If you’re craving a heartwarming, crowd-pleasing meal that’s full of rich flavors and comforting warmth, this Crockpot Chili Recipe is your go-to. Imagine a pot simmering all day, melding juicy ground chuck, spicy seasonings, and a vibrant medley of beans and tomatoes into a bowl of pure satisfaction. This recipe is fantastic for feeding a crowd or meal prepping for the week, delivering big taste with minimal fuss.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Crockpot Chili Recipe. Each element plays a key role, whether it’s the savory meat, the tangy tomato base, or the colorful beans that add texture and nutrients. Here’s what you’ll want to gather:
- 4 cups or more cold water: To help everything simmer beautifully without drying out, adjust the amount based on your preferred chili thickness.
- 4 lbs. ground chuck: Rich and juicy, this is the hearty backbone of your chili and brings incredible depth of flavor.
- 2 tbsp canola or vegetable oil: Perfect for sautéing the onions and garlic to bring out their natural sweetness.
- 1 large sweet yellow or yellow onion (diced): Adds a subtle, mellow sweetness that balances the spice.
- 2 cloves garlic (minced): Just the right amount of aromatic punch to elevate the flavor profile.
- 3 tbsp chili seasoning (or homemade): This brings the essential chili spice blend that makes the recipe unforgettable.
- 2 tsp kosher salt: Enhances all the natural flavors and rounds out the dish.
- 1 tsp ground black pepper: Adds a subtle heat and depth of flavor.
- ¼ cup Heinz Ketchup (plus 2 tablespoons): The ketchup adds a touch of sweetness and tang to balance the acidity of the tomatoes.
- 1 tbsp Worcestershire Sauce: Brings an umami boost that makes the chili irresistibly savory.
- 1 tbsp yellow mustard: Adds complexity with a little tang and sharpness.
- 1 tbsp cider vinegar: Cuts through the richness with just a hint of acidity.
- 24 oz. tomato puree: The velvety base that blankets every ingredient in rich tomato goodness.
- 14.5 oz. diced tomatoes with juices: Introduces texture and bursts of bright tomato flavor.
- 30 oz. black beans, drained & rinsed: These beans bring creaminess and a touch of earthiness that complements the beef perfectly.
- 30 oz. red beans, drained & rinsed: Adds color, protein, and hearty texture to your chili.
- Hot sauce, cheese, sour cream, onions, black olives, avocado, crackers: Optional toppings that personalize your bowl and add layers of texture and flavor.
How to Make Crockpot Chili Recipe
Step 1: Brown the Ground Chuck
Start by heating the canola oil in a large skillet over medium-high heat. Add the ground chuck and cook, breaking it up with a spoon, until it’s nicely browned and no longer pink. This step develops that rich meaty flavor that makes this Crockpot Chili Recipe truly special.
Step 2: Sauté Onions and Garlic
In the same skillet, add your diced onion and minced garlic. Sauté until the onions turn translucent and sweet-smelling. These aromatics form the delicious foundation that infuses the chili with irresistible fragrance.
Step 3: Combine Ingredients in Crockpot
Transfer the browned meat, onions, and garlic into your crockpot. Stir in chili seasoning, kosher salt, black pepper, ketchup, Worcestershire sauce, yellow mustard, cider vinegar, tomato puree, diced tomatoes, black beans, and red beans. Pour in cold water gradually, adjusting the volume to get your preferred chili thickness. Give everything a good stir so all those amazing flavors blend beautifully.
Step 4: Slow Cook to Perfection
Set your crockpot to low heat and let it gently simmer for approximately 3 hours and 15 minutes. This slow cooking time allows all the ingredients to marry, tenderizing the meat and letting the beans soak up the savory, spicy mixture. Patience here rewards you with a chili bursting with flavor in every bite.
How to Serve Crockpot Chili Recipe
Garnishes
Nothing makes a bowl of chili feel more like home than thoughtful garnishes. Think shredded cheese melting over the top, a dollop of tangy sour cream to cool the heat, sliced green onions for crunch, sliced black olives for a briny twist, creamy avocado cubes for richness, and even your favorite hot sauce for those who like it fiery.
Side Dishes
Serve your Crockpot Chili Recipe alongside crunchy crackers, crusty bread, or buttery cornbread to soak up every last drop. A crisp green salad with a light vinaigrette offers a fresh contrast, balancing the hearty richness of the chili.
Creative Ways to Present
For a fun twist, try serving chili in freshly hollowed-out bread bowls or over a bed of steamed rice for chili over rice comfort. You can also turn it into a loaded chili nacho platter by layering with tortilla chips, cheese, and toppings—just perfect for casual gatherings or game days.
Make Ahead and Storage
Storing Leftovers
If you have leftover Crockpot Chili Recipe (and chances are you will), store it in airtight containers in the refrigerator. It will stay delicious for up to 4 days, making it a great ready-to-go meal for busy evenings.
Freezing
This chili freezes like a dream! Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. Keep it frozen for up to 3 months, and you’ll have a trusty meal waiting for you whenever you need it.
