Easy Crockpot Honey Chipotle Beef Chili Tips, FAQ & printable recipe

Tips for success

To enhance the smoky profile, consider adding a teaspoon of smoked paprika alongside your chili seasoning. This adds a depth of flavor that complements the honey's sweetness perfectly.

If you find the chili too acidic, a small pinch of brown sugar can help balance the tomatoes, though the honey usually provides enough sweetness for most palates.

For a thicker chili, you can remove the lid during the final 30 minutes of cooking. This allows excess moisture to evaporate, resulting in a more concentrated and hearty sauce.

If you prefer a thinner consistency, simply stir in a splash of water or beef stock until you reach your preferred texture, ensuring you do not dilute the seasoning too much.

Variations

• Vegetarian Honey Chipotle Chili: Replace the ground beef with three types of beans, such as black, kidney, and pinto beans. Add diced bell peppers and zucchini during the last hour of cooking for extra texture and freshness. The chipotle and honey flavors remain perfectly suited for this plant-based version.
• Extra Spicy Chipotle Chili: For those who enjoy more heat, add two finely minced chipotle peppers in adobo sauce to the slow cooker before starting. You can also sprinkle in a teaspoon of red pepper flakes for an additional spicy kick that cuts through the richness of the beef.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature for no more than 2 hours before refrigerating.

Freezer

Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, or in the microwave until steaming hot throughout.

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Ensure the chili has cooled to room temperature, but do not leave it out for more than 2 hours. When reheating, use a saucepan over medium heat or the microwave, stirring occasionally until the chili is steaming hot throughout and reaches a safe temperature.

This chili is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire recipe a day in advance, store it properly, and simply reheat it when you are ready to serve.

It is a convenient option for meal planning or hosting, allowing you to have a delicious meal ready with zero last-minute stress.

Serving ideas

Serve this chili piping hot in deep bowls to retain its temperature. It pairs beautifully with a side of warm cornbread or crusty artisan bread, which is perfect for soaking up the flavorful sauce. For a complete meal, consider adding a side salad with a light vinaigrette to contrast the richness of the beef and the smoky chipotle notes.

The toppings are crucial for balancing the dish. A generous handful of sharp shredded cheddar or Monterey Jack cheese provides a creamy contrast, while the fresh scallions add a necessary sharp crunch.

If you enjoy extra texture, a dollop of sour cream or a few slices of pickled jalapeños can also be added just before serving to customize the experience.

Frequently asked questions

Recipe card

Easy Crockpot Honey Chipotle Beef Chili

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 2 lb ground beef, browned
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 packet chili seasoning
• 28 oz crushed tomatoes
• 1 cup shredded cheese, for serving
• 3 stalks scallions, sliced, for serving

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spoon, until fully browned and no longer pink. Drain excess fat from the skillet before transferring the beef to the slow cooker.
2. Place the browned ground beef into the slow cooker. Scatter the drained pinto beans over the meat. Sprinkle the chili seasoning packet evenly over the top, then pour the crushed tomatoes over the other ingredients. Do not stir at this stage.
3. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours. Once finished, stir the chili well to combine all ingredients. Serve hot in bowls garnished with shredded cheese and sliced scallions.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

35 g

Fat

18 g

Fiber

8 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.