This is a slow-cooker ground beef chili built around dried ancho chilis and chipotle peppers, with red kidney beans, chopped tomatoes, and a full spice load of cumin and oregano. It cooks on high for 5 to 6 hours and makes 8 generous servings. The honest reason to make it: you do about 15 minutes of work in the morning and come home to a finished pot of chili that reheats beautifully all week.
Why this recipe works
Two things make this chili worth the effort. First, microwaving the onions, garlic, tomato paste, and dried spices before they go into the slow cooker drives off raw sharpness and blooms the cumin and oregano in a way that low-and-slow heat alone never quite achieves. Second, puréeing the reconstituted ancho chilis and chipotle peppers into a paste rather than adding them whole means the smoky heat distributes evenly through every spoonful instead of concentrating in patches. Both steps take under 10 minutes and they are the difference between a flat-tasting pot and one with real depth.
Common problems and fixes
- Chili is watery after cooking: Ground beef releases liquid as it cooks. Remove the lid for the last 30 minutes on high, or ladle off excess liquid and reduce it in a small saucepan before stirring it back in.
- Beans turn mushy: Canned or pre-cooked kidney beans added at the start of an 8-hour cook can fall apart. Add them in the final 1 to 2 hours instead, or stir them in right before serving if you want them to hold their shape.
- Spice level is too mild: Ancho chilis are genuinely mild. If your chipotles were also on the gentle side, stir in a teaspoon of smoked paprika or a pinch of cayenne at the end — it is much easier to add heat than remove it.
- Ground beef clumps into large chunks: The meat goes in raw and unseared. Break it up with a wooden spoon or spatula about halfway through cooking, or crumble it as finely as possible before adding it to the pot.
- Chili tastes flat despite all the spices: A slow cooker can mute salt. Taste before serving and adjust seasoning — a measured pinch of salt and a small squeeze of the lemon wedges served alongside will sharpen the whole pot quickly.
Substitutions that actually work
- Dried ancho chilis: If you cannot find them, use 2 tablespoons of ancho chili powder plus an extra tablespoon of the bean or chicken stock. The texture of the paste will be looser but the flavor is close.
- Chipotle peppers: Chipotles in adobo sauce work well here — use roughly the same volume and include a little of the sauce. Smoked paprika is a milder fallback if heat is a concern.
- Chicken stock: Beef stock deepens the flavor further. Vegetable stock works if that is what you have, though the body of the chili will be slightly thinner.
- Red kidney beans: Black beans or pinto beans are solid swaps and hold up better to long cook times. Skip the garnish toppings if you are portioning this into containers for the week — not worth the extra dish.
Leftovers and meal prep
This chili keeps in the fridge for up to 4 days in sealed containers. For longer storage, freeze it in individual or two-serving portions — it holds well for up to 3 months. Reheat from frozen in a saucepan over medium-low heat with a splash of chicken stock or water to loosen it, stirring occasionally until it reaches 165°F (74°C) throughout; from the fridge, 3 to 4 minutes in the microwave at full power works fine. The flavor actually improves on day two once the spices have had more time to settle. Portioning it over brown rice or into containers with nacho chips on the side makes for a fast lunch or dinner with almost no extra effort.
