Crockpot Chili Recipe

This Crockpot Chili Recipe is the ultimate comfort food made simple. Loaded with lean ground beef, hearty kidney beans, tomatoes, warm spices, and a splash of beer for depth, this slow cooker chili is rich, bold, and full of flavor. It’s perfect for busy weeknights, game day gatherings, or feeding a crowd with minimal effort. Just prep, set it, and let your crockpot do the work.

Ingredients

For the Chili

• 3 pounds lean ground beef
• 2 medium yellow onions, diced
• 4 cloves garlic, minced
• 12 ounces light beer
• 2 cans red kidney beans, drained and rinsed
• 1 can whole tomatoes with juice
• 1 can diced tomatoes with juice
• 14 ounces tomato sauce
• 1 medium green bell pepper, diced (optional)

Seasoning Mixture

• 4 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons dried parsley
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano

Instructions

• In a small bowl, combine all seasoning ingredients and mix well.
• Add half of the seasoning mixture to the ground beef and mix until evenly combined.
• In a frying pan over medium heat, brown the seasoned ground beef with onions and garlic until no pink remains. Drain excess fat if needed.
• Pour in the beer and simmer for a few minutes until most of the liquid evaporates.
• Transfer the beef mixture to a 6-quart slow cooker.
• Add kidney beans, whole tomatoes, diced tomatoes, tomato sauce, and green bell pepper if using. Lightly mash the whole tomatoes if desired.
• Stir in the remaining seasoning mixture.
• Cook on high for 4 hours or on low for 7 to 8 hours.
• Let the chili cool slightly before serving to allow it to thicken.

Serving and Storage Tips

Serve crockpot chili hot after it has rested for 10–15 minutes to allow the flavors to settle and the chili to thicken. Offer classic toppings like shredded cheddar cheese, sour cream, diced onions, sliced jalapeños, or fresh cilantro. This chili is excellent served with cornbread, tortilla chips, crackers, rice, or over baked potatoes and hot dogs.
For storage, let the chili cool completely before transferring it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Chili freezes very well and can be stored in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

1. Classic No-Bean Chili
   Omit the kidney beans entirely for a traditional meat-forward chili that’s thick and hearty.
2. Turkey Chili
   Replace ground beef with ground turkey for a lighter, leaner option while keeping all other ingredients the same.
3. Spicy Chili
   Add diced jalapeños, crushed red pepper flakes, or extra chili powder for a bold heat boost.
4. Three-Bean Chili
   Use a mix of kidney beans, black beans, and pinto beans for extra texture and protein.
5. Beef and Sausage Chili
   Swap one pound of ground beef with spicy or mild Italian sausage for deeper flavor.
6. Smoky Chipotle Chili
   Add 1–2 chopped chipotle peppers in adobo sauce for smoky heat.
7. Chili with Corn
   Stir in one to two cups of corn kernels during the last hour of cooking for sweetness and texture.
8. Low-Carb Chili
   Skip beans and add diced zucchini or mushrooms for bulk without extra carbs.
9. Chili with Cocoa
   Add one tablespoon of unsweetened cocoa powder to enhance richness and depth.
10. Sweet and Spicy Chili
    Add one tablespoon of brown sugar or honey to balance heat and acidity.
11. Vegetarian Chili
    Replace meat with lentils or plant-based ground and use vegetable broth instead of beer.
12. Beer-Free Chili
    Substitute the beer with beef broth for an alcohol-free version.
13. Thick Texas-Style Chili
    Use crushed tomatoes instead of whole tomatoes and reduce liquid slightly.
14. Chili Mac
    Stir in cooked macaroni during the last 30 minutes and top with cheese.
15. Chili Supreme
    Serve over rice with cheese, sour cream, avocado, and crushed tortilla chips for a loaded bowl.

FAQs

1. Can I put raw ground beef directly into the crockpot
   It’s recommended to brown the beef first for better texture and flavor.
2. Does chili taste better the next day
   Yes, the flavors deepen overnight, making leftovers even better.
3. Can I cook this chili longer than recommended
   Yes, chili can stay on low for several extra hours without issue.
4. How do I thicken chili if it’s too thin
   Remove the lid for the last 30 minutes or mash some of the beans and tomatoes.
5. What’s the best ground beef for chili
   Lean ground beef such as 85/15 or 90/10 works best.
6. Can I make this chili on the stovetop
   Yes, simmer on low for 1.5 to 2 hours, stirring occasionally.
7. Is the beer flavor strong
   No, it cooks down and adds depth without tasting like beer.
8. Can I double this recipe
   Yes, as long as your slow cooker is large enough.
9. Can I freeze chili with beans
   Yes, beans freeze well and retain their texture.
10. What toppings go best with chili
    Cheese, sour cream, onions, jalapeños, avocado, and cilantro are popular choices.

This Crockpot Chili Recipe is a simple, flavorful, and hearty meal that’s perfect for any occasion. With tender ground beef, savory beans, rich tomatoes, and a blend of spices, it delivers classic chili taste with minimal effort. Its versatility allows for endless variations, from spicy to vegetarian, making it a family favorite year-round. Easy to prep, slow-cooked to perfection, and perfect for serving a crowd, this chili is a go-to comfort food that warms both the body and the soul.

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