Classic beef and bean crockpot chili
This is a straightforward version of the chili most people expect: ground beef, beans, tomatoes and chili spices. It is a good base to adjust to your own taste.
Serves about 6 to 8. Prep 15 minutes. Cook 6 to 8 hours on low or 3 to 4 hours on high, depending on your cooker.
Ingredients:
- 2 pounds ground beef (85/15 or 90/10)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black or pinto beans, drained and rinsed
- 1 can (28 to 30 ounces) diced tomatoes with juice
- 1 can (15 ounces) tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
Steps:
- In a skillet, brown the beef with the onion until no pink remains. Add the garlic and spices for the last minute. Drain extra fat.
- Transfer to the slow cooker and add the beans, tomatoes and tomato sauce. Stir.
- Cover and cook until the chili is hot, thick and the flavors have blended.
- Taste and adjust the salt, chili powder or heat before serving.
Do you have to brown the meat first?
Not strictly. Browning is a flavor step more than a safety requirement, because the slow cooker will cook the meat through. Cooking the beef first adds a deeper, roasted flavor, lets you drain excess fat, and keeps the meat in smaller crumbles rather than one large clump. If you skip it, break the raw meat up as much as possible as you add it, and expect a greasier, milder-tasting chili. Do not put frozen ground meat into the cooker; thaw it first.
How long should chili cook in a crockpot?
Recipes commonly give about 6 to 8 hours on low or 3 to 4 hours on high. Slow cookers differ in how hot they run, so treat these as ranges and check that the chili is hot throughout and thick enough. Because the beans in this version are canned, chili is also fairly forgiving if it sits a little longer. If you use dried beans, boil them first according to package directions, because undercooked dried kidney beans can cause illness.
Secret ingredients that make chili taste better
There is no single secret, but these small additions are popular:
- A tablespoon of unsweetened cocoa powder or a square of dark chocolate
- A teaspoon of instant espresso or strong coffee
- A splash of Worcestershire sauce or soy sauce
- A spoonful of brown sugar to balance acidity
- Smoked paprika or a chipotle pepper in adobo for smokiness
- A little tomato paste for depth
Add one or two at a time and taste, so the chili still tastes like chili.
Chili variations
- No-bean chili: skip the beans and add an extra half pound of meat.
- White bean chicken chili: chicken, white beans, green chiles and chicken broth with cumin.
- Vegetarian chili: several kinds of beans plus corn, bell pepper and diced sweet potato.
- Leaner chili: swap the beef for ground turkey. See our slow cooker turkey chili for details.
- Spicier: add jalapeno, cayenne or hot sauce, or use canned tomatoes with green chiles.
Toppings and serving
Shredded cheese, sour cream or Greek yogurt, green onions, cilantro, diced avocado, crushed tortilla chips or crackers. Chili is good over baked potatoes, rice, or hot dogs, and with cornbread on the side.
Storing and freezing
Cool leftovers and refrigerate them within about two hours, and plan to eat them within three to four days. Chili freezes well in portions, which makes it a good meal prep recipe. Thaw it in the refrigerator and reheat until steaming hot. For more ideas that work the same way, browse our easy crockpot soups. For a full plan around make-ahead meals, see how to meal prep for the week.