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
1. 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.
2. 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.
3. 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.
4. Add Chili Powder to the Beef
🌟 Adjust to your taste — mild for family-friendly chili or bold for heat lovers.
5. Combine Everything in the Crockpot
🌟Give it a good mix, but avoid excessive stirring, which can break down the beans.
6. 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
You can cook chili for up to eight hours in the crockpot, but any longer and the meat and beans will become overcooked.
While it comes down to personal preference, kidney, pinto, and black beans are the best choices for making 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
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
Comments
Treena says
I’m always on the lookout for simple slow cooker recipes that my family will enjoy. This was a hit! Made chili fries the following day with the leftovers.
Toni Thomason says
So good! I love a great chili recipe and this does not disappoint.
DAnielle says
If I changed the serving size to 15- would all of it still fit in one crockpot?
Layne Henderson says
This served 10 for us so you might want to increase the recipe. It will depend on your crockpot size if it will all fit. Enjoy!!
Jeannie says
Don’t you have to drain the meat fat? How about the baking soda? Do you leave it out ?
Layne Henderson says
You could drain the fat before putting it in the crockpot if you want. I didn’t include the baking soda in this recipe. Hope you enjoy!
Lloyd Rhodes says
Just what I was looking for. When I make chili it is in a large metal pot. When it is cooling down after being made it always sticks to the bottom of the pot. I should have taken a lesson from my Uncle Carr. For as long as I have know him all he ever ate was chili and he used a slow cooker. This may sound a bit strange…That slow cooker was never empty for years.
ps – I personally put 1 or 2 tbs (s) of corn meal in mine to thicken it up. I have been told corn starch does the same trick though.
Skip Burch says
Delicious! The only thing that I did different was to add a can of refried beans. That gives the chilli more flavor and helps to thicken it up.
Amy says
Very good recipe! The only thing I altered was that I added crushed red pepper for a spicy kick.
Stormy says
Do you drain the beans?
Layne Kangas says
No, I pour everything in.
Candace says
If I drained 2 of the beans, should I add in more tomato sauce or water to the crockpot?
Layne Kangas says
You definitely could!
Celina says
How long do you think this should simmer if cooking on a stove instead? Thanks.
Layne Kangas says
You can check out our stove chili recipe here! 🙂
Jacky says
This was so good. I sautéed an arm roast then cut it into pieces and used 1 lb of ground beef (80/20) I used 2 medium onions instead of 1 large onion. And a yellow, orange and jalapeño pepper for extra kick. I threw in a mix of reduced sodium from McCormack’s for chili. And a 1/4 cup of salsa herdez. It was a hit! Also, I didn’t have onion powder so I went with flakes instead.
Thanks for putting this recipe together!
Layne Kangas says
Yay! Glad you liked it 🙂
Emilie says
What kind of Chili hot beans did you use ? I can’t seem to find any at my grocery store
Layne Kangas says
There are several brands! I think it was Bush’s that I picked up at our store.
Andy says
are you supposed to drain the beans before you dump them in the chili?
Layne Kangas says
I don’t but you can if you would prefer to!
Autumn Wade says
How spicy is the chili?
Layne Kangas says
It’s not overly spicy at all – it has a nice, rich, balanced flavor! If you’re concerned about spice, you could add less spices if you’re super sensitive. Enjoy!
Michelle Lynn Bonds says
This is a fantastic recipe!!! The best one so far, one thing I can’t find as I go over this again and again is how do you/I freeze the leftovers of Chilli’s? Being a 2 person household, hubby and I, unless kids, grandkids, great grandkids come over we always have leftovers and eat as long as we can. I’m always looking for new yummy foods to make, I always hope there is a way to freeze for later!!!
Layne Kangas says
I would put it in a freezer-safe bag or container once it’s room temperature and then store inside your freezer. It should last for two to three months. I would put it in the fridge to thaw before you’re ready to serve and then heat up on the stove or in the microwave.
Tyler says
Do I need to drain the beans before adding into the crockpot?
