Crockpot Chili Recipe Pioneer Woman
Warm up with Crockpot Chili Recipe Pioneer Woman made with beef, beans, tomato sauce, garlic, and bold seasoning. A simple, filling family favorite.
Equipment
- 6-quart crockpot (slow cooker)
- Large skillet for browning the beef
- Wooden spoon or sturdy spatula
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons.
- Can opener
- Ladle (for serving)
Ingredients
- 2 pounds ground beef 80/20 for best flavor
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 2 15-ounce cans kidney beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper optional, for heat
- 1 ½ teaspoons salt adjust to taste
- ½ teaspoon black pepper
- 1 cup beef broth
Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Fresh cilantro
- Diced avocado
Instructions
Step 1: Brown the Beef
- In a large skillet over medium heat, cook the ground beef until it’s fully browned and no pink remains. Break it apart with a wooden spoon so you get small, even crumbles. Drain off excess grease, but leave just a little behind for flavor.
Step 2: Add Onion and Garlic
- Add the chopped onion directly to the skillet with the beef. Cook for about 4–5 minutes, until the onion softens and turns slightly translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 3: Transfer to Crockpot
- Spoon the beef mixture into your crockpot. Spread it out evenly across the bottom.
Step 4: Add Tomatoes and Beans
- Pour in the crushed tomatoes, diced tomatoes, tomato sauce, and tomato paste. Add the drained kidney beans and pinto beans. Give everything a gentle stir.
Step 5: Season Generously
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Pour in the beef broth. Stir well so the spices are evenly distributed.
Step 6: Slow Cook to Perfection
- Cover and cook on low for 6–8 hours or on high for 4–5 hours. The longer it cooks, the deeper and richer the flavor becomes.
Step 7: Taste and Adjust
- About 30 minutes before serving, taste the chili. Adjust salt or spice if needed. If it’s thicker than you like, add a splash of broth. If it’s thinner, let it cook uncovered for the final 20–30 minutes.
Step 8: Serve Warm
- Ladle into bowls and add your favorite toppings. Serve hot and enjoy every spoonful.