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Easy Crockpot Chili

This Easy Crockpot Chili is the perfect hands-off meal for busy days, packed with rich flavors and hearty ingredients. With a blend of ground meats, bold spices, and a splash of beer for depth, this chili comes together effortlessly in the slow cooker.
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Prep Time:15 minutes
Cook Time:6 hours
Course: Crockpot, Dinner
Cuisine: American
Keyword: chili, crockpot
Servings: 10 servings

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Measuring Cups
  • Can Opener
  • Colander
  • Slow cooker (crockpot)

Ingredients

  • 1 lb ground beef
  • 1 lb mixed ground meat beef, pork, veal
  • 1 large onion diced
  • 4 cloves garlic minced
  • 3 tbsp chili powder
  • 1 ½ tsp cumin
  • Salt and pepper to taste
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 1 cup beer
  • 2 cups beef broth
  • 1 quart diced tomatoes with juices
  • 1 pint tomato sauce
  • 2 cans 4-bean mix drained and rinsed

Instructions

  1. Brown the meat: In a large skillet over medium heat, cook the ground beef and mixed ground meat until browned. Drain excess fat if needed.
  2. Sauté the aromatics: Add the diced onion and garlic to the skillet and cook for 2-3 minutes until softened. Stir in the chili powder, cumin, salt, and pepper, cooking for another minute until fragrant.
  3. Layer in the crockpot: Transfer the meat mixture to the crockpot. Stir in the brown sugar, tomato paste, beer, beef broth, diced tomatoes, tomato sauce, and beans. Mix well.
  4. Slow cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, stirring occasionally.
  5. Taste and adjust: Before serving, taste the chili and adjust seasoning as needed. If you prefer a thicker consistency, let it cook uncovered for the last 30 minutes.
  6. Serve: Enjoy hot with shredded cheese, cornbread, or sourdough bread on the side.

Notes

  • Brown the meat well: Let the ground meat develop a deep brown color before adding it to the crockpot. This adds extra depth of flavor.
  • Deglaze the pan: After cooking the meat, pour a splash of the beer into the skillet and scrape up any browned bits before adding it to the crockpot for extra flavor.
  • Adjust spice level: If you like it spicier, add a pinch of cayenne pepper or diced jalapeños. For a milder version, reduce the chili powder slightly.
  • Thicken if needed: If the chili is too thin, remove the lid and let it simmer uncovered for the last 30 minutes, or mash some of the beans to naturally thicken it.
  • Let it sit before serving: Chili tastes even better after resting for 15-20 minutes. The flavors deepen as it cools slightly.
  • Make it ahead: This chili tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.