Description
This classic crockpot chili is the ultimate comfort food, featuring lean ground beef, robust spices, and fiber-rich kidney beans. By searing the meat beforehand, you build a deep, savory foundation that slow-cooks to perfection. This set-and-forget recipe is simple to assemble and produces a hearty, thick texture that tastes even better the next day. Perfect for busy weeknights or hosting, this reliable dish is a kitchen staple that freezes beautifully.
Ingredients
2 lbs lean ground beef (90/10 ratio)
2 cans kidney beans, drained and rinsed
28 oz diced tomatoes (fire-roasted preferred)
1 medium onion, finely diced
3 tbsp chili powder
1 tbsp cumin
1 cup low-sodium beef broth
Instructions
Heat a large skillet over medium-high heat and brown the ground beef until fully cooked.
Drain the excess fat from the skillet.
Transfer the browned beef into the crockpot basin.
Add the diced onions directly on top of the cooked beef.
Pour in the diced tomatoes with their juices.
Stir in the kidney beans, chili powder, cumin, and beef broth.
Mix all ingredients thoroughly to ensure spices are evenly distributed.
Secure the lid firmly and set the crockpot to low heat for 6 hours.
Notes
You can add a teaspoon of smoked paprika for extra depth. This chili stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months. Serve topped with shredded cheddar, fresh cilantro, or sour cream if desired.
- Prep Time: 15
- Cook Time: 360
- Category: Baking
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 70mg