Crockpot Chili

This hearty Crockpot Chili is the perfect cozy meal for fall nights or game day gatherings. Made with lean ground beef, beans, tomatoes, and a flavorful blend of spices, it simmers low and slow to develop a rich, comforting flavor. This recipe is a macro-friendly take on a comfort classic. Prep it in the morning and let your slow cooker do the rest—ideal for feeding a crowd or for easy leftovers throughout the week.

Author: Hunt4Shredz

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 40 minutes

Servings: 10 bowls

Calories: 266 kcal per serving

Ingredients

2 pounds - lean ground beef
1 - onion
3 cloves - garlic
2 teaspoons - cumin powder
2 tablespoons - chili powder
1 tsp - garlic powder
1 tsp - dried oregano
1 ½ teaspoons - salt
½ tsp - black pepper
1 - can black beans
2 - cans kidney beans
2 - cans diced tomatoes
1 - can diced tomatoes with green chilis
2 - cans tomato sauce

Instructions

Place a large skillet over medium-high heat and sauté ground beef until it releases fat, breaking it up with a spatula (about 4–5 minutes).
Add diced onion and cook until softened (about 4–5 minutes).
Add garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper. Stir for another 30 seconds to bloom the spices.
Transfer mixture to a 6-quart slow cooker.
Add black beans, kidney beans, diced tomatoes, diced tomatoes with green chilis, and tomato sauce.
Stir well to combine.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Season to taste and serve warm.

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