Nothing beats coming home to the rich, hearty aroma of Crockpot Chili simmering away on a chilly evening—it’s like a warm hug in a bowl. I’ve been making this Crockpot Chili recipe for years, especially during fall and winter when I crave something comforting and easy. What I love most is how it fills the house with that irresistible scent, drawing everyone to the kitchen without much effort on my part. In my experience, Crockpot Chili is the ultimate set-it-and-forget-it meal that delivers big on flavor with minimal hands-on time.
I’ve tweaked this Crockpot Chili over time to get it just right—spicy enough to warm you up but not overwhelming, with layers of smoky depth from the spices. If you’re new to slow cooking, don’t worry; this Crockpot Chili is forgiving and turns out perfect every time. Let’s be honest, who doesn’t love a meal that tastes like it simmered all day when it actually did? I’m excited to share this easy Crockpot Chili recipe with you so you can experience the joy of effortless, delicious dinners.
Key Takeaways:
- Crockpot Chili is a hands-off recipe that cooks low and slow for maximum flavor infusion.
- Prep in under 15 minutes, then let your slow cooker do the work all day.
- Rich, smoky taste with tender beef and beans that gets even better as leftovers.
- Brown the meat first for deeper flavor, and adjust spices to your heat preference.
- Stores easily in the fridge for up to 4 days or freezes for quick future meals.
Why You’ll Adore This Crockpot Chili
Effortless Comfort Food: This Crockpot Chili lets you throw everything in the slow cooker and walk away, perfect for busy days. I always feel like a meal prep pro when I start it in the morning and come home to dinner ready. It’s that simple reliability that makes Crockpot Chili a staple in my rotation.
Family-Pleasing Flavor: The blend of spices creates a deep, savory profile that kids and adults alike rave about. We’ve had potlucks where my Crockpot Chili disappears first—it’s just that crowd-pleasing. Plus, you can customize the heat level to suit everyone’s taste.
Nutritious and Hearty: Packed with protein from beef and beans, this Crockpot Chili keeps you full without feeling heavy. In my experience, adding veggies like bell peppers boosts the nutrition while enhancing the texture. It’s a wholesome option that doesn’t skimp on taste.
Versatile for Any Occasion: Whether it’s game day or a cozy weeknight, Crockpot Chili fits the bill with toppings galore. I love how it pairs with cornbread or rice for endless variations. You’ll find yourself reaching for this recipe time and again.
Essential Ingredients for Crockpot Chili
Ground Beef: Opt for lean ground beef to keep things hearty without excess fat—about 1 pound does the trick for a family-sized batch. It browns up beautifully, providing that essential meaty base that soaks up all the spices. In Crockpot Chili, the beef becomes tender and flavorful after hours of slow cooking, making every bite satisfying.
Kidney Beans: These canned beans add creaminess and protein, draining and rinsing them removes excess sodium for better control. They hold their shape well in the slow cooker, contributing to the chunky texture we all love in chili. I’ve found that kidney beans give Crockpot Chili its classic hearty feel without overpowering other elements.
Chili Powder and Cumin: The backbone of any great chili, these spices build layers of smoky, earthy warmth—start with 2 tablespoons of chili powder and 1 teaspoon of cumin. They bloom in the slow cooker, infusing the entire dish with bold flavor. For this Crockpot Chili, toasting them briefly before adding amplifies their aroma, taking the recipe to the next level.
How to Make Crockpot Chili
Brown the Meat and Aromatics
Start by heating a skillet over medium heat and browning 1 pound of ground beef until it’s no longer pink, which takes about 5-7 minutes—drain any excess fat to keep your Crockpot Chili from getting greasy. Toss in a chopped onion and minced garlic, sautéing until softened and fragrant, about 3 more minutes. This step builds flavor that the slow cooker will enhance over hours. In my experience, skipping the browning leads to a flatter taste, so don’t rush this part of making Crockpot Chili. Once done, transfer everything to your crockpot.
Add Beans, Tomatoes, and Spices
Drain and rinse two cans of kidney beans and one can of black beans, then add them to the crockpot along with a 28-ounce can of diced tomatoes and an 8-ounce can of tomato sauce. Stir in 2 tablespoons chili powder, 1 teaspoon cumin, salt, and pepper to taste—the mixture should look vibrant and inviting. Here’s the thing: these canned goods make prep quick, but their juices create the perfect saucy consistency as it simmers. Set your slow cooker to low for 6-8 hours; you’ll notice the aromas building, making your home smell amazing well before dinner.
Simmer and Serve Your Crockpot Chili
After the long simmer, give your Crockpot Chili a good stir to combine all the tender ingredients—the beef will be fall-apart soft, and the beans plump. Taste and adjust seasoning if needed; a dash more chili powder can amp up the heat. Let it rest for 10 minutes off the heat to thicken slightly. Serving Crockpot Chili hot with toppings like shredded cheese and sour cream elevates it to comfort food heaven. This final step ensures every bowl is packed with that slow-cooked goodness.
Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional: 1 bell pepper, diced for extra veggies
Crockpot Chili Instructions
- Brown the ground beef in a skillet over medium heat until cooked through, about 5-7 minutes. Drain excess fat.
- Add chopped onion and minced garlic to the skillet; cook until softened, 2-3 minutes.
- Transfer meat mixture to the crockpot. Add drained beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper.
- Stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust seasonings. Serve hot with desired toppings.
Pro Tips for the Best Crockpot Chili
Brown for Depth: Always brown the meat first—it’s a game-changer for richer flavor in your Crockpot Chili.
Layer Spices Early: Add spices at the start so they meld during cooking, avoiding a raw taste later.
