Crockpot Chili

It’s not game day without a good bowl of chili. While there’s a number of ways to riff on the classic recipe, this one is a classic version. This beefy Crockpot chili recipe starts with a base of ground sirloin, which is sautéed until brown before it simmers with the rest of the ingredients.

Chili really benefits from being simmered low and slow. And if you want to use dried beans instead of canned, it's an effortless swap in this slow-cooker recipe. Add them with the ground beef, tomatoes, and spices, and just six hours later, you have perfectly tender beans and a rich, meaty chili. For a spicier dish, add a minced, seeded poblano chile or two minced, seeded chipotle chiles in adobo in addition to the jalapeños.

Frequently asked questions

Do I need to brown the meat before making chili?

You can skip this step, but browning the meat in a skillet before adding it to a slow cooker helps bring out its rich, savory flavors. To brown the meat, cook it in a teaspoon of neutral oil in a skillet set over medium-high heat, stirring periodically until it’s evenly browned.

What is the secret to making good chili?

The longer you cook chili — and the more spices you add to it — the more flavorful it will be. In this recipe, we call for a combination of ground spices such as cumin, chili powder, and oregano, plus garlic, jalapeño peppers, and cilantro. 

Make ahead

Chili cooked in a slow cooker is naturally a make-ahead recipe. Prep it in the morning and let it slowly simmer until dinner time. If you want to get ahead of schedule, the chili can be prepared and then refrigerated for up to four days. Reheat it in a slow-cooker or a pot on the stove over low heat.