Reheating
To reheat, thaw the chili overnight in the refrigerator if frozen. Warm it slowly on the stove over medium heat, stirring occasionally until heated through. You can also microwave leftovers in a microwave-safe bowl, stirring every minute to ensure even reheating.
FAQs
Can I use ground turkey instead of ground chuck in the Crockpot Chili Recipe?
Absolutely! Ground turkey is a leaner option that will still work well. Just be mindful it might be less juicy, so you could add a little extra oil or broth to keep the chili moist and flavorful.
Do I have to soak the beans before adding them?
Nope! For this Crockpot Chili Recipe, you’re using canned beans that are already cooked, just drain and rinse them before adding. It keeps things super easy while still delivering that hearty bean texture.
How spicy is this Crockpot Chili Recipe?
The spice level depends largely on your chili seasoning and hot sauce additions. The base recipe is moderately spiced, but you can easily adjust the heat by adding more chili powder, cayenne, or your preferred hot sauce to suit your taste buds.
Can I make this Crockpot Chili Recipe vegetarian?
Of course! Simply substitute the ground chuck with your favorite plant-based protein or extra beans and vegetables like bell peppers and mushrooms. The rich tomato and bean base will keep the chili hearty and satisfying.
What’s the best way to thicken the chili if it’s too watery?
If your chili turns out thinner than you like, remove the lid in the final 30 minutes of cooking to let some liquid evaporate. Alternatively, you can mix a tablespoon of cornmeal or masa harina with water and stir it in to thicken while it simmers.
Final Thoughts
This Crockpot Chili Recipe is one of those dishes that feels like a warm hug on a plate, perfect for any occasion that calls for comfort food with a spicy kick. It’s easy to prepare, wonderfully flavorful, and versatile enough to please any crowd. I can’t wait for you to give it a try and make it a staple in your recipe rotation!
Print
Crockpot Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 25 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Chili recipe combines ground chuck, black and red beans, and rich tomato flavors simmered slowly to develop a deep, comforting taste perfect for gatherings or weeknight dinners. With a blend of chili seasoning, garlic, onions, and a touch of vinegar and mustard, this chili is flavorful, filling, and easy to prepare.
Ingredients
Meat and Oils
- 4 lbs ground chuck
- 2 tbsp canola or vegetable oil
Vegetables and Aromatics
- 1 large sweet yellow or yellow onion, diced
- 2 cloves garlic, minced
Seasonings and Sauces
- 3 tbsp chili seasoning (or homemade)
- 2 tsp kosher salt
- 1 tsp ground black pepper
- ¼ cup Heinz Ketchup
- 2 tbsp Heinz Ketchup (additional)
- 1 tbsp Worcestershire Sauce
- 1 tbsp yellow mustard
- 1 tbsp cider vinegar
Tomatoes and Beans
- 24 oz Tomato puree
- 14.5 oz diced tomatoes with juices
- 30 oz black beans, drained & rinsed
- 30 oz red beans, drained & rinsed
Additional Toppings
- Hot sauce
- Cheese
- Sour cream
- Onions
- Black olives
- Avocado
- Crackers
Instructions
- Prepare ingredients: Begin by dicing the onion and mincing the garlic. Rinse and drain the black and red beans thoroughly to remove excess liquid. Measure and assemble all other ingredients for easy accessibility.
- Brown the meat: Heat the canola or vegetable oil in a large skillet over medium-high heat. Add the ground chuck and cook, breaking it up with a spoon, until browned and no longer pink, about 7-10 minutes. Drain excess fat if needed.
- Sauté onions and garlic: In the same skillet with the browned meat, add diced onions and minced garlic. Cook until onions become translucent and soft, about 3-4 minutes. This step helps to release their flavor into the chili base.
- Combine in crockpot: Transfer the browned meat, onions, and garlic mixture into the crockpot. Add the chili seasoning, kosher salt, black pepper, ketchup (¼ cup), Worcestershire sauce, yellow mustard, cider vinegar, tomato puree, diced tomatoes, black beans, and red beans. Stir everything well to combine all ingredients evenly.
- Cook: Cover the crockpot and cook on low for 3 hours and 15 minutes (195 minutes). This slow cooking allows flavors to meld and meat to become tender, creating a rich chili.
- Final seasoning adjustments: After cooking, stir in the additional 2 tablespoons of ketchup to enhance sweetness and flavor balance. Taste the chili and adjust seasoning with more salt, pepper, or chili seasoning if desired.
- Serve and garnish: Ladle the chili into bowls and serve hot. Offer optional toppings such as hot sauce, shredded cheese, sour cream, chopped onions, black olives, sliced avocado, and crackers on the side for guests to customize their bowls.
Notes
- For a spicier chili, increase the amount of chili seasoning or add additional hot sauce to the mix before cooking.
- Make sure to rinse canned beans well to reduce sodium content.
- Brown the meat thoroughly to build a rich flavor base before slow cooking.
- Leftover chili reheats well and tastes even better the next day as flavors further develop.
- For a thicker chili, let the lid remain slightly ajar during the last 30 minutes of cooking to allow some liquid to evaporate.
- This recipe is perfect for large groups, making it ideal for parties or meal prep.
