Crockpot Ground Beef & Bean Chili

This is not a recipe that demands your attention.

Brown the beef, dump everything else into the crockpot, set the timer, and walk away.

Kidney beans, diced tomatoes, chili powder, and garlic do the heavy lifting for six to eight hours while you hike or do literally anything else.

Why You’ll Love It

• Brown beef first, then true dump-and-go simplicity.
• Works on both low (7 to 8 hours) and high (3 to 4 hours) settings.
• Three cans and seasonings—minimal planning required.
• Tastes better the next day, so make it ahead.
• Toppings turn leftovers into different meals.
• Feeds a crowd or a week of lunches.

Ingredients

Base

1.5 pounds ground beef

1 medium yellow onion, diced

2 cans (15 ounces each) kidney beans, drained and rinsed

2 cans (15 ounces each) diced tomatoes with juice

1 can (6 ounces) tomato paste

1 cup beef broth

Seasonings

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon cumin

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne (optional, for heat)

Steps

1. Brown the meat: Heat a large skillet over medium-high heat.

Add ground beef and diced onion.

Break the beef into small pieces as it cooks—takes about 6 to 8 minutes.

Beef is done when it’s no longer pink and the onion is soft.

Drain off excess fat in a colander.

2. Build the crockpot: Transfer the browned beef and onion to a 6-quart crockpot.

Add kidney beans, diced tomatoes with juice, tomato paste, and beef broth.

Stir until tomato paste is fully combined.

3. Season: Add all spices to the pot.

Stir well to distribute seasonings evenly.

4. Cook on low: Cover and set to low for 7 to 8 hours.

This is the ideal setting for deep flavor development.

Don’t peek more than once—every time you lift the lid, you add 15 minutes to cooking time.

4. Cook on high (alternative): Cover and set to high for 3 to 4 hours if you need it faster.

High setting produces good results but slightly less depth than low.

5. Check for done-ness: After the timer, chili should be thick and dark.

Beans should break easily when pressed against the side of the pot.

If it’s too thin, cook uncovered on high for 20 to 30 minutes to reduce liquid.

Helpful Tips & Substitutions

Don’t skip browning the beef—it matters for texture and flavor depth.

If you only have pinto or black beans, use those instead of kidney beans.

Rotel (diced tomatoes with chiles) replaces regular diced tomatoes for a southwest kick.

Make it in a 4-quart crockpot; cooking times stay the same but watch for done-ness earlier on low (5 to 6 hours).

Chili powder varies in heat—start with 1.5 tablespoons if you’re sensitive to spice, add more at the end if needed.

Serving Ideas

Serve it straight in a bowl with a spoon.

Top with shredded cheddar, sour cream, diced onion, and jalapeños.

Ladle it over cornbread or serve with flour tortillas on the side.

Spoon chili over hot dogs for quick chili dogs.

Top a baked potato with chili and sharp cheddar.

Make-Ahead & Storage

This recipe builds flavor overnight, so make it the day before you serve it.

Cool completely, then refrigerate in an airtight container for up to 4 days.

Freeze in quart containers for up to 3 months—thaw overnight in the fridge, then reheat gently on the stove.

Reheat on low in the crockpot (covered, 1 to 2 hours) to avoid scorching.

Batch cook this when you’re not on the trail.

Use a 6-quart crockpot, large skillet, colander, and airtight containers to make the job easier, plus get a good chili powder and cumin for best results.