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Crockpot chili is the kind of meal that settles in and does its thing while you get on with your day. This slow cooker chili starts on the stove to build flavor, then finishes low and steady so everything melds together properly. Ground beef forms the base, backed up by tomatoes, beans and warm spices. It’s thick enough to spoon into bowls but still saucy enough for toppings. This is a practical recipe that feeds a crowd, reheats well and doesn’t ask for much once it’s in the slow cooker.
Why You’ll Love It
Slow cooker chili is a hearty beef chili with beans, tomatoes and spices that cooks low and steady for rich flavor and a thick, spoonable texture.
Hands off cooking: Most of the work happens before the slow cooker takes over.
Bold flavor base: Browning the beef builds depth early on.
Flexible heat level: Spice can be adjusted easily before serving.
Great for groups: One pot makes enough for several meals.
You might also like my hearty venison chili, this slow cooker white chicken chili, white bean green chile chicken soup and this beanless chili.
Crockpot Chili Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Lean ground beef: Forms the hearty base of the chili. I used 93/7 ground beef. You can use a fattier one if you prefer, but you might want to drain out the fat after browning the meat before adding it to your Crockpot.
Onion: Adds sweetness and body as it cooks down.
Garlic: Brings savory depth to the beef mixture.
Spices: Chili powder, provides the main chili flavor, ground cumin adds earthy warmth, smoked paprika adds a smoky note, and garlic powder adds a savory touch, while cayenne pepper is an optional spice for extra heat.
Dried oregano: Contributes a mild herbal note.
Dried parsley: Adds background flavor.
Tomato sauce: Creates a smooth tomato base.
Diced tomatoes with green chiles: Add texture and mild heat.
Beef broth: Loosens the chili to the right consistency.
Worcestershire sauce: Deepens the savory flavor.
Beans: Black beans and kidney beans add texture and protein.
How to Make Slow Cooker Beef Chili
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Brown beef: Cook the ground beef in a large skillet until no longer pink, breaking it up as it cooks.
Soften aromatics: Add onion and garlic and cook until fragrant and slightly softened.
Season mixture: Stir in spices and dried herbs until evenly coated.
Transfer base: Move the beef mixture into the slow cooker (draining off excess grease first if needed).
Add liquids: Pour in canned tomato sauce, canned diced tomatoes with chiles, beef broth and Worcestershire sauce and stir.
Slow cook: Cover and cook until the chili has thickened and flavors have developed.
Add beans: Stir in the beans during the final portion of cooking.
Adjust seasoning: Taste and tweak spices before serving.
Substitutions and Variations
Bean combination swap: Use one type of bean or mix different kinds you prefer. Pinto beans would work or even cannellini beans or garbanzo beans. If you like your beans softer, add them to the slow cooker when you add the meat, not later.
Spice level change: Increase or reduce cayenne to control heat. You can also omit it for a mild chili. You could also swap the mild diced tomatoes and green chiles for the hot version if you’re looking for a more spicy chili.
Thicker chili tweak: Use less broth for a denser texture.
Add veggies: Include chopped bell pepper or corn. Red or green bell pepper add pops of color as well as flavor.
Different protein: Try ground turkey, pork, venison, or a mixture of ground meats.
Serving Suggestions
With cornbread: My sweet skillet cornbread is so good with this.
With rice: Rice is good too, either instead of or with the cornbread.
With baked potatoes: Mash a little salt and butter into baked potatoes and top with a generous ladle of this delicious Crockpot chili.
Make chili dogs: A spoonful of chili on a hot dog always livens it up!
Other side dishes: Try a contrasting lemon parmesan chopped salad, tortilla chips or corn chips, rosemary cheddar cheese crackers, sour cream, shredded cheddar cheese, green onions, and/or any of these 47+ chili toppings. You could also make some pico de gallo or add other favorite chili toppings like cilantro or sliced avocado. Offer hot sauce at the table for those who like their beef chili spicy.
How to Store
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Freeze cooled chili in airtight containers for up to 3 months.
Thaw: Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stove or in the microwave.
Top Tips
Lean beef choice: Using lean beef keeps excess grease out of the chili.
Later bean add: Adding beans near the end helps them keep their shape.
Flavor balance: Taste at the end since spices mellow over time.
Batch friendly: This recipe doubles easily in a large slow cooker.
Crockpot Chili FAQs
Yes, but browning the beef in a skillet first adds more flavor and also allows you to drain off any excess grease if you want to.
Made as written, it’s a mild to medium level of spice but it’s very easy to adjust the heat level to your exact preference.
Yes. I find the flavor improves after resting overnight.
Slow Cooker Chili Recipe
Slow Cooker Chili
Equipment
- Skillet Large
- Slow Cooker 7-Quart
- Wooden Spoon or Spatula
Ingredients
- 2 Pounds ground beef, I used 93% lean
- 1 onion, large, diced
- 28 Ounces tomato sauce, canned
- 30 Ounces diced tomatoes and green chiles, canned with juice
- 1 Cup beef broth
- 1 Teaspoon cayenne pepper, or to taste
- ½ Teaspoon dried oregano
- ½ Teaspoon dried parsley
- 5 Cloves garlic, minced
- 1 Tablespoon Worcestershire sauce
- 15 Ounces canned black beans, drained and rinsed
- 2 Tablespoons chili powder
- 15 Ounces light red kidney beans, canned, drained and rinsed
- 15 Ounces dark red kidney beans, canned, drained and rinsed
- 2 Teaspoons ground cumin
- 2 Teaspoons smoked paprika
- 1 Teaspoon garlic powder
- salt and pepper, to taste
Optional Garnish
- fresh cilantro, or parsley
Optional Toppings and Sides
- cheddar cheese, or Mexican blend, shredded
- jalapenos, sliced
- sour cream
- cornbread
- green onions, chopped
- rice, cooked
Instructions
- Heat a large skillet over a moderate to high heat.
- Add the beef and cook for 5 minutes or until no pink remains, breaking it up with a wooden spoon or spatula.
- Add garlic and onions and saute for another minute or 2 until the garlic is fragrant and the onion is starting to soften.
- Add the seasonings and dried herbs, stirring to combine.
- Add the meat to your Crockpot.
- Top with the diced tomatoes with green chilies, beef broth, tomato sauce and Worcestershire sauce, and stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, adding in the beans during the last 2 hours of cooking time.
- Taste the chili and adjust the seasonings if needed.
- Serve hot, with your preferred sides and toppings.
Notes
Later bean add: Adding beans near the end helps them keep their shape.
Flavor balance: Taste at the end since spices mellow over time.
Batch friendly: This recipe doubles easily in a large slow cooker.
Nutrition
This delicious slow cooker chili is about letting simple ingredients meld together over time. The beef, beans and tomatoes cook into a thick, satisfying pot that will stretch across meals. It’s a practical dish that fits weeknights or weekends. Once you’ve made this easy slow cooker recipe a couple of times, it becomes one of those recipes you don’t need to think about much, which is part of its appeal.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
