Crockpot Chili with Ground Beef and Beans Recipe
This Crockpot Chili with Ground Beef and Beans is a comforting, hearty meal perfect for busy days. Combining tender ground beef, kidney and pinto beans, and a rich blend of spices, it simmers gently in a crockpot, allowing flavors to meld beautifully while you go about your day. Topped with cheddar cheese, sour cream, avocado, and fresh cilantro, this chili offers a delicious, satisfying feast that’s easy to prepare and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth or water
Spices
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, adjust for heat)
- Salt and black pepper, to taste
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro, chopped
- Tortilla chips
Instructions
- Brown the Ground Beef and Sauté Aromatics: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it into small crumbles. Drain excess fat. Add diced onions and minced garlic to the skillet and cook for 2-3 minutes until the onions are soft and fragrant.
- Combine Everything in the Crockpot: Transfer the cooked beef, onions, and garlic to your crockpot. Add kidney beans, pinto beans, diced tomatoes with their juice, tomato sauce, and beef broth or water. Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and black pepper. Stir well to combine all ingredients evenly.
- Cook and Serve: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The flavors will meld together and the chili will thicken nicely. Before serving, taste and adjust salt or spices if needed. Serve hot topped with shredded cheddar cheese, a dollop of sour cream, diced avocado, and fresh cilantro. Enjoy with tortilla chips for scooping.
Notes
- You can substitute beef broth with water or vegetable broth for a lighter flavor.
- To make it spicier, increase the cayenne pepper or add diced jalapeños at the sauté step.
- For a thicker chili, remove the lid during the last 30 minutes of cooking to reduce excess liquid.
- This recipe can be adapted to a slow cooker liner for easier cleanup.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: crockpot chili, ground beef chili, slow cooker chili, easy chili recipe, beef and bean chili, comfort food
