Easy Classic Chilli in a Crockpot
Indulge in the comforting, hearty flavors of this Easy Classic Chili in a Crockpot—a true crowd-pleaser perfect for any occasion! This slow-cooker chili is packed with tender ground beef, two kinds of beans, and a robust medley of spices like chili powder, cumin, and paprika that simmer together for hours to create a rich, savory dish. Sautéed onions, bell peppers, and garlic add depth, while canned tomatoes and a splash of beef broth blend everything into a perfectly balanced, thick stew. With minimal prep time and the ease of crockpot cooking, this recipe delivers big on flavor with little effort. Serve it up with your favorite toppings—melty cheese, a dollop of sour cream, or crunchy tortilla chips—for an irresistible meal that’s as customizable as it is satisfying. Perfect for busy weeknights, game day gatherings, or chilly evenings, this classic chili is a must-try for lovers of comfort food!
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Recipe Information
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 28 ounces diced tomatoes, canned (with juices)
- 15 ounces kidney beans, canned (drained and rinsed)
- 15 ounces black beans, canned (drained and rinsed)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- optional toppings: shredded cheese, sour cream, chopped green onions, or crushed tortilla chips
Instructions
Heat a large skillet over medium-high heat. Add the olive oil and ground beef. Cook for 5-7 minutes, breaking up the meat, until browned and cooked through. Drain any excess grease and transfer the beef to the crockpot.
In the same skillet, sauté the diced onion, green bell pepper, and minced garlic for 3-4 minutes until softened and aromatic. Add the mixture to the crockpot.
Add the diced tomatoes, kidney beans, black beans, tomato paste, and beef broth to the crockpot. Stir to combine.
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Cover the crockpot with the lid and set it to cook on low for 6 hours, or on high for 3-4 hours. Stir occasionally if possible.
Once the chili has finished cooking, taste and adjust seasoning if needed. Serve hot with your choice of toppings, such as shredded cheese, sour cream, chopped green onions, or crushed tortilla chips.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 7905 mg | 344% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 41.7 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 823 mg | 63% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 5687 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
