There’s nothing quite like a bowl of chili to bring everyone together around the table. This award-winning Crockpot chili has earned glowing reviews for its rich flavor, cozy spices, and hearty texture. It’s the kind of recipe that fills your home with the best smells as it slowly simmers away—and when dinner is ready, it feels like a warm hug in a bowl.
Made with simple pantry ingredients, tender beef, beans, and a perfectly balanced spice blend, this recipe is easy enough for weeknights but special enough to share with family and friends.
Recipe Info:
| Category | Prep Time | Cook Time | Servings | Calories* |
|---|---|---|---|---|
| Dinner | 20 mins | 6–8 hrs (low) / 3–4 hrs (high) | 6–8 | ~350 per serving |
Ingredients You’ll Need
- 2 lbs ground beef (or ground turkey/chicken for a lighter version)
- 1 large yellow onion, diced
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes with juices
- 1 can (6 oz) tomato paste
- 1 ½ cups beef broth (or chicken broth for lighter flavor)
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp olive oil
Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, diced green onions, or crushed tortilla chips.
Step-By-Step Instructions
- Brown the Meat
Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart with a spoon, and cook until browned (about 6–7 minutes). Drain excess grease. - Add the Veggies
Stir in onion, bell pepper, and garlic. Cook for 3–4 minutes until softened and fragrant. - Combine in the Crockpot
Transfer meat and veggies into your slow cooker. Add beans, tomatoes, tomato paste, and broth. - Season It Up
Sprinkle in chili powder, paprika, cumin, oregano, cayenne, salt, and pepper. Stir well to combine. - Cook Low & Slow
Cover and cook on low for 6–8 hours (or high for 3–4 hours), stirring occasionally. Chili should be thickened and flavorful. - Serve & Enjoy
Ladle into bowls and top with shredded cheese, sour cream, or tortilla chips.
💡 Tip: For thicker chili, remove the lid in the last 30 minutes of cooking.
Helpful Notes & Tips
- Spice Control: Adjust cayenne to your preferred heat level. Start small and add more later if needed.
- Storage: Chili tastes even better the next day! Store leftovers in the fridge (up to 4 days) or freezer (up to 3 months).
- Make Ahead: Brown the beef and chop veggies the night before for a stress-free morning.
Recipe Variations
- Protein Swap: Try ground turkey, chicken, or even lentils for a plant-based twist.
- Bean Options: Use pinto beans, white beans, or mix in corn for a touch of sweetness.
- Secret Flavor Boost: Add a square of dark chocolate or a splash of apple cider for depth.
Serving Suggestions
This chili is delicious on its own, but here are some favorite pairings:
- With warm cornbread or buttery dinner rolls.
- Over baked potatoes or rice for a filling meal.
- With a fresh green salad on the side.
Conclusion
This award-winning Crockpot chili is more than just dinner—it’s a cozy tradition in a bowl. Whether you’re feeding a crowd, meal-prepping for the week, or gathering around the table with loved ones, this recipe will bring comfort and smiles every time.