31+ Mouthwatering Crockpot Beef Chili Recipes to Satisfy Your Cravings

When the weather turns chilly, there’s nothing better than a warm bowl of hearty chili to comfort the soul.

Crockpot beef chili is a versatile dish that offers both convenience and flavor, making it the perfect meal for busy weeknights, cozy weekends, or any time you want to indulge in something rich, spicy, and satisfying.

From classic recipes packed with tender beef and savory beans to creative variations featuring ingredients like sweet potatoes, roasted peppers, or even cranberries, there’s a crockpot beef chili recipe for every taste.

In this article, we’ve rounded up over 31 mouth-watering crockpot beef chili recipes that will become your go-to comfort food.

Whether you prefer a mild, savory chili or something with a little more heat, you’re sure to find a recipe that satisfies your cravings and fills your home with the irresistible aroma of simmering chili.

31+ Mouthwatering Crockpot Beef Chili Recipes to Satisfy Your Cravings

There’s no shortage of ways to enjoy a bowl of beef chili, especially when you have over 31 delicious crockpot recipes to choose from.

The beauty of these recipes lies in their simplicity and the convenience of using your slow cooker to do most of the work.

Whether you want to add extra vegetables, bold spices, or unique ingredients like roasted peppers or sweet potatoes, you can easily customize these recipes to suit your taste.

Crockpot beef chili is the perfect meal for any occasion, offering warmth, richness, and layers of flavor with minimal effort.

So, the next time you’re in the mood for a comforting dish, simply grab your crockpot, toss in the ingredients, and let the magic happen.

Crockpot Beef Chili

This hearty and flavorful beef chili recipe is perfect for those who crave a classic dish with a bit of a kick. It uses ground beef, a mix of beans, and a medley of spices to create a rich and satisfying chili that’s perfect for a family dinner or game day gathering. The slow cooking process allows all the flavors to meld together beautifully, creating a savory, comforting meal.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 1 packet chili seasoning mix
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp olive oil

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
3. Transfer the beef, onions, and garlic to the crockpot. Add the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the pot.
4. Stir in the chili seasoning mix, chili powder, cumin, paprika, salt, pepper, and cayenne pepper (if using). Mix well.
5. Set the crockpot to low and cook for 6-8 hours or on high for 3-4 hours, stirring occasionally.
6. Taste and adjust seasonings as necessary before serving.

This classic beef chili is full of flavor and very customizable. The blend of beans adds texture and heartiness, while the blend of spices gives it just the right level of heat. Whether you like your chili mild or spicy, you can easily adjust the seasonings to suit your preferences. Top with shredded cheese, sour cream, or sliced green onions for an extra touch. This dish is a surefire hit at any meal and is great for leftovers.

Crockpot Beef Chili

This smoky version of crockpot beef chili offers a rich and complex flavor profile, thanks to the addition of smoked paprika and chipotle peppers. These ingredients, combined with tender ground beef and the slow cooking process, create a chili that is deeply satisfying and full of smoky depth.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp smoked paprika
• 1-2 chipotle peppers in adobo sauce, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
2. Add the chopped onion and garlic to the skillet, cooking for 3-4 minutes until softened.
3. Transfer the cooked beef mixture into the crockpot, then add the black beans, pinto beans, diced tomatoes, tomato paste, and beef broth.
4. Stir in the smoked paprika, chipotle peppers, chili powder, cumin, oregano, cinnamon, salt, and pepper.
5. Set the crockpot to low and cook for 7-8 hours, or on high for 4-5 hours, stirring occasionally.
6. Taste and adjust seasonings before serving.

This smoky chili recipe is perfect for anyone who loves deep, bold flavors with a hint of heat. The smoky paprika and chipotle peppers bring a unique twist to a traditional chili recipe, making it feel both comforting and adventurous. Pair with cornbread or tortilla chips for a complete meal. The slow-cooked nature of this dish also means it’s excellent for meal prep, and the flavors only improve over time.

Crockpot Beef Chili with Sweet Potatoes

If you’re looking for a chili that’s a bit more nutritious and unique, this sweet potato version brings a subtle sweetness to balance out the spiciness of the chili. The addition of sweet potatoes makes this chili a comforting, hearty, and wholesome option for those looking for something a little different.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
3. Transfer the beef, onion, and garlic to the crockpot. Add the cubed sweet potatoes, black beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, cinnamon, nutmeg, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours, stirring occasionally.
6. Taste and adjust seasonings as needed.

