Hey there, if you’re anything like me and want a dinner that pretty much makes itself, this crockpot chili is your new best friend. I throw it together all the time when life gets busy.
Just a quick brown of the beef, dump in the rest, and let the slow cooker work its magic. It always comes out thick, hearty, and full of that cozy flavor without any hassle. Perfect for cold days or when you need something that feeds everyone without much effort.
I keep this one super basic with stuff I always have around. Canned beans, a little tomato paste, some fresh tomatoes for brightness. Nothing you have to hunt down at a special store.
Why You’ll Love This Chili
This recipe has saved me on so many weeknights. It’s truly hands-off after a few minutes at the stove, and the house smells amazing while it cooks. Plus, it uses everyday ingredients that don’t cost much. It feeds a crowd easily, and honestly, the leftovers might be even better the next day. You can keep it mild for the kids or spice it up for yourself later. Oh, and it’s a sneaky way to get extra veggies in there without a fight.
(Quick tip: There’s a jump to recipe button up top if you just want the steps right now!)
Ingredients
I split this into the must-haves and the extras I usually add because they make it even heartier. Feel free to skip or swap whatever.
For the main chili:
- 1-2 pounds ground beef (whatever’s on sale, lean or regular both work)
- 1 large onion, diced (I cheat with frozen diced onions half the time)
- 1-2 cans of beans, drained and rinsed (kidney beans are my go-to, but pinto or black are great too)
- 2 small (6 oz each) cans tomato paste
- 2-3 fresh tomatoes, diced (adds a nice fresh kick, or use a can of diced tomatoes if that’s easier)
- 2 cups bone broth (or regular beef broth, keeps it from getting soupy)
- Spices: garlic powder, paprika, cumin, black pepper, chili powder (start with 1-2 tablespoons of each and taste later)
Optional add-ins (these bulk it up and I almost always use them):
- A bag of frozen mixed veggies like peas, carrots, and corn
- Some diced bell peppers, fresh or frozen
- A couple potatoes, peeled and cubed (they get so soft and soak up all the flavor)
- Sometimes I throw in cut steak cubes for extra carnivore
The beauty is you can eyeball a lot of this. More beef if you’re feeding hungry people, fewer beans if that’s not your thing.
How to Make It
This couldn’t be simpler, I promise. The only “work” is browning the meat, but even that step is optional on crazy days.
- Grab a skillet and brown the ground beef over medium heat with the diced onion. It takes about 8-10 minutes. Break up the meat as it cooks and drain off extra fat if there’s a ton.
- Scoop the beef and onion mixture into your slow cooker. Add the drained beans, tomato paste, diced fresh tomatoes, 2 cups of bone broth, and a good shake of all the spices. Stir everything together so the spices spread out.
- Now toss in any add-ins you’re using, like the frozen veggies, peppers, or potatoes. They cook right along with everything else, no extra steps.
- Pop the lid on and cook on low for 6-8 hours or high for 4 hours. I stir it once halfway if I remember, but it turns out fine if you forget.
- When the timer goes off, give it a taste. Add more salt, pepper, or chili powder if it needs a boost. If it’s a bit thin, let it sit with the lid off for 15 minutes and it’ll thicken up perfectly.
That’s all there is to it. The long cook time lets all those flavors hang out and get cozy together.
How to Serve It
We keep things simple around here. I ladle it into bowls and top with a big handful of shredded cheese and a dollop of sour cream. The cheese melts right in and makes it creamy. My son isn’t big on spice, so I leave the chili pretty mild and pass hot sauce at the table for anyone who wants a kick. Sometimes we do crushed crackers, avocado slices, or green onions if we’re feeling fancy. Cornbread on the side is killer too.
Quick Tips
If you’re really short on time, skip browning the beef and just crumble the raw meat straight into the crockpot. Stir it up later and it breaks apart fine. For thicker chili, I like to mash a few beans against the side of the pot toward the end. This stuff freezes like a champ, so I usually double the batch and save half for lazy nights. And yeah, dial the chili powder way back for little kids, then everyone can add their own heat.
Storage
Let it cool down, then store in the fridge for up to 4 days. Or portion it into freezer bags and it’ll keep a couple months. When you reheat, add a splash of water or broth if it’s too thick.
There you go, my go-to easy chili. Make it once and it’ll become a regular at your house too. Let me know if you try it! 😊
