Description

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.

Notes

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.