Tasty Crockpot Cowboy Chili

Why You’ll Love This Recipe

I love this chili because it delivers maximum flavor with minimal hands-on time. Once I brown the beef and toss everything into the slow cooker, it basically cooks itself. The long simmer time gives the spices a chance to deepen, and I get a thick, rich chili that tastes like it’s been on the stove all day. It’s super customizable too—I can make it spicier, thicker, or even vegetarian if I want. Plus, it makes amazing leftovers, which is always a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chili:
2 lb ground beef
1 medium onion, chopped
1 large red bell pepper, chopped
1 tbsp minced garlic
2 tsp salt
2 tsp black pepper
2 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) stewed tomatoes
2 cans kidney beans, drained and rinsed
¼ cup chili powder
½ tsp cayenne pepper (optional)
1 tbsp ground cumin

For serving:
2 cups shredded cheddar cheese
Diced red onion

Directions

1. I heat a large skillet over medium-high heat and add the ground beef. I cook it, breaking it apart with a spoon, until it’s browned and no longer pink. Then I drain off the excess fat to keep the chili from getting greasy.

2. I transfer the browned beef to the crockpot.

3. I add the chopped onion, bell pepper, minced garlic, salt, black pepper, beef broth, crushed tomatoes, stewed tomatoes, chili powder, cayenne (if I’m using it), and cumin. I stir everything together well.

4. I add the kidney beans last and gently stir them in so they don’t break apart.

5. I cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours, stirring once or twice if I can. I find cooking on low for 8 hours gives the chili the richest flavor.

6. Once the chili is done, I ladle it into bowls and top with shredded cheddar cheese and a sprinkle of diced red onion. It’s even better with a side of cornbread or tortilla chips.

Servings and Timing

This recipe makes 4 generous servings. The total time is about 5 hours and 47 minutes, including prep and cooking. Prep takes around 1 hour and 55 minutes (including browning and chopping), and the crockpot does the rest over 3–4 hours on high or 6–8 on low.

Variations

I like to change things up depending on what I’m craving or what I have in the pantry:

• Spicy Version: I increase the cayenne or add diced jalapeños.

• Smoky Twist: I add a teaspoon of smoked paprika or a splash of chipotle hot sauce.

• Veggie Boost: I stir in chopped zucchini, corn, or mushrooms.

• Bean Swap: I mix in pinto beans or black beans for variety.

• Turkey Chili: I use ground turkey instead of beef for a leaner option.

Storage/Reheating

Once the chili cools, I store it in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. When reheating, I warm it gently on the stove over medium-low heat or microwave individual portions until hot. The flavor actually gets better the next day, which makes it great for meal prep.

FAQs

Can I make this chili without a crockpot?

Yes, I often make it in a large Dutch oven on the stovetop. After browning the beef, I simmer everything over low heat for 1.5 to 2 hours, stirring occasionally.

Can I make it vegetarian?

Definitely. I just skip the beef and add extra beans, lentils, or plant-based crumbles for protein.

How do I thicken the chili?

If I want it thicker, I let it cook uncovered for the last 30 minutes or stir in a tablespoon of tomato paste.

Can I double the recipe?

Yes, I double it all the time—just make sure my crockpot is large enough (6-quart or bigger).

What should I serve with cowboy chili?

I like to serve it with cornbread, tortilla chips, rice, or even baked potatoes for a hearty meal.

Conclusion

This Tasty Crockpot Cowboy Chili is the kind of comforting, bold, and filling dish I always turn to when I want something easy and satisfying. I love how rich and meaty it turns out, with a perfectly spiced tomato base and tender beans throughout. Whether I’m feeding a crowd, meal prepping for the week, or just making dinner for the family, this recipe always delivers a big, comforting bowl of goodness.

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