Go Back
Crockpot Classic Beef and Bean Chili
Andre Lewis

Crockpot Classic Beef and Bean Chili

The crockpot handles the long simmer, but the skillet still has one job. Brown the meat and toast the spices there before everything goes into the crock. That ten-minute head start prevents the flat, boiled flavor that gives slow-cooker chili a bad name.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 28 oz canned diced tomatoes
  • 15 oz canned tomato sauce
  • 15 oz canned kidney beans drained
  • 15 oz canned black beans drained
  • 1 cup low-sodium beef broth
  • 1 1/2 tsp kosher salt

Method
 

  1. Brown the beef and onion in a skillet over medium-high heat for 8 to 10 minutes, crumbling the meat until it reaches 160°F.
  2. Drain the fat and stir in the garlic, chili powder and cumin for 1 minute.
  3. Transfer the mixture to a 6-quart crockpot and add the tomatoes, tomato sauce, kidney beans, black beans, broth and salt.
  4. Cover and cook on low for 6 to 7 hours until the beans are tender and the sauce is thick.
  5. Stir well, then cook uncovered on high for 15 minutes if excess liquid remains around the edges.