Description
This easy Crockpot Chili with Ground Beef and Beans is hearty, flavorful, and perfect for a hands-off meal. Packed with tender beef, beans, and bold spices, it’s an ideal comfort food for any night of the week.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro, chopped
- Tortilla chips
Instructions
1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it into crumbles. Drain the fat.
2. Add diced onions and minced garlic to the skillet and cook for 2–3 minutes until soft and fragrant.
3. Transfer the cooked beef, onions, and garlic to your crockpot.
4. Add kidney beans, pinto beans, diced tomatoes with their juice, tomato sauce, and beef broth or water.
5. Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir everything well to combine.
6. Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours.
7. Before serving, taste and adjust seasoning if needed.
8. Serve hot with shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, and tortilla chips if desired.
Notes
This chili is even better the next day after the flavors have had more time to develop.
For a spicier chili, increase the cayenne or add hot sauce to taste.
Freeze leftovers in airtight containers for up to 3 months.