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crockpot chili-1

Crockpot Chili

This hearty crockpot chili is a delicious, hands-off meal that's perfect for busy days. Packed with ground beef, beans, and a rich tomato base, it's a comforting dish that’s great for sharing with family or friends.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g ground beef
  • 1 large onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 800 g canned diced tomatoes, undrained
  • 800 g canned kidney beans, drained and rinsed 2 cans, 15 oz each.
  • 400 g canned black beans, drained and rinsed 1 can, 15 oz.
  • 450 g canned tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • 0.5 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon olive oil

Equipment

  • 1 Crockpot (slow cooker)
  • 1 Large skillet
  • 1 Wooden spoon or spatula
  • 1 Cutting board
  • 1 Knife
  • 1 Can opener
  • 1 Measuring spoons and cups

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper. Cook for 3-4 minutes, until softened.
  2. Add garlic and ground beef to the skillet. Cook, breaking up the beef with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat.
  3. Transfer the cooked beef mixture into the crockpot.
  4. Add diced tomatoes, kidney beans, black beans, tomato sauce, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using) to the crockpot. Stir everything together to combine well.
  5. Cover and cook on Low for 6 hours or on High for 3-4 hours. Stir occasionally if possible.
  6. Taste and adjust seasoning with more salt or spices if needed before serving.
  7. Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.

Notes

This chili keeps well in the fridge for up to 4 days and also freezes beautifully. To make it vegetarian, use two cans of lentils or extra beans instead of beef. Adjust the spice level by changing the amount of cayenne pepper. Serve with warm cornbread or over rice for a heartier meal.