Our Family Favourite Crock Pot Chili (Oamc)

There are certain smells that just embed themselves in your memory, conjuring a cascade of cozy feelings and happy moments. For me, the aroma of this chili, slowly simmering in the crock pot, is inextricably linked to crisp autumn evenings, the excited chatter of children, and the comforting knowledge that a delicious, no-fuss meal is on its way. It’s a recipe that has weathered countless family dinners, sick days, and busy weeknights, always emerging as a crowd-pleaser, a hug in a bowl. It’s the kind of dish that becomes a tradition, passed down not just in its ingredients, but in the warmth and connection it brings to our table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3-7 hours
• Total Time: 3 hours 15 minutes – 7 hours 15 minutes
• Servings: 6
• Yield: Approximately 8-10 cups
• Dietary Type: Adaptable (primarily meat-based)

Ingredients

This chili is wonderfully straightforward, relying on pantry staples and a few key flavor builders to create a satisfying dish.

• 1 pound ground beef
• 1 small onion, chopped
• 1 (28 ounce) can white beans, in tomato sauce
• 1 (19 ounce) can kidney beans, drained
• 2 (10 ounce) cans condensed tomato soup
• 1 teaspoon taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup cheddar cheese, for garnish

Equipment Needed

• Large Skillet (for browning the beef)
• Crock Pot (Slow Cooker)
• Wooden Spoon or Spatula
• Measuring Spoons
• Knife and Cutting Board (for the onion)

Instructions

The beauty of this chili lies in its simplicity, making it perfect for those days when you need a hands-off approach to a flavorful meal.

1. Begin by browning the ground beef in a large skillet over medium-high heat. As it cooks, break it apart with a spoon. If you prefer to get ahead, you can brown a large batch of ground beef at once, let it cool completely, and then store it in a Ziploc bag in the freezer. This is a fantastic strategy for busy cooks!
2. Once the ground beef is thoroughly browned and no pink remains, drain off any excess grease.
3. Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion has softened, about 5-7 minutes.
4. If you’ve pre-browned your beef and frozen it, the night before you plan to serve the chili, simply defrost the frozen ground beef overnight in the refrigerator. Some argue that cooking frozen meat directly in a crock pot is not safe, so I generally opt for defrosting to be on the safe side, though I have, in a pinch, thrown it in frozen.
5. Now, it’s time to assemble the chili in your crock pot. Add the browned ground beef and sautéed onion mixture to the slow cooker.
6. Next, add the un-drained (including the tomato sauce) 1 (28 ounce) can of white beans.
7. Add the drained 1 (19 ounce) can of kidney beans.
8. Pour in the two 10 ounce cans of condensed tomato soup.
9. Sprinkle in the taco seasoning, cumin, and chili powder.
10. Stir all the ingredients together thoroughly to ensure everything is well combined.
11. Cover the crock pot and cook on high for 3-4 hours or on low for 6-7 hours. The cooking time will depend on your specific slow cooker model and the setting you choose.
12. Once the cooking time is complete, the chili will be thick, hearty, and wonderfully fragrant.
13. To serve, ladle generous portions of the chili into bowls.
14. Garnish each serving with a sprinkle of cheddar cheese. The cheese melts beautifully into the warm chili, adding a delightful creamy richness.
15. This chili is delicious served as is, but I will sometimes serve it on buns, making it akin to a hearty sloppy joe.

If desired, you can make the entire recipe and freeze already made, then heat to serve. This recipe freezes great! This freezer-friendly aspect is what makes it a true winner for OAMC (Once A Month Cooking).

Expert Tips & Tricks

• Browning the Beef: For the best flavor and texture, ensure you brown the ground beef until it’s nicely rendered. Don’t overcrowd the pan if you’re cooking it fresh; do it in batches if necessary. Properly draining the grease is crucial for a less oily chili.
• Onion Prep: For a finer texture in the chili, you can mince the onion very finely or even grate it. If you’re short on time and don’t want to chop, you can often find pre-diced onions in the produce section of your grocery store.
• Bean Drainage: While the kidney beans should be drained, the white beans are intentionally left in their tomato sauce. This adds an extra layer of flavor and helps to create a thicker chili.
• Spice Level: This recipe is inherently kid-friendly and mild, as it contains no heat. If you enjoy a spicier chili, this is your canvas! You can easily add a pinch of cayenne pepper, a dash of hot sauce, or some diced jalapeños to the crock pot along with the other ingredients. For a deeper, more complex heat, consider adding a chopped chipotle pepper in adobo sauce.
• Make-Ahead Magic: As mentioned, this chili freezes exceptionally well. Once cooled completely, portion it into airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator or reheat gently on the stovetop or in the microwave.

