Go Back

Hearty Slow-Cooked Spicy Crockpot Chili

This hearty chili combines savory ground beef with vibrant veggies and a harmonious blend of spices, making it perfect for chilly evenings or game day gatherings.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds ground beef Can swap with ground turkey or chicken for a leaner option.
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 28 ounces canned diced tomatoes, undrained
  • 15 ounces canned black beans, rinsed and drained
  • 15 ounces canned kidney beans, rinsed and drained
  • 15 ounces canned 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
  • to taste salt and pepper
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
Optional Toppings
  • shredded cheddar cheese
  • sour cream
  • sliced green onions
  • jalapeño slices

Method
 

Preparation
  1. In a large skillet over medium heat, heat the olive oil.
  2. Add the ground beef and cook until browned, breaking it apart with a spoon.
  3. Drain any excess fat, then mix in chopped onion, garlic, green bell pepper, and red bell pepper. Cook until veggies soften, about 5 minutes.
  4. Transfer this mixture to the crockpot.
Cooking
  1. Into the crockpot, add diced tomatoes, black beans, kidney beans, pinto beans, chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and pepper.
  2. Stir in the beef broth and tomato paste until everything is well combined.
  3. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Before serving, taste and adjust seasonings as desired, adding more salt or cayenne for heat.
  5. Serve hot with toppings like shredded cheddar cheese, sour cream, sliced green onions, or jalapeño slices.

Notes

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen in individual portions. Reheat on the stovetop or in the microwave until bubbling hot.