Crockpot Chili Recipe
This hearty slow cooker comfort food is a breeze to make and perfect for family nights, game day gatherings, or chilly weekend lunches.
Ingredients
- 1 lb lean ground beef (sub: ground turkey or chicken)
- 1 large yellow onion, diced (cook’s tip: use sweet onion for milder flavor)
- 3 cloves garlic, minced (fresh yields best aroma)
- 1 green bell pepper, chopped (red or orange adds natural sweetness)
- 2 (15-oz) cans diced tomatoes (look for BPA-free cans; fire-roasted optional)
- 1 (8-oz) can tomato sauce
- 1 (15-oz) can kidney beans, drained and rinsed (sub: black beans, pinto beans)
- 1 (15-oz) can black beans, drained and rinsed
- 2 tbsp chili powder (McCormick recommended; adjust to taste)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (omit or reduce for milder chili)
- 1/2 tsp dried oregano
- 1 tsp kosher salt (or to taste)
- 1/2 tsp black pepper
- 1 tbsp brown sugar (balances acidity; sub: honey)
- 1 cup low-sodium beef broth (sub: vegetable broth for a lighter touch)
- 1 tbsp Worcestershire sauce (for umami depth)
Instructions
- Heat a large skillet over medium-high, add the ground beef (or turkey), and sauté until no pink remains, about 5–7 minutes. Transfer meat to the slow cooker.
- In the same skillet, cook onion, bell pepper, and garlic until fragrant and soft—around 3 minutes. Transfer to the slow cooker.
- Combine browned meat, sautéed veggies, diced tomatoes, tomato sauce, drained beans, spices, brown sugar, Worcestershire, and broth in the slow cooker. Stir gently.
- Cover and cook on low for 6 hours. Adjust seasoning if needed.
- For thicker chili, remove the lid for the last 30 minutes. Add extra broth for thinner consistency if desired.
- Season with salt, pepper, or lime juice. Add hot sauce for extra heat if desired.
- Ladle into bowls, top with desired toppings, and enjoy!
Notes
Trim visible fat for a leaner meal. Use organic spices for vibrant color. Fresh herbs (cilantro, parsley) can be stirred in at the end for brightness.