Layne Kangas says
No, I put everything in 🙂 Enjoy!
Joy says
Can I cook it on high for shorter time?
Layne Kangas says
Yes! Enjoy 🙂
Katie says
How long if we cook on high
Layne Kangas says
I would cook for two hours on high.
Jayme says
If I were to cook on high. What would you recommend the time to be set?
Thanks can’t wait to try!
Layne Kangas says
I would guess about two hours! Enjoy 🙂
Stormy Upchurch says
Could this be done on stove top? What time would you recommend?
Layne Kangas says
You can find our stovetop chili recipe here. Enjoy 🙂
Tamara says
Who doesn’t like beans….my husband and son. My daughter and I both love them. Is it possible to do without the beans? if so, what could I replace the beans hot chili with so I don’t lose the flavor. I truly don’t like to change recipes but this sounds so wonderful….
Layne Kangas says
You could probably add more meat to make up for leaving out the beans!
Alison says
My brother always said he didn’t like beans… but it seems he just didn’t like the sight/texture of them because mom would always purée them in a food processor and stir them into the chili. That way the spicy hot chili bean flavor was still there, but my brother didn’t have to see them (or even know they were in there). Also, with the beans puréed, it helped thicken the chili. So this may work for you, unless they truly dislike the flavor of beans.😊
Ashleigh says
Do you drain the ground beef before adding to the crockpot?
Layne Kangas says
If you use ground beef that is high in fat, you can!
Dora says
This was easy and delicious! I doubled the onion, tomato sauce, and diced tomatoes.
Kathy says
I have this chili in the crockpot as I type. Made just as recipe describes. I little worried it not being enough liquid. Will add more sauce in the future. However ur pics look perfect so I don’t know. 8 oz of sauce to two lbs of beef seems short. What are ur thoughts.
Layne Kangas says
We love the recipe as is, but you can definitely tweak it to your own preferences!
Jerry says
I’m light on liquid . What do you suggest l use to thin it?
Layne Kangas says
You could use water or stock! Enjoy!
Whitney says
Do you drain the beans and tomatoes before adding them?
Layne Kangas says
No, I just pour everything right in! Enjoy!
Janet says
How many does this recipe serve?
Layne Kangas says
It serves 10!
Laura says
Do you drain the meat before transferring to the crockpot?
Layne Kangas says
You can if there is a lot of grease or if you use lean meat, you might not need to! Enjoy 🙂
Billy Hibbitts says
I made this Chile tonight and finished 3rd overall 4 points out of 1st.
Dannah says
1st time making chili and it was very good! This recipe was very helpful and it was very easy to make as well! Made this for my boyfriend and he and our other family members loved it! Will definitely follow and make this recipe again.
sara says
how many calories per serving is it?
Layne Kangas says
450 – enjoy!
Jamje says
Do the beans get mushy leaving in for the whole 4hrs?
Layne Kangas says
Nope, it’s delicious!
Lauren says
If I wanted to add baking soda to this, when should I do it? While I cook the meat? Or stir it in with all the other spices / ingredients?
Layne Kangas says
I add baking soda to mine towards the end!
Lauren says
Right before it’s done and ready to serve? Or right before i put the lid on and start the cooking process?
Angela says
Can I make this without the beans?
Layne Kangas says
Yes! Enjoy 🙂
Vanessa says
I made this and came out so delicious! But I was going crazy trying to find chili hot beans. What do you suggest for next time?
Layne Kangas says
Oh no! Our store usually at least always has the chili beans in stock, even if the hot beans aren’t… those would work! Enjoy 🙂
Liz McMahon says
I love this recipe!!! With the crockpot my house smells so wonderful!! I added a can of whole kernel sweet corn to the crock pot. Next time I am also going to do 1lb of ground pork and 1lb of ground beef for a little bit of a difference. This is wonderful and gluten free which is so helpful because I have 2 children with Celiac Disease. Thank you!!!! ❤️💜❤️
Sandra Racine says
Thank You for this recipe, I made it will a slight adjustment…. I put in Pinto Beans instead of Kidney Beans and it still came out really delicious. Best chili I have ever had. I put in the pinto beans because my husband and I really don’t like kidney beans.
