Bowl of Award Winning Crockpot Chili in a white bowl

Award Winning Crockpot Chili

If you’re in the market for a good, basic chili recipe, this one is it! This chuck roast chili is studded with big pieces of beef, chiles and black beans and comes together super quickly before being slow-cooked for hours. If you have a chili-cookoff coming up, I think you’re going to want to tuck this award winning crockpot chili in your back pocket for later. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 470kcal
Author Heather Cheney


  • 1 tablespoon canola or olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika 
  • 2 tablespoons chili powder
  • 3 tablespoons paprika
  • 2 teaspoons onion powder
  • 1-1 1/2 pounds boneless beef chuck cut into 1 1/2" cubes
  • 2 tablespoons brown sugar
  • 1 teaspoon oregano
  • 1 medium onion medium diced
  • 3 cloves garlic minced
  • 14 ounces diced tomatoes undrained
  • 4 ounces can diced green chilies
  • 1 cup beef broth
  • 1 tablespoon apple cider vinegar
  • 28 ounces black beans 2 cans, rinsed and drained
  • 1 teaspoon kosher salt


  • Heat oil over medium-high heat in a medium-sized skillet. When the oil shimmers, stir paprikas, cumin, chili powder and onion powder into the pan. Cook for 1 minute or until spices are very aromatic and remove from heat.
  • Add beef, sugar, oregano, onion, vinegar, garlic, tomatoes, green chilies, beef broth, beans and salt to the slow cooker. Transfer spices from the skillet into the slow-cooker and stir to combine. 
  • Cover and cook for at least 4 hours on high or until the meat is tender-- 6 hours on low. 


Serving: 1serving | Calories: 470kcal | Carbohydrates: 46g | Protein: 36g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 762mg | Potassium: 1229mg | Fiber: 15g | Sugar: 7g | Vitamin A: 3220IU | Vitamin C: 14.6mg | Calcium: 132mg | Iron: 8.4mg