The Best Ever Crockpot Chili!
The aroma of The Best Ever Crockpot Chili! wafting through the kitchen is an experience that feels like a warm hug on a chilly evening. As you gather around the table, the deep, rich colors of the chili invite you to dig in. The tender ground beef mingles with vibrant tomatoes and hearty beans, creating a bowl of comfort so inviting that you can hardly resist. It takes me back to family gatherings, where my mom would simmer a big pot of chili, and the laughter of loved ones filled every corner of the house. Those simple moments shared over a warm meal are something truly special.
Table of Contents
Perfect for cold nights or casual gatherings, this easy recipe is ideal for busy evenings when you want something delicious without the fuss. With its thick, hearty consistency and bold flavors, you’ll find that each spoonful warms not just your belly but your soul. Gather your ingredients and get ready to make The Best Ever Crockpot Chili!—it’s a meal you won’t want to miss!
Why You’ll Love This Recipe
- Simple & Quick: This chili comes together in a snap with only 15 minutes of prep time.
- Irresistible Flavor: Bursting with spices, every bite is a warm burst of flavor!
- Eye-Catching Appeal: The vibrant colors make it a feast for the eyes as well.
- Flexible Serving: Perfect for a cozy dinner, a game day spread, or even meal prep for the week!
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free Worcestershire sauce.
Ingredients You’ll Need
- 2 lbs ground beef: Use lean ground beef for less grease. Substitutes include ground turkey or plant-based alternatives for a healthier choice.
- 1 onion, diced: Adds sweetness and depth. Yellow or white onions work best.
- 4 cloves garlic, minced: Fresh garlic enhances flavor significantly; substitute with garlic powder if necessary.
- 28 oz can diced tomatoes: These bring acidity. Opt for low-sodium varieties.
- 3 cups beef broth: Use homemade for the best results or low-sodium canned broth for convenience.
- 3 tablespoons tomato paste: This deepens the flavor and gives the chili body.
- 1 tablespoon Worcestershire sauce: A must for umami. Vegan sauces can be used as an alternative.
- 2 tablespoons chili powder: The key spice that defines chili. Adjust to your heat preference.
- 1 tablespoon ground cumin: Offers a warm, earthy base flavor.
- 1 teaspoon smoked paprika: Adds a beautiful smoky nuance; regular paprika may be used if preferred.
- 1 teaspoon dried oregano: A classic herb that rounds out the flavors.
- ½ teaspoon garlic powder: For added depth, but fresh garlic is more aromatic.
- ¼ teaspoon cayenne pepper: For a little kick; can be omitted for milder flavors.
- Salt and pepper (to taste): Enhance overall flavors—adjust according to your preference.
- 2 bay leaves: Infuses a subtle aroma; remove them before serving.
- 2 (15 oz) cans dark red kidney beans, rinsed and drained: They add heartiness and protein. Substitute with black or pinto beans if desired.
- 2 (15 oz) cans cannellini beans, rinsed and drained: These complement the kidney beans with a creamier texture.
How to Make The Best Ever Crockpot Chili!
Sauté the Meat: In a skillet over medium heat, add the ground beef along with the diced onion and minced garlic. Cook until the beef is fully browned and crumbled, which should take about 5-7 minutes. Stir occasionally to ensure it cooks evenly. Once everything is golden and fragrant, transfer it directly to your slow cooker.
Add Aromatics: To the slow cooker, add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne pepper, salt, pepper, and bay leaves. Stir everything together until well combined, creating a colorful, flavorful mixture.
Cook Low and Slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. This slow cooking technique allows the flavors to meld beautifully, creating that rich depth you’re looking for in chili. As it cooks, you’ll notice the enticing aroma filling your home.
Stir in the Beans: About an hour before the chili is done, gently stir in the rinsed and drained beans. This is key to avoiding mushy beans while ensuring they warm through perfectly, soaking up all those delightful spices.
Garnish and Serve: Once done cooking, ladle the chili into bowls and let the fun begin. Top each serving with your favorite accompaniments—shredded cheese, a dollop of sour cream, fresh cilantro, spicy jalapeños, or a dash of hot sauce all elevate your chili experience. Enjoy this cozy meal surrounded by good company!
Storing & Reheating
To store your chili, let it cool completely before transferring it to an airtight container. It can sit out at room temperature for about two hours, but refrigerate leftovers for up to a week. For long-term storage, freeze it in a well-sealed container for up to three months. When reheating, warm in a pot over medium heat until hot throughout, usually about 10-15 minutes, or microwave for 2-3 minutes. Don’t be surprised if the flavors deepen and bolden after sitting!
Chef’s Helpful Tips
- Watch the Cooking Times: If you’re often in a hurry, try not to skip the sautéing step. Browning the meat before adding it to the slow cooker enhances flavor significantly.
- Texture Perfecting: If your chili is too thick after cooking, simply add more broth; for a thicker texture, let it simmer uncovered for the last hour.
- Flavor Tweaks: Feel free to adjust spices to your taste—add more chili powder for heat or cumin for depth. Each adjustment can reflect your personal preferences!
- Meal Prep Friendly: Make a double batch and freeze one for a quick meal later. Just remember to label with the date for easy meal planning.
- Ingredient Variations: Don’t hesitate to toss in other veggies like bell peppers or zucchini to boost the nutritional profile.
There’s something magical about cozying up with a warm bowl of chili, especially when it’s filled with flavors as vibrant as life itself. With The Best Ever Crockpot Chili!, you’ll find that gathering around the table becomes a celebration. So, gather your ingredients, invite your friends or family, and experience the joy of home-cooked comfort food. Enjoy this hearty dish tailored just for you!
Recipe FAQs
Can I make this chili vegetarian?
Absolutely! For a vegetarian version, simply replace the ground beef with lentils or diced mushrooms, and use vegetable broth instead of beef broth. You can also add more beans or your favorite veggies for texture and flavor.
How do I make my chili spicier?
If you crave heat, consider adding fresh diced jalapeños or more cayenne pepper. You can also include hot sauce or even a pinch of crushed red pepper flakes to ignite those taste buds!
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Approximately 4-5 medium-sized tomatoes should work. Just chop and add them to the slow cooker, but be aware that fresh tomatoes might create a lighter consistency compared to canned.
What toppings do you recommend for serving?
Toppings are where you can get creative! Consider shredded cheese, diced green onions, sour cream, diced avocado, or crunchy tortilla chips! Even a sprinkle of fresh herbs like cilantro works wonderfully to enhance the flavor.
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📖 Recipe Card
The Best Ever Crockpot Chili!
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Total Time: 0 hours
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
This crockpot chili is not just flavorful, it’s a wholesome comfort food that comes together with simple ingredients and minimal effort. Perfect for cold evenings or a quick dinner!
Ingredients
- 2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 28 oz can diced tomatoes
- 3 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper (to taste)
- 2 bay leaves
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 2 (15 oz) cans cannellini beans, rinsed and drained
Instructions
- Sauté the ground beef, onion, and garlic until browned. Transfer to the slow cooker.
- Add diced tomatoes, beef broth, tomato paste, Worcestershire sauce, spices, and bay leaves to the slow cooker. Stir until combined.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About an hour before done, stir in the rinsed beans.
- Ladle into bowls, garnishing with your favorite toppings.
Notes
Brown the meat for enhanced flavor before adding to the slow cooker.
Feel free to adjust spices to taste for personal preference.
Store the chili in an airtight container for up to a week, or freeze for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
