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Crockpot Chili Con Carne

The Best Crockpot Chili Con Carne Recipe for Cozy Nights

This Crockpot Chili Con Carne is the ultimate cozy meal, blending tender beef with rich spices, tomatoes, and beans for bold flavors.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 5 minutes
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 1 lb Ground beef Choose lean beef for rich flavor without excess fat.
  • 1 cup Onions Adds natural sweetness and depth to your chili.
  • 2 cloves Garlic cloves Fresh garlic boosts aroma and layers of savory taste.
  • 28 oz Diced tomatoes Provides acidity and a tomatoey backbone to the chili.
  • 2 tbsp Tomato paste Intensifies the tomato flavor and thickens the sauce.
Spices & Seasonings
  • 2 tbsp Chili powder The essential spice that brings warmth and complexity.
  • 1 tbsp Ground cumin Adds earthy notes that complement the beef perfectly.
  • 1 tbsp Paprika For a smoky undertone that makes every bite memorable.
  • 1 tbsp Oregano Brings a hint of herbal freshness to balance the spices.
  • 1 tsp Salt Simple seasoning to enhance and unify all flavors.
  • 1 tsp Pepper Simple seasoning to enhance and unify all flavors.
Beans & Extras
  • 15 oz Kidney beans Classic chili ingredient that adds texture and protein.
  • 2 cup Beef broth Keeps the chili moist and infuses extra savory richness.
  • 1 cup Bell peppers Optional, for a subtle sweetness and colorful punch.

Equipment

  • Crockpot
  • skillet

Method
 

Cooking Instructions
  1. Heat a skillet over medium-high heat, brown 1 lb ground beef until no pink remains, about 6–8 minutes, then drain excess fat for a leaner chili base.
  2. Transfer the browned beef to the crockpot, add diced onions and minced garlic, then sauté until onions turn translucent, about 3–4 minutes.
  3. Stir in chili powder, ground cumin, paprika, and oregano, then mix in tomato paste, letting the spices bloom for about 1 minute.
  4. Pour in diced tomatoes, kidney beans with liquid, beef broth, and chopped bell peppers, stirring well. Cover and cook on low for 6–8 hours.
  5. Taste chili and season with salt and pepper. Let it rest 5 minutes to thicken, then ladle into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 20mg

Notes

Optional: Top with cheddar cheese and a dollop of sour cream. Allowing the chili to rest helps thicken the sauce and develop richer flavors.

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