Go Back

Crockpot Chili

Classic crockpot chili with browned ground beef, kidney and pinto beans, tomatoes and a homemade chili spice blend. Thick, hearty and perfect for game day or a cold night.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb ground beef 85% lean (900 g)
  • 1 large onion diced
  • 1 medium green bell pepper diced
  • 3 cloves garlic minced
  • 2 cans kidney beans 15 oz each, drained and rinsed
  • 1 can pinto beans 15 oz, drained and rinsed
  • 1 can crushed tomatoes 28 oz
  • 1 can tomato sauce 15 oz
  • 1 cup beef broth (240 ml)
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 1/2 tsp salt
  • to serve shredded cheddar, sour cream, green onions

Method
 

  1. Cook the ground beef with the onion in a large skillet over medium-high heat until browned, about 8 minutes. Drain the fat and stir in the garlic for 30 seconds.
  2. Transfer the beef to a 6-quart slow cooker. Add the bell pepper, beans, crushed tomatoes, tomato sauce, broth and all the spices. Stir well.
  3. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours.
  4. Taste and add more salt or chili powder. Ladle into bowls and top with cheddar, sour cream and green onions.

Notes

Cook time is for LOW. On HIGH, cook 4 hours.