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Easy Crockpot Chili

A close-up of a bowl of hearty Crockpot chili topped with shredded cheese and a dollop of sour cream.
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A simple, set-and-forget slow cooker chili recipe perfect for busy weeknights or game day gatherings. This dump-and-go chili is packed with ground beef and kidney beans, making it a hearty and satisfying meal.

Ingredients

Scale
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional toppings: shredded cheese, sour cream, chopped onions, crackers

Instructions

  1. Brown the ground beef in a skillet over medium-high heat. Drain off any excess grease.
  2. Transfer the browned beef to your slow cooker.
  3. Add the chopped onion and minced garlic to the slow cooker.
  4. Stir in the crushed tomatoes, kidney beans, diced tomatoes (with their juice), and diced green chilies.
  5. Add the chili powder, cumin, oregano, salt, and pepper. Stir everything to combine.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  7. Serve hot with your favorite toppings.

Notes

  • For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño.
  • This chili freezes well for future meal prep.
  • Consider setting up a chili toppings bar for a fun, customizable meal.
  • This recipe is a great base for meal planning, easily adaptable to your preferences.

Nutrition

Find it online: https://delicerecipe.com/crockpot-chili/