Easy Crockpot Chili Recipe: Hearty Weeknight Comfort (Print Version)

Master this Easy Crockpot Chili Recipe for simple, hearty comfort. Perfect for busy weeknights, it's packed with flavor and minimal fuss.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6-8 Hours minutes
Total Time: 26 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Chili Base & Protein

01 - 2 lbs ground beef (85/15 lean)
02 - 2 (14.5 oz) cans diced tomatoes (fire-roasted, if possible), undrained
03 - 1 (15 oz) can kidney beans, rinsed and drained
04 - 1 (15 oz) can black beans, rinsed and drained

→ Flavor Foundation

05 - 1 large yellow onion, chopped
06 - 4 cloves garlic, minced
07 - 2 cups beef broth (low sodium)

→ Spices & Seasonings

08 - 3 tbsp chili powder
09 - 1 tbsp ground cumin
10 - 1 tsp smoked paprika
11 - 1 tsp dried oregano
12 - 1 tsp salt (or to taste)
13 - 1/2 tsp black pepper (or to taste)

→ Toppings & Freshness

14 - Shredded cheddar cheese
15 - Sour cream or Greek yogurt
16 - Fresh cilantro, chopped
17 - Sliced jalapeños (optional)

# Instructions:

01 - Okay, first things first, grab your biggest skillet and get it hot over medium-high heat. Add your ground beef and break it up with a spoon. You want to brown it really well, getting some nice, crispy bits – that's where the flavor lives, hon! Drain off any excess fat (I usually just tilt the pan and scoop it out with a spoon, being careful not to spill, oops!). Then, toss in your chopped onion and minced garlic. Let them cook for about 5-7 minutes until they're soft and smell absolutely amazing. This step is crucial for building a deep, rich flavor for your Easy Crockpot Chili Recipe.
02 - Now, transfer that browned beef, onion, and garlic mixture right into your slow cooker. Seriously, don't miss a single scrap! Next, add in your rinsed kidney and black beans, those fire-roasted diced tomatoes (undrained, we want all that tomato goodness), and your beef broth. Give it a good stir to combine everything. I sometimes splash a little broth on the counter at this point, but hey, that's just part of the cooking adventure, right?
03 - This is where the magic happens for our Easy Crockpot Chili Recipe! Sprinkle in your chili powder, cumin, smoked paprika, and dried oregano. Don't forget a generous pinch of salt and a few grinds of black pepper. Stir it all together until those spices are evenly distributed and everything smells incredible. Take a moment to just breathe it in – that's the promise of a delicious meal right there! I always taste a tiny bit of the liquid here to adjust seasonings, though it won't be fully flavored yet.
04 - Pop the lid on your slow cooker. Now, set it to low for 6-8 hours, or if you're in a bit more of a hurry (I've been there!), high for 3-4 hours. The beauty of a crockpot is that you really can just walk away. Go run errands, tackle that laundry pile, or just kick back with a book. The house will start to smell absolutely divine as the chili slowly simmers, melding all those wonderful flavors together. Honestly, the waiting is the hardest part!
05 - Once the cooking time is up, give the chili a good stir. You'll notice how thick and rich it's become. If it looks a little too thick for your liking, you can always add a splash more beef broth until it reaches your desired consistency. Taste it again! This is your chance to adjust the salt, pepper, or add a little more chili powder if you want an extra kick. Sometimes I add a tiny bit of sugar here to balance the acidity of the tomatoes, just a personal preference.
06 - Ladle that glorious, steaming chili into bowls. Seriously, look at those rich colors and textures! Now for the fun part: toppings. Pile on that shredded cheddar cheese, a dollop of sour cream (or Greek yogurt, if that's your jam), and a sprinkle of fresh cilantro. If you're feeling adventurous, a few sliced jalapeños will add a nice zing. This Easy Crockpot Chili Recipe is seriously comforting and so satisfying after a long day. Enjoy every spoonful, my friend!

# Notes:

01 - Don't skip browning the meat before adding it to the crockpot; it adds so much flavor.
02 - This chili tastes even better the next day, honestly, so it's a great make-ahead meal.
03 - Pinto beans work well if you're out of kidney beans, or use a mix for variety.
04 - A dollop of sour cream and some fresh cilantro are non-negotiable for me when serving.

# Equipment Needed:

01 - Large skillet
02 - slow cooker (6-quart or larger)

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 30-35g

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