This crock pot chili has been a cornerstone of our cold weather evenings and busy weekend menus for years. I discovered this particular blend of spices and pantry cans during a late winter when the schedule was overflowing and I needed something that could simmer all day and still deliver a homemade taste. The first time I served it my family kept circling the kitchen while the aroma filled the house and one child declared it the best chili ever. The texture is thick and spoonable with tender browned beef and beans that hold their shape. The flavor balances smoky chili powder and warm cumin with just a touch of brown sugar to round the acidity from tomatoes.

What makes this version special is its simplicity and consistency. With a quick sauté to build flavor and a long slow cook to marry the ingredients the result is deep and mellow without fuss. I use 80 20 ground beef for richness and a blend of canned beans and tomatoes for convenience. On busy days I chop the vegetables the night before and refrigerate them in a sealed container. Four hours on low in the slow cooker is ideal to soften the pepper and let the spices bloom. This is the recipe I bring to potlucks and the one that gets requested for game day.

Ingredients

• Onion: Use 1 medium yellow onion, diced. A firm onion with a tight skin will be sweeter and hold up to the long cook. I favor Vidalia for milder sweetness when available.
• Green bell pepper: Use 1 medium green bell pepper, seeded and diced. The pepper adds texture and a fresh counterpoint to the rich beef.
• Garlic: Three cloves, minced. Fresh garlic brings brightness. Avoid preminced jars as they can have a diluted flavor.
• Cooking oil: 1 tablespoon olive oil or other neutral oil. The oil helps the onion and pepper soften and keeps the ground beef from sticking while browning.
• Ground beef: 2 pounds ground beef 80 20. The fat content contributes to mouthfeel and flavor. For leaner meat increase oil slightly and drain extra fat after browning if needed.
• Chili powder: 3 tablespoons total, divided. Use a quality chili powder such as McCormick or your favorite local blend for consistent heat and depth.
• Beans: One 15.5 ounce can kidney beans drained and one 15.5 ounce can chili hot beans. The different beans add variety of texture and a touch of spice from the hot beans.
• Tomatoes and sauce: One 29 ounce can diced tomatoes and one 8 ounce can tomato sauce. The diced tomatoes keep texture while the sauce rounds out the base.
• Spices and sweetener: 2 tablespoons ground cumin, 1 tablespoon onion powder, 1 tablespoon brown sugar, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons salt. These balance the tomato acidity and build a layered savory profile.

Instructions

Prep the vegetables and garlic: Dice 1 medium onion and 1 medium green bell pepper into even small pieces for uniform cooking. Mince 3 cloves of garlic finely so it distributes through the chili. Prepping these first lets the sauté step move quickly and prevents burning. Sauté aromatics: Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add the diced onion and bell pepper and cook for 2 to 3 minutes until they begin to soften and become translucent. Add the minced garlic during the last 30 seconds to prevent it from bittering. Brown the ground beef: Add 2 pounds ground beef to the skillet and break it up with a spoon. Cook until the meat is almost fully browned but still a touch pink. Sprinkle 2 tablespoons of the chili powder over the beef while it cooks to toast the spice and deepen the flavor. Continue cooking until the beef is fully cooked and no longer pink. Combine in slow cooker: Transfer the browned beef with the sautéed vegetables into the slow cooker. Add the remaining 1 tablespoon chili powder, 15.5 ounce can kidney beans drained, 15.5 ounce can chili hot beans, 29 ounce can diced tomatoes with juices, 8 ounce can tomato sauce, 2 tablespoons ground cumin, 1 tablespoon onion powder, 1 tablespoon brown sugar, 1 1/2 teaspoons garlic powder, and 1 1/2 teaspoons salt. Stir thoroughly to combine all components so the flavors start to marry before cooking. Cook on low: Cover and cook on low for 4 hours. Look for a gentle simmer and bubbling around the edges in the last 30 minutes. The long low temperature allows the spices to blend and the beans to absorb flavor without breaking down. Adjust and serve: Taste for seasoning and adjust salt or chili powder as needed. Serve hot with optional toppings such as shredded cheese sour cream chopped green onions or a squeeze of lime.

Storage Tips

Allow the chili to cool at room temperature no longer than two hours before refrigerating. For best quality place leftovers in shallow airtight containers to speed cooling and prevent bacterial growth. Refrigerated chili will keep four days. For freezing portion into quart containers or heavy duty freezer bags and press out excess air. Label with date and freeze up to three months. To reheat thaw overnight in the refrigerator then warm gently on the stovetop over medium low heat stirring occasionally. If reheating from frozen use a low simmer and increase time until uniformly hot.

Ingredient Substitutions

For leaner meat choose ground beef labeled 93 7 and add 1 tablespoon of olive oil to keep richness. To make this vegetarian substitute plant based crumble or extra beans and add a splash of vegetable stock for depth. Swap kidney beans for black beans or pinto beans one for one. For more heat use cayenne pepper or chopped chipotle in adobo and reduce the brown sugar by half if you want a sharper profile. If you prefer a smokier note add 1 teaspoon smoked paprika to the spices.

Serving Suggestions

Serve with classic toppings such as shredded cheddar, sour cream, sliced green onion, and crushed tortilla chips. Spoon over baked potatoes for a comforting meal or pair with warm cornbread for a southern inspired plate. For a lighter option offer a bed of mixed greens and spoon chili on top. When entertaining set up a toppings bar so guests can customize portions and heat level.

Cultural Background

Chili traces roots to Texan and Mexican influenced kitchens with countless regional interpretations. This version leans toward a home style American chili with canned tomatoes and a blend of spices for reliable results. Over time chili evolved into both simple and elaborate forms from one pot stoves to restaurant urns. Its popularity stems from ease of scaling and the ability to simmer flavors slowly, which is ideal for communal meals and cold weather comfort.

Meal Prep Tips

Chop the onion and bell pepper the night before and store in a sealed container in the refrigerator to save time. Brown the meat and cool then refrigerate for up to 24 hours before finishing in the slow cooker. Make a double batch and freeze half for quick weeknight dinners. Portion into single serving containers for effortless lunches. Use clear labels that state the contents and date to keep your freezer organized and safe.

Take this chili as a base and make it your own by adjusting spices or swapping beans. It rewards small tweaks and it is forgiving for cooks at any skill level. Bring it to your next gathering and watch how quickly it becomes a shared favorite.