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

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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

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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.