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Chili Crockpot Recipe
Incredibly flavorful, full of protein, and very filling, this crockpot chili needs to be added to your dinner rotation when it is chilly outside.
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This crockpot chili is everything you want in a fuss-free dinner. Tender ground beef, beans, and a medley of spices simmer low and slow, coming together coming together into a thick, hearty chili that’s perfect for any occasion. The best part? The slow cooker does all the heavy lifting — just set it and forget it. Bonus: it freezes beautifully for make-ahead convenience.
After testing, retesting and refining, our ultimate crockpot chili checks all the boxes. The flavors are perfectly balanced, the texture is spot-on, and it fills your kitchen with an irresistible aroma.
It’s easy enough for a busy weeknight dinner but impressive enough for a game day gathering. This is comfort food at its best—a dinner that keeps you coming back for more.
Crockpot Chili Recipe Ingredients
Every ingredient plays a crucial role in creating a chili that’s rich, hearty, and unforgettable. For this slow cooker chili recipe, you’ll need:
Produce
- onion
- green bell pepper
- cloves of garlic
Protein
- ground beef
Canned Goods
- chili hot beans
- diced tomatoes
- tomato sauce
Seasonings
- chili powder
- cumin
- onion powder
- brown sugar
- garlic powder
- salt
Oils
- olive oil
Ingredient Substitutions
With homemade chili, you can mix and match ingredients to create the perfect bowl for you.
For extra flavor and texture, add vegetables like red bell peppers, celery, carrots, or corn. If you want a bit of heat, swap the green bell pepper for a poblano or jalapeño.
Looking to go meatless or stretch the recipe? Add more beans like black, pinto, or kidney beans. For protein variety, substitute ground chicken, turkey, pork, or sausage for ground beef. If using higher-fat beef, remember to drain the grease after browning.
Chili Variations
You can’t go wrong with a big bowl of chili. We can help you out with different varieties, including:
6 Steps To Chili Perfection in Your Slow Cooker
- Dice the Onion, Green Peppers, and Garlic
🌟Aim for evenly sized pieces to ensure even cooking.
🌟Tip – Dice veggies the night before; store them in an airtight container to save time. - Sauté the Vegetables in Oil
🌟Cook over medium heat for 2-3 minutes to avoid burning.
🌟Add a pinch of salt to draw out moisture and intensify flavor. - Brown the Ground Beef
🌟Browning beef adds rich, savory flavor and prevents a “boiled” texture.
🌟Brown until it’s 80-90% done; it will finish cooking in the crockpot.
🌟For leaner chili, drain excess grease. Don’t over-drain: some fat equals flavor. - Add Chili Powder to the Beef
🌟 Adjust to your taste — mild for family-friendly chili or bold for heat lovers. - Combine Everything in the Crockpot
🌟Give it a good mix, but avoid excessive stirring, which can break down the beans. - Cook on Low for 4 Hours
🌟After four hours, give it a taste and adjust seasoning or thickness if needed.
🌟If it looks too thick, add a bit of broth or beer.
🌟Too thin? A spoonful of tomato paste can thicken it up.
Troubleshooting this Slow Cooker Chili Recipe
| Issue | Solution |
| Liquidy | Cook uncovered on high to evaporate liquid, stir in cornmeal or add tomato paste for extra body. |
| Too thick | Stir in water, broth, or tomato juice until you reach the desired consistency. |
| Bland | Enhance chili flavor by adding more spices, fresh ingredients like onions and garlic, or simmering longer for richer taste. |
| Too Hot | To reduce chili’s heat, add dairy like sour cream/ cheese or bulk it up with more beans, veggies or meat. |
How to Serve
A big, hearty bowl of chili is pure comfort food, and the right toppings and sides make it even better.
Serve it piping hot with a generous sprinkle of shredded cheese, a dollop of sour cream, and a scattering of chopped onions or jalapeños for a kick.
And let’s not forget the ultimate sidekick — warm, buttery cornbread or cheese biscuits, perfect for mopping up every last bit of that rich, savory sauce. If you need a go-to recipe, this easy cornbread is foolproof.
What to Serve With Chili
Pairing the right sides and accompaniments with crockpot chili can enhance the meal significantly. Here are some delicious ideas:
- Corn on the Cob: Boiled or grilled corn on the cob is a great side that brings a touch of sweetness. You could also make our air fryer corn on the cob or crockpot corn on the cob.
- Salad: A simple Caesar salad or tomato and cucumber salad can offer a refreshing contrast to the hearty chili. Southwest salad is a good choice, too.
- Grilled Cheese Sandwiches: Dip grilled cheese sandwiches into the chili for a comforting and satisfying meal. Tomato sandwiches are another yummy choice. If you want to kick it up a notch, try our jalapeno popper grilled cheese.
