Easy Crockpot Chili - Hearty 6-Hour Slow Cooker

This Crockpot Chili is the kind of dinner you can start in the morning and forget about until it's time to eat. It's got ground beef, two kinds of beans, and a warm spice blend that fills the house as it cooks.

It's a straightforward recipe, but there are a few things you can do to make it even better. I'll show you how to get the most flavor out of your spices and how to fix it if it turns out too thin or too thick.

About the Ingredients

1 lb (450g) ground beef

80/20 works well. If you use leaner beef, add a tablespoon of olive oil when browning.

1 onion, chopped

Yellow or white onion. Chop it small so it melts into the chili.

2 cloves garlic, minced

Fresh garlic is best. If you only have garlic powder, use 1/2 teaspoon.

2 tbsp chili powder

Use a good-quality chili powder. If you like it spicier, add an extra teaspoon.

1 tsp ground cumin

Cumin adds a warm, earthy note. It's essential in chili.

1/2 tsp paprika

Smoked paprika adds a subtle smokiness. Regular paprika works too.

1/2 tsp dried oregano

Mexican oregano is great if you have it, but regular oregano is fine.

Salt and pepper, to taste

Start with 1/2 teaspoon salt and add more at the end if needed.

1 (15 oz) can kidney beans, drained and rinsed

Rinsing removes excess sodium and helps prevent gas.

1 (15 oz) can black beans, drained and rinsed

Black beans add a creamy texture. You can use pinto beans instead.

1 (28 oz) can crushed tomatoes

Crushed tomatoes give a thicker base. If you only have diced, blend them first.

Step-by-Step Instructions

1. Brown the beef

In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 5-7 minutes. Add the garlic and cook for 1 more minute.

2. Add the spices

Sprinkle the chili powder, cumin, paprika, oregano, salt, and pepper over the beef. Stir and cook for 1 minute. This wakes up the spices.

3. Transfer to the slow cooker

Spoon the beef mixture into a 4-6 quart slow cooker. Add the drained kidney beans, black beans, and crushed tomatoes. Stir until everything is well combined.

4. Cook low and slow

Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The longer it cooks, the more the flavors come together.

5. Check the consistency

If the chili is too thin, remove the lid and cook on HIGH for 20-30 minutes to thicken. If it's too thick, stir in a little beef broth.

6. Season and serve

Taste and add more salt or chili powder if needed. Serve hot with your favorite toppings.

How to Store Crockpot Chill Ingredients 1 lb ground beef 2 tbsp chili powder 1

Frequently Asked Questions

Delicious Variations

• Add a diced bell pepper along with the onion for extra sweetness and crunch.
• Swap the ground beef for ground turkey or chicken for a leaner chili.
• For a smoky kick, add 1 teaspoon of chipotle powder or a chopped chipotle pepper in adobo sauce.

Give this Crockpot Chili a try on your next busy day. It's a set-and-forget dinner that everyone will love. Sweet success, one shortcut at a time.

Easy Crockpot Chili – Hearty 6-Hour Slow Cooker

Easy Crockpot Chili with ground beef, beans, and a rich spice blend. Set it and forget it for a hearty, hands-off dinner.

15 minPrep time360 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes

📋 Instructions

1. 1Brown the beef — In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 5-7 minutes. Add the garlic and cook for 1 more minute.
2. 2Add the spices — Sprinkle the chili powder, cumin, paprika, oregano, salt, and pepper over the beef. Stir and cook for 1 minute. This wakes up the spices.
3. 3Transfer to the slow cooker — Spoon the beef mixture into a 4-6 quart slow cooker. Add the drained kidney beans, black beans, and crushed tomatoes. Stir until everything is well combined.
4. 4Cook low and slow — Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The longer it cooks, the more the flavors come together.
5. 5Check the consistency — If the chili is too thin, remove the lid and cook on HIGH for 20-30 minutes to thicken. If it's too thick, stir in a little beef broth.
6. 6Season and serve — Taste and add more salt or chili powder if needed. Serve hot with your favorite toppings.

👨🍳 Chef's Note: This chili tastes even better the next day, so don't be afraid to make it ahead.

Servings: 6

Cuisine: American

Course: Dinner

Easy Recipes for Everyday Cooking15 minutes360 minutes375 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat