Crockpot Beef Chili
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Crockpot Beef Chili
Description
The Crockpot Beef Chili starts with browning lean ground beef and preparing chopped onions before layering them with canned tomatoes, tomato paste, broth, beans, and a variety of spices into a slow cooker. Cooking on low heat for 6 to 8 hours melds the savory flavors and softens the beans, resulting in a thick and hearty chili. The inclusion of diced green chilies adds subtle heat and a vegetal note, while Worcestershire sauce enriches the overall depth.
The chili can be served topped with cheddar cheese, sour cream, scallions, or avocado, which provide creamy contrasts and fresh accents. It works well as a filling main course for casual dinners or game day meals. The slow cooker method allows for an easy set-it-and-forget-it approach, making it suitable for busy days.
Using mild green chilies controls heat level, and cayenne pepper is optional to adjust spiciness. Fire-roasted tomatoes can be substituted for added smoky flavor. The chili freezes well for convenient leftovers. Draining excess fat after browning the beef helps keep the final dish less greasy. Low-sodium broth can be used to moderate salt levels since chili powder and Worcestershire sauce contain salt.
Ingredients
- 1 medium onion chopped
- 3 pounds ground beef lean
- 1 (28 fluid ounce) diced tomatoes with juices, canned
- 2 heaping tablespoons tomato paste
- 1 cup beef broth
- 2 (4 fluid ounce) diced green chilies canned
- 2 (15 fluid ounce) red kidney bean drained, canned
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin ground
- 1 teaspoon cayenne pepper optional
- 1 tablespoon Worcestershire sauce
- sour cream optional toppings, etc
- cheddar cheese
- scallions
- avocado
Instructions
- In a large skillet over medium-high heat, brown the beef (about 10 minutes), breaking it up with your spoon as you go along.
- Meanwhile, chop the onion and prep the other ingredients. Add them to your slow cooker.
- Once the beef is done, add it to the Crockpot (make sure to drain the excess fat first).
- Give everything a good stir and cook on low for 6-8 hours (I did 8 hours overnight). You could also do 3-4 hours on high.
- Top bowls of chili as desired.
Notes
- Mild green chilies keep the chili balanced; add cayenne only if spicier heat is desired.
- Consider fire-roasted diced tomatoes to add smoky depth to the flavor.
- Adding chopped red or green bell peppers can increase vegetable content and color.
- Use low-sodium beef broth for better control of overall saltiness.
- Drain fat after browning beef to reduce grease in the finished chili.
- This chili freezes well, making it convenient for meal prep and leftovers.
- The recipe fits well with a 7-quart Crockpot for sufficient space and cooking.
User Reviews
Overall Rating
5
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