This Easy Crockpot Chili is the ultimate set-it-and-forget-it meal. Simply toss the ingredients into your crockpot, let it cook, and enjoy a warm, hearty dish packed with flavor. Perfect for busy nights, this chili requires minimal effort while delivering maximum taste. It’s also freezer-friendly, making it a great option for meal prep.
Why You’ll Love This Recipe
- Effortless preparation – Just brown the beef, add the ingredients, and let the crockpot do the work.
- Rich and hearty flavor – Slow cooking enhances the depth of the spices and ingredients.
- Great for meal prep – Make a big batch and freeze leftovers for future meals.
- Versatile and customizable – Adjust the spice level and toppings to suit your taste.
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Crockpot (Slow Cooker) – Ensures even cooking and allows flavors to develop.
- Large Skillet – Needed to brown the ground beef before adding it to the crockpot.
- Wooden Spoon or Spatula – Helps mix ingredients evenly.
- Measuring Cups – Ensures accurate water and ingredient measurements.
- Can Opener – Needed to open canned ingredients quickly.
Preparation Tips
- Use lean ground beef to reduce excess grease. If using fattier meat, drain it well.
- Preheat the crockpot while browning the beef to speed up the cooking process.
- Rinse and drain the beans thoroughly to remove excess sodium.
- Stir ingredients well before starting the slow cooking process to distribute flavors evenly.
Ingredients
Main Ingredients
- 1 pound ground beef, browned and grease drained
- 2 (15-ounce) cans dark kidney beans, drained
- 1 (14.5-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 packet chili seasoning
- 2 cups water
Optional Toppings
- Shredded cheese
- Sour cream
- Corn chips
- Fresh cilantro
- Avocado
- Jalapeños
Step-by-Step Directions
1. Brown the Ground Beef
- Heat a large skillet over medium heat.
- Add the ground beef and cook until fully browned, breaking it apart as it cooks.
- Drain any excess grease.
- Transfer the browned beef to the crockpot.
2. Add the Remaining Ingredients
- Pour the drained kidney beans, tomato sauce, diced tomatoes, and chili seasoning into the crockpot.
- Add two cups of water.
- Stir until all ingredients are well combined.
3. Cook the Chili
- Cover and set the crockpot to LOW for 6-7 hours or HIGH for 4 hours.
- Avoid lifting the lid frequently, as this slows down the cooking process.
4. Serve and Enjoy
- Once fully cooked, ladle the chili into bowls.
- Garnish with your favorite toppings, such as shredded cheese, sour cream, or corn chips.
- Serve hot and enjoy.
Serving Suggestions
A bowl of chili is fantastic on its own, but pairing it with the right sides and toppings can elevate the experience.
Best Chili Toppings
- Shredded Cheese – Melted cheddar or Monterey Jack adds a creamy richness.
- Sour Cream – A dollop balances the heat and adds a tangy touch.
- Fresh Cilantro – Enhances the freshness of each bite.
- Avocado Slices – Creamy and nutritious, a great contrast to the bold flavors.
- Corn Chips or Tortilla Strips – For added crunch.
- Sliced Jalapeños – Perfect for those who love extra spice.
- Diced Red Onions – Adds a sharp bite and color.
Side Dish Recommendations
Pair your chili with one or more of these side dishes for a complete meal.
1. Cornbread
Soft, buttery cornbread is the perfect balance to the hearty, spicy chili.
2. Garlic Bread
A crispy slice of garlic bread is great for dipping into the chili.
3. Baked Potatoes
Top a fluffy baked potato with chili for a filling and satisfying meal.
4. Steamed Rice
A scoop of white or brown rice helps soak up the flavorful sauce.
5. Tortilla Chips
Enjoy your chili as a dip with crispy tortilla chips.
6. Grilled Cheese Sandwich
A gooey grilled cheese makes for a comforting, classic pairing.
7. Side Salad
A light, fresh salad with a tangy vinaigrette helps balance the richness of the chili.
8. Coleslaw
A creamy coleslaw adds crunch and a refreshing contrast to the warm chili.
Common Mistakes to Avoid & How to Perfect Your Chili
Even an easy chili recipe can be improved with a few simple tricks.
Mistakes to Avoid
- Not browning the beef – Skipping this step can lead to a greasy, bland chili.
- Not draining the beans – Excess liquid from canned beans can dilute the flavor.
- Lifting the lid too often – This releases heat and slows the cooking process.
- Using too much water – Chili should be thick and hearty, not watery.
How to Perfect Your Chili
- Let it cook longer – The longer chili simmers, the deeper the flavors develop.
- Taste and adjust seasoning – Add more chili powder, cumin, or salt as needed.
- Experiment with ingredients – Try adding bell peppers, corn, or black beans.
- Use high-quality chili seasoning – A homemade blend can make a big difference.
Recipe Tips & Variations
- Make it spicier – Add extra chili powder, cayenne pepper, or chopped jalapeños.
- Use different beans – Try black beans, pinto beans, or a combination.
- Add more vegetables – Bell peppers, corn, or carrots can add flavor and texture.
- Try ground turkey or chicken – A leaner option that still tastes great.
- Thicken your chili – If your chili is too thin, let it cook uncovered for the last 30 minutes or mash some of the beans.
Storage & Reheating Instructions
Refrigeration
- Allow chili to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 4 days.
Freezing
- Pour cooled chili into freezer-safe containers or resealable bags.
- Leave some space at the top to allow for expansion.
- Freeze for up to 3 months.
Reheating
- Stovetop: Heat over medium heat, stirring occasionally, until warmed through.
- Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring in between.
- From frozen: Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions (FAQs)
Can I make this chili ahead of time?
Yes, chili tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat when ready to serve.
Can I make this recipe vegetarian?
Yes, simply omit the ground beef and add extra beans, lentils, or vegetables.
Can I cook this chili on the stovetop instead of a crockpot?
Yes, simmer the ingredients in a large pot over low heat for 45 minutes to 1 hour, stirring occasionally.
How can I make my chili thicker?
Let it simmer uncovered for the last 30 minutes, mash some of the beans, or add a small amount of tomato paste.
What if my chili is too spicy?
Stir in a little sour cream, cheese, or a splash of milk to balance the heat.
Can I double this recipe?
Yes, but make sure your crockpot is large enough to hold the extra ingredients.
Conclusion
This Easy Crockpot Chili is a simple, hearty, and flavorful meal that’s perfect for any occasion. With minimal prep and hands-off cooking, it’s a great choice for busy weeknights, meal prep, or game day gatherings. Whether you enjoy it as is or customize it with your favorite toppings and sides, this chili is guaranteed to be a crowd-pleaser.
Make a big batch, store some for later, and enjoy a warm, comforting bowl whenever you need a quick and delicious meal.
Easy Crockpot Chili
Ingredients
- 1 lb ground beef browned and grease drained
- 2 15 oz cans dark kidney beans, drained
- 1 14.5 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 packet chili seasoning
- 2 cups water
Instructions
Brown the Beef:
- Brown the ground beef in a skillet, draining the grease once cooked.
- Transfer the beef to the crockpot.
Add the Ingredients:
- To the crockpot, add the drained kidney beans, tomato sauce, diced tomatoes, chili seasoning, and water.
- Stir everything until well combined.
Cook:
- Set your crockpot to LOW and cook for 6-7 hours or on HIGH for 4 hours.
Serve:
- Serve hot with your favorite chili toppings, such as shredded cheese, sour cream, or corn chips.
Notes
Toppings: Customize with your favorite toppings like fresh cilantro, avocado, or jalapeños for extra flavor.
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