If you are craving a warm, hearty, and satisfying meal that’s effortlessly made, the Classic Crockpot Chili Recipe is the answer. This chili brings together ground beef, an array of beans, vibrant peppers, and a symphony of spices, all simmered low and slow to create a rich and comforting dish that’s bursting with flavor. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises a perfect balance of texture, spice, and richness that feels like a cozy hug in a bowl.
Ingredients You’ll Need
This Classic Crockpot Chili Recipe uses straightforward ingredients that effortlessly combine to deliver big flavor. Each component plays a vital role in the dish’s depth and appeal— from the tender ground beef and colorful peppers to the hearty beans and aromatic spices.
- Ground beef (2 pounds): The protein base adds a meaty richness and satisfying bite.
- Green bell peppers (2, diced): Add fresh crunch and a pop of color to brighten up the chili.
- Large onion (1, diced): Provides sweetness and depth when cooked low and slow.
- Jalapeños (2, diced and deseeded – optional): For that gentle kick without overpowering heat.
- Dark red kidney beans (1 15oz can): Brings creamy texture and classic chili heartiness.
- Chili ready black beans (1 15oz can): Adds earthiness and a pleasing contrast to the kidney beans.
- Diced tomatoes (1 15oz can): They introduce tanginess and juicy bursts to the chili.
- Tomato juice (1 46oz can): Creates a rich, saucy base and a slightly sweet undertone.
- Chili powder (2 tablespoons): The essential spice blend that delivers warmth and classic chili flavor.
- Cumin (2 teaspoons): Adds a smoky, nutty earthiness that brings complexity to the dish.
- Onion powder (1 teaspoon): Boosts the savory depth without being overpowering.
- Salt (1 teaspoon): Enhances all the flavors and balances the dish perfectly.
- Cayenne pepper (1/2 teaspoon): Gives just enough heat to awaken the palate.
- Garlic powder (1/2 teaspoon): Infuses subtle warmth and aroma throughout the chili.
- Ground pepper (1/2 teaspoon): Adds a touch of sharpness to round out the spices.
- Red pepper flakes (1 teaspoon, optional): For those who love an extra hint of spice and texture.
How to Make Classic Crockpot Chili Recipe
Step 1: Brown the Ground Beef
Start by heating a skillet over medium heat and adding the ground beef. As it cooks, crumble it with a spoon or spatula to break it into small, even pieces. Cook until there is very little pink left, about 8 to 10 minutes. Once cooked, drain any excess liquid or fat. This step is crucial because browning the beef adds rich flavor and a lovely texture to your chili.
Step 2: Layer the Vegetables and Beans
Transfer the browned beef to your crockpot, then add the diced green bell peppers, onions, and jalapeños if using. Next, add the canned dark red kidney beans, chili ready black beans, and diced tomatoes directly into the crockpot without draining them. This helps retain all the flavorful juices and liquid, which meld together to create a beautifully saucy chili.
Step 3: Add the Spices and Tomato Juice
Sprinkle the chili powder, cumin, onion powder, salt, cayenne pepper, garlic powder, ground pepper, and optional red pepper flakes over the ingredients in the crockpot. Pour in the entire can of tomato juice slowly to avoid splashing. Then gently stir everything together, ensuring the spices and liquids coat all the ingredients evenly. Now you’re ready to cook low and slow!
Step 4: Slow Cook to Perfection
Set your crockpot to LOW and let the chili cook for 6 to 8 hours. This slow cooking allows all the flavors to blend seamlessly, the meat to become tender, and the beans to soak up that bold, spicy broth. The anticipation during these hours will pay off with a deeply satisfying bowl of chili.
How to Serve Classic Crockpot Chili Recipe
Garnishes
While the chili is already a marvel on its own, garnishing it adds a delightful fresh or creamy contrast. Consider topping each bowl with shredded cheddar cheese for melt-in-your-mouth richness or a dollop of sour cream to cut through the spice. Freshly chopped green onions or cilantro bring a lively burst of herbaceousness, while a squeeze of lime juice can brighten up every bite.
Side Dishes
The great thing about this Classic Crockpot Chili Recipe is its versatility with sides. Classic cornbread or warm crusty bread are excellent for soaking up the hearty sauce. For something fresh, a simple crisp green salad balances the richness. If you prefer extra texture, sprinkle some crushed tortilla chips on top for a bit of crunch.
Creative Ways to Present
Don’t hesitate to get creative with presentation! Serve your chili in bread bowls for a rustic, cozy experience, or layer it over baked potatoes for a filling twist. You can also create chili nachos by spooning chili over tortilla chips and melting cheese on top under the broiler. This recipe adapts beautifully to whichever style you enjoy the most.
