Chili is the ultimate comfort food, and this easy Crockpot chili recipe takes all the stress out of meal prep while delivering a rich, savory dish. The beauty of this recipe lies in its simplicity and the ease of cooking everything in one pot. By using a slow cooker, you can allow all the flavors to meld together over time, creating a hearty and delicious meal that’s perfect for family dinners, gatherings, or meal prep for the week ahead.

This chili is packed with lean ground beef, hearty beans, and plenty of tomatoes, all simmered together with a blend of spices and seasonings. The result is a robust and flavorful dish with just the right balance of heat and sweetness. Whether you serve it with cornbread, over rice, or simply in a bowl topped with sour cream and shredded cheese, this easy Crockpot chili will quickly become a favorite in your recipe collection.

Plus, the Crockpot does all the hard work, so you can focus on other tasks or just relax while your meal cooks to perfection.

Why You’ll Love This Recipe

1. Effortless Cooking

With just a few minutes of prep, you can toss everything into the Crockpot and let it do all the work. It’s the perfect recipe for busy days when you want a satisfying meal without much effort.

2. Hearty and Filling

Packed with lean ground beef, beans, and tomatoes, this chili is a filling and nutritious meal that will keep you satisfied for hours.

3. Customizable Spice Level

You can easily adjust the spice level of this chili by adding more or less chili powder or even some hot sauce for extra heat. It’s perfect for those who like their chili mild or spicy.

4. Perfect for Meal Prep

This chili is great for making in large batches. It stores well in the fridge and can be frozen for later, making it ideal for meal prepping or feeding a crowd.

5. Family-Friendly

Even picky eaters will love this chili. The diced tomatoes can be blended or chopped finely to keep the texture smooth, making it a kid-friendly dish that everyone can enjoy.

Ingredients

Lean ground beef, browned
Diced tomatoes
Tomato sauce
Tomato paste
Garlic cloves
Black beans
Baked beans
Chili powder
Italian seasoning

Variations

Vegetarian Chili: Swap out the ground beef for extra beans, such as kidney beans, chickpeas, or additional black beans, and use vegetable broth instead of meat-based broth.
Spicy Chili: Add diced jalapeños, hot sauce, or cayenne pepper to give the chili a fiery kick.
Smoky Flavor: For a smoky twist, add a teaspoon of smoked paprika or a few dashes of liquid smoke.
Sweet Chili: Add a tablespoon of brown sugar or a drizzle of honey to balance out the heat with a hint of sweetness.
Taco Chili: For a taco-inspired variation, include a packet of taco seasoning and serve with shredded cheese, sour cream, and tortilla chips.

How to Make the Recipe

Step 1: Brown the Ground Beef

In a skillet over medium heat, brown the lean ground beef until it’s fully cooked and no longer pink. Drain any excess fat and transfer the beef to the Crockpot.

Step 2: Add the Vegetables and Beans

Add the diced tomatoes, tomato sauce, and tomato paste to the Crockpot. Then, stir in the garlic, black beans, and baked beans. Make sure everything is well combined.

Step 3: Season the Chili

Sprinkle in the chili powder and Italian seasoning, then stir to incorporate the spices evenly throughout the mixture. Taste and adjust the seasonings as needed, adding more chili powder for extra heat or Italian seasoning for more herbal flavor.

Step 4: Cook on Low

Cover the Crockpot and cook on low for 6-8 hours. If you’re short on time, you can cook on high for 3-4 hours, but low and slow will allow the flavors to develop more fully.

Step 5: Serve and Enjoy

Once the chili is done cooking, give it a final stir and taste for seasoning. Serve it hot with your favorite toppings, such as shredded cheese, sour cream, chopped onions, or cilantro. Enjoy it with cornbread, rice, or tortilla chips on the side.

Tips for Making the Recipe

Brown the Beef First: Browning the ground beef before adding it to the Crockpot ensures that the meat is fully cooked and helps develop a rich, savory flavor.
Finely Chop the Garlic: For a smoother texture, finely chop or mince the garlic before adding it to the chili. You can also use garlic powder if you prefer a milder garlic flavor.
Don’t Skip the Tomato Paste: Tomato paste adds a depth of flavor to the chili and helps thicken the sauce. It’s essential for achieving the right consistency.
Adjust the Consistency: If the chili is too thick after cooking, you can add a little bit of broth or water to reach your desired consistency.
Let It Sit: After cooking, let the chili sit in the Crockpot for 10-15 minutes before serving to allow the flavors to meld together.

How to Serve

Serve this chili in a bowl with a variety of tasty toppings such as shredded cheese, sour cream, chopped onions, or fresh cilantro. It pairs perfectly with cornbread, crackers, or over a bed of steamed rice. For extra crunch, top with tortilla chips or a dollop of guacamole.

If you’re feeding a crowd, consider serving it alongside other hearty dishes like quesadillas or a simple green salad to round out the meal.

Make Ahead and Storage

Storing Leftovers

Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pot over medium heat or in the microwave.

Freezing

Chili freezes beautifully. Allow the chili to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator, then reheat on the stove or in the microwave.

Reheating

Reheat leftover chili in a pot over medium heat or in the microwave until it’s heated through. You may need to add a splash of broth or water if the chili has thickened too much while stored.

FAQs

1. Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative to ground beef, though the flavor may be slightly different.

2. Can I make this chili ahead of time?

Absolutely! This chili actually tastes even better the next day, so it’s a great make-ahead meal.

3. Can I use canned beans?

Yes, canned beans work perfectly in this recipe. Just be sure to drain and rinse them before adding them to the Crockpot.

4. Can I make this chili spicier?

Yes, you can add more chili powder, jalapeños, or hot sauce to increase the spice level.

5. Can I use fresh garlic instead of garlic powder?

Yes, fresh garlic will give the chili a bolder, more intense flavor.

6. Can I substitute the baked beans?

Yes, you can use any other type of beans, such as kidney beans or white beans, if you prefer.

7. Can I cook this chili on the stovetop instead of in the Crockpot?

Yes, you can cook the chili on the stovetop. Simply brown the beef and then simmer the ingredients in a large pot for 45 minutes to an hour.

8. Can I add vegetables to the chili?

Yes, feel free to add diced bell peppers, carrots, or even corn for additional flavor and texture.

9. Can I freeze the chili?

Yes, chili freezes well. Allow it to cool completely before storing in a freezer-safe container for up to 3 months.

10. How can I thicken the chili?

If your chili is too thin, let it simmer uncovered for a while to allow some of the liquid to evaporate. Alternatively, you can add a small amount of cornstarch or masa harina mixed with water to thicken it.

Conclusion

This easy Crockpot chili recipe is the perfect meal for busy days, bringing together the rich flavors of lean ground beef, beans, tomatoes, and spices. With minimal effort required, the Crockpot does all the hard work, making it ideal for busy weeknights or meal prepping for the week ahead. Whether served with your favorite toppings or paired with cornbread, this hearty and flavorful chili will be a hit with the whole family.