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White bowl filled with classic beef chili topped with sour cream, cheese, jalapeños, and served with tortilla chips.

Easy Hearty Crockpot Chili with Ground Beef

This comforting and flavorful chili practically cooks itself in your slow cooker, making for a perfect weeknight meal with minimal effort. Packed with savory ground beef, beans, and a rich tomato base, it's a family favorite!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Ground Beef 85/15 or 90/10 lean
  • 1 large Yellow Onion chopped
  • 3 cloves Garlic minced
  • 28 oz Canned Diced Tomatoes undrained
  • 15 oz Canned Tomato Sauce
  • 15 oz Canned Kidney Beans rinsed and drained
  • 15 oz Canned Pinto Beans rinsed and drained
  • 4 oz Canned Diced Green Chiles mild, undrained
  • 1 cup Beef Broth low sodium
  • 3 tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground
  • Shredded Cheddar Cheese for serving (optional)
  • Sour Cream for serving (optional)
  • Chopped Green Onions for serving (optional)

Equipment

  • Large Skillet
  • 6-Quart Slow Cooker

Method
 

Prepare Ingredients (Group)
  1. In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
  2. Drain off any excess grease from the skillet.
  3. Add the chopped yellow onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Slow Cooker Assembly (Group)
  1. Transfer the cooked ground beef and onion mixture to a 6-quart (or larger) slow cooker.
  2. Add the undrained diced tomatoes, tomato sauce, rinsed and drained kidney beans, rinsed and drained pinto beans, undrained diced green chiles, and beef broth to the slow cooker.
  3. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix everything thoroughly until well combined.
Cook and Serve (Group)
  1. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  2. Stir the chili before serving. Taste and adjust seasonings if necessary.
  3. Serve hot with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Cornbread or crackers also make great accompaniments.

Notes

For a spicier chili, add 1/2-1 teaspoon of cayenne pepper along with the other spices, or a dash of your favorite hot sauce at the end. Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.