Every home cook needs an easy slow cooker Chili Recipe in their recipe catalog!
Easy Crockpot Chili is on the menu tonight! Ground beef is layered with onions, beans, tomatoes, and seasonings and then left to simmer on its own for a set it and forget it favorite. It’s a healthy, hearty, and super easy recipe that is guaranteed to bring everyone to the table! This is the best and only chili Crockpot recipe you’ll ever need, and the best part is that dinner cooks while the chef is on the go!
This post may contain affiliate links. Please read my disclosure policy.
Follow Our Zesty Life on Pinterest for more great recipes and ideas!
PIN this Slow Cooker Chili Recipe to your MAIN DISH Board!
Easy Crockpot Chili
- Homemade chili in the Crockpot is a classic comfort food that everyone loves to come home to! Keep it simmering away, then serve with some fresh Mini Jalapeno Popper Corn Muffins, a tangy Greek Salad, or a crispy Red Leaf Salad with Lemon Vinaigrette.
- Add some bowls of extra cheddar cheese, diced onions, jalapenos, sliced black olives and a bottle of hot sauce and let everyone help themselves!
- 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!
Ingredients and Variations
SAUCE: Canned tomatoes can be whole, diced, or a combination. Tomato paste will help thicken the sauce. A can of Rotel is a nice addition since it already has green chilis in it!
MEAT: Chili is a great way to use up leftovers! Ground beef is best for this recipe, but chicken, turkey, even ground sausage will work. For a meatless chili, simply add extra beans or any of the newest alternative meat substitutes.
BEANS: Kidney beans are large and firm and hold up well in chili. Mixed beans are colorful and nutritious. Garbanzo beans, pinto, black, or white beans are also totally great in chili!
SEASONINGS: Homemade chili is all about the rich, deep, and savory seasonings! Choose any premade chili seasoning or DIY your own with this Homemade Taco Seasoning and add more or less cayenne pepper or red pepper flakes to spice it up!
How to Make Slow Cooker Chili
Homemade chili is such a simple meal to make:
- Cook ground beef until it’s browned, drain or rinse if desired.
- Layer ground beef with remaining ingredients in a slow cooker.
- Cook in the Crockpot (as per recipe below).
Best Chili Tips & Tricks
- Always rinse canned beans before using in chili to eliminate any sodium from the liquid they’ve been packed in. This also makes them easier to digest.
- For a thicker chili, scoop a cup of chili (beans with sauce only) and puree them in a blender and add back to the Crock Pot. For a thinner chili, simply add an extra can of tomatoes or some broth.
Crockpot chili tastes better the next day! Keep leftovers covered in the refrigerator up to 4 days. Reheat on the stovetop or microwave. Freeze portion in zippered bags with the date labeled on the outside up to 6 weeks.
Other Delicious Slow Cooked Beef Recipes!
- Slow Cooker Beef Stew – tender and delicious.
- Slow Cooker Spaghetti Sauce – easy recipe.
- Beef Brisket Slow Cooker Recipe – perfect to feed a crowd.
- Chili With Stew Meat – made on the stovetop or slow cooker.
Crock Pot Chili
- 2 pounds ground beef
- 2 cloves garlic minced
- 1 onion *sliced or diced
- 31-38 ounces kidney beans rinsed and drained, 2 cans
- 15.5-19 ounces mixed beans rinsed and drained, 1 can
- 6 ounces tomato paste 1 small can
- 5 Tablespoons chili seasoning or chili seasoning packet (about 1.25 ounces)
- 84 ounces canned tomatoes whole or diced, or a combination, 3 cans
- 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 5-6 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 4-6 hours on high.
- Stir and serve with shredded cheese, sour cream, cilantro, bread or toast, and your favorite chili toppings.
- *Cut onions from top to bottom into thin strips.
- Chili is more delicious on day two!
- Chili will thicken overnight. Add a bit of broth or water to thin if needed when reheating.
- Refrigerate chili for 3-4 days, or freeze in containers with the date labelled for 2-3 months.
- Thaw chili in the refrigerator and reheat on the stove top, in the microwave or in a crockpot.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.