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crockpot chili in a bowl with spoon with crackers

Crockpot Chili Recipe

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 25 minutes
Servings: 12 people
Calories: 646kcal
Come home to a warm, rich, comforting and delicious chili! This crockpot chili recipe is packed with all the good stuff. ground chuck, homemade chili seasoning and red bean. Topped with crunchy crackers, so good!
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Ingredients

For the Chili:

  • 4 cups or more cold water
  • 4 pounds ground chuck 80%-85% lean or a fresh-ground burger blend
  • 2 tablespoons canola or vegetable oil
  • 1 large sweet yellow or yellow onion diced
  • 2 cloves garlic minced
  • 3 tablespoons Chili Seasoning homemade (click for recipe) or 1 ounce packet store-bought
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ¼ cup plus 2 tablespoons Heinz Ketchup
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon yellow mustard like Heinz or French’s
  • 1 tablespoon cider vinegar
  • 1 24 ounce jar Tomato Passata (Cento or DeLallo) or Puree (if Passata or puree isn’t available, use 16-24 ounces tomato sauce. (Contadina)
  • 1 14.5 ounce can petite diced tomatoes with juices
  • 2 15 ounce cans black beans, drained & rinsed
  • 2 15 ounce cans red beans, drained & rinsed

Toppings:

  • Ketchup
  • Mustard
  • Hot sauce
  • Shredded Mexican blend or cheddar cheese.
  • Sour cream
  • Diced Onions
  • Sliced black olives
  • Chopped Avocados
  • Crackers

Instructions

For the Chili:

  • Spray the inside of the crock (from the slow-cooker) with nonstick cooking spray. Set the slow-cooker to HIGH and add 4 cups water.
  • Brown the beef in a large skillet set over medium heat. Drain the fat and add the beef to the slow-cooker.
  • Return the skillet to medium heat and add the oil and diced onions. Cook the onions until softened and translucent, about 4 minutes, and add the garlic. Cook an additional 30 seconds.
  • Add the onion/garlic mixture to the slow-cooker and stir.
  • Add all other chili ingredients and stir well. Season to taste with salt, pepper and chili seasoning (if desired). Stir.
  • Replace the lid, and cook on HIGH for 2 hours.
  • The chili is ready at this point, but if it is thicker than what you love, add another cup or 2 of water and stir. Cook another 30 minutes for the flavors to meld.
  • If the chili is too thin, remove the lid and cook 30-60 minutes or until it has reduced to the thickness you desire.
  • Serve with your favorite condiments and toppings and crackers.
  • Enjoy!

Video

Notes

  • Make sure to spray the inside of the low cooker with non stick cooking spray.
  • Serve with crushed corn chips (like Fritos), crushed tortilla chips, saltine crackers, or oyster crackers.
  • This crockpot chili goes well with cornbread, baked potatoes or thick french fries, grilled cheese, or buttermilk biscuits.
  • To freeze as a freezer meal, mix all ingredients and place in (a few) freezer safe zip-lock bags. Freeze. When ready to cook, thaw in the fridge overnight and then cook on low in the crockpot.

Nutrition

Calories: 646kcal | Carbohydrates: 46g | Protein: 41g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 593mg | Potassium: 1447mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3548IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 9mg