When I think of a perfect comfort food on a cold winter day, beef chili immediately comes to mind. A bowl of warm and hearty beef chili deeply seasoned with spices always makes me feel cozy and content. This easy recipe makes the best classic thick chili made with beef, beans, onions, tomatoes, garlic and spices, simmered for hours in a slow cooker – so delicious!
This beef chili recipe is as easy as the slow cooker recipe can get – just dump the ingredients in a slow cooker, turn it on and walk away. The best part – no meat browning required! If you search the Internet for other crockpot beef chili recipes, you will find that they all require browning the meat (and sometimes onions too) before putting it into the slow cooker. That’s the whole extra step that requires you to stand at the stove cooking the beef, plus it creates another dirty frying pan that you’ll have to wash!
How can I get away without browning the meat? Simple! The reason why other recipes require browning the beef is so you can drain and discard the fat after it’s cooked. So why not just buy an extra-lean ground beef? This way there is no fat to drain and no need to pre-cook the beef before putting it in a slow cooker :) Yes, I’m like that – always seeking shortcuts! And I’m pleased to say that this shortcut really worked – this slow cooker beef chili tastes identical to the one with pre-browned beef.
The whole point of the slow cooker is to make your life easy. If you have to separately pre-cook ingredients before putting them in a slow cooker, it defeats the purpose of the crockpot. This recipe is a true slow cooker recipe – simply put in the ingredients and come back to a yummy chili. Just 5 minutes prep – open the cans, chop the onion and mince the garlic. That’s all there is to it :)
Here’s the ingredients going into the slow cooker – beef, beans, onion, garlic, diced tomatoes, tomato sauce, chili powder, cumin and Worcestershire sauce:
There are so many ways to enjoy your chili – plain in a bowl, over rice, over baked potatoes, with chips, on hotdogs or hamburger buns. Feel free to double the recipe portion as you can transform the leftovers of this chili into different meals! Cooked chili also freezes very well, so you can freeze extras to eat later when you don’t have time to cook.
You can also spruce up your chili with toppings! Popular toppings include sour cream, diced green onions and shredded cheddar cheese. Yum!
- 1 lb extra-lean ground beef
- 2 cans (15 oz each) black or pinto beans, drained and rinsed
- 1 can (14 oz) tomato sauce
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1½ tbsp chili powder
- 1 tsp cumin
- 1 tbsp Worcestershire sauce
- Sour cream
- Shredded cheese
- Chopped green onions
- Put all ingredients in a slow cooker and stir with a spoon to break apart the meat.
- Cook for 3 hours on High or 6 hours on Low.
- Stir well before serving to break apart the chunks of ground beef.
- Laddle into bowls to serve and top with optional toppings.
If you liked this slow cooker beef chili recipe, also check out my slow cooker chicken tortilla soup recipe below – you are going to love it! And the best thing to go with this chili is my easy golden cornbread – it’s so fluffy and so delicious!