Best Crockpot Chili Ever
A thick, hearty, and flavor-loaded crockpot chili that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Beef-based
Ingredients
- 2 lbs Ground beef (can substitute with turkey or plant-based meat)
- 1 Onion, diced
- 4 cloves Garlic, minced
- 3 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 28 oz can Diced tomatoes (with juices)
- 3 cups Beef broth (or vegetable broth)
- 2 15 oz cans Dark red kidney beans, drained and rinsed
- 2 15 oz cans Cannellini beans, drained and rinsed
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1/2 tsp Garlic powder
- 1/4 tsp Cayenne pepper (optional)
- Salt and Pepper, to taste
- 2 Bay leaves
Instructions
- Brown the meat and onions in a skillet over medium-high heat for 6-8 minutes until fully cooked.
- Add the minced garlic, tomato paste, chili powder, cumin, and smoked paprika; cook for 1 minute.
- Transfer the meat mixture to the slow cooker and add a splash of beef broth to deglaze the skillet.
- Combine the diced tomatoes, remaining beef broth, Worcestershire sauce, oregano, garlic powder, cayenne, salt, pepper, and bay leaves in the slow cooker.
- Slow cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Incorporate the rinsed kidney beans and cannellini beans during the last 45 minutes of cooking.
- Taste and adjust seasoning before serving hot with toppings.
Notes
Chili tastes even better the next day as the flavors develop. Consider adding personalized toppings like sour cream or cheese.