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 slow cooker with tomatoes for a delicious, hearty crockpot chili recipe.
If you are looking for an Instant Pot version of chili, check out my Classic Instant Pot Chili, or if you prefer chicken, my Slow Cooker Chicken Chili Recipe is for you!
Growing up, my mom made chili weekly.
But it was never one of my favorite meals. My mom made her chili with tomato juice and lots of green peppers. I really just grew up thinking that beef and bean chili was never going to be one of my favorites.
Fast forward years later when I found myself at a friends for a football game. That is where I fell in love with Chili.
My friend made what he called Classic Chili. It was simply ground beef, beans, tomatoes and seasonings. No peppers. No tomato juice. This Chili recipe was so simple, yet perfectly balanced in flavors.
The Best Crock-Pot Chili Recipe
Just like my friend’s recipe, this hearty beef and bean chili is made with simple ingredients that really let the chili spices shine. And truly that is what makes this recipe for Chili the BEST recipe for chili–simple ingredients, prepared right.
I suggest to prepare chili in a slow cooker, as chili tastes the best after it has been simmered for hours. And yes, chili can be made on stove-top, but additional liquids will need to be added which will water down the flavors. Not to mention, the chili will need to be tended to on the stove. In the slow cooker, you can prep your chili and let the crock pot do it’s thing while you go about your day.
How To Make Slow Cooker Chili
Step One: Brown Beef
- In a large non-stick skillet, brown beef with onions over medium-high heat, breaking up as the meat browns.
- Once meat is browned, add in the garlic and saute 1-2 minutes longer.
- Drain off any excess grease.
Step Two: Add Ingredients to Slow Cooker
- Add browned beef to slow cooker.
- Pour in tomato sauce, diced tomatoes, beans, and chili seasoning.
- Mix to combine well.
Step Three: Slow Cook Chili
- Place lid on crockpot and cook on low for 8-10 hours or high for 4-5 hours.
- The longer the chili cooks, the more the flavors have a chance to develop.
- I love to prepare chili the day before serving, then reheat on low in crockpot for 2-3 hours next day–extra delicious results for chili.
Step Four: Serve Chili
I think this crockpot chili is delicious served plain, but you can also serve chili with:
- Shredded cheese
- Sour cream
- Diced onions
- Corn/Tortilla chips
- Corn bread muffins
- Sliced Jalapenos
My dad loves to serve his chili on top of noodles and my mom loves to serve hers over a baked potato.
Substitutions for Slow Cooker Chili
- Use any ground meat you like. I have made this chili with ground beef, ground bison, ground turkey, and ground chicken with delicious results.
- If you do not like chopped onions in your chili, add in 1 teaspoon onion powder for a more mild onion flavor.
- If you like your chili spicy, serve with sliced jalapenos and hot sauce on the side.
- I use a blend of dark and light red kidney beans, but feel free to use all dark or light. Even pinto beans will work in this Slow Cooker Chili.
- If you do not like diced tomatoes, use additional tomato sauce in their place.
More Chili Recipes
Slow Cooker Chili
Ingredients
- 2 pounds ground beef
- 1 small onion diced
- 1 tablespoon minced garlic
- 29 ounces tomato sauce
- 16 ounces diced tomatoes
- 2 tablespoons chili seasoning
- 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 tomato sauce, 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
- Use any ground meat you like. I have made this chili with ground beef, ground bison, ground turkey, and ground chicken with delicious results.
- If you do not like chopped onions in your chili, add in 1 teaspoon onion powder for a more mild onion flavor.
- If you like your chili spicy, serve with sliced jalapenos and hot sauce on the side.
- I use a blend of dark and light red kidney beans, but feel free to use all dark or light. Even pinto beans will work in this Slow Cooker Chili.
- If you do not like diced tomatoes, use additional tomato sauce in their place.
- Leftover Chili can be stored in the refrigerator for 5 days or frozen for up to 3 months.
Your rendition is just the way I like my chilli. Thanks for sharing.
Great recipe. Hard to resist a good bowl of chili. Thank you for sharing.