You know those days when you’re running around like crazy but still want a hearty, homemade meal? That’s exactly why my Crockpot Classic Chili has become my go-to lifesaver. I remember one particularly chaotic football Sunday when I threw everything into the slow cooker in 10 minutes flat—by halftime, the whole house smelled like a cozy Tex-Mex restaurant. My family swarmed the kitchen before I even called them to eat! This chili’s magic is in how easily it comes together while packing serious flavor. Just brown the beef, dump everything in, and let the crockpot do its thing. Trust me, it’s the kind of meal that makes you look like a kitchen superstar with minimal effort.
Why You’ll Love This Crockpot Classic Chili
This chili isn’t just delicious—it’s practically designed to make your life easier. Here’s why it’s become my absolute favorite:
- Set it and forget it: Brown the beef, dump everything in, and let the slow cooker work its magic while you tackle your day.
- Flavor that deepens: The longer it simmers, the richer it gets—those spices meld together beautifully over hours.
- Protein powerhouse: Between the beef and two types of beans, this chili keeps you full for hours.
- Meal prep dream: It tastes even better the next day and freezes like a champ for future lazy dinners.
- Crowd-pleaser: From picky kids to hungry spouses, everyone goes back for seconds (and thirds!).
Ingredients for Crockpot Classic Chili
Gather these simple ingredients—most are pantry staples!—for the easiest, most flavorful chili you’ll ever make. Don’t skip prepping things like draining the beans; it makes all the difference in texture.
- 1 lb ground beef (80/20 blend gives perfect richness)
- 1 onion, diced (yellow or white for sweetness)
- 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
- 1 can (15 oz) kidney beans, drained (I love Bush’s for their tender texture)
- 1 can (15 oz) black beans, drained (any brand works—just rinse well!)
- 1 can (15 oz) diced tomatoes (Hunt’s fire-roasted add smoky depth)
- 1 can (6 oz) tomato paste (this thickens the chili beautifully)
- 2 cups beef broth (Better Than Bouillon makes killer flavor)
- 2 tbsp chili powder (McCormick’s blend is my go-to)
- 1 tsp cumin (toasted and ground if you’re feeling fancy)
- 1 tsp paprika (smoked paprika adds awesome depth)
- 1/2 tsp salt (plus more to taste at the end)
- 1/2 tsp black pepper (freshly cracked if possible)
How to Make Crockpot Classic Chili
Making this chili couldn’t be simpler, but a few key steps ensure it turns out perfect every time. Here’s exactly how I do it:
- Brown that beef! Heat a skillet over medium and cook the ground beef until it’s no longer pink. This step builds flavor—don’t skip it! Drain the fat (trust me, your chili will thank you).
- Sizzle the aromatics. Add the diced onion and minced garlic right to the same skillet. Cook just until the onions turn translucent and the garlic smells amazing—about 2 minutes. This wakes up their flavors!
- Dump it all in. Transfer the beef mixture to your crockpot. Add the drained beans, diced tomatoes, tomato paste, beef broth, and all those glorious spices. Stir everything together really well—I use a wooden spoon to scrape up any tasty bits from the bottom.
- Let time work its magic. Cover and cook on low for 6-8 hours (my preference for deeper flavor) or high for 3-4 hours if you’re in a rush. The longer it cooks, the better it gets!
- Taste and tweak. Before serving, give it a stir and adjust salt or spices if needed. The flavors intensify as it cooks, so go easy at first.
Tips for the Best Crockpot Classic Chili
- Drain that beef fat—it prevents greasy chili.
- Stir occasionally if you’re home, for even cooking.
- Add spices gradually—you can always add more later!
- For thicker chili, leave the lid cracked the last hour.
Crockpot Classic Chili Variations
The beauty of this chili? It’s like a blank canvas waiting for your personal touch! Here are my favorite ways to mix it up when I’m feeling creative (or just cleaning out the fridge):
- Meat swaps: Ground turkey or chicken work great for lighter chili—just add an extra tablespoon of olive oil since they’re leaner.
- Veggie boost: Toss in a cup of frozen corn or diced bell peppers with the beans for extra color and crunch.
- Tomato twist: Fire-roasted tomatoes add smoky depth, while a can of Rotel gives it a tangy kick.
- Heat lovers: Throw in diced jalapeños (seeds in for extra fire!) or 1/4 tsp cayenne pepper with the spices.
- Bean buffet: Pinto beans or even chickpeas make fun alternatives to the usual kidney/black bean duo.
Serving Suggestions for Crockpot Classic Chili
Now comes the fun part—decking out your chili like a flavor party! I always set up a “fixings bar” with bowls of shredded cheddar, dollops of sour cream, and fresh chopped cilantro. My kids go wild for crushed tortilla chips on top. For sides, you can’t beat warm cornbread slathered with honey butter or a simple mound of fluffy white rice to soak up all that rich sauce. On really cold nights, I’ll even toast some crusty bread for dipping—pure comfort!
Storing and Reheating Crockpot Classic Chili
Here’s the best part—this chili gets even tastier as leftovers! Let it cool completely, then stash it in airtight containers (I love my glass Pyrex set for this). Fridge storage? 3 days max for peak flavor. Want to freeze it? Portion it into freezer bags laid flat—they’ll stack like tasty bricks and thaw in a flash. Reheat gently on the stovetop with a splash of broth to loosen it up, or microwave in 1-minute bursts, stirring between each. Pro tip: Always taste and adjust spices after reheating—they mellow out over time!
Crockpot Classic Chili Nutrition Information
One hearty bowl (about 1 cup) of this chili gives you serious fuel while keeping things balanced. Here’s the scoop per serving:
- Calories: 320
- Protein: 22g – thanks to that beef-and-beans combo!
- Fat: 12g (6g unsaturated)
- Carbs: 30g with 8g filling fiber
- Sugar: Just 6g (natural from tomatoes)
These are estimates—your exact numbers might dance around a bit depending on your beef’s leanness or how heavy-handed you are with toppings. But hey, that’s the fun of homemade!
Frequently Asked Questions About Crockpot Classic Chili
Over the years, I’ve gotten tons of questions about this chili—here are the ones that pop up most often with my tried-and-true answers!
- Can I use dried beans instead of canned? Nope! They won’t soften enough in the crockpot—stick with canned beans that are already tender.
- How can I thicken my chili if it’s too soupy? Stir in an extra tablespoon of tomato paste or let it cook uncovered for the last 30 minutes.
- What if I don’t have beef broth? Chicken broth works fine, or just use water with an extra teaspoon of chili powder for flavor.
- Can I skip browning the beef? You can, but you’ll miss out on that rich, caramelized flavor—it’s worth the extra pan!
- How spicy is this chili? Mild as written—add jalapeños or cayenne to taste if you like heat.
Try this recipe and share your results in the comments!
Print
Irresistible Crockpot Classic Chili in Just 6 Hours
- Total Time: 6 hours 15 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and flavorful chili made easily in your crockpot. Perfect for busy days and packed with protein.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Add diced onion and minced garlic. Cook until softened.
- Transfer the beef mixture to the crockpot.
- Add kidney beans, black beans, diced tomatoes, tomato paste, and beef broth.
- Season with chili powder, cumin, paprika, salt, and black pepper.
- Stir well to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add diced jalapeños or cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
- Freeze portions for quick meals later.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