Texas-Style Ground Beef Crockpot Chili Recipe
Equipment
Ingredients
Chili Ingredients
4 pounds ground beef - minced beef, about 1.8kg
4 cups red kidney beans - canned, drained and rinsed (about three 15-oz / 425g cans)- 4 small ancho chilis - dried, reconstituted in bean or chicken stock
- 2 tablespoons chipotle peppers in adobo sauce - roughly chopped
4 medium yellow onion - chopped
4 cloves garlic - minced or pressed
4 tablespoons tomato paste - 65g- 3 tablespoons ground cumin
3 tablespoons dried oregano- 1 tablespoon dried cilantro - coriander
3 cups chicken stock - 720ml; chicken broth or chicken bouillon- 2 tablespoons light brown sugar - 25g
- 32 ounces canned chopped tomatoes - 900g, two 14.5-oz / 411g cans
- 2 pieces bay leaves
- 1 tablespoon neutral oil - vegetable or canola
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Topping Ingredients
4 medium tomatoes - chopped
2 medium avocados - chopped
4 sprigs green onions (scallions or green shallots) - chopped
3 sprigs cilantro - fresh ; chopped
1 medium lime - cut into wedges
1 cup sour cream - 240g- 6 cups nacho chips - or tortilla chips ; for serving
Instructions
- Place the chopped onions, minced garlic, dried oregano, ground cumin, tomato paste, and oil in a large microwave-safe bowl. Stir to combine so the spices are evenly coated in the oil and tomato paste.4 medium yellow onion, 4 cloves garlic, 3 tablespoons dried oregano, 3 tablespoons ground cumin, 4 tablespoons tomato paste, 1 tablespoon neutral oil
- Microwave on high for 6 minutes, stirring halfway through at the 3-minute mark. The mixture should be fragrant and the onions slightly softened.
- Transfer the vegetable mixture to the slow cooker.
- Place the reconstituted ancho chilis (discard stems and seeds) and chipotle peppers in adobo into a mini food chopper or food processor. Purée until smooth, scraping down the sides as needed.4 small ancho chilis, 2 tablespoons chipotle peppers in adobo sauce
- Add the chili purée, drained kidney beans, chicken stock, brown sugar, canned chopped tomatoes, and bay leaves to the slow cooker. Stir to combine.4 cups red kidney beans, 3 cups chicken stock, 2 tablespoons light brown sugar, 32 ounces canned chopped tomatoes, 2 pieces bay leaves
- Season the ground beef generously with salt and black pepper. Add it to the slow cooker raw and break it into large chunks with a wooden spoon — it will cook through fully over the long cook time.4 pounds ground beef, 1 pinch salt
- Cover and cook on high for 5 to 6 hours, or on low for 7 to 8 hours. The chili is done when the beef is fully cooked through and the liquid has reduced to a thick, saucy consistency. Remove the bay leaves before serving.
- Ladle into bowls and serve topped with chopped fresh tomatoes, diced avocado, sliced scallions, fresh cilantro, a squeeze of lime, and a dollop of sour cream. Serve alongside brown rice and nacho chips.4 medium tomatoes, 2 medium avocados, 4 sprigs green onions (scallions or green shallots), 3 sprigs cilantro, 1 medium lime, 1 cup sour cream, 6 cups nacho chips
Notes
Nutrition
Your questions, answered
Can I cook this on low instead of high?
Yes — cook on low for 7 to 8 hours. The result is essentially the same, and low is a better option if you need the full workday before you get home.
Do I need to brown the ground beef before it goes in?
No, the recipe adds it raw and it cooks through fully in the slow cooker. Ground beef is safe once it reaches an internal temperature of 160°F (71°C), which it will well exceed over 5 to 6 hours on high.
Can I make this with a leaner ground beef, like 90/10?
You can, but leaner beef produces less fat to skim and a slightly drier texture. If you go lean, add an extra half cup of chicken stock to compensate.
How spicy is this chili?
Mild to medium. Ancho chilis are low on heat and chipotle adds smokiness more than fire. If you want more heat, add a pinch of cayenne or a diced jalapeño with the onions.
Can I double this recipe?
Only if your slow cooker is large enough — you need at least a 7-quart model to double the full batch safely. Overfilling a slow cooker prevents even cooking and can keep the meat in the food-safety danger zone too long.
What is the best way to reconstitute the dried ancho chilis?
Soak them in just-boiled bean liquid or chicken stock for 20 to 30 minutes until soft, then remove the stems and seeds before puréeing. The soaking liquid adds flavor, so use it as part of your measured stock rather than discarding it.
If you liked this one
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Ultimate Cheesy Beef Bake
- Hearty Beef Mushroom Stroganoff