This sweet potato chili offers a beautiful balance of flavors. The natural sweetness of the sweet potatoes complements the heat from the chili powder, while the beef broth provides a savory foundation. The slow cooking process helps the sweet potatoes become tender and infuse the chili with their flavor. This dish is perfect for colder months and can be served with a dollop of Greek yogurt or a sprinkle of cheese for added richness.

Crockpot Beef and Bean Chili

This beef and bean chili is packed with flavor and heartiness, thanks to the combination of ground beef, multiple types of beans, and a rich blend of spices. It’s a simple yet satisfying meal that’s perfect for any occasion. Whether you’re feeding a crowd or just craving comfort food, this crockpot chili is sure to hit the spot.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart until browned. Drain excess fat.
2. Add the diced onion and garlic to the pan and cook until softened, about 3 minutes.
3. Transfer the beef mixture to the crockpot. Add all the beans, diced tomatoes, tomato paste, and beef broth.
4. Stir in the chili powder, cumin, paprika, onion powder, cayenne pepper (if using), salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours, stirring occasionally.
6. Taste and adjust seasonings as necessary before serving.

This hearty chili brings together a variety of beans and ground beef for a rich, filling dish. The spices add a wonderful depth of flavor, and the long cooking time ensures the chili develops a comforting richness. Serve it with a side of cornbread or over rice for a complete meal that’s both satisfying and delicious. The leftovers taste even better the next day, making this recipe perfect for meal prep.

Crockpot Beef Chili with Bell Peppers

This version of crockpot beef chili includes bell peppers, which add color, crunch, and a fresh, sweet flavor that balances the richness of the beef and spices. The addition of these vegetables makes the chili more vibrant and nutritious, making it a perfect option for those who want a hearty yet healthy meal.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers (any color), diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Brown the ground beef, breaking it up as it cooks. Drain any excess fat.
2. Add the onion, garlic, and bell peppers to the skillet and sauté until softened, about 4-5 minutes.
3. Transfer the beef mixture to the crockpot. Add the kidney beans, black beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust seasonings before serving.

The bell peppers in this chili provide a delightful crunch and a touch of sweetness that complements the savory flavors. The slow-cooked nature of the dish ensures that all the vegetables and spices meld together into a rich and satisfying chili. It’s perfect served over rice, with tortilla chips, or topped with sour cream and cheese.

Crockpot Beef Chili with Zucchini and Corn

This light yet hearty chili incorporates zucchini and corn, offering a fresh and slightly sweet contrast to the spiciness of the chili. The zucchini adds moisture and tenderness, while the corn brings a pop of sweetness that balances the heat of the dish.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Brown the ground beef, breaking it into crumbles. Drain any excess fat.
2. Add the onion and garlic to the skillet, cooking for 3-4 minutes until softened.
3. Transfer the beef mixture to the crockpot. Add the zucchini, corn, black beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust the seasonings as necessary before serving.

This chili is a perfect option for those looking for a lighter version of the classic. The zucchini adds a lovely texture while the corn provides a hint of sweetness. It’s an excellent choice for a family meal or for anyone trying to sneak in more vegetables. Serve it with some tortilla chips for a satisfying crunch.

Crockpot Beef Chili with Beer

For a more robust and flavorful chili, try this version with beer. The beer adds a deep, malty flavor that enhances the richness of the beef and spices, making this chili especially satisfying for beer lovers. The longer it simmers, the more the flavors meld together.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 bottle (12 oz) beer (lager or ale)
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat the olive oil over medium heat. Brown the ground beef, breaking it up as it cooks. Drain any excess fat.
2. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
3. Transfer the beef mixture to the crockpot. Add the kidney beans, black beans, diced tomatoes, beef broth, and beer.
4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust seasonings before serving.

This beer-infused chili is rich and full of deep, savory flavors. The beer adds complexity to the dish, enhancing the natural beefy flavor while contributing its own malty sweetness. It’s a perfect dish for those who enjoy a slightly more intense chili, and it pairs wonderfully with cornbread or a side of pickled jalapeños.

