Crockpot Chili Recipe: Ultimate Comfort Food
Cozy Weeknight Staple Comfort Food.
A rich, slow-cooked crockpot chili, perfect for a cozy and satisfying dinner.
I remember my mom making chili on the first truly cold day of fall. The windows would get all steamy, and the whole house felt cozy and safe. I’ve carried that tradition into my own kitchen. It’s more than just a recipe; it’s a feeling. It’s what we eat after an afternoon of raking leaves, or on a lazy Sunday watching movies. Just a simple, perfect bowl of warmth. This is that recipe.
Why This Recipe Feels Like Home
- •It’s a true 'set it and forget it' meal, perfect for busy days.
- •The house smells incredible while it cooks. It's the best kind of aromatherapy.
- •It makes a big, generous batch, so it's wonderful for feeding a family or having leftovers.
- •The flavors get even better the next day.
- •It’s endlessly customizable. Add more beans, different veggies, or spice it up.
- •Honestly, it’s just pure, uncomplicated comfort in a bowl.
Wow, this is the one. My family absolutely devoured it. My son, who is the pickiest eater, asked for seconds. The flavor is so deep and rich from cooking all day. It’s officially our new house chili recipe. Thank you for sharing this little piece of home.
Essential Ingredient Guide
- Ground Beef: I like an 80/20 blend for flavor, but you can easily use ground turkey or even a plant-based crumble. Browning it first is key to developing that deep, savory base.
- Crushed Tomatoes: This gives the chili its classic, thick texture. Look for a good quality brand if you can; it really makes a difference. Don't use diced tomatoes unless you want a chunkier chili.
- Chili Powder: This is the heart of the flavor. Not all chili powders are the same, so find one you love. A good, rich one will make your chili sing without being overwhelmingly spicy.
Complete Cooking Process
- Start by browning your meat with the onions and peppers. Don't rush this part. Getting a little color on everything builds a foundation of flavor that you just can't get by dumping it all in raw.
- Add the garlic last so it doesn't burn, just until it smells fragrant.
- Always, always drain the fat. It keeps the final chili rich but not heavy.
- This is the easy part. Move the meat mixture to your slow cooker.
- Add all the canned goods—the tomatoes, sauce, and rinsed beans. I always rinse my beans to control the salt and get rid of that starchy liquid.
- Pour in the broth and sprinkle over all those lovely spices.
- Give it all a good stir, pop the lid on, and walk away. This is where the magic happens.
- Cooking on low for at least 6 hours is my secret. It lets all those flavors meld together into something truly special.
- When it’s done, the chili will be thick, dark, and utterly delicious.
A Few Common Questions
→Can I use ground turkey instead of beef?
Absolutely. Ground turkey is a wonderful, leaner option. Just be sure to brown it well with the vegetables as the first step.
→Is this chili very spicy?
As written, it's more flavorful than spicy. It has a gentle warmth. If you want more heat, you can add more cayenne pepper, a pinch of red pepper flakes, or even a chopped jalapeño with the onions.
→How well does this chili freeze?
It freezes beautifully! I often make a double batch for this reason. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. It's such a gift to your future self.
→Can I add other vegetables?
Of course. Corn, zucchini, or even some diced sweet potato would be delicious additions. Just add them in with the beans.
Crockpot Chili Recipe: Ultimate Comfort Food
Savor the rich flavors of this slow-cooked crockpot chili recipe, perfect for a satisfying dinner. The ultimate comfort food!
Timing
Prep Time
20 minutes
Cook Time
6-8 hours
Total Time
6 hours 20 minutes
Recipe Details
Ingredients
Chili Base
- 012 lbs ground beef (80/20 is great)
- 021 large yellow onion, chopped
- 031 green bell pepper, chopped
- 043 cloves garlic, minced
- 051 (28-ounce) can crushed tomatoes
- 061 (15-ounce) can tomato sauce
- 072 (15-ounce) cans kidney beans, rinsed and drained
- 081 (15-ounce) can pinto beans, rinsed and drained
- 091 cup beef broth
Spice Blend
- 011/4 cup chili powder
- 022 tablespoons ground cumin
- 031 tablespoon smoked paprika
- 041 teaspoon dried oregano
- 051 teaspoon salt (or to taste)
- 061/2 teaspoon black pepper
- 071/4 teaspoon cayenne pepper (optional, for heat)
Optional Toppings
- 01Shredded cheddar cheese
- 02Sour cream or plain Greek yogurt
- 03Chopped green onions
- 04Cornbread or tortilla chips for serving
Instructions
In a large skillet over medium-high heat, brown the ground beef with the chopped onion and bell pepper until the meat is no longer pink. Near the end, add the minced garlic and cook for one minute until fragrant.
Drain off any excess grease from the meat mixture. This step is important for a non-greasy chili.
Transfer the browned meat mixture to your slow cooker (a 6-quart or larger is perfect).
Add the rest of the chili base ingredients to the crockpot: crushed tomatoes, tomato sauce, rinsed beans, and beef broth.
Sprinkle in all the spices: chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if you're using it.
Stir everything together until it's well combined. It will look beautiful and smell amazing already.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. I honestly prefer the low and slow method; the flavors get so much deeper.
Before serving, give the chili a final stir. Taste and adjust the salt and spices if needed.
Ladle into bowls and serve warm with all your favorite toppings. Enjoy that cozy feeling.
Notes & Tips
- 1Feel free to use a mix of beans! Black beans are a great addition.
- 2If you prefer a thicker chili, you can leave the lid slightly ajar for the last hour of cooking to let some liquid evaporate.
Tools You'll Need
- •Don't skip browning the meat. It creates a much deeper, richer flavor.
- •Rinse your canned beans. It removes excess sodium and the sometimes-metallic taste from the can.
- •If your chili seems too thick, you can stir in a little more beef broth near the end of cooking.
- •For the best flavor, let it cook for the full time on low. The slow simmer is what makes it so good.