Sandra Racine
Stormy Upchurch says
I’m due to have a baby in October, do you think this would would as a freezer prep meal?
kendra says
Whats the best way to get rid of the acidey taste?
Layne Kangas says
You can use a little baking soda to cut the acidity of the tomatoes! Enjoy 🙂
Judy says
Love this chili recipe have made tons of times and everytime delicious!
Grace says
Can you cook this on high? If so, how long? Assuming half the time? Asking for a newbie cooker! Ha!
Layne Kangas says
Yes, that should work just fine! Enjoy!!
Heather says
Hi!
Why is the stove top recipe different than the crock pot version? Can I use the stove top recipe in my crock pot?
Layne Kangas says
Hi, Heather – we just have two different versions available. You can definitely use the stove top recipe and follow the crockpot instructions. Enjoy!
Hannah says
Hello!
I’ve made this chili before but I’m forgetting if I should strain/rinse the beans or pour the whole can in with the liquids. I’m also trying to tone down the spice for my toddler so tips for which spices to slim back on would be great!
Layne Kangas says
I dump everything in but you can drain or drain/rinse if that’s your preference. You can definitely cut back the spices if you need to. 🙂 Enjoy!
Chase says
Do you drain the meat before adding to the pot?
Layne Kangas says
I would if there is extra grease. If you use a lean ground beef and there isn’t grease, you don’t need to. Enjoy!
Jennifer says
Hi! This looks so good! How long should I cook it on the High setting for the slow cooker?
Layne Kangas says
You can cook on high for 2-3 hours. Enjoy!
Patricia Holland says
I added a can of Rotel and it added just the Right amount of spice .
Melanie says
My family loves this recipe
Nadia says
Jan 1/2021- Made this tonight and it came out amazing. I was nervous as I’ve always used the chilli seasoning in a packet. Wasn’t sure how if this would turn out successful. I’m glad I decided to try this recipe. Delicious, delicious, delicious!!!!
Leisey says
I made this for the first time last night. I didn’t have enough time to cook for 4 hours so, I’ve decided to use my instant pot & put it on pressure cooker for about 5 min then back to slow cook for another 30 min. Also, I’ve added a little bit of oregano & beef bouillon & it was so delicious. Family love it…this is definitely a keeper. Thanks for sharing your recipe!
Sheila says
What are chili hot beans?
Layne Kangas says
It’s a variety of beans found in the canned bean aisle. You can substitute out for kidney beans if you don’t want that kind! 🙂
Kelsey says
Love this recipe! I’ve made it multiple times and it never disappoints. I just have one question: do you drain the beans before adding them to the mix or include that bean…juice…with it? I always drain them but I’m curious if you recommend otherwise.
Layne Kangas says
I usually pour everything in! But I know some folks prefer to drain. I don’t think there is a right or wrong way to do it with this one! 🙂 So glad you enjoy it!
Janelle says
i only have 1 can of diced tomatoes, would that still work? what should i substitute it with?
and also don’t have hot chili beans :/
Layne Kangas says
It’s ok to cut back on the diced tomatoes. You can use regular kidney beans if you don’t have the hot chili beans! 🙂 Enjoy!!
Stephanie says
I love this recipe. I usually use more ground beef and use two cans of sauce and two cans of diced tomatoes. I add some celery as well. Delicious!
Katalin says
Been using this recipe for several years for my husbands fishing trip ! Lots of picky men there and this recipe is perfect! (I omit the green pepper to please their pickiness and I usually double the recipe , I don’t double all the seasonings but definitely add extra! I use pinto and light red kidney beans and a little extra brown sugar ! Oh and since I double the recipe I usually drain all the cans of beans n tomatoes so it fits in the pot. ) thanks much!