Crockpot Beef Chili with Tomatoes and Green Chilies

This version of beef chili uses tomatoes and green chilies to give it a tangy and mildly spicy kick. The green chilies provide a subtle heat that complements the rich beef flavor and adds a slight zing to the overall dish.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat the olive oil over medium heat. Brown the ground beef, breaking it up into crumbles as it cooks. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet, cooking for 3-4 minutes until softened.
3. Transfer the beef mixture to the crockpot. Add the diced tomatoes, green chilies, black beans, and beef broth.
4. Stir in the chili powder, cumin, paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust seasonings as needed before serving.

This chili is a bit lighter than traditional versions, but the green chilies give it a delightful warmth. The diced tomatoes add a tangy element that balances the savory richness of the beef. Perfect served with a sprinkle of cheese or a dollop of sour cream, this chili is both fresh and comforting.

Crockpot Beef Chili with Bacon

For an extra savory twist, this chili incorporates crispy bacon, adding a smoky richness that elevates the flavor profile. The bacon brings an irresistible depth to the dish, making this chili even more indulgent and satisfying.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 slices bacon, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the pan and set aside, leaving some bacon drippings in the pan.
2. Add the ground beef to the skillet with the bacon drippings, cooking until browned. Drain any excess fat.
3. Add the chopped onion and garlic to the pan, sautéing until softened.
4. Transfer the beef mixture, bacon, kidney beans, black beans, diced tomatoes, and beef broth to the crockpot.
5. Stir in the chili powder, cumin, paprika, salt, and pepper.
6. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
7. Taste and adjust seasonings before serving.

This chili is indulgent and deeply satisfying thanks to the smoky bacon. The bacon adds a wonderful, savory richness that enhances the other flavors, creating a truly comforting and hearty meal. Perfect for a special occasion or a comforting weeknight dinner, this chili will leave everyone asking for seconds.

Crockpot Beef Chili with Avocado and Lime

This fresh take on classic beef chili is served with creamy avocado and a squeeze of lime, adding a refreshing contrast to the rich and spicy chili. The avocado adds smoothness, while the lime brightens up the dish, making it perfect for a satisfying yet light meal.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 avocados, diced
• 1 lime, cut into wedges

Instructions:

1. Heat the olive oil in a skillet over medium heat. Brown the ground beef, breaking it up as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the skillet and sauté for about 3 minutes until softened.
3. Transfer the beef mixture to the crockpot. Add the kidney beans, black beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours or on high for 3-4 hours.
6. Serve the chili topped with fresh avocado and a squeeze of lime juice.

The combination of creamy avocado and tangy lime adds a delightful contrast to the spicy and savory chili. This refreshing twist on the classic chili is perfect for warmer weather or whenever you want a lighter, yet satisfying meal. You can also serve it with tortilla chips or over a bed of rice for a more filling dish.

Crockpot Beef Chili with Sweet Cornbread Topping

For a unique and indulgent twist on traditional chili, this recipe features a sweet cornbread topping baked right into the chili in the crockpot. The cornbread becomes golden and fluffy, providing a satisfying contrast to the rich, spicy chili underneath.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

For the cornbread topping:

• 1 box cornbread mix
• 1 egg
• 1/3 cup milk
• 2 tbsp sugar

Instructions:

1. Heat the olive oil in a skillet over medium heat. Brown the ground beef, breaking it up as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the skillet and sauté until softened, about 3 minutes.
3. Transfer the beef mixture to the crockpot. Add the kidney beans, black beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper.
5. Prepare the cornbread batter according to package instructions, adding sugar to the mix for a sweet touch.
6. Spoon the cornbread batter evenly over the chili in the crockpot.
7. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours. The cornbread topping should be golden brown when done.

The sweet cornbread topping adds a perfect contrast to the spiciness of the chili. The combination of hearty beef chili with the soft and sweet cornbread makes this dish a comforting, all-in-one meal that will please everyone at the table. It’s especially great for family dinners or when hosting guests.

Crockpot Beef Chili with Butternut Squash

This autumn-inspired beef chili uses the natural sweetness of roasted butternut squash to complement the hearty beef and spices. The soft, caramelized squash adds a subtle sweetness that contrasts beautifully with the heat from the chili powder and cumin.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups cubed butternut squash (fresh or frozen)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Brown the ground beef, breaking it into small crumbles. Drain any excess fat.
2. Add the chopped onion and garlic to the skillet, cooking for 3-4 minutes until softened.
3. Transfer the beef mixture to the crockpot. Add the butternut squash, kidney beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours. Stir occasionally.
6. Taste and adjust seasonings before serving.

