Hey, friend! 👋
Let me tell you about one of my all-time favorite cozy dinners—Crockpot Chili Con Carne. This is that warm, meaty, slightly spicy bowl of love that makes the whole house smell amazing. You throw everything in the slow cooker, and hours later, dinner’s ready. It’s perfect for feeding a crowd, picky eaters, or just making sure everyone is full and happy.
🍽️ Why I Love This Recipe
This chili is part of our Sunday routine during cooler months. The slow cooker does all the hard work while we go about our day. I’ve made this for game days, potlucks, and quiet nights—and it never disappoints. Here’s why it’s a keeper:
- Set it and forget it – The slow cooker does all the heavy lifting.
- Kid-approved – Mild enough for little taste buds, but easy to spice up for adults.
- Feeds a crowd – Big batch = leftovers for lunch!
- Comfort food classic – Like a hug in a bowl.
👨👩👧👦 Servings & Time
- Serves: 6–8
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (on low) or 4 hours (on high)
🛒 What You’ll Need
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 lbs ground beef (85/15)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 (15 oz) cans diced tomatoes (with juice)
- 1 (6 oz) can tomato paste
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef broth
🔧 Tools You’ll Need
- Crockpot / Slow Cooker
- Large skillet
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Can opener
💡 Pro Tips
- Brown the beef first – Adds a deeper, richer flavor to your chili.
- Dice veggies evenly – So everything cooks at the same rate.
- Let it rest a bit – Chili gets even better after it sits for 10–15 minutes.
- Customize the heat – Skip the cayenne if serving kids, or double it if you love spice.
- Make it ahead – Tastes even better the next day!
🔄 Substitutions & Variations
- Swap ground turkey or chicken for a lighter version
- Use pinto beans or white beans if that’s what you have
- Add corn or zucchini for extra veggies
- Make it vegetarian by using plant-based crumbles and veggie broth
⏳ Make Ahead Tips
- Chop veggies the night before and store in the fridge
- Cook and freeze the chili up to 3 months—just thaw and reheat
- Store leftovers in the fridge up to 4 days
🍴 What to Serve With
- Cornbread or tortilla chips
- Sour cream, shredded cheese, and green onions for toppings
- A simple green salad
- Rice for stretching it further
👩🍳 How to Make Crockpot Chili Con Carne
Step 1: Sauté onions, peppers & garlic
Heat olive oil in a skillet over medium heat. Add diced onion, red and green bell peppers, and minced garlic. Cook until softened, about 5–7 minutes.
Ingredients in this step:
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
Step 2: Brown the ground beef
Push veggies to the side and add ground beef to the skillet. Break it up with a wooden spoon and cook until browned. Drain excess grease.
Ingredients in this step:
- 2 lbs ground beef (85/15)
Step 3: Add to crockpot with spices & beans
Transfer beef and veggie mix to the slow cooker. Add chili powder, cumin, smoked paprika, salt, black pepper, cayenne (if using), diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir well.
Ingredients in this step:
- Beef and veggie mixture
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 cans diced tomatoes
- 1 can tomato paste
- 2 cans kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup beef broth
Step 4: Cook low and slow
Cover and cook on low for 6–8 hours, or high for 4 hours, until flavors meld and everything is tender and rich.
Step 5: Serve with toppings
Give it a good stir. Ladle into bowls and top with shredded cheese, sour cream, and green onions if you like.
🧊 Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Microwave or warm on the stove—add a splash of broth if too thick.
❓ FAQ
Can I make this without browning the meat?
Yes, but browning adds a lot of flavor! If you’re short on time, it’s okay to skip—just know the flavor might not be quite as deep.
Is this chili spicy?
It’s mild as written. If you want more heat, add extra cayenne or jalapeños.
Can I double this?
Yep! Just make sure your crockpot is big enough (at least 7 quarts).
❤️ Let’s Wrap It Up
There you have it—an easy, comforting Crockpot Chili Con Carne that’ll warm you right up. Whether it’s for a weeknight dinner, a lazy Sunday, or game day, it’s sure to please. Give it a try, then come back and drop a comment—tell me how it went, what your kids thought, or ask me anything you’re unsure about!
