Hearty Slow-Cooked Spicy Crockpot Chili
There’s nothing quite like a hearty bowl of chili to warm your soul, especially when it’s all lovingly prepared in a cozy crockpot. This Hearty Slow-Cooked Spicy Crockpot Chili combines savory ground beef with vibrant veggies and a harmonious blend of spices, making it a go-to meal for chilly evenings or game day gatherings. I first discovered this recipe during a cold winter night, and it quickly became a family favorite. Now, it’s the ultimate comfort food that brings everyone together!
Why you’ll love this dish
What makes this chili truly special is its effortless preparation paired with a deep, robust flavor profile. It’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Budget-friendly, and packed with protein, this dish is also a hit with kids and adults alike—making it an excellent choice for family dinners or potlucks.
“Absolutely delicious! This chili is now a staple in our home. The flavors meld beautifully as it cooks, and the leftovers are just as good!” —Happy Home Chef
Preparing Hearty Slow-Cooked Spicy Crockpot Chili
This dish comes together in just a few straightforward steps. Let’s break it down before diving into the ingredients.
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Brown the Meat & Veggies: Start by browning the ground beef in a skillet with some olive oil. Once it’s cooked through, add chopped onions and bell peppers, allowing the veggies to soften.
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Transfer to Crockpot: Move everything from the skillet into your trusty crockpot.
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Mix in Remaining Ingredients: Add the beans, spices, diced tomatoes, beef broth, and tomato paste.
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Slow Cook to Perfection: Set your crockpot to low or high based on your time constraints and let the magic happen.
Now that you know the overview, let’s gather what you need!
What you’ll need
Key ingredients
- 1 ½ pounds ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
Optional toppings
Enhance your chili’s flavor and presentation with these delicious toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Jalapeño slices
Feel free to swap in ground turkey or chicken for a leaner option, or go meatless by using extra beans and lentils.
Step-by-step instructions
- In a large skillet over medium heat, heat the olive oil.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Drain any excess fat, then mix in chopped onion, garlic, green bell pepper, and red bell pepper. Cook until veggies soften, about 5 minutes.
- Transfer this mixture to the crockpot.
- Into the crockpot, add diced tomatoes, black beans, kidney beans, pinto beans, chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and pepper.
- Stir in the beef broth and tomato paste until everything is well combined.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, taste and adjust seasonings as desired, adding more salt or cayenne for heat.
- Serve hot with toppings like shredded cheddar cheese, sour cream, sliced green onions, or jalapeño slices.
Best ways to enjoy it
The beauty of chili is its versatility! Serve it with warm cornbread or over a bed of rice for a more filling meal. You can even use it as a flavorful topping for baked potatoes or nachos.
Pair it with a fresh salad or some crispy tortilla chips for added texture and flavor!
How to store
Leftover chili can be your best friend! Store it in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it in individual portions for quick reheating later on. Just remember to let it cool completely before freezing to maintain its flavor and texture!
When you’re ready to enjoy your leftovers, reheat on the stovetop or in the microwave until bubbling hot, making sure to stir occasionally.
Tips to make
- Spice Control: If you’re sensitive to heat, start with less cayenne and adjust to your taste. You can always add more!
- Beans Galore: Feel free to mix and match your beans. Chickpeas or lentils can be great additions or substitutes for a twist.
- Morning Prep: Pre-chop your veggies the night before to save time in the morning. Just toss everything in the crockpot before heading to work!
Creative twists
Looking to switch things up? Here are some fun variations:
- Vegetarian Delight: Swap out the ground beef for a mix of black beans, lentils, and extra veggies for a filling plant-based version.
- Spicy Kick: Add chopped jalapeños to the mixture for an extra spicy punch.
- Southwestern Flair: Incorporate corn and top with avocado slices for a fresh, summery take.
Your questions answered
1. What’s the prep time for this chili?
The active prep time is about 20-30 minutes, making it a quick and simple dish to get started.
2. Can I use dried beans?
Yes! If using dried beans, ensure they’re pre-soaked and cooked before adding them to the crockpot.
3. What’s the best way to freeze leftover chili?
Let the chili cool completely and then portion it into freezer-safe containers. Label them with the date for easy reference!
This Hearty Slow-Cooked Spicy Crockpot Chili is bound to become a cherished recipe in your household, offering comfort and satisfaction with every spoonful.
Hearty Slow-Cooked Spicy Crockpot Chili
Ingredients
Method
- In a large skillet over medium heat, heat the olive oil.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Drain any excess fat, then mix in chopped onion, garlic, green bell pepper, and red bell pepper. Cook until veggies soften, about 5 minutes.
- Transfer this mixture to the crockpot.
- Into the crockpot, add diced tomatoes, black beans, kidney beans, pinto beans, chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and pepper.
- Stir in the beef broth and tomato paste until everything is well combined.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, taste and adjust seasonings as desired, adding more salt or cayenne for heat.
- Serve hot with toppings like shredded cheddar cheese, sour cream, sliced green onions, or jalapeño slices.
