Description
An easy, hearty crockpot chili recipe perfect for beginners that requires minimal effort and delivers rich, comforting flavors. Ideal for busy days and cozy nights.
Ingredients
Scale
- 1 pound ground beef (80/20)
- 1 medium yellow onion, diced (about 150g / 5.3 oz)
- 4 cloves garlic, minced (about 2 teaspoons)
- 28 oz canned diced tomatoes (800g)
- 2 tablespoons tomato paste (30g)
- 1 can kidney beans, drained and rinsed (15 oz / 425g)
- 1 cup low sodium beef broth (240ml / 8 fl oz)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika (smoked paprika optional)
- 1 teaspoon oregano
- Salt and black pepper to taste (start with 1 teaspoon salt)
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil (15ml)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 4 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- Add ground beef to the skillet with onions and garlic. Break it up and cook until no pink remains, about 6-8 minutes. Season lightly with salt and pepper during cooking. Drain excess fat if desired.
- Transfer the beef mixture to the crockpot. Add canned diced tomatoes, tomato paste, kidney beans, beef broth, chili powder, cumin, paprika, oregano, red pepper flakes (if using), and a pinch of salt and black pepper. Stir well to combine.
- Set crockpot to LOW and cook for 6 to 8 hours. Alternatively, cook on HIGH for 3-4 hours if short on time.
- Taste and adjust seasoning as needed. Add more salt, pepper, or chili powder for spiciness. If too thick, stir in water or broth to desired consistency.
- Ladle chili into bowls and serve with desired toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro. Serve with cornbread or tortilla chips.
Notes
Sautéing onions and garlic before adding to the crockpot deepens flavor. Drain excess beef fat if you prefer a leaner chili. Use low sodium broth to control saltiness. Cooking longer (up to 8 hours) enhances flavor melding. Adjust red pepper flakes gradually for desired heat. Chili tastes better the next day. For freezing, omit beans or add fresh beans after thawing to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
Keywords: crockpot chili, slow cooker chili, easy chili recipe, hearty chili, ground beef chili, beginner chili recipe, comfort food, slow cooker meal