Crock Pot Ground Beef Chili
This Crockpot Ground Beef Chili is hearty, flavorful, and so easy to make - it practically cooks itself! Perfect for busy weeknights or lazy Sunday game days, it’s a family favorite that’s even better with your favorite toppings.
Servings: 6 servings
Calories: 379kcal
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef OR extra-lean, OR a mix of both
- salt & pepper to taste
- 1 yellow onion diced (about 1 cup)
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder or more to taste
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ cup beef broth
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 (14.5 oz) can chili beans
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can kidney beans mashed
- ½ cup sweet corn
- all your favorite chili toppings
Instructions
- Prep beef: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and brown 1 ½ pounds lean ground beef, seasoning with salt & pepper to tastel. Transfer to a 4-6 quart slow cooker.
- Cook onion: Add 1 yellow onion (chopped) and 2 cloves garlic (minced) to skillet and sauté over medium heat until softened, about 3-4 minutes.
- Make chili base: Stir in 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground paprika, 1 teaspoon ground cumin and ½ teaspoon dried oregano; and cook for another 30 seconds. Then stir in ½ cup beef broth, scraping any browned bits off the bottom of the pan. Transfer to slow cooker.
- Assemble: Add 1 red bell pepper (diced), 1 green bell pepper (diced), 1 (14.5 oz) can chili beans (not drained) and 1 (14.5 oz) can diced tomatoes (not drained) to slow cooker. Stir well, then cover with the lid and cook on LOW for 8 hours.
- Finish: 15 minutes before the cooking time is over, open the lid and stir well. Stir in 1 (14.5 oz) can kidney beans (drained and mashed or blended) and ½ cup sweet corn (if using). Check for seasoning, then coveer with the lid again and finish cooking on HIGH heat for 15 minutes.
- Serve: Serve with all your favorite chili toppings. Enjoy!
Video
Notes
Ingredient notes
- Beef: Use a mix of lean and extra-lean for flavor without too much grease. Ground turkey or chicken works too.
- Beans: Mashed kidney beans make it thicker and creamy; skip or swap with black or pinto beans if preferred.
- Tomatoes: Fire-roasted for smoky flavor, or use diced tomatoes with green chiles for a spicy kick.
- Peppers: Green bell peppers add flavor, but red, yellow, or orange work just as well.
- Spices: No individual spices? Use a chili seasoning packet instead!
Recipe tips
- Brown the beef: Adds flavor and lets you drain extra grease.
- Adjust seasonings: Taste before finishing and tweak to your family’s liking.
- Cook low and slow: LOW for 8 hours brings the best flavor; HIGH for 4 hours works if you’re short on time.
- Prep toppings: Ready your favorite toppings while the chili finishes cooking.
Storage tips
- Make-ahead: Prep and store ingredients in a separate container in the fridge for up to a day; bring to room temp before slow cooking.
- Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat on the stovetop or in the microwave.
- Freezer option: Freeze in airtight containers or bags for up to 3 months; thaw overnight in the fridge and reheat.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 38g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 795mg | Potassium: 1327mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1465IU | Vitamin C: 53mg | Calcium: 94mg | Iron: 8mg