|

Crockpot Beef Chili with Beans – Easy and Hearty Comfort Food

ByWendy Carter
Jump to Recipe Print Recipe

Imagine coming home to a house that smells like a Texan barbecue joint. Your Crockpot has been working its magic all day, transforming humble ingredients into a rich, smoky, beefy masterpiece.

No babysitting, no stirring every 10 minutes—just set it and forget it.

This isn’t just chili. It’s a flavor bomb that’ll have your family begging for seconds (and the recipe). And the best part?

You’ll spend less time prepping than it takes to argue about whether beans belong in chili. (Spoiler: They do. Fight me.)

Why This Recipe Slaps

This chili isn’t just good—it’s stupidly good. The slow cooker does all the heavy lifting, melding flavors into something you’d pay $15 a bowl for at some hipster gastropub.

The beef gets fall-apart tender, the beans soak up all that smoky-spicy goodness, and the tomatoes add just enough sweetness to balance the heat. Plus, it’s customizable. Want it spicier?

Add more jalapeños. Prefer it milder? Skip the cayenne.

It’s basically the Swiss Army knife of chili recipes.

This Crockpot Beef Chili with Beans Will Make You Question Every Other Chili Recipe
Pin
Print

This Crockpot Beef Chili with Beans Will Make You Question Every Other Chili Recipe

Recipe by Wendy CarterCourse: Beef, Dinner
Servings

6

servings
Prep time

20

minutes
Cooking time

5

hours 
Calories

450

kcal

Ingredients

  • 1.5 lbs ground beef (80/20 for best flavor)

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 1 bell pepper, diced (any color)

  • 1 jalapeño, seeded and minced (optional)

  • 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 (6 oz) tomato paste

  • 2 cups beef broth

  • 2 tbsp chili powder

  • 1 tbsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp cayenne pepper (adjust to taste)

  • Salt and pepper to taste

  • Shredded cheese, sour cream, and green onions for topping (because why not?)

Step-by-Step Instructions

  • Brown the beef: In a skillet over medium heat, cook the ground beef until no pink remains. Drain excess fat unless you’re into that.
  • Sauté the veggies: In the same skillet, add onion, garlic, bell pepper, and jalapeño. Cook until soft (about 5 minutes).
  • Dump it all in: Transfer the beef and veggies to the Crockpot. Add beans, crushed tomatoes, tomato paste, beef broth, and all spices. Stir like you mean it.
  • Cook low and slow: Cover and cook on low for 6–8 hours or high for 3–4 hours. Taste and adjust seasoning before serving.
  • Serve like a boss: Ladle into bowls and top with cheese, sour cream, and green onions. Cornbread on the side is non-negotiable.

Storage Instructions

Let the chili cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months.

Reheat on the stove or in the microwave, adding a splash of broth if it’s too thick.

Why You Need This Chili in Your Life

This recipe is a multitasker. It’s perfect for meal prep, game day, or when you’re too lazy to cook but still want to eat like royalty. It’s packed with protein, fiber, and enough flavor to make your taste buds throw a party.

Plus, it’s budget-friendly—because who wants to spend $50 on dinner?

Food Icon

Calorie Calculator

Instantly find your personalized goals for weight loss, maintenance, or gain, with our Calorie Calculator App.

Try Now!

Nutrition Facts (Per Serving)

  • Calories: 450
  • Protein: 30g
  • Carbs: 35g
  • Fiber: 10g
  • Fat: 20g
  • Sugar: 8g

Common Mistakes to Avoid

  • Using lean beef: Fat = flavor. Don’t ruin this with 93% lean beef unless you enjoy sadness.
  • Overcrowding the skillet: Sauté veggies in batches if needed. You want them soft, not steamed.
  • Skimping on spices: Chili powder is the MVP here.

    Don’t be shy.

  • Stirring too much: Let the Crockpot do its thing. No peeking!

Alternatives

No ground beef? Use ground turkey, chicken, or even lentils for a vegetarian twist.

Out of kidney beans? Pinto beans work great. Hate tomatoes?

Replace crushed tomatoes with fire-roasted diced tomatoes for extra smokiness. The world is your chili oyster.

FAQs

Can I make this chili in an Instant Pot?

Absolutely. Use the sauté function for steps 1–2, then pressure cook on high for 20 minutes with a natural release.

Can I skip the beans?

Sure, if you’re okay with disappointing your ancestors.

But seriously, add more meat or veggies to bulk it up.

Why is my chili watery?

You probably didn’t drain the beans or added too much broth. Fix it by simmering uncovered for a bit or adding a cornstarch slurry.

Can I make it spicier?

Add more cayenne, throw in a diced habanero, or top it with hot sauce. Just don’t blame us when your mouth feels like a volcano.

Is freezer burn a myth?

No, but storing chili properly (airtight container, minimal air) will prevent it.

FYI, freezer-burned chili tastes like regret.

Final Thoughts

This Crockpot Beef Chili with Beans is the ultimate no-fuss, big-flavor meal. It’s cheap, easy, and tastes like you spent all day slaving over the stove (even though you didn’t).

Make it once, and it’ll become your go-to for every occasion—or no occasion at all.

Now go forth and chili.

Similar Posts