Crockpot Chili Recipe

This Crockpot Chili Recipe is so simple you’ll make it over and over again. After browning the ground beef and assembling the ingredients, the crockpot does the rest. Enjoy a big bowl for supper any night of the week or fill up the slow cooker and have it ready for game day grazing.

Easy Crockpot Chili Recipe

This Crockpot Chili Recipe is one everyone needs in their recipe file. You can fully assemble it and let it simmer all day while you’re busy about your daily tasks. How do you make Crockpot Chili? Begin by browning the ground beef in oil on the stovetop. Once browned, add it to the slow cooker with tomato sauce, beef stock, tomato paste and diced onion, poblano and jalapeno peppers. Season per the recipe then place the lid on top and lock it into place. You can cook crockpot chili on high for 3-4 hours or on low for 6-8 hours.

How to Make the Best Crockpot Chili Recipe

• Ingredients you’ll need to make homemade Crockpot Chili: Ground beef, kidney beans, tomato sauce, tomato paste, beef stock, onion, poblano or green bell pepper, garlic, seasoned salt, Mexican oregano, lemon pepper, chili powder, paprika, granulated garlic, onion powder, ground cinnamon, ground cumin and light brown sugar.
• Kitchen tools you’ll need: A 6 quart or similar size crockpot, slow cooker or multi cooker, sharp knife and chopping board, measuring cups and spoons and large skillet.
• This recipe will also work with ground turkey, ground chicken, ground pork or venison. You can also use a combination of any of the aforementioned.
• You can swap out kidney beans and use pinto beans or black beans in their place. You can also stretch the servings adding an additional can of kidney beans.
• You can replace Mexican oregano with 1 teaspoon of classic Italian oregano.
• You can use green bell pepper in place of poblano pepper or jalapenos for a milder level of heat.
• When dicing the peppers and onion think small diced pieces not huge chunks. Unless, you enjoy big chunks then go for it!
• At the end of cooking, test the thickness. To thicken it further, use tomato paste one tablespoon at a time. Likewise, you can thin the chili using additional beef stock.
• Chili is one of those dishes that seem to be more flavorful with each passing day. You can easily prepare this one day in advance and chill, then reheat in a slow cooker. This is especially helpful when entertaining.
• Suggested Toppings: You can set up a toppings bar and let each person personalize their chili. Shredded cheese in any flavor such as sharp cheddar cheese, sour cream, chopped peppers an green onions, cilantro, pickled jalapenos, fritos, tortilla chips, croutons and more. A side of Cornbread Muffins is perfection.
• You can store Crockpot Chili chilled in the refrigerator for up to 4 days. Reheat in single serving portions in the microwave or on the stovetop in a saucepan over medium heat.
• You can freeze chili for up to 3 months.

More Crockpot and Slow Cooker Recipes to Make

• Slow Cooker Roast Chicken and Vegetables is a complete meal.
• Assemble this Slow Cooked Three Meat Lasagna and let the crockpot do the rest.
• Crockpot Chicken and Dressing Casserole is a fan favorite!
• Slow Cooker Potato Soup is comfort in a bowl.
• Free up oven space with this Crockpot Mac and Cheese.
• My recipe for Easy Cheesy Slow Cooker Grits is a game changer!
• Slow Cooked Cowboy Casserole makes a family pleasing meal.

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Helpful Kitchen Items:

• Oval Crockpot
• Cheese Grater
• Kitchen Utensils
• Chopping Board and Knives