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Crock Pot Chili con Carne

Crock Pot Chili con Carne

This Crock Pot Chili con Carne is a rich, hearty, and flavor-packed comfort food made with lean ground beef, beans, tomatoes, aromatic vegetables, and a perfectly balanced blend of spices. Slow-cooked to perfection, this easy recipe develops deep, savory flavors with minimal effort, making it ideal for busy weeknights, meal prep, family dinners, game day gatherings, or cozy weekends. Every bowl is thick, satisfying, and deliciously customizable with your favorite toppings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs 900g lean ground beef (80/20 or 85/15)
  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 28 oz can crushed tomatoes
  • 1 14.5 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup beef broth
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper optional
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper
Optional Garnishes
  • Shredded cheddar cheese
  • Sour cream
  • Fresh cilantro
  • Chopped green onions
  • Sliced jalapeños
  • Diced avocado
  • Lime wedges
  • Crushed tortilla chips

Equipment

  • 6 to 8-quart Crock Pot (Slow Cooker)
  • Large skillet
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Mixing spoon
  • Ladle
  • Serving bowls

Method
 

Step 1
  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
Step 2
  1. Add the diced onion and bell peppers to the skillet and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.
Step 3
  1. Transfer the beef and vegetable mixture to the crock pot.
Step 4
  1. Add the crushed tomatoes, diced tomatoes, tomato paste, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper.
Step 5
  1. Stir well until all ingredients are evenly combined.
Step 6
  1. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Step 7
  1. Taste the chili during the final 30 minutes and adjust the seasoning if needed.
Step 8
  1. Serve hot with your favorite garnishes and enjoy.

Notes

Browning the beef before adding it to the slow cooker creates a richer, deeper flavor.
Cooking on LOW produces the best overall texture and allows the spices to fully develop.
For a thicker chili, leave the lid slightly open during the last 20–30 minutes of cooking.
For a thinner consistency, stir in additional beef broth until you reach your desired texture.
This chili often tastes even better the next day as the flavors continue to develop.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Customize the heat level by adding more cayenne pepper, jalapeños, or your favorite hot sauce.
Serve with cornbread, crusty bread, tortilla chips, baked potatoes, steamed rice, or a fresh green salad for a complete and satisfying meal.