Few dishes deliver as much hearty comfort with as little effort as a classic slow cooker stew. This reliable crockpot chili recipe brings together tender ground beef, creamy kidney and black beans, and rich tomato sauce infused with chili powder and cumin. It is the type of dinner you can assemble on a busy morning, leave to simmer throughout the afternoon, and serve straight from the pot when dinnertime rolls around.
Chili made in a slow cooker allows the spices to deeply penetrate the meat and legumes without burning or drying out. Because everything simmers gently over several hours, the flavors harmonize into a thick, deeply satisfying stew that tastes even better the next day. Whether you need a warm weeknight meal or a hands-off dish for game-day gatherings, this recipe delivers dependable results every time.
Table of Contents
Why You’ll Love This Recipe
- True Hands-Off Cooking: Once your beef and aromatics are browned, the slow cooker handles the rest of the cooking with no constant stirring required.
- Balanced Texture: Combining both kidney beans and black beans gives the chili a pleasant contrast in bite alongside the finely crumbled beef.
- Adaptable Heat Level: You can easily adjust the chili powder and paprika to match your family’s preferred spice tolerance.
- Ideal for Meal Prep: The flavors develop even further after resting overnight in the refrigerator, making leftovers exceptionally flavorful.
Key Ingredients & Substitutions
- Ground Beef (1 pound): An 85/15 or 80/20 lean-to-fat ratio provides rich savory flavor during browning. You can drain excess fat before transferring the meat to the slow cooker to keep the consistency balanced. Lean ground turkey or ground chicken breast works cleanly as well.
- Medium Yellow Onion (1): Diced finely, this adds natural aromatic sweetness as it softens in the skillet.
- Garlic (3 cloves): Fresh minced garlic creates a fragrant savory foundation that pairs naturally with the dried spices.
- Kidney Beans (1 cup): Rinsed and drained canned kidney beans offer a firm, classic chili texture that holds up well during extended slow cooking.
- Black Beans (1 cup): Rinsed and drained black beans add creaminess and a slightly earthy undertone that complements the kidney beans.
- Diced Tomatoes (1 cup): Canned diced tomatoes with their juices provide acidity and distinct, tender tomato pieces throughout the sauce.
- Tomato Sauce (1 cup): Plain tomato sauce builds the smooth, coating consistency of the chili base.
- Chili Powder (2 tablespoons): The primary seasoning blend delivering warm, mild heat and deep color.
- Ground Cumin (1 teaspoon): Adds an essential warm, smoky aroma.
- Paprika (1/2 teaspoon): Mild sweet paprika contributes subtle sweetness and enhances the red hue.
- Salt and Black Pepper: Added to taste to heighten the savory profile of the beef and beans.
If you enjoy preparing warm, hands-off dinners in your slow cooker, exploring various Crockpot Chicken Recipes can give you great weekday variety. Similarly, if you want a lighter, poultry-based alternative for your meal rotation, our High Protein White Chicken Chili provides another flavorful option.
Step-by-Step Instructions
1. Brown the Beef: Place a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, using a wooden spoon or spatula to break the meat into uniform, bite-sized crumbles until no pink remains. If using higher-fat beef, carefully drain off excess rendered fat from the skillet, leaving approximately one teaspoon for cooking the vegetables. When browning meats, ensuring they reach safe minimum internal temperatures is an essential standard for everyday kitchen safety.
2. Soften the Aromatics: Add the diced onion to the skillet with the beef. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the onions turn translucent and soft around the edges.
3. Add the Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to let it brown or burn.
4. Transfer to the Crockpot: Carefully transfer the cooked beef, onion, and garlic mixture into the bowl of your slow cooker.
5. Combine Ingredients: Pour in the rinsed kidney beans, rinsed black beans, diced tomatoes, tomato sauce, chili powder, ground cumin, paprika, salt, and black pepper. Stir thoroughly with a large spoon until the seasonings, beans, and meat are evenly integrated throughout the liquid.
6. Cover and Simmer: Secure the slow cooker lid. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours. The chili is finished when the sauce has thickened, the beans are completely tender, and the rich aroma fills your kitchen.
7. Garnish and Serve: Ladle the hot chili into wide bowls. Garnish with chopped fresh cilantro or thinly sliced scallions if desired, and serve warm.
Expert Chef Tips & Troubleshooting
- Do Not Skip Browning: While it may be tempting to place raw meat directly into the slow cooker, browning the beef in a skillet creates the Maillard reaction, developing savory flavor compounds that cannot form in a moist slow cooker environment.
