5.0 from 39 votes
The Best Crockpot Chili (Beef)
A rich, tasty crockpot chili that is easy to prepare and cooked all day. A short list of ingredients, probably have them all in your pantry!
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 8
Calories: 98 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 lb lean ground beef
- 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 prepared chili powder
- 1 1/2 tablespoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon 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.
Cup of Yum
Notes
- Whenever “chili powder” appears in a recipe, it refers to a chili powder BLEND, not pure ground chilies.
- You can skip the browning step of the ground beef, but I think it adds a better flavor to the finished dish.
- What to do with leftovers
- Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
- Substitutions/Additions
- Stir some fresh cilantro through it at the end of cooking for a fresh burst of flavor!
- Looking for more color? Add some green onions before serving, too!
- Add some chopped red or green bell peppers to the onions for some extra flavor or color
- Mix up the types of beans used. I use kidney beans, black beans, pinto beans, cannellini beans, and even garbanzo beans. Whatever you have!
- Want to dial up the heat? Add some crushed chili flakes with the other spices
- This recipe can be frozen after cooking. Ladle into freezer safe containers, leaving a little room at the top for expansion. You can safely freeze this up to 6 months.
Nutrition Information
Calories
98kcal
(5%)
Carbohydrates
4g
(1%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
35mg
(12%)
Sodium
462mg
(19%)
Potassium
307mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
389IU
(8%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 98
% 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.