Every fall I make a big batch of this crockpot chili at least once a week, and nobody in my house ever complains. Browned ground beef, tender beans, tomatoes and a warm blend of chili spices simmer low and slow until the flavors meld into a thick, hearty chili that tastes like it took all day, because it did, just without you standing over the stove.
Below I share why this slow cooker chili works, the ingredients you need, step-by-step instructions, how to set up a fun chili toppings bar, tips, variations, common mistakes and how to store and freeze leftovers. The printable recipe card with exact measurements and estimated nutrition is waiting at the bottom of the post.
Why This Crockpot Chili Recipe Works
Great chili is all about layers of flavor and a thick, spoonable texture. This recipe keeps the method simple while making sure the finished pot is rich and satisfying, never watery or flat.
- Browned beef and aromatics. Cooking the beef with onion, bell pepper and garlic before it goes in the slow cooker builds savory flavor and lets you drain off extra fat.
- Bloomed spices. Stirring the chili powder and cumin into the hot beef for a minute wakes them up so the chili tastes bold, not dusty.
- Two kinds of tomatoes. Crushed tomatoes give body, while diced fire-roasted tomatoes add texture and a gentle smoky note.
- Just enough liquid. A slow cooker traps moisture, so this recipe uses only one cup of broth for a naturally thick chili.
It is an easy chili recipe that is perfect for busy weeknights, game days, Halloween night or any time you need to feed a crowd without much effort. Leftovers are just as good, if not better, the next day.
Ingredients You Will Need
Most of these ingredients are pantry staples, which makes this chili a great last-minute dinner. Here is what you need and why.
- Lean ground beef: Two pounds (900 g) of 85 or 90 percent lean. Ground turkey or a mix of beef and sausage also work.
- Onion, bell pepper and garlic: The classic aromatic base for chili.
- Chili powder, cumin, smoked paprika and oregano: The heart of the flavor. Use a fresh jar of chili powder for the best taste.
- Tomato paste: Adds concentrated tomato flavor and helps thicken.
- Crushed tomatoes and fire-roasted diced tomatoes: For body, texture and a touch of smokiness.
- Kidney and pinto beans: Hearty and filling. Rinse and drain them to remove the starchy canning liquid.
- Beef broth: Just enough to loosen everything up.
- Brown sugar and cayenne: Optional. A little sugar balances the acidity of the tomatoes, and cayenne adds heat.
Feel free to mix up the beans based on what you have. Black beans, white beans or chili beans in sauce all work, as long as the total is about three cans. If you use chili beans in sauce, do not drain them, and reduce the salt slightly since the sauce is already seasoned.
How to Make Crockpot Chili
The only step that happens on the stove is browning the beef. After that, the slow cooker takes over.
- Brown the beef. Heat the oil in a large skillet over medium-high heat. Add the ground beef, onion and bell pepper and cook, breaking up the meat, until no pink remains and the beef reaches 160°F (71°C), about 8 to 10 minutes. Drain the excess fat.
- Bloom the spices. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika and oregano. Cook for 1 minute until fragrant.
- Load the slow cooker. Transfer the beef mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes, beans, broth, salt, pepper, brown sugar and cayenne. Stir well.
- Slow cook. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until thick and deeply flavored.
- Adjust and serve. Taste and add more salt, chili powder or cayenne as needed. Ladle into bowls and add your favorite toppings.
If your chili looks thinner than you like near the end, remove the lid and cook on high for the last 30 minutes. For a thicker, almost Texas-style texture, mash a cup of the beans against the side of the slow cooker and stir them back in.
Build a Chili Toppings Bar
A toppings bar turns a pot of chili into a party. Set the slow cooker on the warm setting, line up small bowls and let everyone build their own. It is my favorite way to serve chili for game day, a fall birthday or a Halloween night dinner on Saturday, October 31, before the trick-or-treaters head out.
- Cheese: Shredded sharp cheddar, Monterey Jack or pepper jack, plus crumbled cotija.
- Creamy: Sour cream, Greek yogurt or diced avocado and guacamole.
- Fresh: Sliced green onions, chopped cilantro, diced red onion and lime wedges.
- Heat: Pickled or fresh jalapeños, hot sauce and red pepper flakes.
- Crunch: Tortilla chips, crushed corn chips, oyster crackers or crispy tortilla strips.
- Hearty extras: Crumbled bacon, cooked rice or elbow macaroni for chili mac.
For a crowd, plan on about 1 1/2 cups of chili per adult, and double the recipe in two slow cookers if needed. Keep the chili above 140°F (60°C) on the warm setting while it is out on the buffet.
Tips for the Best Slow Cooker Chili
- Always brown the beef first. Raw ground beef turns gray and greasy in a slow cooker and does not develop the same flavor.
- Drain the fat. This keeps the chili rich instead of oily.
- Do not add too much liquid. Slow cookers lose very little moisture, so start thick. You can always thin it later.
- Rinse the beans. The canning liquid can make chili salty and cloudy.
- Finish with acid. A squeeze of lime or a splash of vinegar right before serving brightens all the flavors.
