Crockpot Chili is a hearty, comforting dish that brings warmth and robust flavor to any table. This slow-cooked chili is loaded with tender ground beef (or turkey), vibrant tomatoes, a medley of beans, and an aromatic blend of spices that have melded together over hours of gentle simmering. The process of browning the meat with sweet onions and garlic creates a savory base that, when combined with beef broth, tomato paste, and an assortment of diced tomatoes, results in a rich and complex sauce. As the chili cooks slowly in the crockpot, every ingredient releases its full flavor, making each spoonful a delightful burst of tangy, spicy, and slightly sweet goodness. Perfect for chilly evenings or casual gatherings, this recipe offers the ultimate comfort food experience with minimal hands-on effort.
In addition to its deep, satisfying taste, this crockpot chili is incredibly convenient. The slow cooker does most of the work, allowing you to set it and forget it while you attend to other tasks or simply relax. The combination of fire-roasted tomatoes, kidney and pinto beans, and a carefully measured spice blend creates a dish that is both nutritious and indulgent. Whether served as a main course topped with cheese and fresh cilantro or enjoyed on its own with a side of crusty bread, this chili is sure to impress family and friends alike. Its versatility and ease of preparation make it an essential addition to your recipe repertoire.
Why You’ll Love This Recipe
• Hearty & Flavorful: A rich blend of meat, beans, and tomatoes infused with aromatic spices.
• Hands-Off Cooking: Simply set your crockpot and let the flavors develop over several hours.
• Perfect for Gatherings: Ideal for serving at family dinners, game days, or as a satisfying meal prep option.
Ingredients
• 1 ½ lbs ground beef or ground turkey
• 1 large sweet onion, finely chopped
• 2 cloves garlic, minced
• 3 cups low-sodium beef broth
• 1 (6-ounce) can tomato paste
• 2 (10-ounce) cans diced tomatoes and green chilies (such as Rotel)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon brown sugar
• ¼ teaspoon red pepper flakes
• ⅛ teaspoon ground cayenne
• Kosher salt and black pepper, to taste
Detailed Instructions
1. Brown the Meat: In a large skillet over medium heat, brown the ground beef or turkey. When the meat is halfway done, add the finely chopped sweet onion and continue cooking until the onion is soft. Stir in the minced garlic and cook for an additional 1 minute while stirring constantly. Drain any excess grease and transfer the meat mixture to your crockpot.
2. Prepare the Broth Mixture: In a small bowl, whisk together the low-sodium beef broth and tomato paste until smooth. Pour this mixture over the meat in the crockpot.
3. Add the Remaining Ingredients: Add the diced tomatoes with green chilies, fire-roasted diced tomatoes, kidney beans, and pinto beans. Sprinkle in the chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, and ground cayenne. Stir gently to combine all the ingredients evenly.
4. Slow Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld and deepen.
5. Season and Serve: Once the cooking time is complete, taste the chili and season with kosher salt and freshly ground black pepper as needed before serving.
Tips
• For an even richer flavor, consider browning the meat a little longer to develop a deeper caramelization.
• Adjust the heat by increasing or decreasing the red pepper flakes and cayenne to suit your spice preference.
• If you prefer a thicker chili, uncover the crockpot during the last hour of cooking to allow some of the liquid to evaporate.
Storage Options
• Refrigerator: Store any leftovers in an airtight container for up to 4 days.
• Freezing: Freeze portions in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over low heat or in the microwave, stirring occasionally to ensure even warming.
