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Easy Crockpot Chili with Ground Beef and Two Beans

Easy crockpot chili with ground beef and two beans cooks low and slow until hot throughout, with tender beans and melded chili flavors. Brown the beef and onion first, then let the slow cooker finish the chili.
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Prep Time 15 minutes
Cook Time 6 hours 11 minutes
Resting 10 minutes
Total Time 6 hours 36 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 2 lb ground beef 85% lean
  • 1 yellow onion large, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed

Equipment

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

Method
 

  1. Heat the oil in a 12-inch skillet over medium-high heat, then add the ground beef, onion, salt, and pepper.
  2. Cook for 8–10 minutes, breaking up the beef, until the beef reaches 160°F and the onion softens; drain excess fat.
  3. Stir in the garlic, chili powder, cumin, and smoked paprika.
  4. Cook for 1 minute until fragrant.
  5. Transfer the beef mixture to a 6-quart slow cooker.
  6. Stir in the crushed tomatoes, tomato sauce, kidney beans, and black beans.
  7. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chili is hot throughout and the flavors have melded.
  8. Let the chili rest, covered, for 10 minutes before serving.

Notes

For the best flavor, brown the beef until it reaches 160°F and let the chili rest covered before serving. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free option, check that the chili powder and other packaged ingredients are certified gluten-free.