Crockpot Beef Chili

Published: November 4, 2023.

Hearty with rich depth of flavour, this Crockpot Beef Chili is made with lean ground beef, fibre-rich beans and loads of umami-boosting ingredients. All the long, slow-cooked flavours without having to stand over a simmering pot all day!

This easy slow cooker chili is thick with just the right savoury balance of seasonings and comes together with very little effort. You will never guess the secret, game-changing ingredient!

While not required, this recipe does call for the extra step of browning the meat in a skillet before adding it to the crockpot. You can have it ready in the time it takes to prep the remaining ingredients, and I promise the added flavour is worth it.

Want to make it on the stovetop? See notes below!

There are so many delicious ways to serve this chili! I go weak for thick slices of garlic bread or crusty bread schmeared with cold butter for dipping. You could fill halved avocados with chili and your favourite toppings for lunch, spoon it over baked potatoes for a quick and satisfying dinner or grab a bag of tortilla chips to dip or crush and sprinkle on top.

And of course, no chili is complete without all the toppings. SO good! 

Crockpot Beef Chili

Makes 4 servings; prep time 20 minutes, cook time 8 hours.

Ingredients:

2 teaspoons avocado or extra-virgin olive oil

1 lb lean ground beef

½ medium onion, chopped

1 medium red bell pepper, chopped

1 400 ml (14 oz) can diced tomatoes

1 540 ml (19 oz) cans red kidney or black beans, drained and rinsed

1 cup vegetable broth

1 heaping tablespoon tomato paste

1 27 ml (4 oz) cans diced green chilis (I used mild)

1 tablespoon dark brown sugar

2 cloves garlic, minced

1 tablespoon chili powder

1½ teaspoons ground cumin

1 teaspoon smoked paprika

½ teaspoon ground oregano

Sea salt and freshly cracked black pepper to taste.

Optional toppings: grated cheddar, sour cream, avocado, diced red onions, crushed tortilla chips, fresh cilantro or chopped parsley.

Instructions:

1. In a large skillet over medium heat, heat the oil and brown the beef, breaking it up as you go (about 5 minutes).

2. While the beef is cooking, chop the onion and pepper and add them together with all remaining ingredients to a 4-Qt crockpot.

3. Next, drain off the fat and add beef to the crockpot and stir everything together.

4. Turn setting to low and cook for 6-8 hours.

5. Stir and test for salt, adjusting as needed. Serve with toppings as desired.

To cook on stovetop:

1. In a large pot, heat oil on medium heat and brown the beef, breaking it up as you go. About 5 minutes. 

2. Add onion and bell pepper and continue cooking 1-2 minutes. Add tomatoes, beans, broth, tomato paste, brown sugar, garlic and spices.

3. Reduce heat to low, cover and let simmer for 60 minutes, stirring occasionally. Taste and season if needed, add your favourite toppings and serve.   

Notes:

Don’t forget the sugar: The brown sugar is the secret! It helps to balance the acidity of the tomatoes, creating a richer flavour without being overly sweet.

Spice it up: Add jalapeños either before or after cooking or toss in a little more chili powder or cayenne.

Add more veggies: Carrots, celery, mushrooms or zucchini would all be delicious additions.

Need it done sooner? Cook the chili on high for 4 hours. Once it’s done cooking, set it to warm to keep it hot for longer.

Leftovers and storage: This chili tastes even better as the flavours come together. Keep it in an airtight container in the refrigerator to reheat for meals through the week. Leftovers keep well in the freezer too!