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My crockpot chili story started on a chilly Sunday when I craved the comfort of my mom's recipe but needed something that could cook while I tackled weekend errands. Now this recipe has become my go to comfort meal. The way it fills the house with that rich savory aroma while it simmers is pure kitchen magic.
Simple Goodness in Every Bowl
This isn't one of those fancy chilis with secret ingredients or trendy add ins. It's the kind of chili that reminds you of home warm cozy and completely satisfying. I've been making this recipe for over seven years now tweaking it until it's just right. My family knows when they smell it cooking that something good is coming.
What You'll Need
- Ground Beef: Use any fat percentage, drained after cooking.
- Green Bell Peppers: Adds classic chili flavor, though red or yellow peppers work as substitutes.
- Onion: Diced yellow, white, or sweet onion for added depth.
- Dark Red Kidney Beans: Essential for a traditional chili base.
- Chili Ready Black Beans: Pre-seasoned for extra flavor; regular black beans can also be used.
- Diced Tomatoes: Choose chili-ready, fire-roasted, or regular diced tomatoes based on preference.
- Tomato Juice: Adds the perfect consistency; find it in the juice aisle.
- Spices: A blend of chili powder, cumin, onion powder, garlic powder, cayenne, salt, pepper, and red pepper flakes for the perfect flavor.
Putting It All Together
- Cook the Ground Beef
- Brown the ground beef in a skillet over medium heat until there's little pink left, about 8-10 minutes. Drain the liquid and transfer the beef to the crockpot.
- Add Ingredients to Crockpot
- Add diced peppers, onion, kidney beans, chili-ready beans, and diced tomatoes (undrained). Add spices and stir to combine. Slowly pour in tomato juice, mixing carefully.
- Cook the Chili
- Set the crockpot to LOW and cook for 6-8 hours. For a quicker option, cook on HIGH for 3-4 hours. Stir occasionally for even cooking.
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Make It Your Own
My favorite way to serve this chili is loaded up with toppings. I set out bowls of shredded cheese sour cream diced onions and avocado so everyone can customize their bowl. Sometimes we spoon it over baked potatoes or use it for chili dogs. My kids love crushing nacho chips on top for extra crunch.
Meal Prep Magic
This chili is perfect for stocking your freezer. Sometimes I'll prep everything raw pack it up and freeze it for later. Other times I'll make a double batch and freeze half after it's cooked. Just remember to let it cool completely before freezing and thaw it in the fridge the night before you need it.
My Kitchen Secrets
I always turn my crockpot on while I'm browning the beef gets it nice and hot from the start. Those chili ready beans and tomatoes are worth hunting down they add so much extra flavor. And don't be afraid to play with the spice level. Start mild you can always add more heat but you can't take it away.
Frequently Asked Questions
- → Can I make this chili spicier?
- Yes, keep the jalapeño seeds in, increase the cayenne pepper, or add more red pepper flakes. You can also add hot sauce at the end to taste.
- → Do I need to drain the beans?
- No, add the beans undrained. The liquid helps create the right consistency and adds flavor to the chili.
- → Can I cook this on high instead of low?
- Yes, you can cook it on high for 3-4 hours instead of 6-8 hours on low. Low and slow gives the best flavor, but high works when time is short.
- → Can I freeze leftover chili?
- Yes, chili freezes well for up to 3 months. Cool completely before freezing in airtight containers or freezer bags.
- → What can I serve with this chili?
- Try cornbread, shredded cheese, sour cream, diced onions, or crushed tortilla chips. Rice also makes a great base for serving.