Crockpot Chili

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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Table of Contents

CHILI CROCKPOT RECIPE INGREDIENTS
Ingredient Substitutions for Crockpot Chili
How to Make Chili in Crock Pot
HOW TO SERVE CROCK POT CHILI
HOW TO STORE CROCKPOT CHILI
CHILI RECIPE CROCK POT FAQs
MORE RECIPES YOU’LL LOVE
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Coming home to the smell of this hot crockpot chili bubbling away is the definition of comfort. Cozy, warm, and hearty, a big bowl of this easy recipe featuring saucy ground beef and tender vegetables is the perfect way to end a cold day.

close up shot of a bowl of Crockpot Chili topped with shredded cheese

CHILI CROCKPOT RECIPE INGREDIENTS

You will need:

1 tablespoon olive oil or other cooking oil
1 onion
1 green bell pepper
3 cloves of garlic
2 pounds of ground beef
1 (15.5-ounce) can of kidney beans
1 (15.5-ounce) can of chili hot beans
2 (14.5-ounce) cans of diced tomatoes
1 (8-ounce) can of tomato sauce
3 tablespoons of chili powder, divided
2 tablespoons of cumin
1 tablespoon of onion powder
1 tablespoon of brown sugar
½ tablespoon of garlic powder
½ tablespoon of salt

Ingredient Substitutions for Crockpot Chili

CHILI HOT BEANS: 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.

GARLIC: 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.

VEGETABLES: Homemade chili is such a flexible recipe. You can add any vegetables that you enjoy in chili, including red bell peppers, celery, carrots, or corn. You can also add more beans to replace the meat. Add another variety such as black beans, pinto beans, or more kidney beans.

MEAT: In place of the ground beef, you could easily substitute another ground meat such as ground turkey or ground porks in this great recipe.

SPICE: Chili is a great recipe to spice up. Add a dash of cayenne pepper or hot sauce for an extra kick in this easy crockpot recipe.

TOPPINGS: Chili is not complete, in my opinion, without shredded cheddar cheese on top right before serving. Cheddar or a nacho blend would be the best choice. Other favorite toppings include a dollop of sour cream or crushed corn chips, or tortilla chips.

DO I DRAIN THE BEANS FOR CHILI IN CROCK POT?

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.

How to Make Chili in Crock Pot

Slow cooking in a crockpot allows the flavors of the ingredients to meld together, resulting in a deep and savory taste. The meat becomes tender and absorbs the flavors of the spices and other ingredients.

Here’s how you make our recipe for chili in your slow cooker:

STEP ONE: Dice the onion, green peppers and garlic.

Crockpot Chili process shot of diced vegetables and garlic in a skillet

STEP TWO: Heat the oil in a large skillet and saute the vegetables for 2 to 3 minutes.

STEP THREE: Add the ground beef and cook until almost browned. Drain any excess grease.

Crockpot Chili process shot of ground beef added to the skillet of vegetables

PRO TIP:

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.

STEP FOUR: Sprinkle 2 tablespoons of chili powder over the ground beef and continue cooking until the meat is done.

Crockpot Chili process shot of chili powdered added to the ground beef

STEP FIVE: Add the meat mixture and the remaining ingredients to the slow cooker and stir well to combine.

Crockpot Chili process shot of ingredients in a crockpot

STEP SIX: Let chili cook on low for 4 hours.

Crockpot Chili process shot of chili being cooked in a crockpot

HOW TO SERVE CROCK POT CHILI

Serve this crockpot chili con carne piping hot in a bowl or even a fun bread bowl. Top with shredded cheese, and you’ll have the ultimate comfort food.

Add a caesar salad on the side for a bit of fresh greens and cheese biscuits, or our cornbread on the side is a must to mop up all of that delicious sauce in the bowl.

MORE CROCKPOT RECIPES

Beef Dinner Ideas

Crockpot Swedish Meatballs

Sausage Appetizers

BBQ Little Smokies

You can’t go wrong with a big bowl of chili. We can help you out with several variations, including our vegetarian chili and our classic chili.

HOW TO STORE CROCKPOT CHILI

One of the best things about this crockpot chili recipe is how wonderfully it keeps. Whether you’re planning to enjoy it over a few days or save it for a rainy one, storing this chili properly ensures that every bowl tastes as good as the first.

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 3-4 days. Always use a clean spoon when serving to prevent contamination and prolong its shelf life.

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 2-3 months in the freezer.

REHEATING: There are multiple ways to reheat your chili:

Stovetop: Pour the chili into a pot and heat over medium flame, stirring occasionally until heated through.
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 (leaving a small vent), and heat on high for 2-3 minutes, stirring halfway through.
From the Freezer: If reheating directly from the freezer, it’s best to first thaw the chili in the fridge overnight. Once thawed, you can then use either the stovetop or microwave method to warm it up.

I can’t think of 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.

CHILI RECIPE CROCK POT FAQs

Can you overcook chili in a crockpot?

You can cook chili for up to 8 hours in the crockpot, but any longer and the meat and beans will become overcooked.

How do you thicken chili in a crockpot?

The easiest way to thicken chili in a crockpot is to add cornmeal. Add one tablespoon and cook for a further 10 minutes.

Can You Put Raw Ground Beef in a Slow Cooker?

You can put raw ground beef in your slow cooker, and it will cook at the same time as the rest of the ingredients. This would save time in preparing your recipe, although browning the beef ahead of time locks in the flavor of the meat even more than adding it raw.

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.

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Chili Recipe Crock Pot

5 from 29 votes

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

Cook Time 4 25

Total Time 4 30

Servings

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Ingredients

1 tablespoon olive oil or other cooking oil
1 onion
1 green bell pepper
3 cloves garlic
2 pounds ground beef I use 80/20
15.5 ounces kidney beans
15.5 ounces chili hot beans
29 ounces diced tomatoes
8 ounces tomato sauce
3 tablespoons chili powder divided
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

PRO TIP: 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.

PRO TIP: 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.

PRO TIP: 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

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Chili in Crock Pot