As a food blogger, I’m sharing my Classic Slow Cooker Chili Recipe that features one unexpected ingredient and a simple trick most recipes overlook.

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I never planned on having a signature dish but this Crockpot Chili Is Famous, Which Means It’s AMAZING! turns simple things into something people talk about.

It’s the kind of Classic Slow Cooker Chili Recipe that makes neighbors knock late, curious and suspicious. I use ground beef and kidney beans, and that’s about all I admit to in public.

There’s a tiny trick I swore I’d never share, yet it keeps people guessing, coming back, and arguing over who gets the last bowl. Try it and you’ll see why the rumor won’t die, even if you tell absolutely nobody.

Ingredients

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Ground beef — Rich in protein and iron it adds hearty texture and savory fat.
Yellow onion gives sweetness when cooked, adds natural aromatic depth to the pot.
Garlic punchy, pungent, small amount boosts aroma and umami not just spice.
Diced tomatoes provide acidity and body lots of vitamin C keep the chili saucy.
Kidney beans good source of fiber and protein they make the chili filling.
Chili powder blends heat and earthiness key to classic chili flavor adds warmth.
Cumin smoky nutty spice deepens savory notes pairs great with chili powder.
Brown sugar a touch of sweetness balances acidity and heat caramelizes slightly.

Ingredient Quantities

2 pounds ground beef 80/20

1 large yellow onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

2 (14.5-ounce) cans diced tomatoes

1 (8-ounce) can tomato paste

1 cup beef broth

2 (15-ounce) cans kidney beans

1 (15-ounce) can black beans

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

1 tablespoon vegetable oil

How to Make this

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1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high. Add 2 pounds ground beef, 1 chopped large yellow onion and 1 chopped green bell pepper, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and brown until no pink remains, breaking the meat up as it cooks (about 6 to 8 minutes). Add 3 minced garlic cloves in the last minute.

2. Sprinkle in 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika and 1 teaspoon dried oregano, stir and cook about 30 to 60 seconds to wake up the spices. Stir in 1 tablespoon Worcestershire sauce.

3. Add 1 (8-ounce) can tomato paste to the skillet and cook 1 to 2 minutes, pressing and stirring so it caramelizes a bit, then pour in 2 (1
4.5-ounce) cans diced tomatoes with their juices and 1 cup beef broth. Stir in 1 tablespoon brown sugar and 1/4 teaspoon cayenne pepper if you want heat.

4. Taste quickly and adjust a touch of salt or pepper now if needed then transfer the whole mixture to your crockpot.

5. Drain and rinse 2 (15-ounce) cans kidney beans and 1 (15-ounce) can black beans, then add them to the crockpot and stir to combine. Tip: reserve a little of the bean liquid if you like a thinner chili later.

6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The longer it goes the better the flavors meld, so if you got time go low and slow.

7. If you want a thicker chili mash about a cup of the beans against the side of the pot with the back of a spoon near the end of cooking, or remove the lid and cook uncovered for the last 20 to 30 minutes to reduce liquid.

8. About 30 minutes before serving taste and tweak seasoning: add a tiny pinch more brown sugar if too acidic, more cayenne if you want heat, or a splash of reserved bean liquid or beef broth if it’s too thick.

9. Give one last stir, ladle into bowls and enjoy. Leftovers get better the next day and freeze great for quick meals later.

Equipment Needed

1. Large skillet or heavy bottom frying pan for browning the beef
2. Wooden spoon or spatula to break up the meat and stir
3. Chef knife and cutting board for the onion, pepper and garlic
4. Measuring spoons and 1 cup measure for spices, oil and broth
5. Can opener for the tomatoes, tomato paste and beans
6. Colander or fine mesh sieve to drain and rinse the beans
7. Crockpot or slow cooker to finish the chili low and slow
8. Ladle (or large serving spoon) for mashing beans a bit and serving

FAQ

Do I have to brown the ground beef first? A: No, you don't have to, but you should. Browning gives better flavor and helps get rid of some excess fat, plus the browned bits add depth. Cook the beef in a skillet with the tablespoon of oil, drain a bit if it's super greasy, then toss it in the slow cooker with the rest of the stuff.

How long should I cook it in the crockpot? A: Low for 6 to 8 hours or High for 3 to 4 hours is perfect. If you like it thicker, cook longer or uncover for the last 30 minutes. Don't over-stir, let it simmer and meld flavors.

Can I make this vegetarian or use leaner meat? A: Yep. Swap ground beef for a plant based crumble, extra beans, or chopped mushrooms, and use vegetable broth instead of beef. If you use leaner beef, brown it the same way but expect slightly less rich flavor, so maybe add a splash more Worcestershire or a little extra smoked paprika.

How do I thicken the chili if it’s too thin? A: Stir in 1/4 to 1/2 cup of tomato paste, mash some of the beans against the side of the pot, or mix 1 tablespoon masa harina with a little water and stir it in, then simmer 10 to 15 minutes. Removing the lid for the last bit helps too.

How do I control the heat level? A: Start with the cayenne omitted, then add small pinches if you want more kick. You can also use chipotle in adobo for smokey heat, or plain hot sauce. Balance heat with the brown sugar and a squeeze of lime if it gets too sharp.

Can I freeze leftovers and how long will they keep? A: Yes. Cool completely, portion into airtight containers or freezer bags and freeze up to 3 months. Thaw in the fridge overnight and reheat on the stove. It may thicken after freezing, just stir in a little broth or water while reheating if needed.

This Crockpot Chili Is Famous, Which Means It’s AMAZING! Recipe Substitutions and Variations

2 pounds ground beef 80/20: swap with ground turkey or chicken (use a little extra oil since those are leaner), ground pork for a richer flavor, or 1 lb cooked brown lentils + 8 oz chopped mushrooms for a vegetarian take that still feels meaty.
2 (15-ounce) cans kidney beans: use pinto beans or cannellini beans for a milder taste, black-eyed peas for a different texture, or double the black beans from the recipe if you prefer them over kidney beans. Canned swaps are 1:1, just drain and rinse.
3 tablespoons chili powder: replace with 2 tablespoons ancho chili powder + 1 tablespoon smoked paprika, or use 3 tablespoons taco seasoning in a pinch. If you need to build it from scratch try 2 tbsp paprika + 1 tbsp ground cumin + a pinch of cayenne to taste.
1 tablespoon Worcestershire sauce: substitute 1 tablespoon soy sauce + 1 teaspoon brown sugar, or 1 tablespoon balsamic vinegar for depth, or 1 teaspoon anchovy paste diluted in a little water for that umami kick without the sauce.

Pro Tips

1) Brown the beef good, dont rush it. the extra color adds a ton of flavor. if there’s too much grease, tilt the pan and spoon most of it out but leave a little behind for flavor.

2) Bloom the spices in the hot fat or oil for about a minute so they wake up. stir them with the meat or tomato paste before adding lots of liquid, you’ll notice a deeper, rounder chili.

3) Press and caramelize the tomato paste a bit before you add tomatoes and broth. that little toasty sweetness makes the sauce taste roasted not just canned.

4) Beans trick: rinse them but save a couple spoonfuls of the can liquid if you want to thin later. mash about a cup of beans against the pot near the end for body, or just simmer uncovered to reduce, depending on how chunky you like it.

5) Final tweaks matter. taste toward the end and adjust salt, a pinch of brown sugar if too acidic, a splash of Worcestershire or a squeeze of lime to brighten. make ahead if you can, it gets better the next day, and freeze in portions for quick meals.