Crockpot Chili Con Carne

Introduction

Chili Con Carne (Spanish for “chili with meat”) is a hearty, robust stew traditionally made with beef, chili peppers, beans, and tomatoes. This dish has its roots in Tex-Mex cuisine and has become a global comfort food favorite. Known for its warming spices and rich, meaty flavor, chili is a go-to dish for family dinners, potlucks, and game-day gatherings.

Making Chili Con Carne in a crockpot (slow cooker) elevates this beloved classic. The slow cooking process gently develops the flavors, tenderizes the meat, and creates a dish that is both deeply satisfying and incredibly convenient. With minimal prep, your slow cooker does all the work while your kitchen fills with mouthwatering aromas.

Why I Love This Recipe

• Low Effort, Big Flavor – Just toss everything in the crockpot and let it work its magic.
• Perfectly Tender Meat – Slow cooking transforms ground beef or chuck into melt-in-your-mouth bites.
• Comfort Food Classic – Warm, spicy, and hearty—it’s the ultimate bowl of comfort.
• Crowd-Friendly – Great for family dinners, meal prep, or parties.
• Customizable Heat – From mild and cozy to fiery hot, you can adjust the spice level easily.

Why This is a Must-Try Dish

Crockpot Chili Con Carne is a must-try because it embodies everything we love about comfort food—rich flavors, hearty textures, and flexibility. It’s one of those recipes that feels special enough for gatherings but simple enough for weeknight dinners. With leftovers that taste even better the next day, this dish saves you time and keeps everyone satisfied.

Time, Servings & Nutrition

• Preparation Time: 20 minutes
• Cooking Time: 6–8 hours (low) or 4 hours (high)
• Total Time: 6–8 hours 20 minutes
• Servings: 6–8 servings
• Calories (approx): ~380 kcal per serving

Course: Main Course
Cuisine: Tex-Mex / American

Ingredients

For the Chili:

• 2 lbs ground beef (or beef chuck, cubed)
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bell peppers (red or green), diced
• 2 cans (14 oz each) diced tomatoes
• 2 tbsp tomato paste
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans (or pinto beans), drained and rinsed
• 1 cup beef broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp salt (or to taste)
• ½ tsp black pepper

Optional Toppings:

• Sour cream
• Shredded cheddar cheese
• Fresh cilantro
• Jalapeños
• Lime wedges

Cooking Directions

1. Brown the Beef: Heat olive oil in a skillet over medium heat. Add ground beef, cook until browned. Drain excess fat. Transfer to crockpot.
2. Sauté Veggies: In the same skillet, sauté onions, garlic, and bell peppers until softened. Add to crockpot.
3. Add Ingredients: Stir in diced tomatoes, tomato paste, beans, beef broth, and all spices. Mix well.
4. Slow Cook:
   • Low: 6–8 hours
   • High: 4 hours
5. Adjust Seasoning: Taste and add more salt, pepper, or cayenne as needed.
6. Serve: Ladle into bowls and add your favorite toppings.

Step-by-Step Preparation Method

1. Gather and prep ingredients (dice onions, peppers, mince garlic).
2. Brown beef in skillet, drain fat, and add to crockpot.
3. Sauté onion, garlic, and peppers until fragrant. Add to crockpot.
4. Pour in diced tomatoes, tomato paste, beans, broth, and spices. Stir well.
5. Cover and cook in crockpot (low 6–8 hrs / high 4 hrs).
6. Before serving, taste and adjust seasoning.
7. Serve hot with toppings of choice.

How to Serve This Recipe

• Classic Bowl: With sour cream, cheese, and cilantro.
• Over Rice: For an even heartier meal.
• With Cornbread: Perfect Southern-style pairing.
• Loaded Baked Potatoes: Spoon chili over baked potatoes with cheese and scallions.
• Nacho Topping: Use chili as a topping for tortilla chips with melted cheese.

Recipe Tips

• Always brown beef before slow cooking for richer flavor.
• Use fire-roasted tomatoes for extra smokiness.
• Adjust spice levels—add jalapeños or hot sauce for more heat.
• For thicker chili, remove the lid during the last 30 minutes of cooking.
• Chili tastes even better the next day after the flavors meld.

Variations

• Turkey Chili: Swap beef for ground turkey for a leaner version.
• No-Bean Chili (Texas Style): Omit beans and add more meat and tomatoes.
• Vegetarian Chili: Use lentils, quinoa, or extra beans instead of meat.
• Beer Chili: Replace half of the beef broth with dark beer for depth.
• White Chicken Chili: Use chicken, white beans, and a creamy base instead of tomato.

Freezing and Storage

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 3 months in portioned containers. Thaw overnight in fridge before reheating.
• Reheating Tip: Reheat gently on stovetop or microwave, adding a splash of broth if too thick.

Special Equipment Needed

• Slow cooker (crockpot)
• Large skillet (for browning beef and sautéing veggies)
• Wooden spoon or spatula
• Ladle for serving

FAQ

Q1: Can I skip browning the beef?
Yes, but browning enhances flavor and texture.

Q2: Can I make this spicier?
Absolutely—add extra cayenne, jalapeños, or hot sauce.

Q3: Can I use fresh tomatoes instead of canned?
Yes, but canned tomatoes give a richer flavor and better texture.

Q4: Can I double the recipe?
Yes, if your crockpot is large enough—perfect for feeding a crowd.

Q5: Is this recipe kid-friendly?
Yes, just reduce or omit the cayenne for a milder version.

Conclusion

Crockpot Chili Con Carne is the ultimate combination of convenience, flavor, and comfort. With its smoky spices, tender beef, and hearty beans, this recipe is guaranteed to warm hearts and fill bellies. It’s versatile enough for weeknight dinners yet impressive for parties or potlucks. Best of all, the crockpot does most of the work while you enjoy your day.

Once you make this, it will quickly become a go-to favorite in your household—and you’ll see why chili has been a beloved comfort food for generations.