Felicia says
This recipe was a HIT! I used 1 can of diced tomatoes- substitute for more tomato sauce. Added a can of beef broth (as I drain the beans). Used 1.20 pounds of ground beef and 1 pound of ground pork. Skipped the Chilli beans and used pinto. Added a tiny bit more Chilli powder and added some corn! I will DEFINITELY be making this again!
Sara says
Currently pregnant and have been craving constantly. I usually just go get Wendy’s chili but decided to try this recipe out and I was so pleased. It tastes very close to the stuff from Wendy’s except you actually know what’s going into it and you get to have a ton of leftovers. Bonus: my very picky husband and 18 month old son loved it too! Will be making again.
April D Kapanowski says
I make basically the same crock pot chili, with a little bit easier twist to it. Instead of the onions, green peppers and tomato sauce…..I do a jar of chunky salsa. It has everything in it… NO CHOPPING. And you can omit the sugar if you want. 🥣
Brianna says
When you do the crock pot recipe do you drain the beans and why don’t you use tomato paste? Thanks!
Layne Kangas says
Hi, Brianna – I drain the beans! This recipe simply doesn’t call for tomato paste. Enjoy!
Lue says
My go to recipe for chili. I do add more chili powder, use fire roasted tomatoes and sometimes throw in a de-seeded jalapeño. A batch of homemade cornbread makes a wonderful dinner!
Tonia Townsend says
Can I use ground turkey
Layne Kangas says
Sure! Enjoy!
Sara says
Easy and delicious!
Amy says
I just tried this recipe and it is AMAZING!
I highly recommend it to anyone that feels like a feel-good tasty Chili. But if you do have young ones be sure to dial back on the Chili powder.
Laura says
My husband loves this chili! so much, that we are going to eat the leftovers tonight. and he NEVER eats leftovers. What is the best way to reheat it?
Layne Kangas says
Hi, Laura – so glad you enjoyed it! You can reheat in the crockpot, on the stove, or in the microwave. Enjoy!
Emily Abney says
So easy to whip up and cooked on the stove. So much flavor!! My husband and I enjoyed it so much! This will definitely be my go to chili recipe now!
Kim says
I made this today for dinner and it was excellent! I added a bit of red pepper spice and substituted chilli beans for black beans.
Great flavor and will definitely make it again!
Brittany says
What would you recommend using if I do not have tomato sauce on hand? Would it be okay just to leave it out?
Layne Kangas says
Hi, Brittany – you can use tomato paste instead! Mix it with a 1:1 ratio of water and then add to your chili. Enjoy!
Michelle Chung says
Hi,
Have you ever done this in just a stick pot on the stove?
Taylor says
Love this classic chili recipe. I customize it a bit to my families liking (half turkey half beef, corn and carrots). It’s delicious, not too watery or too thick. Highly recommend!
Candy says
Probably dumb question but when you say tablespoon is that a level tablespoon I usually level out with knife but do I need to ?
Layne Kangas says
Hi, Candy – you can level it out if you’d like to. Enjoy!
Debra Gleim says
I used 2-15.5 oz. Tomato sauce to make it juicier. Also, if you use only 8 oz. Tomato sauce, I’d suggest you use tomato juice also. (To your preference).
Jake H says
Best chili I’ve ever had! It’s the only one I use anymore. I changed nothing.
Bettie says
I luv, luv, luv this recipe. Thanx for posting. and for those who are asking, you can get CHILI HOT BEANS at Krogers.
Josh says
Perfect recipe for what my family likes. Added 1 TBSP of Tony Cachere for cajun flavor boost.
Gabrielle Stoddard says
Very good, I added brown sugar and cinnamon and little extra of the seasonings, I like it with a little kick
Suzie says
I am not a big fan of ground beef. My grocery store has what they call beef bites. It is a very small cut of beef, similar to stew beef, but cut very very small. Other than that, this recipe is amazing
Marcy Prather says
This is a great recipe, so thank you!! My only addition is a couple of fresh jalapenos chopped up. It’s a perfect recipe for a cold day when you want good chili, but a lot of kitchen time!
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!!