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A hearty bowl of ground beef chili simmered in a slow cooker, topped with melted cheese and fresh herbs — easy, flavorful, and perfect for weeknight dinners.

This ground beef crockpot recipe is the ultimate no-fuss, weeknight dinner hero. With rich, cozy flavors and effortless prep, it's a dump-and-go meal that delivers deep savory satisfaction with zero babysitting.
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Course: Main Course
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef (80/20 or 85/15)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 15 oz canned tomato sauce
  • 2 tbsp tomato paste
  • 0.5 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce (optional)
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes (or to taste)
  • 1 tsp kosher salt (adjust to taste)
  • 0.5 tsp black pepper
  • 1 tbsp brown sugar or honey
  • 2 tsp apple cider vinegar or fresh lime juice (at end)
  • 1 cup corn kernels (optional)
  • 1 can black beans, drained (optional)
  • 1 cup diced mushrooms (optional)
  • 1 bay leaf (optional)

Equipment

  • large skillet
  • wooden spoon or spatula
  • Slow Cooker
  • Cutting board
  • Chef's knife
  • measuring spoons and cups

Method
 

  1. Heat a large skillet over medium-high. Add the ground beef and cook for 4–6 minutes, breaking it up until mostly browned. Drain excess fat, leaving about a tablespoon for flavor.
  2. Stir in the diced onion and bell pepper. Cook for 3–4 minutes until softened. Add minced garlic and cook for 30–60 seconds until fragrant.
  3. Add smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper. Toss everything to coat and let spices bloom for 30 seconds.
  4. Transfer the beef mixture to the crockpot. Add tomato sauce, tomato paste, beef broth, Worcestershire sauce, soy sauce (if using), and brown sugar. Stir to combine.
  5. If using corn, beans, mushrooms, or bay leaf, add them now. Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.
  6. Remove bay leaf if used. Stir in vinegar or lime juice. Adjust salt, heat, or sweetness as needed. If too thick, splash in broth; if too thin, cook uncovered on HIGH for 15 minutes.
  7. Serve over rice, mashed potatoes, pasta, buns, or tortillas with desired toppings like cheese, sour cream, or pickled jalapeños.

Notes

Tastes even better the next day. Don’t skip the browning step — it builds flavor. Be mindful of broth amounts to avoid excess liquid. Adjust acidity and seasoning at the end for best results. Freezes beautifully and reheats like a dream.