This Crockpot Chili recipe requires only about 10 minutes of hands-on time and then can simmer in your crockpot all day! It’s delicious, naturally gluten-free, and easy to make in advance!
What type of ground beef should I use in my chili?
We like to make chili with 80/20 ground beef. Fat is where the flavor comes from so if your beef is too lean, you may find the chili lacking in flavor. If you go too fatty, though, the chili might come across greasy.
Do I have to use beef in my chili recipe?
You don’t need to use beef in chili. You can avoid the meat altogether if you are a vegetarian. Make sure that you still add the olive oil and bloom the spices though. You can also substitute ground chicken, turkey, or venison if you would prefer or that’s what you have on hand. These meats are all leaner though so make sure to taste the chili as it sits and consider adding an extra teaspoon or more of olive oil.
Can I make Crockpot Chili in advance?
Absolutely! You can cook the ground beef and onion with the bloomed spices, and add it to the crockpot with the beans and diced tomatoes. The crock can then go into the fridge. Plan to place the crock into its base about 8 hours before you are planning on eating!
Check out some of our other Crockpot recipes!
What kind of beans should I use to make Crockpot Chili?
We use kidney beans in today’s recipe, but we have also used black beans and great northern white beans.
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Do I need special equipment to make this Crockpot Chili Recipe?
Well, you’ll need a Crockpot, but otherwise, no special equipment is needed! This is the specific Crockpot our family uses, and we love it. We’ve had it for 7 years and it is still going strong!
If you are looking to upgrade, replace, or fill your kitchen, check out some of the items that we use regularly in our home!
How to Make Crockpot Chili:
Ingredients:
4 15.5 ounce cans of kidney beans, drained,
4 14.5 ounce cans of diced tomatoes
1 tbsp olive oil
2 tbsp chili powder
1 tsp each:
Oregano
Garlic powder
Cumin
Salt
1 large onion, diced
1 lb ground beef
Instructions:
In a large saute pan on medium heat, pour 1 tbsp of olive oil. Once the oil is heated, add the chili powder, oregano, garlic powder, and cumin. Stir continuously to prevent burning and let it toast for about 30 seconds. This is called blooming the spices; it brings out their flavor more than if you just added them to the crock pot.
After about thirty seconds, add one pound of ground beef, 1 teaspoon of salt, and the diced onion. Stir occasionally, until the ground beef is completely cooked through. It’s okay if the onions are not fully cooked through as they will continue to soften in the Crockpot.
While the ground beef is cooking, add the drained beans and the cans of diced tomatoes to the crock pot. When the beef and onions are done cooking, add them to the Crockpot and mix all the ingredients together.
Turn the crockpot to low and let the chili cook for a minimum of six hours. After six hours, stir and taste the chili. Adjust your seasonings as needed. At this point you can serve it or let it sit on low for another two hours.
Store leftovers in the fridge for up to five days or freeze! Chili is a meal that we think tastes even better the second day!
Enjoy topped with sour cream and cheese, served with rice or cornbread! Let us know in the comments below how you like to enjoy your chili!
Crockpot Chili Recipe
Ingredients
Equipment
Method
- In a large saute pan on medium heat, pour 1 tbsp of olive oil. Once the oil is heated, add the chili powder, oregano, garlic powder, and cumin. Stir continuously so that it doesn’t burn, for about 30 seconds.
- After about thirty seconds, add one pound of ground beef, 1 teaspoon of salt, and the diced onion. Stir occasionally, until the ground beef is completely cooked through. It’s okay if the onions are not fully cooked through as they will continue to soften in the Crockpot.
- While the ground beef is cooking, add the drained beans and the cans of diced tomatoes to the crock pot. When the beef and onions are done cooking, add them to the Crockpot and mix all the ingredients together.
- Turn the crockpot to low and let the chili cook for a minimum of six hours. After six hours, stir and taste the chili. Adjust your seasonings as needed. At this point you can serve it or let it sit on low for another two hours.
- Store leftovers in the fridge for up to five days or freeze! Chili is a meal that we think tastes even better the second day!
- Enjoy topped with sour cream and cheese, served with rice or cornbread!
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