Description
This hearty Crock Pot Chili recipe combines ground beef, beans, tomatoes, and a blend of chili seasonings slow-cooked to perfection. It’s an easy, flavorful meal ideal for busy days, delivering a comforting, rich chili with minimal effort.
Ingredients
Meat and Aromatics
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 onion, sliced or diced
Beans and Tomatoes
- 31-38 ounces kidney beans, rinsed and drained (2 cans)
- 15.5-19 ounces mixed beans, rinsed and drained (1 can)
- 6 ounces tomato paste (1 small can)
- 84 ounces canned tomatoes (whole or diced, or a combination, 3 cans)
Seasonings
- 5 tablespoons chili seasoning or chili seasoning packet (about 1.25 ounces)
Instructions
- Brown the Beef: Add the ground beef and minced garlic to a large skillet over medium-high heat. Cook until the meat is browned, breaking it up with a wooden spoon or meat chopper, about 5-6 minutes. Drain the meat to remove excess fat and rinse if desired.
- Assemble in Crock Pot: Transfer the cooked beef to the slow cooker. Layer with sliced or diced onions, rinsed and drained kidney beans, mixed beans, tomato paste, chili seasoning, and canned tomatoes. If using both whole and diced tomatoes, add diced first and top with whole tomatoes. There is no need to stir.
- Slow Cook: Cook on low heat for 8 hours or more, or on high heat for 4-6 hours, allowing flavors to develop and meld together.
- Final Touches and Serve: Stir the chili well before serving. Garnish with shredded cheese, sour cream, fresh cilantro, bread, toast, or your favorite chili toppings.
Notes
- Cut onions from top to bottom into thin strips for best texture.
- Chili tastes even better the next day as the flavors intensify overnight.
- If chili thickens after refrigeration, add a bit of broth or water to thin it when reheating.
- Store chili in the refrigerator for 3-4 days or freeze in labeled containers for 2-3 months.
- Thaw frozen chili overnight in the refrigerator and reheat on the stovetop, microwave, or in a crockpot.