Serving & Storage Suggestions

This chili is a complete meal in itself, but it pairs wonderfully with a variety of accompaniments. A side of cornbread is a classic choice, offering a slightly sweet contrast to the savory chili. For a lighter option, a simple green salad with a vinaigrette is refreshing. If serving on buns, consider a simple side of potato chips or coleslaw.

Storage:

• Refrigeration: Leftover chili can be stored in an airtight container in the refrigerator for 3-4 days.
• Freezing: As highlighted, this chili is an excellent candidate for freezing. Ensure it’s completely cooled before transferring to freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 3 months.

Reheating:

• Stovetop: The best method for reheating is on the stovetop over medium-low heat. Stir occasionally until heated through. You may need to add a splash of water or broth if the chili has become too thick during storage.
• Microwave: For individual portions, reheat in a microwave-safe dish, covered, on medium power, stirring every minute or so until hot.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	531.2 kcal
Calories from Fat		172 g
Total Fat	19.2 g	29%
Saturated Fat	8.9 g	44%
Cholesterol	71.2 mg	23%
Sodium	965.5 mg	40%
Total Carbohydrate	56.5 g	18%
Dietary Fiber	11.7 g	46%
Sugars	10 g	39%
Protein	34.8 g	69%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a beloved classic for a reason, feel free to explore some variations to suit your tastes:

• Vegetarian/Vegan: To make this chili vegetarian or vegan, omit the ground beef. You can substitute it with an extra can of beans (like black beans or pinto beans), a plant-based ground “meat,” or a generous amount of diced mushrooms and lentils. Ensure your taco seasoning is also vegan.
• Different Beans: Feel free to experiment with other types of beans. Black beans, pinto beans, or cannellini beans would all work wonderfully in place of or in addition to the white and kidney beans.
• Added Vegetables: For extra nutrients and flavor, consider adding finely diced bell peppers (any color), corn kernels, or even a handful of spinach stirred in during the last 30 minutes of cooking.
• Spice it Up: As mentioned in the tips, this is the perfect base for adding heat. Incorporate diced jalapeños, serrano peppers, a pinch of cayenne, or a dash of your favorite hot sauce to adjust the spice level to your preference.
• Thicker Chili: If you prefer a thicker chili, you can mash some of the beans against the side of the crock pot before cooking, or stir in a tablespoon or two of masa harina (corn flour) mixed with a little water during the last hour of cooking.

FAQs

Q: Can I make this chili ahead of time?
A: Absolutely! This chili is even better when made a day in advance, as the flavors have more time to meld and deepen. It also freezes wonderfully for future meals.

Q: My chili seems too thin. How can I thicken it?
A: You can thicken chili by mashing some of the beans against the side of the crock pot with your spoon, or by stirring in a slurry of masa harina (corn flour) and water during the last hour of cooking.

Q: Is this chili spicy?
A: No, this recipe is designed to be mild and kid-friendly. If you prefer spicy chili, you can easily add cayenne pepper, hot sauce, or diced chiles to the mixture.

Q: What kind of ground beef should I use?
A: A leaner ground beef, such as 85% or 90% lean, works well to avoid excessive grease. However, a slightly fattier blend can add more flavor.

Q: Can I use fresh tomatoes instead of condensed soup?
A: While condensed soup provides a specific texture and concentrated tomato flavor, you could experiment with diced tomatoes and tomato paste for a fresher flavor, but it will change the overall profile and consistency of this particular recipe.

Final Thoughts

This crock pot chili is more than just a recipe; it’s a cornerstone of many cherished family meals. It’s a testament to how simple ingredients, cooked with care and a little bit of time, can yield something truly special. I encourage you to try this recipe, whether for a busy weeknight or a cozy weekend gathering. Savor the rich aroma as it fills your home, and enjoy the comforting, delicious results. I’d love to hear about your own experiences with this chili, any adjustments you’ve made, or what delightful accompaniments you’ve paired it with!