Easy Crockpot Chili Recipe for Weeknights
Comforting and easy slow cooker chili made with ground beef, beans, and a flavorful blend of spices. Perfect for a hearty weeknight dinner!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 pounds lean ground beef
- 4 cloves garlic minced
- 28 ounces canned diced tomatoes undrained
- 1 medium red bell pepper diced
- 16 ounces tomato sauce
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1.5 teaspoons salt or to taste
- 0.5 teaspoons black pepper or to taste
- 1 cup beef broth
- 32 ounces canned dark red kidney beans rinsed and drained
Instructions
Preparation Steps
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 1 minute. Add the minced garlic and cook for an additional 30 seconds.
- Add the ground beef to the skillet and cook until browned, stirring occasionally to break up the meat. Once browned, remove from heat and drain excess fat.
- Transfer the cooked beef mixture to the crockpot. Add the diced tomatoes, red bell pepper, tomato sauce, tomato paste, chili powder, cocoa powder, cumin, oregano, cinnamon, paprika, salt, black pepper, and beef broth. Stir to combine everything.
- Cover the crockpot and cook on Low for 5 to 6 hours or on High for 3 to 4 hours.
- Stir in the rinsed kidney beans, cover again, and cook for an additional 5 minutes to heat through.
- Serve the chili hot in bowls topped with sour cream, shredded cheddar cheese, and sliced green onions if desired.
Notes
This chili freezes well and can be reheated for easy meals throughout the week. Adjust spice levels to your preference.