Easy Crockpot Chili Recipe

I make a Crockpot Easy Chili using pantry staples and one surprising ingredient that people always ask me about.

I never thought a crockpot could do so much with so little, but I keep coming back to this Easy Crockpot Chili. I love how the ground beef gives the bowl a really meaty backbone and the kidney beans add a soft, satisfying bite that makes leftovers actually better the next day.

Call it my Crockpot Easy Chili, people keep asking for it and I kind of enjoy watching them try to guess which tiny tweak pushes the flavor over the edge. It’s simple, bold, a little sneaky, and you’ll want to eat it twice.

Ingredients

• Ground beef brings protein and savory fat, makes chili hearty and comfort-food satisfying.
• Kidney beans add fiber and mild sweetness, they bulk it up and keep you full.
• Crushed tomatoes give body, acidity and tomato flavor, helps balance richness.
• Onion adds sweetness and depth when cooked, sometimes caramelizes for richer taste.
• Garlic gives pungent warmth, small amounts go a long way, super aromatic.
• Chili powder brings heat, earthiness and classic chili flavor, adjust to taste.
• Brown sugar adds a touch of sweetness, tones acidity, makes flavor mellow.
• Worcestershire sauce boosts umami, tiny splash lifts meatiness and rounds flavors.

Ingredient Quantities

• 1 lb ground beef
• 1 medium onion
• 3 cloves garlic
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans
• 1 (15 oz) can pinto beans
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp olive oil

How to Make this

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium chopped onion and cook 3-4 minutes until softened, then stir in 3 minced garlic cloves and cook 30-45 seconds more.

2. Add 1 lb ground beef to the skillet and break it up with a spoon. Sprinkle in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Brown the beef until no pink remains, about 6-8 minutes.

3. Pour in 1 cup beef broth to deglaze the pan, scraping up the brown bits. Stir in 1 tbsp Worcestershire sauce and 1 tbsp brown sugar and let it simmer for 1-2 minutes.

4. Transfer the beef/onion mixture to the crockpot. Add 1 (28 oz) can crushed tomatoes and 1 (15 oz) can tomato sauce.

5. Drain and rinse 1 (15 oz) can kidney beans and 1 (15 oz) can pinto beans, then add them to the crockpot. Give everything a good stir so it’s well combined.

6. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Don’t fuss with it, let the flavors mingle and the beef get tender.

7. About 30 minutes before serving taste and adjust seasoning if needed. If you want thicker chili, remove the lid and cook on high for 15-30 minutes or mash a few beans against the side to thicken it up.

8. Spoon into bowls and serve with your favorite toppings. It’s simple, cozy, and makes great leftovers.

Equipment Needed

1. Large skillet (12-inch) — for browning the beef and softening the onions
2. Slow cooker / crockpot (4 to 6 quart) — where the chili simmers low and slow
3. Cutting board — for chopping the onion and garlic
4. Chef’s knife — sharp is better, don’t use a dull knife
5. Wooden spoon or heatproof spatula — to break up the beef and stir
6. Measuring spoons and 1-cup measuring cup — for spices, broth and other stuff
7. Can opener — for the tomato and bean cans
8. Colander or fine-mesh strainer — to drain and rinse the beans
9. Ladle or large serving spoon — to dish the chili into bowls

FAQ

Easy Crockpot Chili Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken if you want it leaner; 1 lb plant based crumbles works too, or go vegetarian with 2 cups cooked lentils plus 8 oz chopped mushrooms for the meaty texture.
• Kidney or pinto beans: use black beans, cannellini beans, or chickpeas instead; you can also use 1 1/2 cups cooked lentils if you prefer no canned beans.
• Beef broth: replace with chicken or vegetable broth, or use 1 cup water plus 1 tsp beef bouillon for similar flavor; a splash of dark beer gives a deeper taste if you’re feeling bold.
• Brown sugar: swap with maple syrup, honey, or molasses, or just skip it and add a splash of balsamic vinegar to balance the tomatoes if you don’t want extra sweetness.

Pro Tips

1) Really brown the beef till it has dark little bits, dont just cook it pale. Browning = more flavor. If the pan gets crowded do it in two batches so the meat actually chars instead of steams. Drain most of the fat if its greasy but leave a little for taste.

2) Bloom the spices in the hot pan for 20-30 seconds with the meat or with the onions, it wakes them up. Stir constantly so they dont burn, then pour in a splash of broth or sauce to scrape up the browned bits, thats where the best flavor hides.

3) For thickness and texture mash a cup of beans against the side of the pot or stir in a tablespoon or two of masa harina or cornmeal late in cooking. It thickens without flattening the flavor. If it gets too sweet or flat add a small splash of vinegar or a squeeze of lime to brighten it.

4) Make it a day ahead if you can, chili always tastes better the next day. Cool fast, refrigerate in shallow containers for up to 4 days or freeze in portions. Reheat gently and taste for salt before serving because flavors evolve.