Why You’ll Love this Hearty Crockpot Chili
There are three big reasons you’ll absolutely love this hearty crockpot chili.
First, it’s incredibly convenient—just prep, set, and forget while your home fills with mouthwatering aromas.
Second, the depth of flavor is remarkable, with layers of spices like ancho chile, cumin, and thyme melding beautifully with the mushrooms and celery leaves.
Third, it’s customizable to your heat preference, from mild to fiery.
The combination of two bean varieties gives it wonderful texture, while the extra-lean beef keeps it satisfying without excessive grease.
Trust me, this recipe makes even novice cooks look like seasoned pros.
What Ingredients are in Hearty Crockpot Chili?
This hearty crockpot chili brings together a robust combination of proteins, vegetables, and spices that create deep, complex flavors when they simmer together. The beauty of this recipe lies in its balance—savory mushrooms and aromatic vegetables provide the foundation, while the carefully selected spice blend brings warmth and character to every spoonful. Can you already imagine the rich aroma filling your kitchen as these ingredients meld together in the slow cooker?
- 1 large onion, diced
- 2 cups celery, diced (including leaves)
- 500g mushrooms, sliced in chunky pieces
- 2 pounds extra-lean ground beef
- 1 teaspoon seasoning salt, to taste
- 2 (14-ounce) cans diced tomatoes
- 3 tablespoons Worcestershire sauce
- 2 tablespoons paprika
- 1 teaspoon red chili pepper
- 2 teaspoons cumin
- 1 teaspoon cayenne
- 1½ teaspoons chili powder
- 2 teaspoons dried ancho chile powder
- 2 teaspoons thyme
- 1 (8-ounce) can romano beans
- 1 (8-ounce) can kidney beans
- 2 tablespoons crushed garlic
- 2 tablespoons olive oil
- 1 cup grated cheddar cheese for serving
When shopping for these ingredients, quality matters—especially for the ground beef and spices. I recommend using the freshest dried spices possible, as they’ll greatly impact the final flavor profile. The recipe calls for both romano and kidney beans, which create textural interest, but you could substitute with pinto or black beans in a pinch. And don’t skip the celery leaves! They add a subtle herbaceous quality that many people mistakenly discard. For the red chili pepper, the Asian variety mentioned adds authentic heat, but fresh ones work beautifully too if you prefer controlling the spice level.
How to Make this Hearty Crockpot Chili
Making this chili couldn’t be more straightforward, despite its impressive ingredient list.
Begin by heating 2 tablespoons of olive oil in a large skillet, then sauté your 1 large diced onion, 2 tablespoons of crushed garlic, 2 cups of diced celery (don’t forget those flavorful leaves!), and 500g of chunky sliced mushrooms until they’re softened and aromatic.
This veggie mixture forms the foundation of your chili’s flavor, so give it a good 5-7 minutes until everything starts to release its delicious essence. Transfer this fragrant mixture directly into your waiting crockpot.
In the same skillet—why wash an extra pan when you can build on those flavors?—brown your 2 pounds of extra-lean ground beef, breaking it up as it cooks and seasoning with 1 teaspoon of seasoning salt to your preference.
Once the beef is no longer pink, drain any excess fat and add it to the crockpot along with the vegetables.
Now for the magic: pour in 2 cans of diced tomatoes, 3 tablespoons of Worcestershire sauce, and your symphony of spices—2 tablespoons paprika, 1 teaspoon red chili pepper, 2 teaspoons cumin, 1 teaspoon cayenne, 1½ teaspoons chili powder, 2 teaspoons ancho chile powder, and 2 teaspoons thyme.
This might seem like spice overkill, but trust me, each one brings something special to the party.
For quicker prep work, using a premium food processor can significantly reduce the time it takes to dice your vegetables uniformly.
The final preparation step is to thoroughly rinse your 8-ounce cans of romano beans and kidney beans under cold water to remove excess sodium and starch, then add them to the crockpot.
A high-quality blender can also help create a smoother consistency for your tomato base if you prefer less chunky textures in your chili.
Give everything a good stir to combine all the ingredients, put the lid on, and set your crockpot to low for 6-8 hours or high for 3-4 hours.
The longer it simmers, the more the flavors will meld together into chili perfection.
When you’re ready to serve, ladle this gorgeous concoction into bowls and top each serving with a generous sprinkle of grated cheddar cheese.
Some warm, fresh rolls on the side make this meal absolutely divine—perfect for dipping into all that savory goodness.
Hearty Crockpot Chili Substitutions and Variations
While every great recipe has a foundation, the true joy of cooking comes from making it your own. This chili recipe is wonderfully adaptable.
Don’t have mushrooms? Skip them or substitute bell peppers for color and crunch. Ground turkey or chicken works beautifully for a leaner option, or try textured vegetable protein for a vegetarian twist.
Not a fan of kidney beans? Black beans or pinto beans step in nicely. You can adjust the heat level too—add more cayenne for fire or tone it down for sensitive palates.
And those celery leaves? They’re optional, but I love their herbaceous punch.
What to Serve with Hearty Crockpot Chili
What would a hearty bowl of chili be without the perfect accompaniments? I always recommend serving fresh rolls as mentioned in the recipe – there’s something magical about using warm bread to soak up those rich, spicy juices.
The recipe already suggests topping each serving with grated cheddar cheese, which melts beautifully into the hot chili.
Consider adding a dollop of sour cream to cool things down, some diced avocado for creaminess, or chopped green onions for a fresh bite.
Cornbread makes another excellent pairing, its slightly sweet flavor balancing the savory, spicy notes of your chili.
Final Thoughts
This hearty crockpot chili has become my go-to recipe whenever the temperature drops or I’m feeding a hungry crowd. The rich blend of spices, tender beef, and variety of beans creates depth of flavor that just can’t be rushed.
What I love most about this recipe is its versatility. Don’t have mushrooms? Skip them. Prefer spicier food? Add more cayenne. The slow cooker does all the heavy lifting while you go about your day. You can also create a more tomato-forward flavor by adding Campbell’s tomato soup for extra richness. For an unexpected depth of flavor, consider adding a small amount of baking cocoa to your chili, which enhances the savory elements without making it taste like chocolate.
