This is one of those set-it-and-forget-it recipes that fills your kitchen with the best cozy smells.
It’s hearty, rich, and loaded with flavor. You just brown a little meat, toss everything into the slow cooker, and let it do the work.
Perfect for weeknights, game days, or lazy Sundays. I’ve made this chili more times than I can count—it’s a no-fail classic.
Why I Love This Recipe
This recipe’s been in rotation in my kitchen for years. Here’s why I keep coming back to it:
- It’s low effort, high reward. Just brown the beef, dump it all in the crockpot, and walk away.
- It feeds a crowd. Perfect for leftovers or sharing.
- It’s super customizable. Add spice, swap beans, top however you like.
- It freezes like a dream. I always double it and freeze half.
Servings and Cook Time
Servings: 6 to 8
Cook Time: 15 minutes prep + 6 to 8 hours in crockpot on low (or 3 to 4 on high)
What You’ll Need
- 1 lb ground beef (85/15)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- 1 cup beef broth (or water)
- Optional toppings: shredded cheddar cheese, sour cream, green onions, crushed tortilla chips
Pro Tips
- Brown the meat first. This adds more flavor and keeps the chili from being greasy.
- Rinse your beans. Gets rid of excess sodium and weird can liquid.
- Taste at the end. Slow cooking mellows out spices, so you might need to bump up the salt or chili powder.
- Layer on toppings. The more textures, the better—cheese, sour cream, green onions, even avocado.
- Freeze in portions. Use freezer bags laid flat so they stack easily.
Tools Required
- Large skillet
- Knife
- Cutting board
- Wooden spoon
- Crockpot (6-quart)
- Can opener
- Measuring spoons and cups
Substitutions and Variations
- Ground turkey or chicken instead of beef
- Pinto beans or all black beans if you prefer
- Vegetarian version: skip the beef and double the beans, use veggie broth
- Spicy kick: add 1 chopped chipotle pepper in adobo or a jalapeño
- Thicker chili: reduce broth to ½ cup
Make Ahead Tips
- Dice the onions and garlic the night before and store in an airtight container.
- You can brown the meat a day ahead and keep it in the fridge.
- This chili gets even better after a day in the fridge—make it ahead and reheat!
Recipe and Instructions
Step 1: Brown the Ground Beef
In a large skillet over medium heat, cook 1 lb ground beef until browned and no longer pink, breaking it up with a wooden spoon.
Step 2: Add Onion and Garlic
Add 1 small yellow onion, diced, and 3 cloves garlic, minced to the skillet. Cook for 3–4 minutes until soft and fragrant.
Step 3: Transfer to Crockpot
Pour the beef mixture into the slow cooker.
Step 4: Add Remaining Ingredients
Add to the slow cooker: 1 (15 oz) can black beans (drained and rinsed), 1 (15 oz) can red kidney beans (drained and rinsed), 1 (28 oz) can crushed tomatoes, 1 (15 oz) can fire-roasted diced tomatoes, 1 tbsp tomato paste, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp salt, ¼ tsp black pepper, and 1 cup beef broth. Stir well.
Step 5: Stir Everything Together
Stir all the ingredients together until well mixed and smooth.
Step 6: Cook on Low for 6–8 Hours
Cover the crockpot with the lid and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Step 7: Serve and Top
Ladle chili into bowls and top with shredded cheddar cheese, sour cream, green onions, and crushed tortilla chips, if desired.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days in airtight containers
- Freeze for up to 3 months in zip-top freezer bags (lay flat for easy stacking)
- Reheat on stovetop or microwave until hot—add a splash of broth if too thick
Macros Information (Per Serving – based on 8 servings)
- Calories: 360
- Protein: 25g
- Carbs: 22g
- Fat: 19g
- Fiber: 6g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Slow cooking gives the spices time to bloom and the beef time to soak up all that flavor. Using both crushed and diced tomatoes adds body and texture. Rinsing the beans keeps the chili from being overly salty or murky. The result? A rich, thick chili with deep layers of flavor.
Common Mistakes
- Skipping the browning step: You’ll lose a ton of flavor if you don’t brown the beef first.
- Not draining the beans: Makes the chili watery and bland.
- Over-salting early on: Salt concentrates as it cooks—taste at the end.
- Using too lean beef: Fat = flavor. Go for 80/20 or 85/15.
- Cooking it too fast: Let it go low and slow for best results.
What to Serve With
- Cornbread or tortilla chips
- A simple green salad
- Baked potatoes (chili stuffed potatoes = magic)
- Rice or quinoa
- A cold beer or iced tea on the side
FAQ
Can I make this on the stove instead?
Yes! Simmer covered on low for about 45 minutes, stirring occasionally.
Can I double it?
Absolutely, just make sure your slow cooker is big enough (7 qt or larger).
Is it spicy?
Not too spicy—just flavorful. Add hot sauce or jalapeños if you want more heat.
Can I freeze it?
Yes! Cools fully, then freeze in portions up to 3 months.
Can I use fresh tomatoes?
You can, but you’ll need to cook them down longer—canned gives better consistency here.
Hope You Love It
Try this chili out the next time you want something warm and filling with almost no work. If you make it, drop a comment and let me know how it turned out—or if you made any fun changes. I love hearing what you cook up.