Crockpot Chili

This Crockpot Chili is hearty, warmly spiced, and made to feed a crowd without running up the grocery bill. I use three cans of beans and two cans of tomatoes to stretch one pound of ground beef into eight generous servings for about $1.73 each! After about 20 minutes of prep, the crockpot takes it all from there. Cook it on HIGH and LOW (I’ve tested both, so choose whichever works best for your day!), then come home to the cozy, savory smell of the easiest chili EVER. This slow cooker chili is a delicious win for a family dinner, a chili cook-off, or game day, with plenty left for lunches during the week!

A Big-Batch of Crockpot Chili for Busy Days

I think chili only gets better the longer it cooks, which is why I LOVE this crockpot chili recipe. The slow cook gives the beef, tomatoes, beans, and warm spices time to develop into a beefy chili with cozy, familiar flavors. I especially like how the seasonings round out as they cook and make the tomato-rich base taste savory and full. Of course, if I’m craving chili and need it on the table sooner, I’ll make our classic chili on the stovetop instead. But this is the one I go for when I have time to let dinner simmer.

I still give the beef and vegetables a skillet head start though! While the slow cooker brings the flavors together, it can’t brown the meat for me (which is important for building flavor). That first bit of heat gives the beef a savory foundation and lets the onion and pepper soften, adding sweetness that rounds out the tomatoes and spices. I add the tomato paste and half the seasoning to the skillet, too. The hot pan blooms the spices, so they turn fragrant as the tomato paste darkens. The rest of the seasoning goes into the crockpot with the tomatoes and beans, where it has time to mingle during the long cook. I’m telling you now, this crockpot chili makes second helpings an easy decision.