Best Ever Crockpot Beef & Bean Chili (Set It and Forget It)
Welcome to your new favorite easy dinner! If you are craving classic, hearty comfort food without spending hours over the stove, this Crockpot Beef & Bean Chili (Set It and Forget It) recipe is exactly what you need.
I first made a version of this chili back in college when I needed something warm and filling that required zero supervision. It’s been my go-to ever since. Nothing beats coming home after a long day to the incredible aroma of perfectly seasoned chili waiting for you. It truly is the ultimate easy dinner.
This recipe is tested, true, and consistently delivers a rich, deep flavor thanks to the slow cooking process. Just dump the ingredients, press “start,” and walk away. This fantastic comfort food is simple and delicious!
❤️ Why You’ll Love This Recipe
- Ultimate Comfort Food: Rich, thick, and perfectly spiced—it’s a hug in a bowl!
- Minimal Effort: After a quick browning of the beef, it’s a true “dump and go” recipe.
- Perfect for Meal Prep: This chili tastes even better the next day, making lunch effortless.
- Feeds a Crowd: Easily scalable and perfect for football parties or large family gatherings.
What You Need
You only need a few simple pantry staples for this recipe! We are utilizing classic chili spices, canned goods, and fresh ground beef to build layers of deep flavor.
Check the full printable recipe card below for detailed measurements and exact ingredients needed for this easy chili.
đź’ˇ Expert Tips for the Best Chili
- Brown the Beef: Don’t skip browning the beef and draining the fat. This step builds the crucial flavor base and keeps your chili from being greasy.
- Bloom the Spices: When you add the spices (chili powder, cumin, etc.) to the browned beef right before adding liquid, let them cook for 60 seconds. This “blooms” them, releasing oils and intensifying the flavor.
- Don’t Overfill: Ensure your slow cooker is filled no more than two-thirds of the way to prevent bubbling over and messy cleanup.
- Add Acidity at the End: A splash of apple cider vinegar or lime juice (about 1 teaspoon) stirred in right before serving brightens all the flavors.
Variations & Substitutions
Chili is incredibly versatile! Feel free to customize this recipe based on what you have on hand or specific dietary needs.
- Make it Spicy: Add a can of diced jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce for an extra kick.
- Bean Options: Substitute kidney beans with pinto beans, black beans, or a mixture of all three.
- Meat Swap: Use ground turkey or ground chicken for a leaner option. Note that lean meats dry out faster, so you might want to add 1/4 cup extra broth.
- Vegetarian/Vegan: Skip the beef entirely and double the beans, adding chopped sweet potato or extra mushrooms for bulk.
Storage & Freezing
This chili is famous for being fantastic leftovers. Proper storage is key to maximizing its freshness.
- Refrigerating: Allow the chili to cool completely before transferring it to an airtight container. It will keep beautifully in the fridge for up to 4 days.
- Freezing: Chili freezes exceptionally well! Ladle cooled chili into freezer-safe containers or heavy-duty freezer bags. It stays fresh for 3 to 4 months.
- Reheating: Thaw frozen chili overnight in the fridge, then reheat slowly on the stovetop or in the microwave until piping hot.
FAQ
Q: Do I have to brown the ground beef first?
A: Yes, we strongly recommend it. Browning the beef removes excess fat that would otherwise pool on top of the chili, and searing the meat adds a depth of caramelized flavor you can’t achieve by dumping raw meat into the slow cooker.
Q: How do I thicken the chili if it is too watery?
A: If your chili seems too thin toward the end of the cooking time, you can easily thicken it. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water (a slurry) and stir it into the chili. Cook on High for another 15 minutes, or until thickened. Alternatively, mash some of the beans against the side of the crockpot.
Enjoy the Easiest Chili Ever!
This Crockpot Beef & Bean Chili is truly a weeknight lifesaver and the best kind of cozy comfort. Don’t forget to top it generously with your favorite fixings—sour cream, cheese, and crushed tortilla chips are a must in my house!
If you make this recipe, please let me know what you think! Happy cooking!
Best Ever Crockpot Beef & Bean Chili (Set It and Forget It)
Ingredients
- 1.5 lbs ground beef (85/15)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes, undrained
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
Instructions
- Step 1 Brown the ground beef and diced onion in a large skillet over medium-high heat. Drain off any excess fat.
- Step 2 Stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until the spices are fragrant (this 'blooms' the spices).
- Step 3 Transfer the seasoned beef mixture to a 6-quart crockpot.
- Step 4 Add the crushed tomatoes, tomato sauce, diced tomatoes (undrained), rinsed kidney beans, and beef broth to the crockpot.
- Step 5 Stir all ingredients well to combine.
- Step 6 Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
- Step 7 Taste and adjust seasoning (add more salt or pepper if needed) before serving. Serve hot with your desired toppings.
