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a bowl of crockpot chili topped with sour cream, cheese, and a side of cornbread

Crockpot Chili Recipe

An easy recipe for the crock pot that requires only about 10 minutes of hands on time!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Course
Ingredients Equipment Method

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 oregano
  • 1 tsp Garlic powder1
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 large onion diced
  • 1 lb ground beef

Equipment

  • Crockpot

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Enjoy topped with sour cream and cheese, served with rice or cornbread!