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Yummy Crockpot Classic Chili
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 2 lbs lean ground beef
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 1 large onion, diced
- 2 bell peppers, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup beef broth
🍳 Quick Cooking Steps
Brown ground beef in a large skillet over medium heat, breaking it into small pieces
Drain excess fat from the beef
Transfer browned beef to the crockpot
Add diced onions, bell peppers, and garlic to the crockpot
Pour in drained beans and diced tomatoes
Add all seasonings and beef broth
Stir well to combine all ingredients
Cover and cook on Low for 8 hours or High for 4 hours
Taste and adjust seasonings if needed during the last hour
Let stand for 10 minutes before serving
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart crockpot
- Large skillet for browning meat
- Cutting board
- Sharp knife
- Can opener
- Measuring spoons
- Wooden spoon
- Colander for draining beans
- Ladle for serving
⚡ Quick Cooking Tips
Use a mixture of beans for more variety and texture
Add corn during the last hour for sweetness and color
Try ground turkey for a leaner option
Add a tablespoon of cocoa powder for depth of flavor
Stir in diced sweet potato for extra nutrition
Use fire-roasted tomatoes for smoky flavor
Add a can of beer for rich flavor development
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 30min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Cool chili completely before storing Store in airtight containers in the refrigerator for up to 5 days Keep toppings separate from chili for best results
🔥 Reheating Tips
- Reheat in microwave in 2-minute intervals, stirring between Add a splash of beef broth if chili seems too thick Can be reheated in crockpot on Low for 1-2 hours
⏰ Make Ahead Tips
- Brown meat and chop vegetables up to 2 days ahead Combine all dried spices in advance Store prepped ingredients separately until ready to cook
❄️ Freezing Guide
- Freeze in airtight containers for up to 3 months Leave some headspace for expansion when freezing Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Top with shredded cheddar cheese and sour cream Serve with cornbread or tortilla chips Garnish with fresh cilantro and diced onions Add sliced jalapeos for extra heat Serve over rice or baked potato
⚠️ Common Mistakes
- Not browning the meat before adding to crockpot Adding too much liquid which makes chili soupy Opening the lid too frequently during cooking Forgetting to drain and rinse the beans Under-seasoning the chili at the beginning
🎨 Recipe Variations
- White Chicken Chili: Use chicken breast, white beans, and green chilies Vegetarian Chili: Replace meat with extra beans and mushrooms Cincinnati Style: Add cinnamon and serve over spaghetti Smoky Chipotle: Add chopped chipotles in adobo sauce Texas Style: Skip the beans and use chunks of beef instead of ground
❓ Quick Cooking Q&A
While possible, browning meat first adds better flavor and texture
Remove lid for the last hour of cooking or add tomato paste
Yes, cook for 4 hours on High instead of 8 hours on Low
Yes, draining and rinsing reduces sodium and prevents mushy texture
Absolutely! Add firm vegetables at start and tender ones in last hour
Use less cayenne pepper or add dairy toppings to mellow heat
Yes, if your crockpot is large enough (8-quart or larger)
80/20 ground beef provides good flavor while not being too fatty
Yes, but pre-cook them first before adding to the chili
Ensure enough liquid and avoid cooking on High for too long