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Easy Crockpot Chili with Ground Beef & Kidney Beans

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This easy crockpot chili with ground beef and kidney beans is a cozy, set-it-and-forget-it meal that delivers deep, slow-cooked flavor. Perfect for busy weekdays or game day, it’s a comforting bowl of nostalgia that tastes like it simmered all day.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 dried bay leaf (optional)
  • 1 tablespoon brown sugar (optional)

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no longer pink (6-8 minutes). Leave about a tablespoon of fat for flavor.
  2. Sauté the Aromatics: Add the diced onion to the skillet with the beef. Cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the Spices: Sprinkle the chili powder, cumin, smoked paprika, and cayenne (if using) over the beef mixture. Stir constantly for 1 minute to toast the spices.
  4. Deglaze the Pan: Pour in about 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for a minute, then turn off the heat.
  5. Layer in the Crockpot: Transfer the beef mixture to a 6-quart or larger slow cooker. Add the crushed tomatoes, diced tomatoes (with juices), tomato paste, drained kidney beans, drained pinto beans, remaining beef broth, Worcestershire sauce, brown sugar, and bay leaf. Stir to combine.
  6. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For best results, cook on LOW for at least 7 hours.
  7. Finish and Serve: About 30 minutes before serving, remove the bay leaf and stir. Taste and adjust seasoning with salt and pepper. If too thick, add extra broth; if too thin, cook uncovered for the last 30 minutes.

Notes

Don’t skip browning the beef and blooming the spices—it adds essential depth of flavor. For firmer beans, add them in the last hour of cooking. This chili freezes well for up to 3 months. For a vegetarian version, swap ground beef for 2 cans black beans and 1 large diced sweet potato.

Nutrition

Keywords: crockpot chili, slow cooker chili, ground beef chili, easy chili recipe, comfort food, game day chili, freezer-friendly chili

Find it online: https://novanosh.com/easy-crockpot-chili-with-ground-beef-and-kidney-beans/