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Easy Crockpot Beef Chili for a Crowd: Best Recipe

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A hearty, deeply flavorful beef chili made in the slow cooker with simple pantry ingredients. Perfect for feeding a crowd, meal prep, or game day, this chili is set-it-and-forget-it easy and tastes even better the next day.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cans (14.5 ounces each) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth (low sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced red onion, jalapeño slices, crushed tortilla chips

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and break apart with a spoon. Let cook undisturbed for 3-4 minutes to brown, then break up and cook until no longer pink, about 6-8 minutes total. Season with a pinch of salt and pepper. Leave about 1 tablespoon of fat in the pan. Transfer beef to a 6-quart or larger slow cooker using a slotted spoon.
  2. In the same skillet, add diced onion and cook for 4-5 minutes until softened and translucent, scraping up brown bits. Add minced garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
  3. Add drained and rinsed beans, fire-roasted diced tomatoes (with juices), tomato sauce, and tomato paste to the slow cooker. Stir gently to combine.
  4. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the top. Pour in beef broth and Worcestershire sauce. Add bay leaf. Stir until spices are evenly distributed and tomato paste is mostly dissolved.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir once or twice if possible.
  6. About 30 minutes before serving, remove bay leaf. Taste and adjust seasoning. If too thick, add a splash of beef broth. If too thin, cook uncovered for 15-20 minutes.
  7. Ladle into bowls and serve with desired toppings.

Notes

For deeper flavor, brown beef in batches. Let chili rest on warm for 30 minutes before serving. Chili improves overnight. For a secret depth, add 1 teaspoon cocoa powder or a splash of strong coffee. If short on time, brown beef and sauté onions the night before.

Nutrition

Keywords: crockpot beef chili, easy chili recipe, slow cooker chili, crowd chili, game day chili, beef chili, chili for a crowd

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