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Classic Crockpot Chili with Cheddar and Sour Cream Toppings

Crockpot chili with cheddar and sour cream simmers low and slow until the beef, kidney beans, and tomatoes come together in a hearty, flavorful bowl. Finish each serving with shredded sharp cheddar and a cool spoonful of sour cream.
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Prep Time 10 minutes
Cook Time 8 hours 8 minutes
Total Time 8 hours 18 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the chili
  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz) kidney beans drained and rinsed
For the toppings
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Cook the chili
  1. Heat the vegetable oil in a 12-inch skillet over medium-high heat, then add the ground beef and onion.
  2. Cook for 6 to 8 minutes, breaking up the beef, until the beef reaches 160°F and the onion is softened.
  3. Drain excess fat if needed.
  4. Stir in the garlic, chili powder, cumin, oregano, salt, and pepper, and cook for 30 seconds.
  5. Transfer the mixture to a 6-quart slow cooker.
  6. Stir in the crushed tomatoes, tomato sauce, and kidney beans.
  7. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the chili is hot and the flavors have melded.
Serve with toppings
  1. Ladle the chili into bowls and top with cheddar cheese and sour cream.

Notes

For the best texture, drain excess fat from the beef before adding it to the slow cooker. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lighter topping, use reduced-fat cheddar and sour cream.