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–+ servings
crockpot chili with ladle

Crockpot Chili Recipe

Kitchen Ready Betty
This thick and hearty slow cooked chili is perfect for busy nights, and a has a rich and satisfying taste that the whole family will enjoy.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Dishes, Soups
Cuisine American
Servings 8

Equipment

  • large skillet (for browning beef)
  • meat chopper
  • garlic press
  • 6 quart slow cooker/crockpot (lined or greased)
  • measuring cups
  • measuring spoons
  • whisk
  • small bowl
  • stirring spoon
  • colander
  • ladle

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Ingredients
  

  • 2 lb lean or extra lean ground beef
  • 3 garlic cloves minced
  • 3 cups low sodium beef broth
  • 2 tablespoon Worcestershire sauce
  • 1 (6 oz) can tomato paste I like roasted garlic flavor
  • 2 (14.5 oz) cans petite diced tomatoes + juice
  • 1 (10 oz) can tomatoes with green chilis + juice I like fire roasted
  • 1 teaspoon onion powder may substitute 1 cup diced onion
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 tablespoon chili powder
  • ⅛ teaspoon cayenne pepper
  • salt & pepper to taste
  • 2 (15.5 oz) cans kidney beans drained and rinsed
  • 1 (15.5 oz) can pinto beans drained and rinsed

Instructions
 

  • In large saucepan, brown meat over medium/high heat; add minced garlic (and fresh onion, if using) halfway through the browning process. Drain and transfer mixture to lined/greased crockpot.
  • In a small bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste. Pour this mixture over the beef.
  • Combine all seasonings and sprinkle over the sauce. Use a whisk to gently incorporate the seasonings into the sauce.
  • Add the diced tomatoes and tomatoes with chilis (plus their juice) to the pot.
  • Add drained and rinsed beans. Gently stir to incorporate so that beans are covered with sauce.
  • Cover and cook on low for 6-8 hours.

Notes

While this recipe can be cooked on high for 3-4 hours, cooking it on low for 6-7 hours creates a much more savory, thick and rich tasting chili.
Store leftovers in the fridge for up to 3 days.
Can be frozen for up to 3 months. You may choose to store the chili in one big container, or individual freezer bags for a quick meal. Defrost overnight in the fridge when ready to enjoy again.
See above post for serving ideas.
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