With its bold and rich flavors, this classic crockpot homemade chili is a one-pot, one-hit wonder. Spiced to perfection with every spoonful and a little sweet, warm up with this hearty, timeless comfort food classic.
This classic crockpot homemade chili was put together keeping convenience and flavour in mind. This chili is packed full of juicy tender beef and beans, hearty vegetables, spices, and some sweetness.
When you open the door after a busy day of activities with your kids or work, the aroma of this dish is a comforting delight. This slow-simmering chili recipe is the best, and easy!
- Olive oil: adds such a great flavor to this chili dish and it is perfect for sautéing the pepper and beef.
- Bell pepper: bell pepper adds a great texture and a little sweetness.
- Ground beef: the perfect meat that is juicy and tender for this delicious chili recipe.
- Salt & pepper: helps to bring out the tasty flavors in this chili
- Corn: adds a great texture to this chili.
- Kidney beans: for some extra protein and a smooth texture.
- Mushrooms: adds another variation of texture to this chili recipe.
- Diced tomatoes: for some added flavor and texture diced canned tomatoes are best for this chili recipe, including the juices.
- Tomato paste: to help thicken this chili recipe we use tomato paste.
- Tomato sauce: to even out the textures we use tomato sauce.
- Chili seasoning: to make the chili seasoning we use a combination of garlic powder, onion powder, coriander, parsley, brown sugar, chili powder, cumin, paprika, and red pepper flakes.
HOW TO MAKE THIS RECIPE
The best way to cook classic chili is in the slow cooker or crockpot. I love to just set it and forget it, and let the crockpot do all the work.
Using an all-in-one crockpot is a great idea for this recipe, you can cook the meat in the same pot, and hang on to the juices for a rich flavor.
Slow cooking this recipe allows for all the flavors to come together in this bold, tasting, and hearty way! The beef and beans are juicy, tender, and irresistibly delicious.
- Using an all-in-one slow cooker on the brown setting, medium heat, sautee bell peppers in the olive oil for 2-3 minutes until they start to sweat.
- Add in your ground beef, and season with salt and pepper. Break any meat chunks apart, and cook until the meat is cooked fully through and the juices run clear. Remove lids from cans and drain juices from the corn, mushrooms, and beans.
- Once the ground beef is cooked, change the setting on your slow cooker (on your all-in-one cooker), to slow cook on low for 6 hours. Add in all remaining ingredients, and stir everything until well combined.
- Add the cover to the slow cooker and let the slow cooker do the work.
- Serve with your favorite rice, garlic bread, breadsticks, tortilla chips, or garlic fingers.
- Garnish the chili with some sour cream or plain Greek yogurt, and some shredded cheese.
If you want your chili a little spicier, I recommend adding more chili powder. I keep this recipe kid-friendly by keeping the spice level low.
You could also add in 1/8-1/4 tsp or more of cayenne pepper which will also add a spicy kick to this amazingly tasty chili dish.
Chili is such a fun meal. I love how versatile this dish is and it pleases everyone. Whether one wants to dip chips, or cheesy bread, or load it with cheese, this chili recipe hits the spot for all.
Some of my family’s favorite chili toppings include:
- Green onion
- Sour cream
- Greek yogurt
- Sliced jalapenos
Some of my family’s favorite ways to serve chili include:
- Tortilla chips (my family always goes for the chips!)
- Garlic toast
- Cheese toast
- Bread Sticks
- Garlic fingers
STORAGE TIPS & FREEZER INSTRUCTIONS
Leftover chili can be refrigerated for up to 4 days in an airtight container.
You can also freeze leftover chili. Simply let the chili cool to room temperature and add the chili to freezer-safe Ziploc bags, lay them flat in the freezer (thaws faster this way), and freeze for up to 3 months to maintain freshness.
You can bottle this homemade chili and store it in the refrigerator for up to 4-6 months, providing that the lids are tightly sealed on the jars.
