Description
This hearty Crockpot Chili Recipe combines lean ground beef, an array of flavorful spices, beans, and tomatoes slow-cooked to perfection. Ideal for busy days, this chili offers a rich, comforting meal that deepens in flavor the longer it simmers. It’s perfect for feeding a crowd or meal prepping for the week.
Ingredients
Scale
Main Ingredients
- 3 pounds lean ground beef
- 2 medium yellow onions, diced (½-inch)
- 4 cloves garlic, minced
- 12 ounces light beer (about 1 can or bottle)
- 2 (15 ounce each) cans red kidney beans, drained and rinsed
- 1 (28 ounce) can whole tomatoes with juices
- 1 (14 ounce) can diced tomatoes with juices
- 1 (14 ounce) can tomato sauce
- 1 medium green bell pepper, diced (optional)
Seasoning Mixture
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Prepare seasoning mixture: In a small bowl, thoroughly combine all seasoning ingredients including chili powder, cumin, dried parsley, smoked paprika, salt, black pepper, and dried oregano.
- Mix seasoning with beef: Take half of the seasoning mixture and mix it evenly into the ground beef until fully combined to infuse the meat with flavor.
- Brown the beef and aromatics: In a large skillet over medium-high heat, brown the seasoned ground beef along with diced onions and minced garlic, stirring frequently until no pink remains. Drain excess fat carefully. Add the beer to the skillet and simmer, allowing most of the liquid to evaporate, about 5-7 minutes. This step builds deep flavor in the base.
- Combine in slow cooker: Transfer the beef mixture from the skillet into the slow cooker. Add the drained kidney beans, whole tomatoes (optional to lightly mash), diced tomatoes, tomato sauce, diced green bell pepper if using, and the remaining half of the seasoning mixture.
- Cook low and slow: Cover and cook on high for 4 hours or on low for 7-8 hours, until flavors meld and chili thickens to desired consistency.
- Final touches and serve: After cooking, remove the lid and let chili cool slightly before serving to allow flavors to settle and making it easier to serve.
Notes
- Using lean ground beef reduces grease, but if substituting for fattier beef, be sure to drain fat well during browning.
- Light beer adds depth of flavor but can be substituted with beef broth or water if preferred.
- Optional green bell pepper adds extra texture and mild sweetness, but can be left out for a simpler chili.
- For thicker chili, cook uncovered for the last 30 minutes to evaporate excess liquid.
- This recipe is great for meal prepping and freezes well for up to 3 months.
