This crockpot chili is the thick, beefy, classic kind: browned ground beef, 2 kinds of beans, crushed tomatoes and a homemade spice blend that tastes better than any packet. It simmers all day in the slow cooker, and your house smells amazing by dinner.
Make it for game day, a chili cook-off, or a big batch to freeze for busy weeks.
Why You Will Love This Crockpot Chili
- Better than a packet. A simple mix of chili powder, cumin, paprika and oregano.
- Thick and hearty. Crushed tomatoes and beans give it body without flour.
- Feeds a crowd. Makes about 10 cups.
- Freezer friendly. Freeze in portions for up to 3 months.
Ingredients for Crockpot Chili
- Ground beef: 2 lb (900 g) of 85% lean. Browning it first is the one step we do not skip: it adds flavor and lets you drain the fat.
- Beans: Kidney and pinto beans, drained. Use black beans if you prefer.
- Tomatoes: Crushed tomatoes plus tomato sauce give the chili a thick, rich base.
How to Make Crockpot Chili
Step 1: Brown the beef
Cook the ground beef with the onion in a large skillet over medium-high heat until browned, about 8 minutes. Drain the fat and stir in the garlic for 30 seconds.
Step 2: Load the crock
Transfer the beef to a 6-quart slow cooker. Add the bell pepper, beans, crushed tomatoes, tomato sauce, broth and all the spices. Stir well.
Step 3: Slow cook
Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours.
Step 4: Adjust and serve
Taste and add more salt or chili powder. Ladle into bowls and top with cheddar, sour cream and green onions.
Tips for the Best Crockpot Chili
- Do not skip browning. Raw ground beef clumps and turns greasy in a slow cooker.
- Bloom the spices. For even deeper flavor, stir the spices into the browned beef for 1 minute before transferring.
- Thicken if needed. Leave the lid off for the last 30 to 45 minutes on HIGH.
- Make it ahead. Chili tastes even better the next day.
What to Serve with Crockpot Chili
Serve with cornbread, over baked potatoes, or on hot dogs made with all-beef franks. For a lighter chili, try our crockpot white chicken chili.
Easy Variations
- Turkey chili. Swap the beef for ground turkey.
- Spicy. Add 1 diced jalapeño and 1/2 tsp cayenne.
- No-bean chili. Leave out the beans and add another 1 lb of beef.
- Sweet heat. Add 1 tbsp brown sugar and 1 chipotle pepper in adobo.
How to Store and Reheat
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- Teak wood soup ladle: will not scratch the ceramic crock insert.
- 360-degree rotating spice rack: keeps every spice within reach.
Planning a busy week? The Slow Cooking for Busy Days guide covers time-saving slow cooker recipes and meal planning.
Crockpot Chili
Ingredients
Method
- Cook the ground beef with the onion in a large skillet over medium-high heat until browned, about 8 minutes. Drain the fat and stir in the garlic for 30 seconds.
- Transfer the beef to a 6-quart slow cooker. Add the bell pepper, beans, crushed tomatoes, tomato sauce, broth and all the spices. Stir well.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours.
- Taste and add more salt or chili powder. Ladle into bowls and top with cheddar, sour cream and green onions.
Notes
Crockpot Chili FAQ
Do you have to brown ground beef before putting it in a crockpot?
For chili, yes. Browning adds flavor, keeps the meat from clumping, and lets you drain excess fat.
How long should chili cook in a crockpot?
6 to 8 hours on LOW or about 4 hours on HIGH. The longer, gentler cook deepens the flavor.
Can you put raw onions in crockpot chili?
Yes. They soften completely over the long cook time.
How do I make crockpot chili thicker?
Cook uncovered on HIGH for the last 30 to 45 minutes, or mash some of the beans.
