Made with ground beef, beans, tomatoes, and a homemade chili seasoning, this Crockpot Chili develops incredible flavors with minimal effort.

This Slow Cooker Chili is one the easiest and most flavorful crockpot recipes. Made with an award-winning chili seasoning, this classic beef and bean chili is hearty, flavorful, and incredibly easy to make.

Bowl of Chili topped with cheese next to Crockpot.

The Best Chili Recipe

This is a no-frills, no-fuss recipe for Classic Beef and Bean Chili. It is made with simple ingredients, 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. Chili needs to be simmered for hours to develop the rich flavor it is known for. Using the slow cooker, allows that to happen completely hands-off!

Key Ingredients

Ingredients for chili labeled on white counter.

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 Recipe. 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 for 1-2 minutes longer.
Drain off any excess grease.

Browned beef in skillet next to crockpot

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.

Bowl of crockpot chili next to toppings.

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.

How to Store Leftover Chili

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 it for up to 3 months. Reheat on the stove over low heat or in the microwave at 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

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I hope that you enjoy this recipe for Slow Cooker Chili and would love for you to leave a comment and review below.

Bowl of chili with corn chips next to crockpot.

Slow Cooker Chili

This Slow Cooker Chili is the best recipe for classic chili ever! Ground beef, beans, and a homemade chili spice blend are simmered low and slow in the crock-pot with tomatoes for a delicious, hearty crockpot chili recipe.

4.92 from 12 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings:

Calories: 355kcal

Author: Kristen Chidsey

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

6-8 quart Slow Cooker

Notes

Ground Meat: 85/15 ground meat is best, but ground beef, ground bison, ground turkey, and ground chicken all work in this recipe.

Spicy Modification: Saute a finely minced, seeded jalapeno, along with the onion and beef for added spice.

Beans: Use a mix of dark and light kidney beans or all of one variety.

Leftover Chili: Leftover cooled Chili can be stored in the refrigerator for 4 days or frozen for up to 3 months.

For the Chili Blend Use: 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.

Nutrition

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This post was originally published in 2017 but updated in 2021 with a video and tips.