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Easy Crockpot Chili with Ground Beef and Black Beans

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This easy crockpot chili with ground beef and black beans is a hands-off, pantry-friendly recipe that delivers deep, rich flavor with minimal effort. Perfect for game day or cozy nights, it’s a crowd-pleaser that tastes like it simmered all day but comes together in minutes.

Ingredients

Scale
  • 1 pound ground beef (80/20 ideal)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon tomato paste (optional)
  • 1–2 teaspoons brown sugar (optional)
  • 1 bay leaf (optional)
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced red onion or green onions (for topping)
  • Pickled jalapeños (for topping)
  • Corn chips or tortilla chips (for topping)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse both cans of beans. Open the cans of tomatoes and tomato sauce. Measure out your spices.
  2. Brown the beef (optional): Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat up, until browned and onion is translucent, about 8 minutes. Drain excess fat. Stir in minced garlic and cook 30 seconds until fragrant. If skipping, add raw beef and onion directly to slow cooker.
  3. Layer everything in the slow cooker: Transfer browned beef and onion (or raw) to slow cooker. Add drained black beans, kidney beans, fire-roasted diced tomatoes (with juices), tomato sauce, beef broth, and all seasonings (chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, and tomato paste if using). Stir until combined. Add bay leaf if using.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Low is recommended for deeper flavor.
  5. Check and adjust: About 30 minutes before serving, remove bay leaf. Taste and adjust seasoning—add salt, brown sugar to balance acidity, or more cayenne for heat.
  6. Thicken if needed: If chili is too thin, mash some beans against the side of the slow cooker with a fork, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook uncovered for 10-15 minutes.
  7. Serve with toppings: Ladle chili into bowls. Top with shredded cheese, sour cream, cilantro, diced onion, pickled jalapeños, and corn chips. Serve immediately.

Notes

Chili tastes even better the next day. For best results, make it a day ahead and reheat. If using a newer slow cooker that runs hot, check at 5 hours on low. For a vegetarian version, skip the beef and add extra beans and vegetables.

Nutrition

Keywords: crockpot chili, easy chili, ground beef chili, black bean chili, slow cooker chili, game day chili, comfort food

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