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Crockpot Chili Recipe

A bowl of soup, with Slow cooker
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Table of Contents
  1. Make great use of your slow cooker because this easy crockpot chili recipe puts the “chill” in chili
  2. Crockpot Chili Ingredients
  3. How to Make Crockpot Chili
  4. How to Serve this Chili
  5. More Recipes You Will Love
  6. Pair this recipe with:

Make great use of your slow cooker because this easy crockpot chili recipe puts the “chill” in chili

I remember when I was a little girl and my mother would make homemade chili from scratch.  She had an enormous pot that could make gallons of chili. Something I now replicate with my slow cooker.

I remember how wonderful the entire house would smell as the chili simmered away all day. The best part was when we all sat down to eat it.  My mother would serve it steaming hot with cornbread, cheese biscuits, dinner rolls or beer bread on the side. 

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Crockpot Chili

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Glancing around the table you could see everyone trying to exhale and cool off their mouths while simultaneously eating.  We probably looked like we hadn’t eaten in weeks by the way we would go to town on that chili, but it was worth it!  It was that good!

Now, it’s up to me to make that steaming hot chili for my family. (This beef and bean chili would also be a great alternative.)

If you’re like me, time is one thing we don’t have a lot of these days. So imagine walking in through your front door and being greeted by the warm, slightly spicy smell of a hearty, homemade chili.

Then imagine simply grabbing a bowl and a spoon and immediately serving a hot, fresh, healthy and homemade meal!

That’s the dream that this recipe delivers.

This easy, low-prep, ready when you get home recipe is going to be a life saver.

Crockpot Chili Ingredients

This easy, homemade recipe calls for all the staples of a typical chili but with a slight twist.

Be sure to check your cupboards before making a shopping list since you will find that a lot of the ingredients already live on your shelves!

You might need to hit up the produce section of the grocery store to get some fresh items such as garlic, onion and a green bell pepper.

The other item that you’ll want to make sure is fresh (or from the freezer) is the ground beef.  You can use whatever kind of ground beef (or even ground turkey like this recipe) your family likes, but I usually use 80/20 ground beef since it gives the chili a really nice flavor.

Speaking of flavor, there are a few ingredients you’ll need to give this dish a little kick!  This recipe calls for a can of chili hot beans, chili powder, cumin, onion powder, brown sugar, garlic powder and salt.

Now, if this sounds like a few too many spices and hot stuff, keep in mind that it makes a rich tomato base with lots of veggies, meat and beans going on.

You’ll also need a can of kidney beans, a can of diced tomatoes and a can of tomato sauce.

A bowl of food, with Slow cooker and Bean

How to Make Crockpot Chili

This recipe is so simple, it is literally a simple 5 step process:

  1. Chop.
  2. Sauté.
  3. Cook.
  4. Crockpot.
  5. Eat.

It’s that simple! This recipe is pretty straightforward but I’m going to break it down for you all and give you a few pointers that will make this chili to die for!

First, chop your onion, green peppers, and garlic.

Then you’ll want to sauté them in a large pan with some oil.

Next, add the ground beef and cook until it is almost browned, then sprinkle 2 tablespoons of chili powder over the ground beef and continue cooking until the meat is done.

Drain the meat to get rid of any excess grease.

A bowl of food, with Slow cooker and Bean

Then add the meat and the remaining ingredients to your crockpot and stir to mix everything completely.

Finally, switch it on the “Low” setting and cook for 4 hours.

Now you are free to carry on with your day and don’t need to stress about coming up with an idea for dinner, you won’t even need to heat it up!

How to Serve this Chili

This recipe is also perfect for families who eat at all different times.  Just leave the chili in the crockpot and people can help themselves when they want or need to eat.

You could also serve it over chili cheese fries or on chili dogs.

A close up of a metal pan, with Slow cooker and Egg

I always have shredded cheese on top of my chili.  Lots of people like to serve their chili with cornbread (and who can blame them!) but again, if time is not on your side, another classic side is crackers!

In my house growing up, we would crush them and mix them in our chili.  They can also be used as scoops.  They make a great vessel to deliver chili to your mouth.  Plus, the extra crunch is a bonus!

CHILI TRIVIA FACT: Chili became very popular in the 20’s during the Great Depression since it was cheap to make and crackers were free.

A bowl of food on a plate, with Slow cooker

Give your microwave a rest tonight and break out the slow cooker.

Best of all, this recipe freezes perfectly so you can make a large batch and freeze the leftovers… if there are any that is!

More Recipes You Will Love

Pair this recipe with:

Crockpot Chili

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A bowl of soup, with Slow cooker

Easy Slow-Cooker Chili

5 from 15 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10


  • 1 tablespoon olive oil or other cooking oil
  • 1 onion
  • 1 green bell pepper
  • 3 cloves of garlic
  • 2 pounds ground beef I use 80/20
  • 1 15.5 oz can of kidney beans
  • 1 15.5 oz can of chili hot beans
  • 2 14.5 oz cans of diced tomatoes
  • 1 8 oz can of tomato sauce
  • 3 tablespoons chili powder divided
  • 2 tablespoons cumin
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon salt


  • Dice onion, green peppers, and garlic.
  • Heat oil in a large pan and sauté 2-3 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.



Calories: 450kcal
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Proudly Prepared by the Spaceships Kitchen

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    Recipe Rating


  1. Treena says

    5 stars
    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.

  2. Lloyd Rhodes says

    5 stars
    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.

  3. Skip Burch says

    5 stars
    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.

  4. 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

      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!

  5. 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.

  6. 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….

    • 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.😊

  7. 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.

  8. Dannah says

    5 stars
    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.

  9. 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?

  10. 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?

      • Liz McMahon says

        5 stars
        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!!!! ❤️💜❤️

  11. Sandra Racine says

    5 stars
    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

  12. Heather says

    Why is the stove top recipe different than the crock pot version? Can I use the stove top recipe in my crock pot?

  13. Hannah says

    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!

  14. Nadia says

    5 stars
    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!!!!

  15. 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!

  16. Kelsey says

    5 stars
    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.

  17. 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 :/

  18. Stephanie says

    5 stars
    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!

  19. Katalin says

    5 stars
    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!


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