Crockpot Chile Recipe


  • 1 Tbsp olive oil 
  • 2lbs lean ground beef
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, finely minced 
  • 2 (14.5 oz) cans diced tomatoes with green chillies
  • 3 (8 oz) cans tomato sauce 
  • ½ cup beef broth
  • 2 Tbsp chili powder
  • 2 ½ tsp ground cumin 
  • 2 tsp paprika 
  • 2 tsp unsweetened cocoa powder
  • 1 tsp granulated sugar
  • ½ tsp ground coriander
  • 1 (15 oz) can dark kidney beans (drained and rinsed)
  • 1 (15 oz) can light kidney beans (drained and rinsed)
  • Salt and pepper to taste 
  • Shredded cheddar cheese and sour cream for serving (optional) 


Servings: 8

Prep Time: 15 minutes 

Cook Time: 6 hours 10 minutes 

Total Time: 6 hours 25 minutes 


  1. Heat olive oil in a large non-stick skillet over medium-high heat.
  2. Add onion and saute them for 3 minutes, add in garlic and saute for 30 seconds longer. Pour this mixture into your crockpot.
  3. With your skillet on medium-high heat, add in beef and stir occasionally until beef has browned.
  4. Drain majority of fat from beef, leaving about 2 Tbsp in with the meat (this is optional, but it adds a bit more flavor!). Pour the beef into the crockpot.
  5. Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, coca powder, sugar, and coriander, and season with salt and pepper to taste.
  6. Give it a stir to mix all the ingredients together. 
  7. Turn crockpot on high and let cook for 5-6 hours.
  8. Stir in dark and light kidney beans 10 minutes before serving (time may vary depending on the texture you like your beans). 
  9. Serve with your desired toppings!   

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