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Mexican homemade slow cooker chili with ground beef.
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Crockpot Chili

Homemade crockpot chili with ground beef, beans and spices.
Prep Time15 mins
Cook Time4 hrs 15 mins
Course: Soup
Cuisine: Mexican
Keyword: chili, crockpot chili
Servings: 6
Calories: 713kcal
Author: Ilona


  • 1 Tbsp. canola oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 lb. ground beef
  • 1 green bell pepper diced
  • 1 tomato diced
  • 4 cups chicken stock homemade or store-bought
  • 16 oz. tomato sauce
  • 1 1/2 Tbsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. worcestershire sauce
  • 1 1/2 tsp. smoked paprika
  • 1 1/2 tsp. salt
  • 1 tsp. oregano
  • 1/8 tsp. black pepper
  • 16 oz. red kidney beans 1 can
  • 16 oz. black beans 1 can


  • Heat frying pan, add oil, saute onion for 3-4 minutes on medium heat. Add minced garlic, cook for 30 seconds to 1 minute.
  • Remove onion and garlic from the frying pan, add beef to the pan, cook on medium-high for 7-10 minutes. Drain some excess fat if there is too much.
  • Turn on slow cooker on high, add onion, garlic, cooked beef, green bell pepper, tomato, chicken stock, tomato sauce, chili powder, cumin, Worcestershire sauce, smoked paprika, salt, oregano and black pepper. Cook for 3 hours.
  • Add red and black beans, cook 1 hour.


  • Brown the beef first on the frying pan, remember to drain excess fat if there is any.
  • You can use canned tomato instead of fresh tomato.
  • Add some extra secret ingredients to your chili to enhance the flavor if you prefer, for example chocolate, molasses or coffee. Approximately 1/2 to 1 teaspoon of one of these ingredients will be sufficient.
  • If you don't have red or black beans use any that you have in your kitchen pantry: pinto, black-eyed, white etc.


Calories: 713kcal | Carbohydrates: 52g | Protein: 46g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 1269mg | Potassium: 1639mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1944IU | Vitamin C: 27mg | Calcium: 133mg | Iron: 10mg