This easy crockpot chili recipe is so simple to put together and perfect for the cold winter weather. Assemble the ingredients and let it simmer for the afternoon and enjoy a delicious warm dinner with minimal prep!
My family loves this chili recipe. I do as well. And not just because it’s delicious…I love it for how easy it is to put together and how much it fills everyone up on a chilly day. It has quickly become a staple in our home and a favorite among guests as well.
Can I let you in on a secret? It’s also an award-winning easy crockpot chili recipe. I think the statue of limitations has run out on this, so I’m pretty sure it’s safe to tell the story now. But it won “the best chili” at a men’s chili cook-off at our church a few years ago.
James and our boys really wanted to participate in this annual event. But the thing is: they didn’t cook. I agreed to put together my chili recipe and zip my lips about my part in it. And they came home as the proud winners that year. We had a really good laugh about that. Since then, both boys have learned how to assemble this easy crockpot chili, so I feel like it’s okay now to admit that it won a men’s chili cookoff.
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TIPS FOR MAKING THIS EASY CROCKPOT CHILI
- I think they key to this recipe is that it calls for a base that not everyone is used to eating. Quinoa is the secret ingredient. It adds a unique texture and an unexpected hardiness to the dish.
- Our preference is to minimize the toppings. By simply adding sour cream and cheddar cheese, there is a creaminess, but it doesn’t overpower the flavor of the chili.
- Speaking of cheese: use cheddar cheese. This ramps up the flavor a bit. If you aren’t a huge cheddar fan, consider using mild instead of sharp. If you like cheddar, use whichever is your favorite.
- The recipe calls for cooking on high for 4 hours. But low for 8 hours works too!
- My family is in a season of some big appetites. This recipe will fill your crockpot. Eat it all in one sitting, save some for leftovers, or cut the recipe in half to feed a smaller crowd.
THE BEST WAY TO ASSEMBLE YOUR BOWL
We’ve discovered the key to the most amazing taste experience of this chili. You ready for it? The assembly of your bowl is where it’s at!
First, a layer of quinoa. It doesn’t have to be a lot. Enough to get a thin layer on each spoonful. Remember: you can always come back for more!
Next, add a generous few spoonfuls of hot chili.
Top the warm ingredients with a dollop or two of sour cream.
Sprinkle with cheddar cheese and serve!
TOOLS YOU WILL NEED
- Cast iron pan, stovetop frying pan, or an electric skillet
- Meat chopper
- Crockpot {I cannot say enough amazing things about THIS ONE!}
- Rubber spatula
- Soup ladle
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Easy Crockpot Chili
Ingredients
- 2 lb ground beef, browned
- 4 cans (62 oz) black beans, rinsed and drained
- 2 cans (20 oz) diced tomato
- 2 cans (30 oz) tomato sauce
- 6 Tbsp minced onion
- 4 tsp chili powder
- 4 tsp ground cumin
- 2 tsp salt
- 1 tsp ground pepper
- 4 cups chunky salsa
- 4 cups cooked quinoa
- 3 cups sour cream
- 8 oz mild shredded cheddar cheese
Instructions
- Brown ground beef on stovetop or electric skillet and add to crockpot.
- Add black beans, diced tomato, tomato sauce, minced onion, chili powder, cumin, salt, and pepper to crockpot. Stir thoroughly.
- Cook on high for 4 hours or low for 8 hours.
- Begin cooking quinoa 30 minutes before serving chili. For 4 cooked cups: use 2 cups rinsed quinoa and 4 cups water. Place both in saucepan and bring to a boil. Reduce heat to simmer and place cover on top when quinoa is no longer boiling, but only simmering. Cook for 10-15 minutes on low. It is done cooking when no water remains in saucepan. Don't overcook.
- Add salsa to crockpot when done cooking and stir thoroughly.
- Serve by layering in this order: quinoa, chili, sour cream, and cheese.
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I’m definitely going to try this one. However hubs doesn’t like black beans (I love) and will have to use white. Either way it will be good!
Yay! That’s a perfect way to substitute it. Let me know how you all like it!
Delicious! My favorite part was the hearty, rich broth. My chili’s base isn’t that thick usually, so I really loved your recipes heartiness. Winner! Keep sharing recipes please.