Dinner

Insanely Good Crockpot Chili Recipe

Bylina Carter December 1, 2025December 1, 2025

Introduction

This crockpot chili is a hearty and flavorful dish that’s perfect for cozy dinners. Packed with ground beef, beans, and a blend of spices, it simmers slowly to develop rich, comforting flavors. It’s an easy meal to prepare and sure to satisfy any chili lover.

A bowl filled with chili showing a thick mix of brown cooked ground meat, red kidney beans, and orange pinto beans, along with chunks of red tomatoes and green bell peppers at the bottom layer. On top, there are layers of bright yellow shredded cheddar cheese and white dollops of sour cream sprinkled with black pepper. Light green diced avocado pieces rest next to the sour cream, and some round yellow corn chips are placed partly inside the chili. Scattered bright green chopped spring onions are sprinkled over the cheese, sour cream, and avocado. The bowl is white with a dark rim, set on a white marbled surface with some torn green onion bits around and a grey cloth near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds lean ground beef
1 small onion, diced

1 green bell pepper, diced
2 garlic cloves, minced

2 cups beef broth
1 (8-ounce) can tomato sauce

1 (15-ounce) can diced tomatoes, undrained
1 (15-ounce) can pinto beans
1 (15-ounce) can kidney beans

3 tablespoons chili powder
1 tablespoon oregano
1 teaspoon cumin

1 teaspoon coriander
1 teaspoon salt
1/4 teaspoon cayenne pepper

Instructions

Step 1: In a medium-sized skillet over medium-high heat, cook and crumble the ground beef for about 7 minutes or until browned.
Step 2: Transfer the beef to the crockpot. Add the diced onion, green bell pepper, minced garlic, beef broth, tomato sauce, diced tomatoes (with their juice), pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt, and cayenne pepper.
Step 3: Stir all ingredients together until well combined.

Step 4: Cover and cook on low for 5 to 6 hours to allow the flavors to meld.
Step 5: Serve warm with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.

Tips & Variations

For extra depth, brown the onion and bell pepper with the beef before adding to the crockpot.

Swap pinto or kidney beans for black beans or cannellini beans based on preference.
Adjust cayenne pepper to control the heat level—add more for a spicier chili or omit for mild flavor.
Add a splash of lime juice or a handful of fresh cilantro just before serving for brightness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove or in the microwave until hot throughout. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl of chili with a base layer of chunky brown cooked ground meat mixed with red and light brown beans, diced red tomatoes, and green bell pepper pieces in a rich reddish broth. On top, there is a layer of shredded bright orange cheddar cheese melting slightly into the chili, with scattered chopped green onions adding fresh green highlights. A dollop of white sour cream sits next to diced light green avocado cubes, lightly sprinkled with black pepper. A few round, golden-yellow corn chips rest on the chili's edge. The bowl is white with a dark rim, placed on a white marbled surface with some green onion bits and a halved avocado nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes! Simply omit the ground beef and add extra beans or vegetables like mushrooms and zucchini. Use vegetable broth instead of beef broth for a fully vegetarian option.

How spicy is this chili?

The recipe has a mild to medium heat level thanks to the chili powder and a little cayenne pepper. You can easily adjust the spice by increasing or decreasing the cayenne or adding fresh jalapeños.