Crockpot Beef Chili
There’s nothing better than coming home to a warm, hearty meal simmering in the crockpot. This Crockpot Beef Chili is one of my favorite hands-off dinners — comforting, satisfying, and packed with bold flavor. It’s perfectly seasoned, incredibly cozy, and the slow cooker handles most of the hard work.
Servings: 8 servings
Ingredients
- 2 pounds lean ground beef
- 1 small onion, diced (about 1 cup)
- 1-2 medium jalapenos, seeded and diced (add according to heat tolerances)
- 1 clove garlic, minced
- 8 ounces tomato sauce
- 2- 14.5 ounce cans fire roasted tomatoes diced
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can pinto beans, drained and rinsed
- 1 cup beef broth, or more if you prefer soupier chili
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¼-1/2 teaspoon cayenne pepper (add according to heat tolerances)
- ½ teaspoon ground chipotle pepper
- salt and pepper to taste
Instructions
- Heat a large nonstick skillet over medium heat. Add the ground beef and brown the meat while breaking it up into small pieces with a spoon. Once cooked through drain off any fat, reserving 1 tablespoon to brown the onions. Place the cooked ground beef in the crockpot.
- In the same skillet add the reserved fat, onions and jalapeno peppers. Saute for 5-6 minutes or until the onions are translucent. Add the garlic and cook for an additional minute being careful to not burn. Add the mixture to the crockpot.
- Add the remaining ingredients: tomato sauce, diced tomatoes, both types of beans, and all spices. Stir well and set the crockpot for 6-8 hours on low or 3-4 hours on high (low is the preferred setting.)
- When chili is ready, ladle into bowls and garnish with cheese, sour cream, onions or jalapenos and serve with crackers or cornbread.