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Easy Kid-Friendly Crockpot Chili with Ground Beef

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This thick, hearty crockpot chili is mild enough for kids but flavorful enough for adults. Made with ground beef, kidney beans, and a secret ingredient for richness, it’s the perfect set-it-and-forget-it weeknight dinner.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed (optional)
  • 1 can (15 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder (mild blend)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup beef broth (low-sodium preferred)
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Chopped green onions or fresh cilantro (for topping)
  • Tortilla chips or oyster crackers (for topping)
  • Sliced avocado (for topping)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink (6-8 minutes). Use a slotted spoon to transfer the beef to a 6-quart or larger slow cooker, leaving most of the fat behind (keep about 1 tablespoon in the pan).
  2. In the same skillet, sauté the diced onion over medium heat for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds more until fragrant. Transfer the onions and garlic to the slow cooker.
  3. Add the drained and rinsed kidney beans, black beans (if using), diced tomatoes with their juices, tomato sauce, and tomato paste to the slow cooker.
  4. Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
  5. Pour in the beef broth, Worcestershire sauce, and sprinkle in the brown sugar. Add the bay leaf. Stir everything together until well combined, ensuring the tomato paste is fully incorporated.
  6. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For best flavor, cook on low.
  7. About 30 minutes before serving, remove the bay leaf and taste the chili. Adjust seasoning as needed (add more salt, cayenne for heat, or leave the lid off to thicken).
  8. Turn off the slow cooker and let the chili rest for 10-15 minutes before serving. Serve hot with desired toppings.

Notes

For best flavor, brown the beef and sauté the onions before adding to the slow cooker. Toasting the spices in the skillet for 30 seconds before adding them can deepen the flavor. The chili tastes even better the next day. To thicken, mash some beans against the side of the pot or leave the lid off for the last 30 minutes. For a spicier version, add diced jalapeño or chipotle peppers.

Nutrition

Keywords: crockpot chili, kid-friendly chili, ground beef chili, slow cooker chili, easy chili recipe, weeknight dinner, family meal

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