- Controlling Chili Thickness: If your chili appears slightly thin toward the end of cooking, remove the lid for the final 30 minutes on HIGH to let steam escape, or crush a small spoonful of beans against the side of the pot to naturally thicken the sauce. If it becomes too thick during a long cook, stir in 2 to 4 tablespoons of beef broth or water.
- Rinsing Canned Beans: Always rinse and drain canned beans before adding them. This removes excess surface starch and canning liquid, keeping the chili broth clean-tasting and pleasantly seasoned.
- Balancing Acidity: Canned tomatoes vary in tartness. If your finished chili tastes sharply acidic, stir in a pinch of granulated sugar (about 1/4 teaspoon) during the last 15 minutes to round out the sauce.
- Lean Beef Alternatives: If you regularly prepare skillet meals like our Ground Beef Sweet Potato Bowl, you can use the same 90/10 lean beef here with excellent results and less fat to drain.
Storage, Make-Ahead & Reheating
- Make-Ahead: You can brown the ground beef, onions, and garlic up to 24 hours in advance. Store the cooled mixture in a sealed container in the refrigerator, then empty it into the slow cooker with the canned goods and spices when you are ready to cook.
- Refrigeration: Allow leftover chili to cool to room temperature within two hours of cooking. Transfer the leftovers into shallow, airtight storage containers and store in the refrigerator for up to 3 to 4 days. Always follow established food safety guidelines for leftovers when cooling, storing, and consuming chilled meals.
- Freezing: This beef and bean chili freezes remarkably well. Spoon the cooled chili into heavy-duty freezer bags or airtight freezer containers, leaving about 1/2 inch of headspace for liquid expansion. Freeze for up to 3 months.
- Reheating: Thaw frozen chili in the refrigerator overnight. To reheat, transfer the portions to a saucepan over medium-low heat on the stove, stirring occasionally until heated through to 165°F (74°C). You can also reheat individual bowls in the microwave in 60-second intervals, stirring between bursts to distribute heat evenly.
Crockpot Chili Recipe with Beef and Beans
Equipment
- Slow Cooker (4 to 6 quart)
- Large Skillet
- wooden spoon or spatula
- Colander
Ingredients
Chili Base
- 1 pound ground beef 85/15 or 80/20 lean ratio
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup kidney beans rinsed and drained
- 1 cup black beans rinsed and drained
- 1 cup diced tomatoes canned, with juice
- 1 cup tomato sauce plain canned sauce
Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
- Add the diced onion to the skillet and cook until it is translucent.
- Add the minced garlic to the skillet and cook for 1 minute.
- Transfer the browned ground beef, onion, and garlic to the crockpot.
- Add the kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper to the crockpot.
- Stir to combine, then cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Notes
- Calories: 420
- Protein: 35g
- Carbohydrates: 25g
- Fat: 24g
- Saturated fat: 8g
- Cholesterol: 60mg
- Sodium: 400mg
- Potassium: 0mg
- Fiber: 6g
- Sugar: 6g
- Vitamin A: 0 IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
Frequently Asked Questions
Can I customize this crockpot chili recipe to suit my dietary preferences?
This recipe is highly adaptable. You can swap the ground beef for ground turkey or ground chicken, or introduce pinto beans or chickpeas in place of black beans. Adjust the chili powder to control the spice level, or stir in diced bell peppers during the last two hours of cooking for added texture.
How long does it take to cook this crockpot chili recipe, and can I cook it on high or low?
Cooking times depend directly on the setting you select. On the LOW setting, the chili requires 6 to 8 hours, which gives the spices ample time to meld gently into the beef. If you are on a tighter schedule, cook on HIGH for 3 to 4 hours until the stew is bubbling, thick, and thoroughly hot.
What are some good toppings for this crockpot chili recipe, and can I serve it with any sides?
Popular toppings include shredded cheddar cheese, sour cream, diced red onions, sliced fresh jalapeños, and chopped cilantro. It pairs naturally with warm skillet cornbread, tortilla chips, steamed white rice, or a crisp green side salad.
Can I make this crockpot chili recipe in advance, and how should I store any leftovers?
Yes, this chili is well-suited for advance preparation because the flavors continue to deepen overnight. Allow the cooked chili to cool slightly, seal it in airtight containers, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until hot and bubbling throughout.
