Hearty Crock Pot Chili Dish

This crock pot chili recipe has become my go-to comfort meal for busy evenings. It combines rich flavors with minimal hands-on time, letting the slow cooker do all the work so you can come home to a warm, hearty bowl of chili that feels like a hug in a pot.

I first tried this recipe on a chilly weekend and was hooked immediately. It’s now a regular request from family when the weather cools down.

Ingredients

• Onion: provides a sweet and savory base choose firm onions without soft spots
• Green bell pepper: adds a mild crunch and slight bitterness to balance richness look for bright glossy skin
• Garlic cloves: boost depth and aroma fresh cloves are best for pungency
• Olive oil or other cooking oil: for sautéing and carrying flavors
• Ground beef 80/20: good fat content for flavor and moisture
• Chili powder: central spice for warmth and heat divided uses layer flavor
• Kidney beans and chili hot beans: bulk up protein and fiber rinse canned beans for less salt
• Diced tomatoes: bring acidity and body choose no-salt-added if possible
• Tomato sauce: enriches the base with a smooth texture
• Cumin: earthy warmth fresh ground performs better
• Onion powder: intensifies onion flavor without extra moisture
• Brown sugar: balances acidity and spices with a subtle sweetness
• Garlic powder: enhances the garlic notes
• Salt: essential for seasoning and rounding flavors

Instructions

Sauté the Vegetables:

Dice the onion, green bell pepper, and garlic finely. Heat the oil over medium heat in a large pan and sauté the diced vegetables for two to three minutes until softened and fragrant.

Brown the Beef:

Add the ground beef to the pan with the vegetables. Brown the meat while breaking it up with a spatula until it is almost fully cooked through.

Season the Beef:

Sprinkle two tablespoons of chili powder over the beef. Continue cooking until the meat is fully browned and the spices are well incorporated, which will take several minutes.

Combine in Crock Pot:

Transfer the browned beef mixture to your slow cooker. Add the remaining chili powder, kidney beans, chili hot beans, diced tomatoes, tomato sauce, cumin, onion powder, brown sugar, garlic powder, and salt. Stir everything until fully combined for even flavor distribution.

Cook Low and Slow:

Set your slow cooker on low and let the chili cook for four hours. This slow cooking melds all ingredients into a rich, savory chili. Before serving, taste and adjust seasoning if needed.

I love how the cumin and chili powder work together to create a warm, smoky base for this chili. One year during a family reunion, making a double batch of this brought everyone together with its inviting aroma and comfort on a rainy afternoon.

Storage Tips

Store leftover chili in airtight containers and refrigerate for up to four days. It also freezes well for up to three months. When reheating, stir occasionally and add a splash of water or broth if it seems too thick.

Ingredient Substitutions

Ground turkey or chicken can replace ground beef for a leaner chili. You may also swap kidney beans for black beans or pinto beans based on preference and availability. For a smoky twist, add a teaspoon of smoked paprika.

Serving Suggestions

Serve your chili with a dollop of sour cream, shredded cheese, and chopped green onions. Cornbread or tortilla chips make excellent sides to round out the meal. For extra texture, top with sliced avocado or jalapeños.

If your chili tastes flat, a splash of vinegar or a squeeze of lime juice brightens it right up.

FAQs about Recipes

→ Can I use a different type of meat?

Yes, ground turkey or chicken can be substituted for ground beef for a lighter alternative.

→ How long should the chili cook in the crock pot?

Cooking on low heat for about 4 hours allows flavors to meld and meat to tenderize perfectly.

→ Can I make this chili spicier?

Adding extra chili powder or a dash of cayenne pepper can enhance the heat level to your preference.

→ What beans work best in this chili?

Kidney beans and chili hot beans provide texture and flavor, but pinto or black beans are good alternatives.

→ Is it possible to prepare this dish on the stovetop?

Yes, cooking the mixture in a large pot over low heat for about 1-2 hours while stirring occasionally yields great results.