Don’t Peek Too Much: Resist lifting the lid often; it slows cooking and releases steam needed for tenderness.
You Must Know
- Crockpot Chili thickens as it cools, so it may seem thin right out of the cooker.
- Use low heat for best flavor development; high works but can make it boil more.
- This recipe serves 6-8; scale up easily for larger crowds or meal prep.
- Fresh toppings like avocado add creaminess and balance the spice level.
How to Store Crockpot Chili
Let your Crockpot Chili cool completely before transferring to airtight containers—it’ll keep in the fridge for up to 4 days without losing quality. For longer storage, portion into freezer bags and freeze for up to 3 months; the flavors actually deepen over time. To reheat, thaw overnight if frozen, then warm on the stovetop or microwave, stirring occasionally until hot throughout.
Customizing Your Crockpot Chili
Swap ground beef for turkey or plant-based crumbles to lighten it up, keeping the essence of Crockpot Chili intact. Add corn or diced bell peppers for sweetness and crunch, or throw in jalapeños for extra kick. If you’re vegetarian, skip the meat and double the beans—I’ve tried it and it’s just as satisfying. For inspiration on beef variations, check out this Korean Ground Beef Bowl recipe to mix things up.
What to Serve with Crockpot Chili
Pair your Crockpot Chili with warm cornbread or crusty bread to soak up the sauce—it’s a match made in heaven. A simple green salad with vinaigrette cuts through the richness, adding freshness to the meal. For drinks, go with iced tea or a light beer to complement the spices without overpowering. Don’t forget toppings like cheddar cheese, onions, and cilantro for personalization.
Crockpot Chili
This Crockpot Chili recipe is a winner! Hearty and full of flavor, you will love coming home to this great dinner.
Timing
Recipe Details
Ingredients
- 01 1 pound ground beef ((read how to use ground turkey))
- 02 1 1/2 teaspoon salt
- 03 1/4 teaspoon black pepper
- 04 1 green bell pepper ((diced))
- 05 1 medium yellow onion ((diced))
- 06 2 cloves garlic ((minced))
- 07 2 tablespoons chili powder
- 08 1 tablespoon cumin
- 09 1/2 teaspoon ground chipotle ((read what ground chipotle is here))
- 10 1/2 teaspoon cayenne pepper ((read about spice level here))
- 11 1 tablespoon Worcestershire sauce
- 12 1 tablespoon liquid smoke ((learn what liquid smoke is here))
- 13 14 ounces kidney beans ((drained and rinsed))
- 14 28 ounces diced tomatoes ((undrained))
- 15 15 ounces tomato sauce
Instructions
Heat a large skillet over medium heat. Add the ground beef and break up. Season with salt and pepper. (Don't miss my section on the post on substitutions and variations for crockpot chili.)
Add in the green pepper, onion, and garlic. Cook for 4 to 5 minutes, until you can no longer see pink. There is no need to cook the beef all the way through. Drain the fat from the skillet.
Add the beef mixture to the slow cooker. Add in the chili powder, cumin, ground chipotle, and ground cayenne pepper. Mix in the Worcestershire sauce, liquid smoke, kidney beans, diced tomatoes, and tomato sauce.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Serve with diced red onion, corn chips, sliced jalapenos, shredded cheese, sour cream, and fresh cilantro.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Crockpot Chili
Can I make Crockpot Chili ahead of time?
Absolutely, Crockpot Chili is perfect for prepping in advance—assemble everything in the morning or even the night before and refrigerate until ready to cook. The flavors meld even better after a day of resting. Just add 30 minutes to the cooking time if starting cold.
How long does Crockpot Chili last in the fridge?
Your Crockpot Chili stays fresh for 3-4 days when stored properly in the fridge. Beyond that, freeze it to extend shelf life up to three months. Always reheat to at least 165°F for safety.
Is Crockpot Chili naturally gluten-free?
Yes, this basic Crockpot Chili recipe is gluten-free as long as you check labels on canned goods for additives. It’s a safe bet for gluten-sensitive folks with its simple ingredients. If adding thickeners, opt for cornstarch instead of flour.
Can I use a different meat in Crockpot Chili?
Sure, ground turkey or chicken works great for a leaner version of Crockpot Chili, just brown it first for flavor. Even cubed chuck roast can substitute for a chunkier texture. Experiment to find your favorite—I’ve loved trying Beef and Barley Soup for similar slow-cooked beef ideas.
What’s the ideal cooking time for Crockpot Chili?
On low, aim for 6-8 hours to let flavors develop fully in the Crockpot Chili. High for 3-4 hours is fine if you’re short on time, but low yields the best tenderness. Stir halfway if possible for even cooking.
How do I thicken Crockpot Chili if it’s too soupy?
Mix a slurry of cornstarch and water, then stir it into your Crockpot Chili during the last 30 minutes on high. Mashing some beans or adding oats also works naturally. This Crockpot Chili technique keeps it hearty without diluting the taste.
Can kids eat this Crockpot Chili?
Yes, but adjust the chili powder to mild levels for little ones—start with half and build up. Top with cheese to make it fun and appealing. It’s nutritious and filling for growing appetites.
Is Crockpot Chili freezer-friendly?
Definitely, portion your Crockpot Chili into bags flat for easy storage and quick thawing. It freezes beautifully for up to 3 months, maintaining texture and flavor. For more freezing tips, see our Quick and Easy Pasta Soup Recipe.
Final Thoughts
There’s something truly special about a steaming bowl of Crockpot Chili on a cool day—it brings comfort and warmth straight to your table with very little fuss. I’ve shared this recipe because it’s become a go-to in my home, reliable and always a hit. Give this Crockpot Chili a try this week; you won’t regret it—tag us with your results!