockpot Chili with Ground Beef and Beans is a warm and hearty meal that’s perfect for any day you want something filling and easy. This chili is packed with ground beef, beans, tomatoes, and a blend of spices that come together slowly in the crockpot to create deep, comforting flavors. The long cooking time makes the beef tender and the spices get nicely melded, making it a crowd favorite every time.
I love making this chili when I want to set it and forget it. Toss all the ingredients in the crockpot in the morning, and by dinner time, the house is filled with that amazing chili smell that just makes you want to eat right away. My favorite tip is to use a mix of beans to add different textures, and sometimes I like to add a little bit of smoked paprika for a subtle smoky touch.
Serving this chili with toppings like shredded cheese, a dollop of sour cream, and some fresh green onions really takes it up a notch. It’s also great paired with cornbread or over a bed of rice for a full meal. I find it’s one of those dinners that everyone asks for again, especially on chilly evenings or during game day gatherings. It’s simple, satisfying, and always hits the spot.
Key Ingredients & Substitutions
Ground Beef: Using 80/20 ground beef gives good flavor and fat content for tenderness. For a leaner option, choose 90% lean beef or swap to ground turkey or chicken.
Kidney Beans: They add a nice texture and absorb chili flavors. You can use black beans or pinto beans instead if preferred or for variety.
Chili Powder & Spices: These build the chili’s signature taste. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne pepper to control heat or leave it out completely.
Tomatoes & Sauce: Diced tomatoes and tomato sauce create the base. You can use fire-roasted diced tomatoes for a deeper flavor or add tomato paste for richness.
How Can I Make Sure the Ground Beef Stays Tender and Flavorful?
Browning the beef is key before adding it to the crockpot. This step seals in juices and builds flavor. Also:
- Heat oil on medium, cook onions until soft first, then add garlic.
- Break the beef up while browning and cook until no pink remains.
- Drain excess fat if there’s too much to keep the chili from being greasy.
- Adding beef broth helps keep meat moist while slow cooking.
Following these tips means your beef will be tender and juicy in the final chili, with balanced flavors throughout.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for cooking chili low and slow without watching it.
- Large skillet – to brown the ground beef and sauté onions for better flavor.
- Wooden spoon or spatula – helps break up meat and stir ingredients easily.
- Measuring spoons – for adding the right amount of spices every time.
- Can opener – to open canned beans, tomatoes, and sauce quickly.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter chili option.
- Add diced bell peppers or corn for extra sweetness and texture.
- Mix in black beans or pinto beans along with kidney beans for more variety.
- Stir in a spoonful of cocoa powder or a dash of cinnamon to deepen the flavor subtly.
Crockpot Chili with Ground Beef and Beans
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional for heat)
- 1 tbsp olive oil
- Toppings: shredded cheddar cheese, sour cream, chopped green onions
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 3-8 hours of cooking time in the crockpot. Cooking on low for 6-8 hours gives the best flavor and tender meat, but if time is short, cooking on high for 3-4 hours works well too.
Step-by-Step Instructions:
1. Brown the Beef and Sauté Onions
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Then, add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain any excess fat if needed.
2. Combine Ingredients in Crockpot
Transfer the cooked beef, onions, and garlic to your crockpot. Add the kidney beans, diced tomatoes (with their juice), tomato sauce, and beef broth. Sprinkle in chili powder, cumin, smoked paprika (if you’re using it), oregano, salt, black pepper, and cayenne pepper if you like a little heat. Stir everything together well so the spices are evenly mixed.
3. Cook and Serve
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking lets the flavors blend and the chili thicken nicely. Give it a good stir before serving and taste to adjust seasonings if needed. Serve your chili hot with toppings like shredded cheddar cheese, a dollop of sour cream, and chopped green onions for a delicious, cozy meal.
Can I Use Frozen Ground Beef for This Chili?
Yes, but make sure to thaw it completely before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave. Cooking from frozen can result in uneven browning and longer cook times.
Can I Make This Chili Ahead of Time?
Absolutely! Chili often tastes even better the next day as the flavors meld. Prepare and cook it in advance, then refrigerate for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftover Chili?
Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze chili for up to 3 months—just thaw overnight in the fridge before reheating.
What Can I Substitute for Kidney Beans?
You can use black beans, pinto beans, or even a mix of beans depending on your preference. Just make sure to drain and rinse canned beans before adding to the crockpot to reduce excess sodium.
