Drive-Thru Style Crockpot Chili
This crockpot chili is built after the thick, beefy, bean-heavy chili you get at a burger drive-thru, with ground beef, kidney and pinto beans, and a tomato base. The slow cooker blends the flavors for hours, and a few quick tricks give it that slightly sweet, mildly spiced taste.
8
servings20
minutes8
hoursBrowned ground beef simmers with beans, tomatoes, and mild spices until thick. The flavor is sweet, rich, and gently spiced.
Ingredients
2 lb ground beef, 80 percent lean
1 large yellow onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 garlic cloves, minced
2 cans (15 oz each) red kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 cup low-sodium beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Directions
- Brown the ground beef in a large skillet over medium-high heat for 8 to 10 minutes, breaking it into fine crumbles until no pink remains.
- Drain off most of the fat. Leave about 1 tablespoon in the pan.
- Add the onion, celery, and bell pepper to the pan and cook for 5 minutes. Add the garlic and cook 30 seconds.
- Transfer the beef and vegetables to a 6-quart slow cooker.
- Add the kidney beans, pinto beans, diced tomatoes, tomato sauce, and broth.
- Stir in the chili powder, cumin, brown sugar, paprika, oregano, salt, and pepper.
- Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until thick and deeply flavored.
- Mash a handful of beans against the side of the crock to thicken it, if you like.
- Taste and adjust salt, heat, and sweetness.
- Serve hot with crackers, shredded cheese, and chopped onion.
Notes
- Use canned beans, not raw kidney beans. For a thinner chili, add another half cup of broth. Leftovers keep 5 days in the fridge and freeze for 3 months. Chili is even better the next day, as the flavors settle together.
Why this chili works so well in a slow cooker
A good chili is a patient dish. Spices need time to bloom into the tomatoes, the beans need time to take on flavor, and the beef needs time to soften. A slow cooker gives all of that without you standing over a pot, and the lid keeps the liquid from boiling away.
This version leans toward the fast-food style, which is thick, mildly spiced, and a touch sweet. The brown sugar balances the acid of the tomatoes, and the two kinds of beans give a creamy, hearty body. It is the chili many people grew up with, not a heat-seeking bowl of peppers.
Because everything cooks together for hours, the flavor is round and cohesive, and the pot gets better as it sits.
One more thing: this chili is forgiving about what goes in. If you have half a pound of leftover cooked beef or a can of chili beans in the pantry, they work fine. It is a pot that suits a busy week, since it holds for hours and reheats without losing quality.
Ingredient notes
Ground beef: Eighty percent lean gives flavor without making the chili greasy. Brown it well and break it up fine, so it blends with the beans.
Kidney and pinto beans: Kidney beans hold their shape and pinto beans turn creamy. Use canned beans, which are already cooked and safe.
Diced tomatoes and tomato sauce: Together they give the right balance of chunks and smooth base. Fire-roasted tomatoes add a slight smoky note.
Chili powder and cumin: These are the core of the flavor. Use fresh jars, since ground spices lose strength after a year in the cupboard.
Brown sugar: One tablespoon takes the edge off the tomatoes without making the chili sweet.
Tips for a thick, flavorful pot
Drain the fat: The most common mistake is leaving all the grease in the pot. It floats on top and makes a slick, heavy chili. Drain most of it after browning.
Brown the beef in batches: A crowded pan steams the meat and turns it gray. Browning builds flavor, so give it room and time.
Hold the lid: Lifting it adds 15 to 20 minutes each time. Keep it closed until the last hour.
Taste at the end: Chili flavors shift during cooking. Adjust the salt, cumin, and heat only when it is done.
Let it sit before serving: Chili tastes better after 20 minutes off the heat with the lid on. The flavors settle, and the surface thickens just enough to cling to a spoon. If you can, make it a day ahead.
Swaps and variations
Use half ground beef and half ground turkey for a lighter pot. Add a diced jalapeno or a pinch of cayenne for more heat. A spoonful of cocoa powder adds depth, and a splash of coffee adds richness. Swap in black beans for pinto beans.
Do not use raw kidney beans in this recipe. They contain a natural toxin that a slow cooker may not destroy, so always use canned, or boil dried beans for 10 minutes first.
What to serve with it
Serve it in deep bowls with saltine crackers, shredded cheddar, and chopped raw onion. Cornbread, baked potatoes, or a pile of spaghetti underneath are all good partners. For a crowd, set out toppings and let everyone build a bowl.
A baked potato loaded with chili and cheese is a good way to use leftovers and feeds a hungry family without much more work.
Storing and reheating
Cool the chili and store it in a covered container in the fridge for up to 5 days. It thickens as it sits.
Reheat on the stove or in the microwave, stirring in a splash of broth. Freeze in portions for up to 3 months and thaw overnight in the fridge.
Drive-Thru Style Crockpot Chili at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 17, led by ground beef, yellow onion, celery stalks, green bell pepper
Tips for Drive-Thru Style Crockpot Chili
Use canned beans, not raw kidney beans. For a thinner chili, add another half cup of broth. Leftovers keep 5 days in the fridge and freeze for 3 months. Chili is even better the next day, as the flavors settle together.
Drive-Thru Style Crockpot Chili FAQ
How long does Drive-Thru Style Crockpot Chili take?
Drive-Thru Style Crockpot Chili takes 8 hours of cooking after 20 minutes of prep.
How many people does Drive-Thru Style Crockpot Chili serve?
This recipe makes 8 servings.
What do I need to make Drive-Thru Style Crockpot Chili?
17 ingredients, led by ground beef, yellow onion, celery stalks, green bell pepper. Amounts are in the recipe card above.
