Crock Pot Chili Recipe

Introduction

This Crock Pot Chili is a comforting and hearty meal perfect for busy days. With simple ingredients and slow cooking, it develops rich flavors that everyone will love. It’s easy to prepare and even easier to enjoy.

Ingredients

• 2 pounds ground beef
• 28 oz. cans of crushed tomatoes
• 14 oz can of tomato sauce
• 1/4 cup chili seasoning
• 1 teaspoon garlic salt
• 1/2 onion, chopped
• 2 cans kidney beans, drained and rinsed
• 1 cup cheddar cheese, shredded
• 1/2 cup sour cream

Instructions

1. Step 1: Brown the ground beef in a skillet over medium heat and drain off any excess grease. Transfer the browned meat to the crock pot.
2. Step 2: Add the crushed tomatoes, tomato sauce, chili seasoning, garlic salt, chopped onion, and kidney beans to the crock pot. Stir everything together until combined, excluding the cheese and sour cream.
3. Step 3: Cook on low for 6-8 hours or on high for 3-4 hours until the chili is thick and flavors have melded.
4. Step 4: Serve the chili topped with shredded cheddar cheese, a dollop of sour cream, and extra chopped onions if desired.

Tips & Variations

• For a spicier chili, add a chopped jalapeño or a pinch of cayenne pepper with the seasonings.
• Try swapping ground beef for ground turkey or a plant-based meat alternative for a lighter version.
• If you prefer a thicker chili, cook uncovered during the last hour on low to allow some liquid to evaporate.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through, stirring occasionally. You can also freeze chili for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than kidney beans?

Yes, you can substitute kidney beans with black beans, pinto beans, or a mixed bean variety based on your preference.

Do I need to brown the beef before adding it to the crock pot?

Browning the beef first improves the flavor and texture by caramelizing the meat and reducing excess fat, but it’s not strictly necessary if you’re short on time.

Crock Pot Chili Recipe

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★★★★★

4.6 from 61 reviews

A hearty and comforting Crock Pot Chili that combines browned ground beef, tomatoes, beans, and chili seasoning slow-cooked to perfection. Topped with melted cheddar cheese and creamy sour cream, this easy-to-make chili is perfect for a cozy meal any day of the week.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 2 pounds ground beef

Vegetables & Tomatoes

• 28 oz. cans of crushed tomatoes (2 cans)
• 14 oz can of tomato sauce
• 1/2 onion, chopped

Seasonings

• 1/4 cup chili seasoning
• 1 teaspoon garlic salt

Beans

• 2 cans kidney beans, drained and rinsed

Toppings

• 1 cup cheddar cheese, shredded
• 1/2 cup sour cream

Instructions

1. Brown the Beef: In a skillet over medium heat, brown the ground beef until fully cooked and no longer pink, then drain off any excess grease to keep the chili from being too oily. Transfer the browned beef into your crock pot.
2. Add Ingredients: Add the crushed tomatoes, tomato sauce, chopped onion, chili seasoning, garlic salt, and kidney beans into the crock pot with the ground beef. Stir everything gently to combine the flavors evenly.
3. Cook the Chili: Cover and cook the chili on low heat setting for 6-8 hours or on high heat setting for 3-4 hours. This slow cooking melds the flavors and tenderizes the ingredients to perfect chili consistency.
4. Serve with Toppings: When the cooking time finishes, serve the chili hot topped with shredded cheddar cheese and dollops of sour cream. Optionally, add freshly chopped onions for extra crunch and flavor.

Notes

• For a spicier chili, add chopped jalapeños or a dash of hot sauce during the cooking process.
• Drain and rinse beans thoroughly to reduce sodium and improve texture.
• If you prefer a thicker chili, cook with the lid slightly ajar in the last hour to allow excess liquid to evaporate.
• When browning the beef, breaking it into small crumbles ensures even cooking and better texture in the final dish.
• Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: Crock Pot chili, slow cooker chili, ground beef chili, easy chili recipe, comfort food, dinner recipe