This chili offers a unique and flavorful twist with the addition of butternut squash. The sweetness of the squash softens the heat of the chili and brings a touch of fall into the dish. It’s a hearty and healthy option that’s perfect for chilly evenings, and it pairs wonderfully with a dollop of sour cream or a sprinkle of cheese.

Crockpot Beef Chili with Chipotle and Lime

For those who enjoy a smoky and zesty chili, this version features chipotle peppers and lime juice. The chipotles provide a smoky, spicy kick, while the lime adds a tangy freshness that balances the deep flavors of the beef and beans.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 lime, juiced

Instructions:

1. Heat the olive oil in a skillet over medium heat. Brown the ground beef, breaking it up as it cooks. Drain any excess fat.
2. Add the onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
3. Transfer the beef mixture to the crockpot. Add the chipotle peppers, kidney beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Stir in the lime juice just before serving.

This chili brings a smoky, spicy kick thanks to the chipotle peppers, while the lime adds a fresh brightness that balances the dish. The depth of flavors combined with the heat from the chipotles makes this a crowd-pleasing dish for chili lovers who enjoy bold flavors. Serve with warm tortillas or over rice for a complete meal.

Crockpot Beef Chili with Green Beans

This comforting beef chili gets a healthy boost from green beans, adding extra texture and a subtle earthy flavor that pairs beautifully with the spicy broth and tender ground beef. It’s an easy, one-pot meal that’s both hearty and nutritious.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Brown the ground beef, breaking it into small pieces. Drain any excess fat.
2. Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
3. Transfer the beef mixture to the crockpot. Add the green beans, kidney beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours. Stir occasionally.
6. Taste and adjust seasonings before serving.

The addition of green beans in this chili gives it a wonderful texture and a healthy twist. They absorb the flavors of the chili as it cooks, adding a subtle sweetness and freshness that complements the rich beef and spices. This chili is filling and nutritious, making it a great choice for a wholesome family meal.

Crockpot Beef Chili with Mushrooms and Red Wine

For a gourmet twist on the traditional chili, this recipe incorporates earthy mushrooms and a splash of red wine. The wine adds depth to the dish, while the mushrooms enhance the savory flavors and provide a meaty texture that complements the beef.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms (cremini or button)
• 1/2 cup red wine
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Brown the ground beef, breaking it apart as it cooks. Drain any excess fat.
2. Add the onion, garlic, and mushrooms to the skillet. Cook for about 5 minutes, until the mushrooms release their moisture and soften.
3. Add the red wine to the pan, scraping up any brown bits from the bottom. Let it simmer for 3-4 minutes.
4. Transfer the beef mixture to the crockpot. Add the kidney beans, diced tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust seasonings before serving.

This chili is rich and savory, with the red wine adding complexity and the mushrooms offering a deep umami flavor. It’s perfect for a special dinner or when you want to impress guests with a flavorful twist on classic chili. Serve with crusty bread or a side salad for a complete meal.

Crockpot Beef Chili with Roasted Bell Peppers

Roasted bell peppers give this beef chili a sweet, smoky depth of flavor. The peppers are charred and tender, adding a soft, caramelized sweetness that complements the rich beef and spicy seasonings. This chili is a vibrant, flavorful dish that’s perfect for a cozy dinner.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers, roasted, peeled, and chopped (use red, yellow, or orange)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. To roast the bell peppers, place them under a broiler or on a grill until the skins are blackened and blistered. Remove the skins, seeds, and stems, then chop the roasted peppers.
2. Heat olive oil in a skillet over medium heat and brown the ground beef, breaking it into pieces as it cooks. Drain any excess fat.
3. Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
4. Transfer the beef mixture to the crockpot. Add the roasted bell peppers, kidney beans, diced tomatoes, and beef broth.
5. Stir in the chili powder, cumin, paprika, smoked paprika, salt, and pepper.
6. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours. Stir occasionally.
7. Taste and adjust seasonings before serving.

The sweetness and smokiness from the roasted bell peppers balance the heat and spiciness of the chili. This dish is rich and comforting, with layers of flavor that develop as it cooks. It’s a fantastic way to enjoy a classic chili with a new twist, and it pairs perfectly with cornbread or tortilla chips.

