Easy Crock Pot Chili is hearty, high-protein, and super easy to make with quick 20 minute prep. The best part? The slow cooker does the work so you can come home to a hot and cozy meal that’s ready to serve.
If you want chili with a twist, try my chili with stew meat or go for this easy Crockpot black bean chili.
Recipe Highlights: Crock Pot Chili
- Flavor: Rich and savory tomato sauce, tender ground beef and beans, and chili seasoning give this recipe classic chili flavor.
- Skill Level: This beef chili recipe is easy enough for beginners, with the majority of the cooking hands-off.
- Budget: Big families on a budget always get filled up when chili is on the menu. Mix in leftover meat, beans, and veggies to further stretch that dollar, and then set it and forget it.
- Serving: Jalapeno cornbread muffins are my family’s favorite side to serve with chili. They’re perfect for soaking up every bit of the flavorful sauce. Serve it hot straight from the Crock Pot.
Total Time: 8 Hrs 20 Mins Servings: 12 Cooking Method: Slow Cooker
Ingredient Notes
- Ground Beef: Use lean ground beef for a hearty chili that isn’t too greasy.
- Onion: Thinly slice onion or dice it small so it will soften during the long cook time.
- Garlic: Mince the garlic to add savory warmth and bring the chili’s flavors together.
- Sauce:
- Tomato paste provides concentrated tomato flavor and helps thicken the sauce.
- Use whole tomatoes for a chunky texture or diced tomatoes for distribute more evenly. A combination provides both.
- Seasoning: Use my homemade chili seasoning and take control of the spice level, add more or less cayenne pepper or red pepper flakes to spice it up. A store bought seasoning packet makes a convenient shortcut.
- Beans: Kidney beans are large and hold up well during cooking. Mixed beans add color, interesting texture, and nutrition.
Variations
- Add a can of Rotel to the tomatoes for added heat since it already has green chilis in it.
- Change the spice level to suit. Add cayenne, red pepper flakes, diced jalapeño, or hot sauce for an even zestier chili, or keep it mellow and use a mild chili seasoning while the spicy toppings are served on the side.
- You can use chicken or turkey for a lighter variation.
- Garbanzo beans, pinto, black, or white beans are all great in chili! Or omit entirely for a meatier chili. Don’t be afraid to experiment.
- Add extra vegetables like bell peppers, mushrooms, zucchini, or corn. Be sure to saute watery vegetables before adding to the chili so the sauce does not become thin.
- Toppings, while optional, are a great way to add interest to your chili. Shredded cheese, sour cream, cilantro, green onions, avocado, jalapeños, and corn chips are great ideas.
How to Make Slow Cooker Chili
- Cook ground beef until it’s browned, then drain. Rinse if desired.
- Layer ground beef with remaining ingredients in a slow cooker.
- Cook in the Crockpot (full recipe below).
Storing Chili
- Freeze portions in zippered bags with the date labeled on the outside for up to 6 weeks.
- Allow chili to cool completely before storing in airtight containers.
- Refrigerate leftovers for up to 4 days, or freeze for 2 to 3 months. Leave a bit of room for expansion and label containers with the date.
- Thaw overnight in the refrigerator before reheating on the stovetop, in the microwave, or in the slow cooker until steaming hot throughout. Since the chili will thicken upon sitting you may need to add a splash of broth or water before reheating.
- Turn leftovers into chili baked potatoes, chili dogs, loaded tater tots, taco bowls, or chili mac and cheese for an easy second meal.
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Did you make this Crock Pot Chili? Leave a comment and rating below.
Crock Pot Chili
This classic crockpot chili is hearty and satisfying, with ground beef, tomatoes, and plenty of chili seasoning.
Equipment
Ingredients
- 2 pounds ground beef
- 2 cloves garlic minced
- 1 onion *sliced or diced
- 2 (15.5 to 19 ounce) can kidney beans rinsed and drained
- 1 (15.5 to 19 ounce) can mixed beans rinsed and drained
- 1 (6 ounce) can tomato paste
- 5 Tablespoons chili seasoning or chili seasoning packet (about 1.25 ounces)
- 3 (28 ounce) cans canned tomatoes whole or diced, or a combination
Instructions
- Add beef and garlic to a large skillet on medium high heat. Cook until meat is browned, breaking up meat with meat chopper or a wooden spoon, about 5 to 6 minutes. Drain (and rinse if desired) meat.
- Add beef to the slow cooker. Top with onions, beans, tomato paste, seasonings, diced tomatoes, finishing with whole tomatoes if using. No need to stir.
- Cook for 8 (or more) hours on low, or 4 to 6 hours on high.
- Stir and serve with shredded cheese, sour cream, cilantro, bread or toast, and your favorite chili toppings.
Notes
*Cut onions from top to bottom into thin strips.
- Refrigerate chili for 3 to 4 days, or freeze in containers with the date labelled for 2 to 3 months.
- Thaw chili in the refrigerator and reheat on the stovetop, in the microwave, or in a crockpot.
Nutrition Information
Calories: 320 | Carbohydrates: 43g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 693mg | Potassium: 1529mg | Fiber: 12g | Sugar: 13g | Vitamin A: 2084IU | Vitamin C: 24mg | Calcium: 121mg | Iron: 8mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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