Crockpot Beef Chili
This Crockpot beef chili recipe is hearty, stick-to-the-ribs, and makes a nice, big batch that's great for leftovers or freezing!
Servings: 8
Ingredients
- 1 medium onion chopped
- 3 pounds lean ground beef
- 1 (28 fluid ounce) can diced tomatoes with juices
- 2 heaping tablespoons tomato paste
- 1 cup beef broth
- 2 (4 fluid ounce) cans diced green chilies
- 2 (15 fluid ounce) cans red kidney beans drained
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper optional
- 1 tablespoon Worcestershire sauce
- Toppings (optional): sour cream, cheddar cheese, scallions, avocado, etc.
Instructions
- 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.
Notes
- I used mild green chilies. Only add the cayenne pepper if you want the chili to be spicy.
- You could use fire-roasted diced tomatoes for extra flavor. If you want to add some more veggies and color to this chili, I suggest chopping a red or green pepper and adding it too.
- If you're sensitive to salt, use low-sodium beef broth. The chili powder, beef broth, and Worcestershire sauce contain salt so I don't add extra salt to this recipe, but feel free to add some if you think it needs it.
- This chili freezes well.
- This is the 7-quart Crockpot I used for this recipe.
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