Honestly, this crockpot chili with ground beef and beans happened by accident when I threw random pantry items into my slow cooker during a particularly chaotic Tuesday. I was exhausted, the kids were hangry, and I had zero energy to actually cook. But oh my goodness the smell that filled my house six hours later? Pure magic. Now it's become our go-to comfort meal whenever life gets overwhelming, which let's be real, happens more often than I'd like to admit.
I remember the first time I made this crockpot chili recipe I completely forgot to brown the ground beef first and panicked. Turns out, it didn't matter one bit! The slow cooking process breaks everything down beautifully, and now I skip that step entirely. Sometimes kitchen laziness leads to the best discoveries, you know?
Ingredients
- Ground beef (1.5 lbs): I use 80/20 because the fat adds incredible flavor don't go lean here, trust me on this one
- Kidney beans (2 cans, drained): The backbone of any good chili, plus they make it hearty enough to satisfy teenage appetites
- Black beans (1 can, drained): Adds texture variety and makes the chili look more interesting I always rinse them though
- Crushed tomatoes (28 oz can): Hunt's is my ride-or-die brand, but honestly whatever's on sale works fine
- Onion (1 large, diced): Yellow onions are my preference I've cried over this ingredient more times than I care to admit
- Bell pepper (1 red, chopped): Adds sweetness and crunch, plus makes me feel like I'm getting vegetables in my kids
- Garlic (4 cloves, minced): Fresh only that jarred stuff just doesn't hit the same emotionally
- Beef broth (2 cups): Low sodium because you can always add salt, but you can't take it back
Instructions
- Prep Your Veggies:
- Start by dicing that onion and chopping the bell pepper I always do this first because once I start cooking, I forget everything else. Mince the garlic too, and don't worry if the pieces aren't perfectly uniform. This isn't a cooking show, it's real life! The smell of fresh garlic always makes me feel like I'm actually adulting properly, even when everything else is chaos.
- Brown the Ground Beef:
- Okay, I know I said you don't have to do this, but if you have the energy, browning the ground beef for 5-6 minutes adds amazing depth. Break it up with a wooden spoon and let it get some color. If you're having one of those days where even this feels like too much, just throw it in raw I promise it'll still be delicious!
- Layer Everything in the Crockpot:
- This is where the magic happens! Toss the beef, beans, crushed tomatoes, onions, bell pepper, and garlic into your slow cooker. Don't worry about the order I've tried layering it "properly" and honestly, it all ends up mixed together anyway. Pour in that beef broth and give it a gentle stir. The anticipation starts building right here.
- Season Your Crockpot Chili:
- Add your chili powder, cumin, paprika, salt, and pepper. I always taste the mixture at this point even though it's raw don't judge me! Start with less seasoning than you think you need because the flavors intensify during the long cooking process. I learned this the hard way when my first batch was basically inedible from too much salt.
- Set It and Forget It:
- Cover that baby up and set it to low for 6-8 hours or high for 3-4 hours. This is the hardest part honestly waiting while your house fills with the most incredible smells. I usually make this on Sunday mornings so it's ready for dinner, but I've definitely started it at midnight for the next day's meal too.
- Final Touches and Serve:
- About 30 minutes before serving, taste and adjust seasonings. The ground beef should be tender, the beans creamy, and everything should smell like pure comfort. If it's too thick, add more broth, too thin, remove the lid and let it cook uncovered for the last hour. Serve with your favorite toppings and watch everyone get cozy.
The first time I served this crockpot chili with ground beef and beans to my in-laws, I was terrified they'd think I was being lazy with the slow cooker. Instead, my mother-in-law asked for the recipe and now makes it for every family gathering. Sometimes the simplest approaches create the most meaningful moments, and this recipe has definitely become part of our family story.
Storage Tips
This chili actually gets better with time like, significantly better. Store leftovers in the fridge for up to 4 days, and honestly, day two is when the magic really happens. All those flavors meld together beautifully. For reheating, I add a splash of broth because it thickens up in the fridge. Freezes perfectly for up to 3 months in freezer bags just lay them flat for easy storage. Don't reheat in the microwave if you can avoid it, stovetop reheating keeps the texture so much better.
Ingredient Substitutions
Ground turkey works beautifully if you want something lighter just add an extra tablespoon of oil since it's leaner. I've tried ground chicken but it gets a bit dry, so stick with turkey if you're avoiding beef. For beans, honestly any combination works I've used pinto, navy, even chickpeas when that's what I had. Vegetarians can skip the meat entirely and add extra beans or lentils. Fire-roasted tomatoes instead of regular crushed tomatoes add incredible smoky depth that makes people think you're fancier than you actually are.
Serving Suggestions
This crockpot chili begs for cornbread like seriously begs. I make the Jiffy box mix and call it a day because life's too short for complicated sides. Top with shredded cheese, sour cream, green onions, and maybe some crushed tortilla chips for crunch. My kids love it over baked potatoes, and my husband puts it on everything from rice to pasta. Pair it with a cold beer or glass of red wine for the adults, and hot chocolate for the little ones during winter.
Cultural Backstory
Chili recipes are deeply personal every family thinks theirs is the "right" way, and honestly, they're all correct. This version draws from classic American comfort food traditions, where slow cooking was born from necessity and busy schedules. I learned the beauty of crockpot cooking from my neighbor, who worked two jobs and still managed to feed her family incredible meals. There's something beautiful about recipes that bring people together without requiring perfection or hours of active cooking time.
This crockpot chili with ground beef and beans has become more than just a recipe it's my security blanket for hectic days when I need something reliable and comforting. Every time I smell it cooking, I remember that sometimes the simplest solutions create the most joy. I hope it brings the same warmth and ease to your kitchen that it's brought to mine.
Frequently Asked Questions
- → Can I make this crockpot chili recipe without browning the beef first?
Absolutely! I've done it both ways and while browning adds depth, throwing raw ground beef straight into the crockpot works perfectly fine. The long cooking time breaks everything down beautifully sometimes lazy cooking wins.
- → What if my chili with ground beef and beans is too spicy for kids?
Serve it with extra sour cream and cheese dairy tames heat really well. I also keep a milder batch by reducing the chili powder and adding it gradually. My kids actually love helping me taste-test throughout the day.
- → How do I thicken my crockpot chili if it's too watery?
Remove the lid for the last hour of cooking, or mix 2 tablespoons of cornstarch with cold water and stir it in. I learned this trick after making soup instead of chili one memorable Sunday.
- → How long does this chili last in the freezer?
Up to 3 months in proper freezer bags or containers. I portion it into family-sized servings and label with dates because frozen mystery food is nobody's friend. Thaw overnight in the fridge before reheating.
- → Can I add vegetables to this ground beef chili recipe?
Absolutely! Corn, diced carrots, or zucchini work great. Just add them during the last 2 hours so they don't get mushy. I've hidden so many vegetables in this chili that my kids never noticed.
