This Crockpot beef chili recipe is hearty, stick-to-the-ribs, and makes a nice, big batch that's great for leftovers or freezing!
In a large skillet over medium-high heat, brown the beef (about 10 minutes), breaking it up with your spoon as you go along.
Meanwhile, chop the onion and prep the other ingredients. Add them to your slow cooker.
Once the beef is done, add it to the Crockpot (make sure to drain the excess fat first).
Give everything a good stir and cook on low for 6-8 hours (I did 8 hours overnight). You could also do 3-4 hours on high.
Top bowls of chili as desired.