5.0 from 579 votes
Easy Crock Pot Chili
This Easy Crockpot Chili recipe is loaded with ground beef, seasonings, & tons of flavor!
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 10 servings
Calories: 293 kcal
Course:
Main Course , Dinner
Cuisine:
American , Tex-Mex
Ingredients
- 3 pounds lean ground beef *see note
- 2 medium onions diced, ½-inch
- 4 cloves garlic minced
- 12 ounces light beer about 1 can or bottle
- 28 ounces canned whole tomatoes with juice, 1 can
- 14 ounces canned diced tomatoes with juice, 1 can
- 1 medium green bell pepper diced, optional
- 14 ounces tomato sauce
- 15 ounces canned red kidney beans drained and rinsed, 1 can
Seasoning Mixture
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Combine half the seasoning mixture with ground beef and mix until well combined.
- Brown ground beef*, onions, and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.
- Combine beef mixture and all remaining ingredients, including remaining seasoning, in a slow cooker. If desired slightly mash the whole tomatoes.
- Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.
Cup of Yum
Notes
- *This recipe can be made with 2lbs of ground beef if desired and the beans can be doubled.
- Ground beef may need to be browned in batches depending on the size of your pan.
- The chili will be very hot after cooking and will thicken as it cools. I allow it to cool at least 30 minutes with the lid off stirring occasionally (and it is still very hot).
- This chili has a fairly mild flavor. Add one finely diced jalapeno or a pinch of cayenne pepper to add a little bit of heat.
- Beer is recommended, but if needed, you can replace it with beef broth. I often use a light beer (such as Budweiser), but use your favorite.
- You can add vegetables to this crockpot chili recipe. Diced bell peppers, zucchini, and mushrooms contain water so precook them or leave the lid off the slow cooker for the last hour of cooking.
- To thicken leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry of equal amounts of water and corn starch in a jar. Shake the jar until the slurry is blended then slowly stir it into the chili (you might not need all of it).
- If doubling this recipe, ensure the slow cooker isn't more than ¾ full.
Nutrition Information
Calories
293
(15%)
Carbohydrates
21g
(7%)
Protein
35g
(70%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
84mg
(28%)
Sodium
470mg
(20%)
Potassium
1112mg
(32%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1365IU
(27%)
Vitamin C
16.3mg
(18%)
Calcium
93mg
(9%)
Iron
7.2mg
(40%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 293
% Daily Value*
| Calories | 293 | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 35g | 70% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 84mg | 28% |
| Sodium | 470mg | 20% |
| Potassium | 1112mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 93mg | 9% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.