This Crockpot Chili Is Famous, Which Means It’s AMAZING! Recipe

I’m sharing my Crockpot Chili that blends pantry staples with one surprising ingredient, leaving a single question you’ll want answered in the recipe.

I still can’t believe how many times people ask about This Crockpot Chili Is Famous, Which Means It’s AMAZING! I never meant for it to go viral, it’s just a Classic Slow Cooker Chili Recipe I kept tinkering with until it hit that perfect, silly balance.

Think savory ground beef and hearty kidney beans giving serious comfort without being boring. There’s a little trick that makes everyone come back for more, and yeah I’ll admit I stole it from a late night experiment, but I won’t spill it here.

If you like bold, simple dinners that surprise you, this one’s worth the hype.

Why I Like this Recipe

– I love the deep, cozy flavor, it just warms me up on cold nights.
– I dont have to cook every night since it makes great leftovers.
– I always get compliments and people ask for seconds so I feel proud.
– I’m able to tweak the heat to my mood and it still turns out good even when I mess up.

Ingredients

• Ground beef: Rich in protein and iron, makes chili hearty and comforting, a bit fatty.
• Kidney beans: Packed with fiber and protein, add texture and slow-releasing carbs.
• Black beans: Dark beans bring earthiness, more fiber, make chili thicker and filling.
• Diced tomatoes: Provide acidity, vitamin C, and liquid base, brightens overall flavor.
• Onion: Adds sweetness when cooked, vitamins, and savory depth.
• Garlic: Pungent aroma, immune-friendly compounds, gives warmth and depth.
• Chili powder: Blends heat and smokiness, key to classic chili flavor.
• Cumin: Earthy, citrusy notes, enhances warmth and complements chili spices.
• Brown sugar: Just a touch balances acidity with subtle sweetness, not overpowering.
• Bay leaf: Adds herbal background, subtle aroma, removed before serving.

Ingredient Quantities

• 2 lb ground beef, about 900 g
• 1 large yellow onion
• 1 green bell pepper
• 3 garlic cloves
• 2 (15 oz) cans kidney beans
• 1 (15 oz) can black beans
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 3 tbsp tomato paste
• 1 cup beef broth
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper, optional
• 1 bay leaf
• 1 tbsp vegetable oil, optional

How to Make this

1. Dice the yellow onion and green bell pepper, mince the garlic, drain and rinse the two cans kidney beans and the black beans, open the diced tomatoes, tomato sauce and measure out the tomato paste, beef broth and spices.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat if your pan needs it. Add the 2 pounds ground beef, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and brown, breaking it up with a spoon, until no pink remains, about 6 to 8 minutes. Drain off excess fat but leave a little for flavor.

3. Add the diced onion and bell pepper to the beef in the skillet and cook until softened, about 4 minutes. Toss in the garlic and cook 30 seconds. Stir in the 3 tablespoons tomato paste and all the dry spices now (3 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika and the 1/4 tsp cayenne if using) and cook 1 minute to bloom the spices, scraping up brown bits from the pan.

4. Pour in the 1 cup beef broth to deglaze the skillet, scrape the pan so nothing is stuck, then stir in 1 tablespoon Worcestershire sauce and 1 tablespoon brown sugar until combined.

5. Transfer the beef and vegetable mixture to the crockpot. Add the two cans kidney beans and the can black beans (drained), the 1
4.5 oz can diced tomatoes (with juices), the 15 oz can tomato sauce, and the bay leaf. Give everything a good stir to combine.

6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The longer low cook makes the flavors meld better, but high works fine if you’re short on time.

7. About 20 to 30 minutes before serving remove the bay leaf. Taste and adjust seasoning, add more kosher salt, black pepper or cayenne if you want more heat. If chili is too thin, mash a cup of beans against the side of the pot or take the lid off and simmer on HIGH to reduce for 20 to 40 minutes.

8. Serve hot with your favorite toppings. Leftovers get better next day so don’t be shy about making extra.

Equipment Needed

1. Large skillet or frying pan, about 12 in
2. Slow cooker or crockpot, 4 to 6 quart
3. Chefs knife
4. Cutting board
5. Wooden spoon or sturdy spatula
6. Can opener
7. Colander or fine mesh strainer (for draining and rinsing beans)
8. Measuring cups and measuring spoons
9. Liquid measuring cup (for the beef broth)
10. Ladle or large serving spoon for stirring and serving

FAQ

This Crockpot Chili Is Famous, Which Means It’s AMAZING! Recipe Substitutions and Variations

• Ground beef (2 lb): swap for ground turkey or chicken, or try plant-based crumbles. They’re leaner so add 1 tbsp oil or a splash of broth while browning, and know the chili wont be as beefy but still tasty.
• Kidney beans (15 oz cans): use pinto beans or cannellini instead (same can size). Drain and rinse; pintos give a creamier, more traditional chili texture.
• Tomato sauce (15 oz): replace with a 14–16 oz can of crushed tomatoes or passata, or 1 to 1 1/4 cups chunky salsa for extra flavor. If you use salsa, cut the brown sugar a bit since it can be sweeter.
• Beef broth (1 cup): substitute chicken or vegetable broth, or 1 cup water plus 1 tsp bouillon. If you go veg, add a splash of soy sauce or Worcestershire to boost the umami.

Pro Tips

1) Brown the beef in batches so it actually gets some color, dont crowd the pan or you’ll just steam it. Drain most of the fat but leave about a tablespoon for flavor, it helps the spices stick.

2) Stir the tomato paste and spices into the hot meat and cook for about a minute to “bloom” them, that little toasting step makes a huge flavor jump. If the pan gets dry add a splash of broth, but dont skip the scraping, those browned bits are gold.

3) For a deeper, rounder chili add a teaspoon of instant espresso or 1/2 teaspoon unsweetened cocoa, or even a small square of dark chocolate. Start tiny, taste, you can always add more but you cant take it out.

4) If it’s too thin mash a cup of beans against the side of the pot or stir in 1 to 2 tablespoons masa harina to thicken and give a nice cornty note. Cornstarch works too but mix it with cold water first and only add near the end.

5) Taste and fix it at the end not the start, add salt, a squeeze of lime or a splash of apple cider vinegar to brighten, and a pinch more brown sugar if it tastes too sharp. Chili often improves overnight so make it a day ahead if you can.