Make Ahead and Storage
Storing Leftovers
Leftover chili tastes even better the next day once the flavors have fully melded. Store your chili in airtight containers in the refrigerator for up to 4 days. Make sure to cool it down to room temperature before refrigerating to preserve the texture and taste.
Freezing
This Classic Crockpot Chili Recipe freezes wonderfully. Portion the chili into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. You can keep it frozen for up to 3 months. Thaw it overnight in the fridge before reheating for the best results.
Reheating
Reheat chili gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the chili seems too thick after refrigerating or freezing, add a splash of water or tomato juice to loosen it up. Microwaving in a covered dish works well too, just be sure to stir every minute for even heating.
FAQs
Can I make this Classic Crockpot Chili Recipe with ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option and will work well with the spices and beans. Just be sure to brown it thoroughly to develop flavor and drain any excess liquid before adding it to the crockpot.
What if I want a vegetarian version?
Simply leave out the ground beef and increase the beans or add other vegetables like zucchini, corn, or mushrooms. You might also want to add extra spices or a splash of vegetable broth to deepen the flavor.
How spicy is this chili?
This chili has a moderate heat that you can easily adjust. Removing jalapeño seeds minimizes the heat, while adding or omitting red pepper flakes allows you to customize the spiciness to your taste.
Can I use fresh tomatoes instead of canned?
You can, but canned tomatoes and tomato juice help achieve the perfect consistency and flavor balance in slow-cooked chili. If using fresh, consider blending them into a puree and adding extra tomato juice or broth for sufficient liquid.
How long can I slow cook this chili?
The recipe recommends 6 to 8 hours on LOW, which is ideal for flavor development. You can extend cooking up to 9 hours if needed, but avoid cooking longer as the beans may become too soft and the meat might dry out.
Final Thoughts
This Classic Crockpot Chili Recipe is truly a keeper—easy to prepare, packed with flavor, and perfect for any occasion that calls for comfort food. It’s the kind of recipe that welcomes everyone to the table and leaves people asking for seconds. I can’t wait for you to try making this at home and enjoy those cozy, fulfilling bites that feel like they were made just for you.
Print
Classic Crockpot Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Classic Crockpot Chili is a hearty and flavorful one-pot meal perfect for cozy dinners. Ground beef, mixed beans, diced tomatoes, and a blend of bold spices slowly simmer together in a crockpot, resulting in a rich and comforting chili with just the right amount of heat. Featuring bell peppers and optional jalapeños, it’s a satisfying crowd-pleaser that’s easy to prepare and perfect for meal prepping.
Ingredients
Main Ingredients
- 2 pounds ground beef
- 2 green bell peppers, diced
- 1 large onion, diced
- 2 jalapeños, diced (seeds and white insides removed, optional)
- 1 15oz can dark red kidney beans
- 1 15oz can chili ready black beans
- 1 15oz can diced tomatoes
- 1 46oz can 100% tomato juice
Spices & Seasonings
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon red pepper flakes (optional)
Instructions
- Brown the Ground Beef: Over medium heat, cook the ground beef in a skillet, breaking it up as it cooks. Continue for 8 to 10 minutes until the beef is mostly browned with very little pink left. Drain any excess liquid or fat from the skillet to reduce grease, then transfer the cooked beef into the crockpot.
- Add Vegetables and Beans: Add the diced green bell peppers, onion, and jalapeños (if using) directly into the crockpot. Without draining, pour in the cans of dark red kidney beans, chili ready black beans, and diced tomatoes. This helps retain the flavor and moisture in the chili.
- Season the Chili: Sprinkle the chili powder, cumin, onion powder, salt, cayenne pepper, garlic powder, ground black pepper, and optional red pepper flakes over the ingredients in the crockpot.
- Pour in Tomato Juice and Mix: Slowly add the 100% tomato juice to the crockpot to combine all ingredients. Carefully stir everything together to evenly distribute the spices and juices.
- Slow Cook the Chili: Cover the crockpot and cook the chili on LOW heat for 6 to 8 hours. This slow cooking allows flavors to meld together and the chili to develop a rich, hearty taste.
Notes
- For a spicier chili, keep the seeds in the jalapeños or add extra red pepper flakes.
- To make this recipe gluten-free, ensure all canned beans and spices are labeled gluten-free.
- You can substitute ground turkey or chicken for a leaner meat option.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, or chopped green onions for extra flavor.