Crockpot Beef Chili with Zucchini and Corn

This hearty and colorful beef chili is loaded with zucchini and corn, which add a refreshing crunch and natural sweetness. The zucchini soaks up the flavors of the chili, while the corn adds a slight pop of sweetness, making this dish both healthy and satisfying.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 cup frozen corn kernels
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and brown the ground beef, breaking it into small pieces as it cooks. Drain any excess fat.
2. Add the onion and garlic to the skillet, cooking for 3-4 minutes until softened.
3. Transfer the beef mixture to the crockpot. Add the zucchini, corn, kidney beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust seasonings before serving.

This beef chili is full of vibrant vegetables, making it a light yet flavorful meal. The zucchini and corn add texture and sweetness, complementing the savory beef and spices. It’s a great dish for a family meal, and you can serve it with a side of rice or a dollop of sour cream.

Crockpot Beef Chili with Poblano Peppers

For a deeper, richer flavor, this chili includes poblano peppers, which are milder than jalapeños but still pack a punch of smoky heat. The poblanos add a complex, earthy flavor that pairs perfectly with the beef and other spices.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 poblano peppers, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and brown the ground beef, breaking it apart as it cooks. Drain any excess fat.
2. Add the onion, garlic, and chopped poblano peppers to the skillet. Sauté for 3-4 minutes until softened.
3. Transfer the beef mixture to the crockpot. Add the kidney beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust seasonings before serving.

The poblanos bring a smoky, complex flavor to this chili, making it stand out from the typical chili recipe. Their mild heat works wonderfully with the other spices, creating a balanced and flavorful dish. Serve with cheese, sour cream, or a side of cornbread for a satisfying meal.

Crockpot Beef Chili with Sweet Potatoes

Sweet potatoes add a wholesome, sweet contrast to the savory beef chili. As the chili cooks, the sweet potatoes become tender and infused with all the rich flavors, making this chili both filling and nutritious.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and brown the ground beef, breaking it into small pieces as it cooks. Drain any excess fat.
2. Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
3. Transfer the beef mixture to the crockpot. Add the sweet potatoes, kidney beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust seasonings before serving.

Sweet potatoes add a healthy, slightly sweet flavor that complements the spicy and savory beef chili. The soft, tender sweet potatoes absorb the spices and beef broth, creating a rich and filling dish. This chili is perfect for those looking for a hearty yet wholesome meal, and it pairs wonderfully with a side of crusty bread.

Crockpot Beef Chili with Spinach and Kale

This nutrient-packed chili includes a hearty combination of spinach and kale, which add vibrant green color and loads of vitamins to the dish. The greens are tenderized by the long cooking time, making them the perfect addition to this hearty chili.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 2 cups fresh kale, stems removed and chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and brown the ground beef, breaking it apart as it cooks. Drain any excess fat.
2. Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
3. Transfer the beef mixture to the crockpot. Add the spinach, kale, kidney beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust seasonings before serving.

This beef chili is loaded with hearty greens, making it a healthy, nutrient-dense option for any meal. The spinach and kale soften and take on the rich flavors of the chili, providing a fresh contrast to the beef and spices. It’s a perfect choice for anyone looking to add more vegetables to their diet while still enjoying a comforting, flavorful dish.

Crockpot Beef Chili with Cranberries and Cinnamon

For a slightly sweet and aromatic twist, this beef chili includes cranberries and a touch of cinnamon. The tartness of the cranberries adds a unique contrast to the spicy, savory base, while the cinnamon adds warmth and complexity to the flavor profile.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup fresh or dried cranberries
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and brown the ground beef, breaking it up as it cooks. Drain any excess fat.
2. Add the onion and garlic to the skillet, cooking for about 3 minutes until softened.
3. Transfer the beef mixture to the crockpot. Add the cranberries, kidney beans, diced tomatoes, and beef broth.
4. Stir in the chili powder, cumin, cinnamon, salt, and pepper.
5. Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
6. Taste and adjust seasonings before serving.

The tart cranberries and warm cinnamon add a surprising and aromatic twist to this beef chili. The sweetness of the cranberries provides a lovely contrast to the heat from the spices, making this chili both comforting and complex. It’s a great dish to serve during the holidays or when you want to impress guests with a creative, flavorful chili.

Note: More recipes are coming soon!