The Best Crockpot Chili (Beef)
User Reviews
5
The Best Crockpot Chili (Beef)
Description
The Best Crockpot Chili (Beef) combines lean ground beef and onions browned first to enhance depth before slowly cooking with multiple types of beans—pinto, kidney, and black beans—alongside diced tomatoes and a mix of chili powder, cumin, and other spices. The slow cooking process in the crockpot allows flavors to blend thoroughly, creating a thick, savory chili with a robust yet balanced heat and comforting texture. The inclusion of salsa softens the dish with a mild acidity.
With its rich texture and warming spice profile, this chili serves well as a standalone meal or with simple sides like bread or rice. It's suitable for making in advance and reheating, as the flavors deepen over time.
Leftover chili stores well in the refrigerator up to four days and can be frozen for up to six months. Adding fresh cilantro or green onions before serving enhances the freshness, while varied beans can customize the bean texture or color. Adjust spice levels with chili flakes if desired. Browning the beef and onions beforehand is recommended for the best flavor but optional.
Ingredients
- 1 lb ground beef lean
- 1 medium onion chopped (about a cup)
- 28 ounces diced tomatoes 2 regular sized cans
- 15.5 ounces pinto beans drained and rinsed
- 15.5 ounces Kidney Beans drained and rinsed
- 15 ounces black beans drained and rinsed
- 1/2 cup salsa
- 1 tablespoon chili powder prepared
- 1 1/2 tablespoon cumin ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Brown the beef and onion in a large skillet over medium-high heat until beef is browned, and onion is tender. Drain and discard fat
- Open all the cans – drain and rinse the beans, but leave the juices in with the diced tomatoes.
- Place beef and onions, and all remaining ingredients in the crockpot.
- Stir, cover and cook (stirring occasionally) on for 6-8 hours or until flavors are well blended.
- Devour.
Notes
- Chili powder refers to a prepared spice blend, not pure ground chilies.
- Browning the beef and onions adds better flavor but can be skipped for convenience.
- Leftovers keep up to 4 days refrigerated; reheat thoroughly until piping hot.
- Freeze cooked chili in containers with space for expansion for up to 6 months.
- Fresh cilantro or green onions added at the end brighten the dish.
- Adding chopped bell peppers during cooking increases flavor and color.
- Mix different beans—kidney, black, pinto, cannellini, garbanzo—for variety.
- Add crushed chili flakes with spices to increase heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 462mg | 19% |
| Potassium | 307mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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