- Garlic Bread: Serve warm garlic bread or pull apart garlic bread for a savory, buttery bite that complements the chili.
MORE CROCKPOT RECIPES
Crock Pot Chili Storage
One of the best things about this crockpot chili recipe is how wonderfully it keeps. Let’s dive into the best ways to store and reheat your chili so you can savor every spoonful.
MAKE AHEAD: This crockpot chili is a dream for meal preppers. You can prepare all the ingredients a day in advance and store them in separate airtight containers in the fridge.
When you’re ready to cook, simply dump everything into the crockpot and follow the cooking instructions. This method not only saves time but also allows the flavors of the ingredients to meld, enhancing the overall taste.
IN THE FRIDGE: After cooking, let the chili come to room temperature. Transfer it to an airtight container and store it in the refrigerator.
Properly stored, this chili will last for three to four days. Leftover chili is excellent the next day as the flavors will continue to meld.
IN THE FREEZER: If you’ve made a big batch or just want to save some for later, this chili freezes beautifully.
Once cooled, portion the chili into freezer-safe bags or containers, leaving an inch of space at the top for expansion. Label with the date and contents. Stored correctly, your chili can last up to two to three months in the freezer.
REHEATING: There are multiple ways to reheat your slow cooker chili recipe:
- Stovetop: Pour the chili into a pot and heat over medium heat on the stove top, stirring occasionally until heated through. You could also simmer over low heat for a longer period if you’re serving a crowd. You can thin it with a little bit of beef stock if it starts getting too thick.
- Microwave: If you’re in a hurry, the microwave is a quick option. Place the chili in a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat on high for two to three minutes, stirring halfway through.
- From the Freezer: If reheating directly from the freezer, it’s best first to thaw the chili in the fridge overnight. Once thawed, you can then use either the stovetop or microwave method to warm it up.
Chili Recipe Crockpot FAQs
Can you overcook chili in a crockpot?
You can cook chili for up to eight hours in the crockpot, but any longer and the meat and beans will become overcooked.
What kind of beans are best for chili?
While it comes down to personal preference, kidney, pinto, and black beans are the best choices for making chili.
Do I drain the beans for crockpot chili?
You do not need to drain the beans for this crockpot chili. The liquid will cook and thicken while the chili is simmering away in the crockpot.
There’s not a more comforting and mouth-watering meal on a cold night than a warm pot of chili. This is the best chili recipe with all of those rich flavors mingling together and slowly simmering until ready to serve.
Toss a batch in your crockpot today, and you will have a tasty and filling meal at dinnertime to warm up the whole family.
If you love this Crockpot Chili Recipe, you’ll love these slow cooker recipes:
Crock Pot Chili Recipe
Incredibly flavorful, full of protein, and very filling, this crockpot chili needs to be added to your dinner rotation when it is chilly outside.
Prep Time 5 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 30 minutes
Servings 10
Ingredients
- 1 onion
- 1 green bell pepper
- 3 cloves garlic
- 1 tablespoon olive oil or other cooking oil
- 2 pounds ground beef I use 80/20
- 3 tablespoons chili powder divided
- 15.5 ounces kidney beans
- 15.5 ounces chili hot beans
- 29 ounces diced tomatoes
- 8 ounces tomato sauce
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- ½ tablespoon garlic powder
- ½ tablespoon salt
Instructions
- Dice onion, green peppers, and garlic.
- Heat oil in a large pan and sauté 2 to 3 minutes.
- Add ground beef and cook until almost browned.
- Sprinkle 2 tablespoons of chili powder over ground beef and continue cooking until the meat is done.
- Add meat and remaining ingredients to slow cooker and stir well to combine.
- Cook on low for 4 hours.
Video
Notes
- Chili hot beans are a variety of beans you can find in the canned beans aisle of most grocery stores. If you can’t find these chili beans or don’t wish to use them, you can substitute them with another can of kidney beans.
- While buying a bulb of garlic would be the freshest option, I often keep a jar of already minced garlic in my fridge to add to recipes calling for garlic cloves. Either option will work for this recipe.
- For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month. Once the veggies are sauteed for this recipe, you can toss in the already browned meat to warm and then add the chili powder.
Nutrition
Calories: 388kcal | Carbohydrates: 28g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 900mg | Potassium: 971mg | Fiber: 8g | Sugar: 8g | Vitamin A: 971IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 6mg
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Comments
Debra Gleim says
I didn’t have enough cumin, so I put what I had on hand and added some basil leaves and all purpose seasoning. I also drained the hamburger/onion/green pepper before adding to crockpot and also drained the kidney beans. I used two cans of dark red kidney beans as I did not have the chili beans. As I’m on a sodium restricted diet, I added tomato sauce with no salt added and also no salt added diced tomatoes. I did add the salt as suggested in the ingredients. Very simple to make and we loved the chili!!