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Crockpot Chili is an easy, hearty beef and bean chili made with a thick tomato base and my homemade chili seasoning. After browning the beef, the slow cooker does the rest, making this a flavorful, low-effort dinner that's perfect for busy days.
Crockpot Chili at a Glance
- Prep: Brown the beef, then let the slow cooker take over
- Cook Time: 8-10 hours on LOW or 4-5 hours on HIGH
- Flavor: Classic beef chili with mild-to-moderate heat
- Texture: Thick and hearty, not soupy
- Best For: Busy days, game day, meal prep, or feeding a crowd
Kristen's Keys for Crockpot Chili
Of all of my chili recipes, this is the one I've made more times than I can count. These are the few things I've learned that make the biggest difference.
- Homemade seasoning makes the difference. My homemade chili seasoning is the backbone of this recipe. I've used this blend for years, and readers have even reported winning chili cook-offs with it.
- Use crushed + diced tomatoes. Crushed tomatoes create the thick base, while diced tomatoes add texture. I especially like fire-roasted versions for subtle smoky sweetness.
- Cooking on LOW is my first choice; HIGH is the busy-day choice. I prefer 8-10 hours on LOW when I can plan ahead, but 4-5 hours on HIGH still makes very good chili. And if you need an even faster option, I suggest my Instant Pot Chili recipe.
Happy Cooking! xo Kristen
5-star reader Review
I'm 83 years old and I have never had chili this good. Thank you for the recipe. I will make it again. --Brenda ⭐⭐⭐⭐⭐
Notes on Ingredients
- Ground Beef: I recommend using 85/15 or 90/10 ground beef, which gives you enough fat for flavor without leaving your chili greasy.
- Tomatoes: I use both crushed and diced fire-roasted tomatoes, but regular crushed and diced tomatoes work just as well. You can also use a mix of fire-roasted and regular.
- Beans: I use a mix of light and dark kidney beans because that is what my mom always used. That said, pinto, red, or black beans work well. I generally skip canned chili beans because they're already seasoned and I prefer to control the seasoning myself.
- Worcestershire Sauce: Adds savory depth. If needed, check to ensure your brand is gluten-free.
How to Make Crockpot Chili
This chili is one of the easiest Crockpot dinners. Brown the meat, combine the ingredients, and slow cook. That's it!
- Brown. Cook the beef and minced onion together over medium-high heat until the meat is fully cooked and the onion has softened. Add in the garlic and cook for only about 30-60 seconds, or until fragrant. This prevents the garlic from burning.
- Combine. Add the browned meat to the slow cooker, along with the beans, tomatoes, Worcestershire sauce, and chili seasoning, and stir gently to combine.
- Slow Cook. Cook on LOW for 8-10 hours or HIGH for 4-5 hours.
Easy Modifications
- Thin it out: This recipe makes a thick Crockpot chili. For a thinner chili, stir in up to ½ cup beef broth, pale lager, or dry red wine before cooking. Broth keeps it neutral, beer contributes tang/depth, and red wine adds richness.
- For picky eaters: If you or someone you love hates the texture of diced tomatoes, blend them up before adding to the chili. I do this for my picky son.
- For spicier chili: Add a seeded minced jalapeño with the beef, or increase cayenne.
- Swap the beef: Use ground turkey, ground chicken, or ground bison in place of beef. I still prefer one with some fat for better flavor.
How to Store and Freeze Chili
Chili is one of those recipes that tastes even better a day or two after it's prepared, so it is perfect for prepping ahead or making extra to enjoy later in the week.
- Refrigerate: Cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 4 days.
- Freeze: Transfer cooled chili to an airtight, freezer-safe container, leaving 1 inch of space for expansion. Freeze the chili for up to 3 months.
- Reheat: If needed, defrost the chili overnight in the refrigerator. Reheat on low in the slow cooker, in a saucepan on the stove over low heat, or in heat-safe bowls in the microwave until warmed through.
Ways to Use Leftover Chili
While you can't go wrong with simply heating up a bowl of leftover chili, I have a few creative suggestions to turn it into a new dinner.
- Serve the chili over cooked spaghetti noodles, Instant Pot Brown Rice, or Instant Pot White Rice. This is a great way to stretch a batch of chili to feed a crowd.
- If you have a small amount of leftover chili, use it to top an Instant Pot baked potato, Air Fryer baked potato, or Instant Pot sweet potato with a bit of cheese.
- This chili also makes a delicious base for Tamale Pie. Simply pour the prepared chili into a baking dish, top with homemade cornbread batter, and bake as directed.
- Use this chili as a topping for nachos or hot dogs to make chili dogs.
- Replace taco meat with leftover chili for a creative spin on taco salad.
Crockpot Chili FAQs
I haven't tested it, and I wouldn't recommend adding raw ground beef directly to the chili. Browning the meat first improves texture and reduces greasiness.
Start by adding ½ tablespoon brown sugar, stir well, and taste before adding more. A small amount can balance excess tomato acidity without making the chili taste sweet.
Technically, yes, but this recipe is designed to be a chili with beans. The beans add texture and flavor. If you want to omit the beans altogether, I would suggest increasing the meat from 2 pounds to 3 pounds.
More Favorite Crockpot Recipes
Looking for more easy crockpot dinner ideas? After enjoying this crockpot chili, bookmark a few more favorites to try below:
- Crockpot Beef Stew
- Crockpot Beef Tips
- Crockpot Salsa Chicken
- Crockpot Pork and Sauerkraut
- Crockpot Pulled Pork
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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Crockpot Chili
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Ingredients
- 2 pounds lean ground beef, 85/15 or 90/10
- 1 small yellow or white onion, diced
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes, fire-roasted is preferable
- 1 (15.5 oz) can diced tomatoes, fire-roasted is preferable
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons chili seasoning, see note for recipe
- 1 (15.5 oz) can dark red kidney beans, rinsed and drained
- 1 (15.5 oz) can light red kidney beans, rinsed and drained
Instructions
- Add the ground beef and onion to a large skillet. Cook over medium-high heat, breaking the meat into crumbles, until the beef is browned and cooked through and the onion is softened. Add the garlic and cook for 30-60 seconds, just until fragrant.
- Remove the meat and onion mixture from the heat and, if needed, drain off any excess grease. Add the browned meat to the base of the slow cooker.
- Add the crushed tomatoes, diced tomatoes, 1 tablespoon Worcestershire Sauce, 2 tablespoons chili seasoning, and rinsed and drained beans to the slow cooker. Stir to combine evenly with the meat.
- Place the lid on the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
- Taste and adjust seasonings if needed. Then serve with cheese, sour cream, chips, cornbread, etc.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious recipe! I made a half batch and used a bit too much tomato. Any suggestions on how to tone down the tomato acidity if you accidentally add too much? Maybe more chili seasoning? For the record, it was not overly acidic like some I’ve made, and it was my own fault. Had I measured correctly, it would have been perfect.
Hi Dana! I am happy to hear you enjoyed overall--even with the extra tomatoes. I would suggest adding 1/2 to 1 tablespoon of brown sugar to help balance out the acidity before reheating.
Very cold here in Logan Ohio. Trying your recipe for the first time, real simple. Just mixing ingredients, it smells so good, can't wait to taste it Ty!
Hi Dan! My family in Ohio has been complaining about the cold! I am cold enough here in South Carolina. HA! Stay warm and enjoy the chili!
Excited to make this this week! With the nutritional info, is it lightly based on a certain amount in the bowl? 1 cup? 2? Thanks!!
Each serving is about 2 cups. Enjoy