This Slow Cooker Chili is the easiest and most flavorful recipe for a classic beef and bean chili. Made with ground beef, beans, tomatoes, and a homemade blend of chili seasonings, this Crockpot Chili develops incredible flavors with minimal effort.
Serve with a side of Cornbread Muffins and top with cheese, this recipe will be your go-to when you are craving homemade chili.
The Best Chili Recipe
This is a no-frills, no-fuss recipe for Classic Beef and Bean Chili.
It is made with simple ingredients, but yet is perfectly seasoned and simmered low and slow in the crockpot to develop the best flavor.
In fact, I stand to argue that making chili in the slow cooker is the BEST way to make Chilli. Period. It simmers for hours, completely hands-off to develop the richest flavor.
Key Ingredients
- Beef: Use any ground meat you like. I have made this chili with ground beef, ground bison, ground turkey, and ground chicken with delicious results. I do find that the most flavorful chili is made with ground meat with an 85/15 fat ratio.
- Beans: Use dark or light kidney beans or a combination of both. Pinto beans can be used as well, but kidney beans are the classic choice.
- Chili Seasoning: For the most flavorful, perfectly seasoned chili, I always turn to my Chili Seasoning Blend. This homemade blend has the perfect ratio of spices for the most flavorful chili.
- Tomatoes: I recommend a mixture of crushed tomatoes and diced tomatoes for flavor and texture.
How to Make Crockpot Chili
- In a large non-stick skillet, brown beef with onions over medium-high heat, breaking up as the meat browns.
- Once the meat is browned, add in the garlic and saute 1-2 minutes longer.
- Drain off any excess grease.
- Add browned beef mixture to the slow cooker.
- Stir in crushed tomatoes, diced tomatoes, beans, and chili seasoning.
- Place lid on crockpot and cook on low for 8-10 hours or high for 4-5 hours.
- Dish out the chili and serve with toppings as desired.
Serving Suggestions
The options for serving chili are endless. I serve with a side of corn chips, chopped onions, pickled jalapenos, diced avocado, shredded cheese, and sour cream and let people dish out the toppings as desired.
Some people enjoy chili served over cooked pasta or rice, while others enjoy chili served over a baked potato or baked sweet potato. This chili also makes a delicious base for Tamale Pie.
Instructions for Storage
Chili is one of those dishes that tastes better leftover than when served immediately, as the flavors have time to really develop. You can store leftover, cooled chili in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stove over low heat or in the microwave in one-minute intervals.
Stovetop Directions
If you don’t have a slow cooker, you can also prepare this recipe on the stovetop. Use a large dutch oven and brown the beef with onion and garlic. Drain off the beef and add in the chili seasonings, crushed tomatoes, and diced tomatoes, along with ½ cup water or beer. Simmer for 2 to 3 hours over low heat and then stir in beans and heat for 30 minutes.
More Delicious Chili Recipes
- Instant Pot Chili
- Butternut Squash Chili
- Slow Cooker White Chicken Chili
- Lentil Chili
- Crockpot Chicken Chili
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
I hope that you enjoy this recipe for Slow Cooker Chili and would love for you to leave a comment and review below.
Slow Cooker Chili
Ingredients
- 2 pounds ground beef
- 1 small onion diced
- 1 tablespoon minced garlic
- 29 ounces crushed tomatoes
- 16 ounces diced tomatoes
- 2 tablespoons chili seasoning see note for recipe
- 2 cups dark red kidney beans 16 ounce cans, rinsed and drained
- 2 cups light red kidney beans 16 ounce can, rinsed and drained
Instructions
- In a large non-stick skillet, brown beef with onions over medium-high heat, breaking up as the meat browns.
- Once the meat is browned, add in the garlic and saute 1-2 minutes longer.
- Drain off any excess grease and then add to slow cooker.
- Pour in the crushed tomatoes, diced tomatoes, beans, and chili seasoning, mixing to combine well.
- Place lid on slow cooker and cook on low for 8-10 hours or high for 4-5 hours.
- Serve with cheese, sour cream, chips, cornbread, etc
Equipment Needed
Notes
Nutrition
This post was originally published in 2017 but updated in 2021 with a video and tips.
Linda
Just wondering if you drain the diced tomatoes? Also, instead of crushed tomatoes, can you use tomato sauce instead? Thank you, love your recipes!
Kristen Chidsey
Hi Linda! I am so glad you enjoy my recipes. As for the tomatoes, I don't drain the diced tomatoes. And yes, feel free to use tomato sauce in place of the crushed tomatoes. Enjoy!
Esther
Thank you so much. You made this look very easy!! 😊
Kristen Chidsey
It truly is Esther! I hope you enjoy!
Jane Saunders
Your rendition is just the way I like my chilli. Thanks for sharing.
Carrie
Great recipe. Hard to resist a good bowl of chili. Thank you for sharing.