Crockpot Chili Recipe

Crockpot chili is a classic, comforting dish that’s perfect for a busy day. It’s easy to make, and the slow cooker does all the work for you. Here’s a hearty and flavorful recipe for Crockpot chili that’s sure to be a hit with the whole family.

Ingredients:

For the Chili:
1 pound ground beef (or ground turkey or chicken for a lighter option)
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup beef broth (or chicken broth)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika (optional, for extra flavor)
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon olive oil (for browning the meat, optional)
Optional Toppings:
Shredded cheddar cheese
Sour cream
Chopped green onions
Sliced jalapeños
Fresh cilantro
Crumbled tortilla chips

Instructions:

Brown the Meat:

If you prefer a richer flavor, start by heating olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary. Transfer the beef to the crockpot.

Add Vegetables:

In the same skillet, add the diced onion, garlic, and bell peppers. Cook for about 3-4 minutes until the vegetables start to soften. Add them to the crockpot with the browned beef.

Combine Ingredients:

In the crockpot, add the diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth. Stir in chili powder, ground cumin, smoked paprika (if using), dried oregano, salt, and black pepper.

Cook the Chili:

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded together and the vegetables are tender.

Taste and Adjust:

Before serving, taste the chili and adjust the seasoning if needed. If you like a spicier chili, you can add some hot sauce or red pepper flakes.

Serve:

Ladle the chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, sliced jalapeños, and fresh cilantro. Crumbled tortilla chips make a great crunchy addition.

Tips:

Make It Ahead: Chili often tastes even better the next day as the flavors continue to develop. Make it ahead of time and store in the refrigerator for up to 3 days, or freeze for up to 3 months.
Customize: Feel free to add other ingredients like corn, diced green chilies, or a splash of beer for added depth of flavor.
Vegetarian Option: For a vegetarian chili, omit the meat and add extra beans or vegetables. You can also use vegetable broth instead of beef broth.

Enjoy your delicious and hearty Crockpot chili! It’s perfect for a cozy meal and great for feeding a crowd.