Description
This Ultimate Crockpot Chili Recipe is a hearty and flavorful dish made with a mix of ground beef and pork or turkey, simmered slowly with tomatoes, beans, and a blend of spices. Perfect for easy meal prep, it combines savory and spicy elements to create a comforting chili ideal for family dinners or gatherings. Topped with shredded cheese, sour cream, green onions, and served with tortilla chips, it makes for a satisfying and crowd-pleasing meal.
Ingredients
Scale
Meat and Aromatics
- 1 pound ground beef
- 1 pound ground pork or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Tomato and Beans
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 tablespoons tomato paste
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef broth
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- Shredded cheese
- Sour cream
- Chopped green onions
- Tortilla chips
Instructions
- Brown the Meat and Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add ground beef, ground pork or turkey, and diced onion. Cook until the meat is browned and the onion is softened, about 5-7 minutes. Stir in minced garlic and cook for an additional minute to release its aroma.
- Transfer to Crockpot: Move the cooked meat and onion mixture into your crockpot, ensuring all flavorful browned bits from the skillet make it into the pot.
- Add Remaining Ingredients: Add diced tomatoes, tomato sauce, tomato paste, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, cayenne pepper if using, salt, and black pepper into the crockpot. Stir thoroughly to combine all ingredients evenly.
- Cook on Low: Cover the crockpot with its lid and cook on the low setting for 6-8 hours to allow flavors to meld and the chili to thicken beautifully.
- Alternative High Heat Option: If short on time, cook on high for 3-4 hours instead, stirring occasionally to prevent sticking.
- Season and Serve: Taste the chili and adjust seasoning as needed before serving. Serve hot topped with shredded cheese, sour cream, chopped green onions, and a side of crunchy tortilla chips for the perfect finishing touch.
Notes
- For a leaner version, substitute ground turkey for pork and use lean ground beef.
- If you prefer a spicier chili, increase cayenne pepper or add a few dashes of hot sauce.
- Beans can be swapped for other varieties you prefer, such as pinto or cannellini beans.
- The chili thickens as it cooks, but if it’s too thick, stir in a little extra beef broth before serving.
- This recipe can be doubled to serve a larger crowd or for meal prep purposes.
- Leftover chili stores well in the refrigerator for up to 4 days or freezes for up to 3 months.