I recommend that you heat your bottles first at 250F for 10 minutes. Fill your jars almost to the top with hot chili, firmly tighten your lid, and let the heat from the jar do its work to seal the jar tightly.
Make sure that when you can your leftover chili, the chili is hot. This will ensure that the canned chili maintains its freshness and that the jar seals tightly when the lid is on.
HOW TO PREP AHEAD
This chili recipe is so easy to prepare ahead of time. Simply cook the ground beef the night before, measure out all of the spices and sugar, remove all the lids from the cans, and refrigerate.
Let the ground meat cool completely before adding it to an airtight container to refrigerate. Make sure you cover your spices and let them sit on the counter until you are ready to use them to keep them fresh.
Ensure that you add all the canned goods together in a large mixing bowl or container, combine them, and refrigerate.
When you are ready to fire up the crockpot, toss everything in, combine it all together, and start the slow cooking process.
You can easily make different variations for this easy crockpot chili recipe. You can substitute the ground beef for ground turkey or chicken. You can also add more beans and different kinds of beans for more added protein and fiber.
FREQUENTLY ASKED QUESTIONS (FAQ’s)
Typically, crockpot chili calls for beef, canned tomatoes, beans, a combination of chili seasoning, tomato sauce and/or paste, and additional vegetables depending on the specific recipe you are following.
There are two ways to cook chili in a crockpot. You can cook chili on low for 6-8 hours or on high for 3-4 hours. Crockpot chili is best cooked on a lower setting to allow the flavors to come together and for the chili to slowly cook for a more tender texture.
Yes, to make chili a convenient meal to have on the table on a bust day, you can make this recipe ahead and freeze it.
RELATED COMFORT FOOD RECIPES
PPS. If you are looking for family-friendly meal ideas, check out my eBook:
Classic Crockpot Homemade Chili
- 1 tsp Olive oil extra virgin
- ¾ cup bell pepper red, orange, and/or yellow, finely chopped
- 2 lb ground beef lean
- ⅛ tsp salt
- ¼ tsp pepper
- 1 can corn whole kernel, small canned size, juices drained
- 2 can kidney bean dark, small canned size or 1 large can, juices drained
- 1 can mushrooms sliced small canned size, juices drained
- 2 796 mL diced tomatoes
- 1 156 mL tomato paste
- 1 213 mL tomato sauce
- 1 ¼ tsp garlic powder
- 1 ¼ tsp onion powder
- 1 ¼ tsp coriander
- 1 tbsp parsley dried
- 4 tbsp brown sugar packed
- 1 ½ – 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ¼ tsp red pepper flakes
- 1. Using an all-in-one slow cooker on the brown setting, medium heat, sautee bell peppers in the olive oil for 2-3 minutes until they start to sweat.
- 2. Add in your ground beef, and season with salt and pepper. Break any meat chunks apart, and cook until the meat is cooked fully through and the juices run clear. Remove lids from cans and drain juices from the corn, mushrooms, and beans.
- 3. Once the ground beef is cooked, change the setting on your slow cooker (all-in-one cooker), to slow cook on low for 6 hours. Add in all remaining ingredients, and stir everything until well combined.
- 4. Add the cover to the slow cooker and let the slow cooker do the work.
- 5. Serve with your favorite rice, garlic bread, breadsticks, tortilla chips, or garlic fingers.
- 6. Garnish the chili with some sour cream or plain Greek yogurt, and some shredded cheese.
to use them to keep them fresh. Ensure that you add all the canned goods together in a large mixing bowl or container, combine them, and refrigerate. When you are ready to fire up the crockpot, toss everything in combine it all together, and start the slow cooking process. SERVINGS TIPS Chili toppings : · Cheese · Green onion · Avocado · Sour cream · Greek yogurt · Sliced jalapenos Serve chili with: · Tortilla chips (my family always goes for the
chips!) · Garlic toast · Cheese toast · Rice · Bread Sticks · Garlic fingers