There’s nothing more comforting than a bowl of hearty chili simmered low and slow.
This Martha Stewart–inspired crockpot beef chili is rich, flavorful, and filled with warmth in every spoonful.
Perfect for family dinners, meal prep, or game day gatherings.
Why You’ll Love This Recipe
This chili has deep layers of flavor thanks to chili powder, cocoa powder, and fire-roasted tomatoes.
The beef cooks until tender and hearty, while onions, garlic, and jalapeño bring savory heat.
It’s a set-it-and-forget-it crockpot recipe that’s easy for beginners.
Leftovers taste even better the next day.
What You’ll Need (Ingredient Highlights)
Ground beef creates a rich and hearty base.
Onions and garlic build a savory foundation.
Jalapeño adds a touch of heat without overpowering.
Cocoa powder enhances depth and balances the spices.
Fire-roasted tomatoes give a smoky sweetness.
Pro Tips Before You Start
Drain excess fat from the beef to prevent greasiness.
Toast spices briefly in the pot before adding liquid to unlock flavor.
Use fire-roasted tomatoes if possible—they bring a smokier, richer taste.
Adjust jalapeño seeds to control heat levels.
How to Make Martha Stewart Crockpot Chili
Step 1 – Brown the beef
Cook ground beef in a skillet until browned.
Drain excess fat, leaving a little for flavor.
Step 2 – Build the base
Add onions, garlic, and jalapeño.
Sauté until softened and fragrant. Season with salt and pepper.
Step 3 – Layer the flavors
Stir in chili powder, cocoa powder, and tomato paste.
Cook briefly until darkened and aromatic.
Step 4 – Combine everything
Add fire-roasted tomatoes, beef broth, and browned beef. Stir well to blend.
Step 5 – Slow cook to perfection
Transfer everything to a crockpot.
Cook on low for 6–7 hours or on high for 3–4 hours until thick and rich.
Step 6 – Serve and enjoy
Top with pickled red onions and a dollop of sour cream if desired. Serve hot.
What to Serve Them With
Cornbread or crusty bread for dipping.
Over rice or baked potatoes for a hearty meal.
With tortilla chips for a fun party snack.
Variations / Substitutions
Swap beef for ground turkey or chicken for a lighter version.
Use black beans or kidney beans for extra protein and texture.
Add smoked paprika for deeper, smoky heat.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months. Thaw overnight and reheat gently.
FAQs
Can I make this chili ahead of time?
Yes, it tastes even better the next day.
Can I cook this on the stovetop instead of a crockpot?
Yes, simmer on low for 1–2 hours, stirring occasionally.
Do I have to use cocoa powder?
It adds depth but you can skip it if preferred.
Can I add beans to this chili?
Absolutely, kidney beans or black beans work well.
Is this recipe very spicy?
It has mild heat, but adjust jalapeño seeds to taste.
Can I freeze leftovers?
Yes, chili freezes beautifully for up to 3 months.
What toppings go best with chili?
Sour cream, shredded cheese, red onion, or cilantro.
Can I make it vegetarian?
Yes, replace beef with lentils or plant-based protein.
Do I need to brown the beef first?
Yes, it develops flavor and prevents a greasy texture.
Can I double this recipe?
Yes, it scales well and is perfect for feeding a crowd.
Final Thoughts
This Martha Stewart crockpot chili is cozy, flavorful, and effortless to prepare.
It’s the kind of dish that brings comfort to the table and keeps everyone coming back for seconds.
