The scent of simmering spices wafts through the air, swirling with the rich aroma of beef and tomatoes as you walk into the kitchen. A pot of The Best Ever Crockpot Chili! is bubbling away on the counter, casting a warm glow that promises comfort and heartiness. Each bowl is a perfect blend of spices and textures, from the tender chunks of meat to the creamy beans, all melded together in a robust sauce that seems to hug your insides with warmth.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Ever Crockpot Chili!
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Ever Crockpot Chili!

Growing up, chilly autumn evenings called for this cozy dish—gathering around the table with family, savoring each spoonful while sharing stories of our day. Whether it’s a game day feast or a casual weeknight dinner, this chili has always brought people together. So, grab your slow cooker and get ready for a dish that warms the heart as much as it fills the belly. You won’t regret making The Best Ever Crockpot Chili!

Why You’ll Love This Recipe

Simple & Quick: Only 15 minutes of prep, then let your slow cooker do the work!
Irresistible Flavor: Bold, zesty notes from chili powder and cumin that create a comforting, rich taste.
Eye-Catching Appeal: A colorful medley of tomatoes, beans, and spices that looks as good as it tastes.
Flexible Serving: Perfect for parties, family dinners, or casual weeknight meals; delicious enough to enjoy any time.
Diet-Friendly Options: Easily adaptable with ground turkey for a lighter version; keeps all the flavor!

Ingredients You’ll Need

2 lbs ground beef: A classic choice for chili, it creates a savory and hearty base. If you’re looking for a leaner option, ground turkey or chicken works well too.
1 onion (diced): Adds sweetness and depth. Shallots could also be substituted for a milder flavor.
4 cloves garlic (minced): Fresh garlic brings aromatic flavor; feel free to use jarred minced garlic if you’re short on time.
28 oz can diced tomatoes: These provide acidity and thickness to your chili. Fire-roasted tomatoes could add an extra smoky flavor.
3 cups beef broth: This gives richness to the chili. You can also use vegetable broth for a lighter, vegetarian version.
3 tablespoons tomato paste: Concentrated flavor helps thicken the chili. If you don’t have tomato paste, canned tomato sauce will do in a pinch.
1 tablespoon Worcestershire sauce: This adds umami depth; soy sauce can be a good substitute.
2 tablespoons chili powder: This is the star of the show for a classic chili flavor. Adjust to taste depending on your heat preference.
1 tablespoon ground cumin: Offers warm, earthy notes. Coriander can substitute if needed.
1 teaspoon smoked paprika: Adds a delightful smokiness; omit if you prefer a milder taste.
1 teaspoon dried oregano: This herb adds freshness to balance the dish; Italian seasoning can replace oregano if desired.
½ teaspoon garlic powder: For an extra layer of garlic flavor; it can be omitted if you’re concerned about garlic levels.
¼ teaspoon cayenne pepper: Use to add heat, or leave it out if you prefer a mild chili.
Salt and pepper (to taste): Essential for enhancing all the flavors; always taste before serving for adjustments.
2 bay leaves: These impart an aromatic flavor; don’t forget to remove them before serving!
2 15 oz cans dark red kidney beans, rinsed and drained: Adds heartiness and texture. Pinto beans can be used for variety.
2 15 oz cans cannellini beans, rinsed and drained: Their creamy texture plays well with the dish; feel free to swap with black beans or chickpeas for a different spin.

How to Make The Best Ever Crockpot Chili!

Sauté the Beef and Aromatics: In a skillet over medium heat, cook the ground beef along with the diced onion and minced garlic until the meat is fully browned and onions are translucent. Use a spatula to break the beef into small pieces. Once everything is golden and fragrant, transfer this mixture straight into the slow cooker. This initial step really builds up the flavors.

Add the Base Ingredients: Into the slow cooker, pour in the can of diced tomatoes, beef broth, and tomato paste. Then, add Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne, salt, pepper, and bay leaves. Stir everything well until thoroughly mixed. The colors and scents will entice your appetite even more!

Cook Low and Slow: Cover your slow cooker with the lid, and cook on LOW for 6-8 hours or HIGH for 3-4 hours. This slow cooking allows all the flavors to meld beautifully. While you’re waiting, enjoy that delicious aroma filling your kitchen! This might be the hardest part—waiting for that first bite.

Add the Beans: During the last hour of cooking, stir in the rinsed and drained beans. This way, they warm through without becoming mushy, retaining their distinct texture and bite. The chili will start looking even more inviting with those beautiful beans mixed in!

Serve and Top: When it’s time to serve, ladle the chili into bowls and let everyone load theirs up with their favorite toppings! Shredded cheese, sour cream, freshly chopped cilantro, hot sauce, and jalapeños are all awesome choices. The combination of textures and flavors will be a hit!

Storing & Reheating

Store any leftovers at room temperature for no more than two hours. Once cooled down, transfer your chili to an airtight container and refrigerate it for up to 4 days. You can also freeze it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, reheat in a pot over low to medium heat until warmed through, or in the microwave for about 3-4 minutes, stirring halfway. The flavors will still delight, although the texture may change slightly; if it thickens, just stir in a splash of beef broth.

Chef’s Helpful Tips

Make sure to brown the beef before adding it to the slow cooker; this step really enhances the flavor.
Use room temperature ingredients whenever possible to help maintain even cooking.
Timing can vary based on your slow cooker; check in occasionally to ensure it’s cooking to your preference.
If your chili is too thick, add a bit more beef broth or water to loosen it up.
For an extra flavor boost, let the chili sit for an hour or even overnight before serving—the flavors deepen and evolve beautifully!
Consider prepping in advance by chopping veggies and measuring spices ahead of time to streamline your cooking process.

The comforting depth of flavors in The Best Ever Crockpot Chili! makes it a staple worth trying. With its simple steps and the option to tweak ingredients to fit your taste, it provides a perfect opportunity for culinary creativity. Don’t shy away from playing with toppings or even mixing in your favorite spices! Enjoy sharing this delightful dish with friends and family, and savor the warm, inviting atmosphere that a hearty bowl of chili can bring. Don’t just take my word for it—get your ingredients ready and see for yourself!

Recipe FAQs

Can I make this chili vegetarian?

Absolutely! You can substitute the ground beef with a plant-based alternative, like lentils or textured vegetable protein, for a hearty vegetarian chili. Just make sure to adjust the broth if needed to maintain flavor without meat.

How do I know when the chili is done?

The chili is done when the beef is tender and easy to break apart, and the flavors have melded beautifully after the cooking time. If using a meat thermometer, ensure the beef reaches at least 160°F for safe consumption.

Can I use fresh beans instead of canned?

Yes, you can use dry beans! Just soak them overnight and adjust the cooking time to ensure they’re tender before adding them to the chili. Keep in mind that you’ll need to add time for soaking and cooking the beans separately before adding them to the slow cooker.

What are some great toppings for this chili?

You can really personalize your chili with toppings! Some favorites include shredded cheese, sour cream or Greek yogurt, fresh cilantro, diced onions, sliced jalapeños, and crushed tortilla chips for a crunchy contrast. They add texture, flavor, and fun to every spoonful.