A nice hearty chili recipe served with a chunk of cornbread is a family favorite meal.
This crockpot chili recipe combines ground beef, tomatoes, and beans in a hearty seasoned broth.
A crock pot makes this dish almost effortless and it reheats and freezes well for meals throughout the week.
No Fuss CrockPot Chili
This is a very simple beef chili recipe made in the Crockpot without a lot of extras; just beef, onions, seasoning, and flavor.
- Chili is a hearty meal with lots of lean beef, veggies, and beans.
- It’s budget-friendly and simple to prepare.
- Perfect for big gatherings or planned leftovers, this recipe makes a big batch.
- Ideal for busy days; let the Crockpot work its magic and come home to a meal that’s ready when you are!
Ingredients for CrockPot Chili
While I a classic stovetop chili recipe, this slow cooker chili is perfect for when you’re out and about.
Meat – Ground beef is ideal for this recipe; use lean ground beef (80/20) with just a bit of fat for flavor. Ground turkey or chicken work well too.
Veggies – This recipe keeps the veggies simple. Onion and bell pepper add flavor, feel free to sneak in extra vegetables like mushrooms or shredded zucchini.
Beans – I love kidney beans as they hold up well in the crock pot. You can replace kidney beans with black beans, pinto beans, garbanzo beans, or white beans. Rinse canned beans in cold water before using.
Sauce – Canned tomatoes add texture while tomato sauce gives this recipe just the right consistency. A little bit of beer is one of my secret ingredients, and while it doesn’t make the chili taste like beer, it adds really great flavor.
Seasoning – This chili is well seasoned with chili powder, cumin, and smoked paprika for a deep, savory flavor. The seasoning mix is doubled and some is added into the meat before cooking.
Spice it up a bit with jalapenos, extra chili powder, or a pinch of cayenne pepper.
How to Make Crock Pot Chili
Crockpot chili is as easy as 1, 2, 3.
- Brown seasoned beef with onions and garlic in a skillet.
- Drain excess grease, add beer, and simmer until almost evaporated.
- Place cooked beef and all remaining ingredients in a slow cooker and cook per the recipe below.
No Beer?! No problem! While you can’t taste the beer in the recipe (and the alcohol cooks off), it really does add an amazing layer of flavor to this recipe. Replace beer with beef broth or try an alcohol-free beer if you prefer.
Tips for a Great Slow Cooker Chili
- Add half the seasoning mix to the beef before cooking for extra flavor and don’t skip the beer.
- To thicken crockpot chili, leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry and slowly stir it into the chili (you might not need all of it).
- This recipe is perfect for doubling – ensure your slow cooker isn’t more than 3/4 full.
Serving Suggestions
Set out small bowls of your favorite chili toppings so everyone can DIY! Fave toppings include black olives, jalapenos, sour cream, green onions, tortilla chips, or corn chips like Fritos. For the not-so-faint-at-heart, set out a bottle of hot sauce.
Storing Leftovers
Keep leftover Crockpot chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags with the date labeled on the outside for up to 4 months.
Reheat on the stove top or in the microwave. To stretch leftovers even further, spoon them over a baked potato or hot dog to make chili dogs.
Did you make this Crockpot Chili Recipe? Be sure to leave a rating and a comment below!
Easy Crock Pot Chili
Equipment
Ingredients
- 3 pounds lean ground beef *see note
- 2 medium onions diced, ½-inch
- 4 cloves garlic minced
- 12 ounces light beer about 1 can or bottle
- 28 ounces canned whole tomatoes with juice, 1 can
- 14 ounces canned diced tomatoes with juice, 1 can
- 1 medium green bell pepper diced, optional
- 14 ounces tomato sauce
- 15 ounces canned red kidney beans drained and rinsed, 1 can
Seasoning Mixture
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
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Combine half the seasoning mixture with ground beef and mix until well combined.
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Brown ground beef*, onions, and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.
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Combine beef mixture and all remaining ingredients, including remaining seasoning, in a slow cooker. If desired slightly mash the whole tomatoes.
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Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course, Slow Cooker
Cuisine American, Tex Mex
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I add a bit of cocoa powder and a can of corn to stretch even farther
Great recipe made just as with one exception
Touch of habanera pepper for the heat!
Made this recipe for Super bowl. I had leftover trip tip so used it instead of hamburger. and tried the chili beans as noted rather than kidney beans. came out perfect an will be a big hit today!
I don’t understand. There is an asterisk next to 3 lbs of beef. Then, next to the asterisk it states “*This recipe can be made with 2lbs of ground beef if desired and the beans can be doubled. ”
So, is 3 lbs of beef in the original recipe supposed to be one 1 lb? Why would you double the beans if you are using a pound less meat? Please clarify. Thank you.
Hi Kathy, we use 3 lbs of beef for this recipe. If you would prefer to reduce the ground beef to 2 lbs we recommend doubling the beans so it is still as hearty and filling.
This chili was delicious! I did not add any beans to it because my husband does not like them. I did add two finely diced jalapeño’s, but whoa, that was a lot of heat. The next time I make this I will just use one jalapeño. This is by far the best chili recipe I’ve ever come across. Thank you, Holly!
Yum Great Recipe!
This has a very good flavor and if very easy to make. Personally, I prefer a little more heat. But I will be making this again.
I made this chili yesterday and used your homemade chili powder. Both recipes were great. I hate the bitterness of store brand chili powders. Both recipes had a smooth spicey taste. FYI the chili is better today than yesterday. Made a cake of cornbread and it was a kick rear supper here in the south. Everyone has their opinion on chili, bottom line as always eat what you like. My family loved it and it goes in the book to be cooked again.
I realy enjoy your recipes.
This is a stupid question but it says 10 servings but not the amount of the servings, do I have to measure it out and divide by 10.
Thank you
You can if you prefer. Or a serving is approximately 1 1/2 cups.
Recipe looks very tasty & I want to make it. I didn’t see what size the crock pot needs to be. Thanks.
We make this recipe in a 6QT slow cooker.
Hi. I am about to make your recipe for Crock Pot Chili. Do you recommend large diced or petite diced tomatoes. Thanks!
Either will work in this recipe, I most often use the larger chunks because I like a little more texture.
i am only serving 4 people
If only serving 4 people, this makes great leftovers and freezes very well!
OMG!!! This chili came out great!!! My family loved this chili. Thanks :)
why the need for a separate crock pot recipe instead of the stovetop? what do you think if I made your stove top one in the crock pot?
The difference between the two is due to the amount of evaporation. I have only tried this recipes as written Kirsten.
Loved this recipe it turned out great. I did use diced Rotel tomatoes with Chile’s instead of plain diced tomatoes.
Good chili! I just started cooking and I used this recipe and won 2nd place in a chili contest! Also it’s good for meal prep if you are brave enough to eat beans everyday.
i really do not like chili, i went back twice for more, sooo good. tyvm for this recipe. yummy!!