Mccormick Slow Cooker Beef Chili Recipe

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Want a recipe that comes together in minutes? This Slow Cooker Chili is slowly simmered for hours and which makes for max flavor!

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Slow Cooker Chili is an easy recipe for the best chili ever, plus I've included stove top and oven directions!

Classic Beef Chili, is one of those iconic comforting dishes we all make again and again. I have been making this recipe for years and years and it is the best we have ever tasted.

It's super simple, just tomato sauce, ground beef, pinto beans, and lots of spices. Normally, I will make it on the stovetop or even in the oven, but I wanted to make an even easier version – in the slow cooker!

Why this Recipe Works:

• With minimal easy to access ingredients this is the perfect meal to make up.
• This is slow cooked, throw everything together and forget about it which makes it super easy.
• This feeds a crowd and can be doubled if you are serving more.

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Take me to the recipe for Crockpot Chili already!

Thank you so much for your eagerness to view my recipe.

If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Crockpot Chili – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.

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This crockpot chili recipe literally goes together in about 10 minutes, just throw everything into the slow cooker and don't think about it again for another 4-10 hours.

Yes, 4-10 HOURS. This is the beauty of this recipe, it can keep on cooking for 10 hours and it's fine.

When I used to work outside of the home and I had my slow cooker working away, I always was kind of nervous about what I might come home to. A lot of the time my dinner would be dried out.

But not with this recipe, basically, the longer it cooks the better it gets and no need to worry if you have an extra long shift at work!

How to make Crockpot Chili:

1. Brown ground beef in a large pot over high heat, you want a good sear here. Drain off the excess fat.
2. Place pot back on the burner, add spices and "fry" the spices in the remaining fat and mix everything together, about 3 minutes. This helps to have an extremely flavorful chili.
3. Dump cooked ground beef into the slow cooker, add crushed tomatoes, and pinto beans. Cover, cook on low 4-10 hours.
4. Serve with your favorite chili toppings like cheese, sour cream, cilantro, and jalapenos!

How to make chili on the stove top:

1. Same as above, brown the ground beef over high heat in a large pot. Drain off the excess fat.
2. Add dried spices to the ground beef, stir to combine and let cook for about 3 minutes until the spices bloom in the remaining fat.
3. Add the pinto beans to the pot with the crushed tomatoes. Stir everything to combine.
4. Simmer chili on medium-low to low heat covered for 2 hours, stirring occasionally to make sure it doesn't scorch on the bottom.
5. Serve with your favorite garnishes.

How to make chili  in the oven:

1. Preheat oven to 250 degrees. I suggest using a dutch oven for this version. Again, brown the ground beef over high heat, drain the fat.
2. Season meat with the dried seasonings, mixing them into the beef. Let cook until fragrant, about 3 minutes.
3. Add the beans and the tomato sauce, mix together. Cover and place in the oven for 2-4 hours until the desired doneness, you can check on it occasionally and stir it.
4. Serve with your favorite toppings!

How to store:

This recipe is best stored in the refrigerator. It will be good for about 2 hours at room temperature.

To store in the refrigerator store in an airtight container and it should be good for about 3-4 days.

You can also freeze this recipe, to freeze let chill in the refrigerator then place in a freezer bag and place in the freezer, this should keep 4-5 months.

Tips and Tricks:

• This recipe can be made the night before, just put everything in the crockpot and place in the refrigerator. Remove in the morning and turn on.
• This recipe cane be frozen, see my tips above.
• You can top this with any of your favorite toppings.
• You can swap out the pinto beans with chili beans or kidney beans if you like that flavor better.
• This can be left on anywhere from 4-10 hours.

More chili recipes from my favorite bloggers:

• Instant Pot Chili Recipe
• Low-Calorie White Chicken Chili
• Slow Cooker Chicken and White Bean Chili
• Wendy's Chili Copycat
• The Ultimate Bean Free Chili
• Gluten Free White Chicken Chili
• Paleo Chile Verde
• Breakfast Chili
• Bold Three-Meat Chili

If you like this recipe make sure to check out my White Chicken Chili, Slow Cooker BBQ Beef Sliders, Crockpot Swedish Meatballs!

Don't forget to try The BEST Slow Cooker Beef Tips!

Click here for The Best Slow Cooker Beef tips recipe.

Tools Used to make slow cooker chili:

• Large skillet to brown the beef.
• Slow cooker to cook the chili in.
• Cutting boards to prepare garnishes if desired. I love these non-slip ones.
• Chef's knife to chop garnishes.
• Large pot if you are making the stovetop version.
• Dutch oven if you are making the oven version.

This is such an easy recipe to whip up, you will want to put this Slow Cooker Chili recipe on your menu for this fall!

If you like this recipe you might also like:

• White Chicken Chili
• Chili Sauce
• Chili Cheese Dog Mac and Cheese

If you've tried this SLOW COOKER CHILI let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Slow Cooker Chili

Servings 8 servings

Slow Cooker Chili, an easy recipe for the best chili ever, plus stove top and oven directions!

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

• ▢ 2 pounds ground chuck or ground beef of your choice
• ▢ 2 packets chili seasoning, mild (I use McCormick brand)
• ▢ 2 tablespoons ground cumin*
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 16 ounce pinto beans drained and rinsed (add an extra can if you like a lot of beans)
• ▢ 2 28 ounce cans crushed tomatoes

• In a large skillet over high heat, brown the beef, breaking it up into crumbles. Drain, return to skillet over medium heat. Add the seasoning packets and all the dried seasonings. Mix to combine and cook an additional 3 minutes so the spices become fragrant. This is an important step and why this chili is so good!

• Pour ground beef into the slow cooker set on low. Add the remaining beans and crushed tomatoes. Stir to combine. Cover and cook for 4-10 hours, stirring occasionally, every few hours if you can.

• Alternatively, you can make everything and place into the slow cooker pot the night before, placed in the fridge, and in the morning, pop it into the base and turn on low, still cook 4-10 hours.

• Serve with desired garnishes.

1. This recipe can be made the night before, just put everything in the crockpot and place in the refrigerator. Remove in the morning and turn on.
2. This recipe cane be frozen, see my tips above.
3. You can top this with any of your favorite toppings.
4. You can swap out the pinto beans with chili beans or kidney beans if you like that flavor better.
5. This can be left on anywhere from 4-10 hours.

* Yes, this seems like a lot of extra seasoning, trust me, it's the right amount!

Refer to https://thissillygirlskitchen.com/slow-cooker-chili/ for stovetop and oven directions.

Calories: 414 kcal | Carbohydrates: 24 g | Protein: 26 g | Fat: 23 g | Saturated Fat: 8 g | Cholesterol: 80 mg | Sodium: 236 mg | Potassium: 921 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 665 IU | Vitamin C: 10.3 mg | Calcium: 100 mg | Iron: 6 mg

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Source: https://thissillygirlskitchen.com/slow-cooker-chili/

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