Award-Winning Crockpot Chili Recipe (Print Version)
Slow-cooked to perfection, this award-winning crockpot chili recipe delivers rich, hearty flavors with minimal effort. A family favorite for busy weeknights.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Hearty Core
01 -
2 lbs lean ground beef (85/15)
02 -
1 (15-oz) can kidney beans, drained and rinsed
03 -
1 (15-oz) can pinto beans, drained and rinsed
→ Aromatic Symphony
04 -
1 large yellow onion, chopped
05 -
4 cloves garlic, minced
06 -
1 large green bell pepper, chopped
→ The Award-Winning Spice Medley
07 -
1/4 cup chili powder
08 -
2 tbsp ground cumin
09 -
1 tbsp smoked paprika
10 -
1 tsp dried oregano
11 -
1/2 tsp cayenne pepper
12 -
1 tsp salt
13 -
1/2 tsp black pepper
→ Liquid Gold & Finishing Touches
14 -
1 (28-oz) can crushed tomatoes
15 -
1 (14.5-oz) can diced tomatoes, undrained
16 -
1 cup beef broth
17 -
2 tbsp tomato paste
18 -
1 tbsp apple cider vinegar
# Instructions:
01 -
In a large skillet, brown 2 lbs lean ground beef (85/15) over medium-high heat. Drain any excess fat thoroughly. This initial browning is a crucial step for developing deep flavor in your Award-Winning Crockpot Chili Recipe.
02 -
Add 1 large yellow onion, chopped, 4 cloves garlic, minced, and 1 large green bell pepper, chopped, to the same skillet (with a little residual fat if needed). Sauté for 5-7 minutes until the vegetables are softened and fragrant.
03 -
Transfer the browned beef and sautéed aromatics to a 6-quart or larger crockpot. Add 1 (15-oz) can kidney beans and 1 (15-oz) can pinto beans, ensuring both are thoroughly drained and rinsed before adding.
04 -
Stir in 1/4 cup chili powder, 2 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Mix these spices well with the beef and beans.
05 -
Pour in 1 (28-oz) can crushed tomatoes, 1 (14.5-oz) can diced tomatoes (undrained), 1 cup beef broth, 2 tbsp tomato paste, and 1 tbsp apple cider vinegar. Stir everything thoroughly to combine all ingredients for your Award-Winning Crockpot Chili Recipe.
06 -
Cover the crockpot and cook on low for 6 hours (360 minutes), or on high for 3-4 hours. Stir occasionally if possible to ensure even cooking and flavor distribution. The long cook time allows the flavors to meld beautifully.
07 -
Once cooked, taste and adjust seasonings if needed. Ladle the hot Award-Winning Crockpot Chili Recipe into bowls. Garnish with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, or fresh cilantro.
# Notes:
01 -
For an extra layer of flavor, toast your dry spices in a dry skillet for 30 seconds before adding them to the chili mixture.
02 -
Leftover chili stores wonderfully! Refrigerate in an airtight container for up to 3-4 days, or freeze for up to 3 months.
03 -
Adjust the heat level by increasing or decreasing the 1/2 tsp cayenne pepper. For a milder chili, you can omit it entirely.
04 -
Serve this hearty chili with warm cornbread, tortilla chips, or over a baked potato for a complete and satisfying meal.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
large skillet
03 -
cutting board
04 -
chef's knife
05 -
measuring cups and spoons
06 -
can opener
# Nutrition Facts (Per Serving):
Calories: 453 kcal
Total Fat: 23 g
Total Carbohydrate: 31 g
Protein: 34 g