THE ULTIMATE CROCKPOT CHILI RECIPE Recipe

I can’t think of a fall dinner that beats a big bowl of this ultimate crockpot chili, loaded with hearty flavor and made for every topping I love. The best part is how many delicious ways I can enjoy it, and a few might surprise you.

I’m obsessed with this crockpot chili because it tastes big, bold, and completely loaded without trying too hard. I love how the ground beef makes every spoonful rich, while the kidney beans bring that thick, stick-to-the-spoon bite I want from real chili.

But the best part? It’s the kind of dinner I keep sneaking from the pot before it ever hits the bowl.

Deep, savory, a little messy, and seriously satisfying. And once I pile on toppings, I’m done pretending I only wanted one serving.

This is fall comfort food with attitude, and I’m fully here for it.

Ingredients

• Ground beef makes it hearty, rich, and the reason everyone grabs seconds.
• Onion, peppers, and garlic bring that cozy, chunky chili base you want.
• Diced tomatoes and tomato sauce keep it saucy, bright, and not too thick.
• Tomato paste adds deep flavor, like the chili cooked all day.
• Beef broth loosens everything up without watering down the good stuff.
• Kidney and pinto beans make it filling, budget-friendly, and actually pretty wholesome.
• Chili powder, cumin, paprika, and oregano give it that classic warm kick.
• Brown sugar balances the tomatoes, so it’s not too sharp or sour.
• Worcestershire adds savory depth.

  Basically, it makes the beef taste beefier.

• Cayenne brings heat if you’re into a little sweat.
• Plus, toppings make each bowl feel fun, messy, and totally personal.

Ingredient Quantities

• 2 pounds ground beef (80/20)
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, optional for heat
• 1 bay leaf
• Sour cream, shredded cheddar, chopped green onions and tortilla chips for serving, optional

How to Make this

1. Heat olive oil in a large skillet over medium-high heat; add ground beef and cook, breaking up with a spoon, until no longer pink and nicely browned, about 6 to 8 minutes.

2. Add the chopped yellow onion and both bell peppers to the skillet with the beef and cook until softened, about 4 to 5 minutes; stir in minced garlic and cook 30 seconds more.

3. Stir in tomato paste and cook 1 minute to deepen flavor, then transfer the beef and vegetable mixture to the crockpot.

4. Add the undrained diced tomatoes, tomato sauce, beef broth, drained kidney beans, drained pinto beans, brown sugar and Worcestershire sauce to the crockpot; stir to combine.

5. Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper and cayenne pepper if using; add the bay leaf and stir gently.

6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until flavors are melded and chili is thickened to your liking.

7. Taste and adjust seasoning with additional salt, pepper or cayenne as needed; remove and discard the bay leaf.

8. Serve hot topped with sour cream, shredded cheddar, chopped green onions and crushed tortilla chips if desired.

Equipment Needed

1. Large skillet or sauté pan
2. Slow cooker or crockpot (at least 6 quart)
3. Wooden spoon or heatproof spatula
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Can opener
8. Fine-mesh colander or sieve

FAQ

THE ULTIMATE CROCKPOT CHILI RECIPE Recipe Substitutions and Variations

• Ground beef (2 pounds): use 2 pounds ground turkey or chicken for a leaner chili, or 1.5 pounds plant-based crumbles for a vegetarian option; may need less added fat.
• Kidney and pinto beans: swap for 3 cans black beans, cannellini beans, or a mixed bean blend for different texture and flavor.
• Beef broth (1 cup): replace with chicken broth, vegetable broth, or 1 cup water plus 1 teaspoon soy sauce for umami if needed.
• Tomato sauce / diced tomatoes: use one 28 ounce can crushed tomatoes or 2 cups fire-roasted diced tomatoes for a thicker or smokier base; reduce added salt if using seasoned canned tomatoes.

Pro Tips

1. Brown the beef in batches if needed so it actually caramelizes instead of steaming; those browned bits add big flavor to the finished chili.

2. Bloom the tomato paste and spices in the hot pan for a minute before adding anything liquid; it intensifies the tomato and spice notes and removes any raw edge.

3. Use the low slow cook if you can; letting it simmer gently for 6 to 8 hours lets the beans and beef absorb the spices and makes the texture silkier.

4. Hold back some salt and heat until the end. Slow cooking concentrates flavors, so wait to fine tune salt, black pepper and cayenne after it has finished.

5. For a brighter finish stir in a squeeze of lime juice or a splash of vinegar just before serving; it wakes up the richness and balances the sweetness.