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Easy Crockpot Chili with Ground Beef and Kidney Beans

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This easy crockpot chili with ground beef and kidney beans is a forgiving, stress-free weeknight dinner that delivers deep, smoky flavor with minimal effort. Brown the beef with a special spice blend, then let your slow cooker do the rest for a thick, hearty chili that tastes like it simmered all day.

Ingredients

Scale
  • 2 pounds ground beef (85/15 or 80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 cups beef broth
  • 1 tablespoon brown sugar (optional)

Instructions

  1. Brown the ground beef. Heat your large skillet over medium-high heat. Add the ground beef and break it apart with your wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and no longer pink. Leave about a tablespoon of fat in the pan for flavor.
  2. Add the aromatics. Push the beef to one side of the skillet and add the diced onion. Cook for 3-4 minutes until it starts to soften and turn translucent. Add the minced garlic and cook for 30 seconds more—just until fragrant. Stir everything together.
  3. Toast the spices. Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) over the beef mixture. Stir constantly for about 1 minute. Add the tomato paste and stir for another 30 seconds, letting it caramelize slightly.
  4. Deglaze the pan. Pour about 1/2 cup of the beef broth into the hot skillet and scrape up all those browned bits from the bottom. Let it simmer for about a minute until it reduces slightly, then pour the entire mixture into your slow cooker.
  5. Add the remaining ingredients. To the slow cooker, add the crushed tomatoes, diced tomatoes (with their juices), tomato sauce, drained and rinsed kidney beans, remaining beef broth, and brown sugar if using. Stir everything together until well combined.
  6. Season and cook. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Give it another stir, put the lid on, and set your slow cooker to low for 6-8 hours or high for 3-4 hours.
  7. Check and adjust. About 30 minutes before serving, give the chili a taste. Adjust seasoning as needed. If the chili seems too thin, leave the lid off for the last 30 minutes. If it’s too thick, stir in a little extra broth or water.
  8. Serve and enjoy. Ladle the chili into bowls and top with your favorite garnishes. Let it sit for 5 minutes before serving to allow the flavors to settle.

Notes

This chili tastes even better the next day as flavors meld. For a thicker chili, remove the lid during the last 30 minutes of cooking. To make it spicier, add extra cayenne or a diced jalapeño with the onion. For a smoky twist, use fire-roasted diced tomatoes.

Nutrition

Keywords: crockpot chili, slow cooker chili, ground beef chili, kidney beans, easy chili, weeknight dinner, comfort food

Find it online: https://morselora.com/easy-crockpot-chili-with-ground-beef-and-kidney-beans/