This easy yet delicious chili can be prepped in 15 minutes and is thick, hearty, and full of flavor! Recipe includes instructions for crockpot, stove top, AND Instant Pot!
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Chili preferences are about as personal as a pair of underwear. There is no one-size-fits-all when it comes to a great chili recipe.
Some like spicy. Some like it sweet.
Some like it thick. Some like it thin.
Some like it with beans. Some (crazy people) like it without.
Chili tastes are as varied as they are strong.
In fact, I think “How do you like your chili?” should be a required question in every premarital counseling session. It was an unresolved issue in our marriage for a long time.
I’m kidding, of course (mostly), but for years, I could not seem to find a chili recipe that we both loved. The recipe I used for several years was too tomato-y for me, but whenever I tried out new ones, Levon didn’t care for them.
I was about to give up hope, thinking I was looking for a unicorn, when I finally, through LOTS of trial and error and experimentation found one we both love.
I can’t promise it’s “the best” chili you’ll ever have, for reasons stated above, but this chili is our favorite! Thick and hearty and full of flavor, with just enough spice to give it a kick — just the way we like it! Best of all, it’s super simple, easy, and quick to throw together.
The recipe below is for the crockpot, but it can be made on the stove or in the Instant Pot, as well, and I’ve included instructions for both.
Try it out, and then let me know what you think!
How to Make Chili in the Crockpot
- Brown ground beef with onion and garlic. Drain.
- Add to your slow cooker and combine with the remaining ingredients.
- Cook on low for a minimum of 4 hours, but the longer the better!
- Serve with your favorite toppings: shredded cheese, sour cream, red or green onions, avocado, tortilla chips, crackers, etc.
A Crockpot Hack to Avoid Watered Down Food!
To avoid watered down soup (or anything else you might be making in your slow cooker), drape a clean tea towel between your slow cooker and the lid. This will absorb any condensation that forms and prevent it from dripping onto your food.
How to Make This Chili on the Stove
- Brown the ground beef with onion and garlic. Drain.
- Add remaining ingredients and stir to combine.
- Bring to a boil over medium high heat. Reduce heat and simmer for 30 minutes, stirring occasionally.
How to Make This Chili in the Instant Pot
- Turn the Instant Pot to saute and add the oil. Once the oil is hot, brown the ground beef with onion and garlic. Drain.
- Turn off the IP and add remaining ingredients, adding an extra 1/2 cup water or broth. Stir to combine. (Make sure you stir it really well, getting liquid to the bottom, or you might get a BURN notice.)
- Set the IP to manual at high pressure for 20 minutes.
- Naturally release for 10 minutes, then quick release the rest of the pressure.
Tools You’ll Need
Thick and Hearty Crockpot Chili
- 1 tbsp olive oil
- 1/2 onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 16oz can kidney beans drained
- 1 16oz can chili beans undrained
- 1 16oz can tomato sauce
- 1 14.5oz can diced tomatoes
- 2 tbsp chili powder
- 1/2 tbsp oregano
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 1/2 cup water or beef broth
- Heat the olive oil in a skillet. Add the onion and cook, just until translucent. Add the garlic and cook until fragrant, about 30 seconds. Add the ground beef and cook until it is browned.
- Add remaining ingredients and stir well.
- Cook on low for at least 4 hours, but it can cook all day.
- Modifications for stovetop or Instant Pot chili can be found above.
- You can use homecooked beans instead of canned beans. Here are instructions for cooking dried beans in the Instant Pot.
MORE RECIPES YOU’LL LOVE…
- 15 Favorite Simple Soup Recipes
- 10 Favorite Instant Pot Recipes
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