Chili is only the beginning of cozy slow cooker season. Try my hearty slow cooker beef stew with potatoes and carrots, bring a warm crockpot queso dip to your next party, or explore all my soup and stew recipes for more comfort food.
Easy Variations
- Turkey chili: Swap the beef for ground turkey and use chicken broth. Cook the turkey to 165°F (74°C).
- Beef and sausage chili: Use one pound of ground beef and one pound of Italian or chorizo sausage for extra flavor.
- No-bean chili: Leave out the beans and add an extra pound of beef for a Texas-style bowl.
- White bean chili: Use cannellini or great northern beans instead of kidney and pinto beans.
- Spicier chili: Add a minced chipotle pepper in adobo and increase the cayenne.
- Vegetarian: Replace the beef with an extra can of beans and 2 cups of diced sweet potato, and use vegetable broth.
What to Serve with Crockpot Chili
Warm cornbread is the classic side, and a skillet of it bakes in about 25 minutes while you set out the toppings. Buttery biscuits, soft dinner rolls or a pan of garlic bread are also great for dunking.
For game day, pair a pot of crockpot chili with a creamy buffalo chicken dip for game day and a big bowl of chips. For a lighter dinner, serve chili over a baked potato or with a simple green salad. Leftovers make excellent chili dogs, chili cheese fries or stuffed sweet potatoes.
Kids love Frito pie night, too. Split small bags of corn chips open, spoon warm chili right into the bag and pile on cheese and sour cream. It is fun, fast and there are almost no dishes to wash, which makes it one of my favorite ways to serve the second night of chili.
Common Mistakes and How to Fix Them
Slow cooker chili is very forgiving, but a few small missteps can leave you with a pot that is watery, greasy or bland. Here are the most common problems I hear about and the quick fixes that save dinner.
| Problem | Likely cause | How to fix it |
|---|---|---|
| Watery chili | Too much broth or lid kept on the whole time | Cook uncovered on high for 30 minutes or mash some beans |
| Greasy chili | Fat not drained after browning | Drain the beef well and skim fat from the top with a spoon |
| Flat or bland flavor | Old spices or not enough salt | Use fresh chili powder, bloom the spices and season at the end |
| Too spicy | Hot chili powder or too much cayenne | Add more beans and tomatoes, and serve with sour cream |
| Mushy beans | Very long cook on high | Stick to low heat or add the beans in the last 2 hours |
Make Ahead, Storage and Freezing
Crockpot chili is a fantastic make-ahead meal. Cool leftovers quickly, refrigerate them in airtight containers within 2 hours and use within 3 to 4 days. The USDA has a helpful guide to ground beef and food safety covering safe cooking temperatures and storage.
To freeze, portion the cooled chili into freezer bags or containers and freeze for up to 4 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until it is steaming hot, 165°F (74°C), stirring halfway through. Avoid reheating leftovers in the slow cooker, which warms food too slowly for safety.
Hosting a party? Make the chili a day ahead, refrigerate it in the slow cooker insert, then reheat it on the stove until steaming before transferring it back to the slow cooker on the warm setting. The flavors deepen overnight, and you get to enjoy your guests instead of cooking while they arrive.
Frequently Asked Questions
Do I have to brown the ground beef for crockpot chili?
Yes. Browning cooks the beef safely, adds flavor and lets you drain the fat. Raw ground beef clumps and turns greasy in the slow cooker.
Can I put uncooked beans in the slow cooker chili?
Dry kidney beans must be soaked and boiled first to be safe, so I recommend canned beans or fully cooked dried beans.
How long should chili cook in a slow cooker?
Cook it for 6 to 8 hours on low or 3 to 4 hours on high. Longer on low gives the deepest flavor.
How do I thicken crockpot chili?
Remove the lid for the last 30 minutes, mash some of the beans or stir in 2 tablespoons of masa harina mixed with a little water.
Can I double this easy chili recipe?
Yes, if you have an 8-quart slow cooker or split it between two cookers. Keep each one no more than two-thirds full.
Ready to cook? Here is the full printable crockpot chili recipe with exact measurements and estimated nutrition.
Easy Crockpot Chili
Ingredients
Method
- Heat the oil in a large skillet over medium-high heat. Add the ground beef, onion and bell pepper and cook, breaking up the meat, until the beef is browned and reaches 160°F (71°C), 8 to 10 minutes. Drain the excess fat.
- Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika and oregano and cook for 1 minute until fragrant.
- Transfer the beef mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes, kidney beans, pinto beans, broth, salt, pepper, cayenne and brown sugar. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Taste and adjust the seasoning. For thicker chili, cook uncovered on high for the last 30 minutes.
- Serve hot with your favorite toppings such as cheddar, sour cream, green onions and tortilla chips.
Notes
I hope this chili becomes a regular in your fall dinner rotation. If you make it, please leave a comment and a star rating below and tell me your favorite toppings. Happy cooking, friends!
Free email bonus
30-Minute Meals
Loved this recipe? Get my collection of fast, family-favorite dinners, plus new seasonal recipes straight to your inbox.