Chunky Crockpot Chili Recipe

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A rich, tasty crockpot chili that is easy to prepare and slow cooked all day. No long list of ingredients, you probably have them all in your pantry already!

Update: This was originally posted in November of 2014, and has been updated with new photos and a video. As always, I kept the original “beauty shot” that can be seen down the bottom of the post.

Hey! need chili? (of course you do, or you wouldn’t be here!!)

This chili recipe is my favorite – the best part is, it really NEEDS a good long stay in the crockpot, in order to blend all the flavors properly. I LOVE making this crockpot chili recipe – it’s so easy, makes a LOT (so plenty to freeze for later – chili dogs? a quick lunch?)

Served with some sour cream, sharp cheddar cheese and a little cilantro (or cornbread, homemade tortillas) this is a hearty dinner ready for when you walk in the door!

DID YOU KNOW? Whenever “chili powder” appears in a recipe, it refers to a chili powder BLEND, not pure ground chilies.

If you’re looking for a healthier crock pot chili, switch out the ground beef for turkey, and add a tablespoon of cocoa powder to the mix. The cocoa powder makes it taste richer and meatier – I challenge your family to tell the difference between this version and the turkey!

I hope you love this classic!

Ingredients:

• GROUND BEEF – I use 93/7 blend, but 80/20 is good, too! Just be sure to drain the extra fat before adding to the crockpot
• ONION – chop this fairly roughly
• DICED TOMATOES – we want the juice! don’t drain it off!
• PINTO BEANS, BLACK BEANS & KIDNEY BEANS – drain, then rinse
• SALSA – your favorite, be it spicy or mild
• CHILI POWDER, CUMIN, ONION POWDER, GARLIC POWDER , SALT & PEPPER

How to make this recipe:

1. Brown the beef and onion in a large skillet over medium-high heat until beef is browned, and onion is tender.
2. Drain and discard fat.
3. Open all the cans – drain and rinse the beans, but leave the juices in with the diced tomatoes.
4. Place beef and onions, and all remaining ingredients in the crockpot.
5. Stir, cover and cook (stirring occasionally) on for 6-8 hours or until flavors are well blended.
6. Serve with cornbread, in a tortilla, or in a bowl topped with cheese, sour cream (and a little hot sauce if you are so inclined)

FAQs and Kylee’s Notes

• What to serve with chili? I like to serve this easy crockpot chili over baked potatoes, with hot dogs (homemade chili dogs are the best!), with some cornbread or in a tortilla!
• Whenever “chili powder” appears in a recipe, it refers to a chili powder BLEND, not pure ground chilies.
• You can skip the browning step of the ground beef, but I think it adds a better flavor to the finished dish
• Stir some fresh cilantro through it at the end of cooking for a fresh burst of flavor!
• Looking for more color? Add some green onions before serving, too!
• Add some chopped red or green bell peppers to the onions for some extra flavor or color
• Mix up the types of beans used. I use kidney beans, black beans, pinto beans, cannellini beans, and even garbanzo beans. Whatever you have!
• Want to dial up the heat? Add some crushed chili flakes with the other spices
• MORE SLOWCOOKER/CROCKPOT RECIPES
  • Crockpot Cowboy Casserole –  Quick to prep, this is a real family pleaser!
  • Vegetarian Chili –  perfect for cool weather, packed with peppers, onions, beans, tomatoes, and sweet potatoes.
  • 15 Bean Soup – packed with flavor and goodness –  this meal is a great one to set and forget!
  • Beef Stew with Herbed Dumplings  –  this one makes the family run to the table, with the addition of Herbed Dumplings – it’s a total winter warmer!
  • Cheesy Chicken Tater Tot Casserole – A family-friendly easy prep and clean up meal that you can set and forget. This yummy tater tot casserole recipe has allll the good stuff – you can’t go wrong!
  • ALL SLOW COOKER/CROCKPOT RECIPES

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5 from 12 votes

Chunky Crockpot Chili

A rich, tasty crockpot chili recipe that is easy to prepare and slow-cooked all day. No long list of ingredients, you probably have them all in your pantry already!

Prep: 10 minutes

Cook: 6 hours

Total : 6 hours 10 minutes

Rate

serves: 8

Ingredients

• 1 lb lean ground beef
• 1 onion chopped (about a cup)
• 2 14 oz cans diced tomatoes
• 1 14 oz can pinto beans drained and rinsed (or kidney beans)
• 1 14oz can black beans drained and rinsed
• 1/2 cup salsa
• 1 Tbs prepared chili powder
• 1 1/2 Tbs ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp cracked pepper

Instructions

• Brown the beef and onion in a large skillet over medium-high heat until beef is browned, and onion is tender. Drain and discard fat
• Open all the cans – drain and rinse the beans, but leave the juices in with the diced tomatoes.
• Place beef and onions, and all remaining ingredients in the crockpot.
• Stir, cover and cook (stirring occasionally) on for 6-8 hours or until flavors are well blended.
• Devour.

nutrition facts

Calories: 98kcal (5%) Carbohydrates: 4g (1%) Protein: 13g (26%) Fat: 3g (5%) Saturated Fat: 1g (6%) Cholesterol: 35mg (12%) Sodium: 462mg (20%) Potassium: 307mg (9%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 389IU (8%) Vitamin C: 1mg (1%) Calcium: 27mg (3%) Iron: 2mg (11%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Dinner

Cuisine:American

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