Crockpot Chili Recipe

A hearty and flavorful crockpot chili recipe that’s perfect for a cozy night in. I slow-cook ground beef with beans, tomatoes, and a mix of spices to create a rich, comforting meal that’s always a crowd-pleaser. Whether I’m prepping for a busy weekday or settling in for a relaxing weekend, this recipe is a go-to in my kitchen.

Why You’ll Love This Recipe

I love how easy and hands-off this chili is to prepare. After a bit of stovetop browning, everything goes into the crockpot and simmers to perfection. It fills my home with an irresistible aroma and tastes even better the next day. Plus, it’s incredibly customizable—perfect for feeding a crowd or freezing for future meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs ground beef

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 (15 oz) cans kidney beans, drained and rinsed

• 2 (15 oz) cans diced tomatoes

• 1 (15 oz) can tomato sauce

• 1 (6 oz) can tomato paste

• 1 cup beef broth

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika

• 1/2 tsp cayenne pepper (optional)

• Salt and pepper to taste

• 1 tbsp olive oil

directions

1. I start by heating olive oil in a skillet over medium heat and sautéing the onions and garlic until they turn translucent.

2. I add the ground beef to the skillet and cook it until browned, then drain off any excess fat.

3. I transfer the beef mixture to my crockpot.

4. Next, I add the kidney beans, diced tomatoes, tomato sauce, tomato paste, and beef broth.

5. I stir in the chili powder, cumin, paprika, cayenne pepper (if I want some heat), salt, and pepper.

6. I cover and let it cook on low for 6–8 hours or on high for 3–4 hours.

7. Before serving, I give it a good stir and adjust the seasoning if needed.

8. I like to serve it hot with toppings like shredded cheese, sour cream, or chopped green onions.

Servings and timing

• Yield: 6–8 servings

• Prep Time: 15 minutes

• Cook Time: 6 hours (on low)

• Total Time: 6 hours 15 minutes

• Serving Size: 1.5 cups

Variations

• I sometimes swap ground beef for ground turkey if I want a leaner chili.

• To kick up the heat, I’ll add chopped jalapeños or a dash of hot sauce.

• If I want a smoky flavor, I toss in a bit of chipotle powder or smoked paprika.

• I’ve also tried adding a bit of dark chocolate or espresso for extra depth—it’s surprisingly good.

• When I’m feeding vegetarians, I skip the meat and double the beans.

storage/reheating

I store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions in freezer-safe containers for up to 3 months. When I’m ready to eat, I reheat it on the stovetop over medium heat or in the microwave until heated through, adding a splash of broth if it’s too thick.

FAQs

What kind of beans can I use in chili?

I usually use kidney beans, but black beans or pinto beans work great too. Sometimes I mix them for variety.

Can I make this chili ahead of time?

Yes, and I actually prefer it the next day—the flavors develop even more. I just reheat and serve.

Is this chili spicy?

It has a mild heat, but I control the spice by adjusting the cayenne or adding hot sauce. I like to keep it customizable.

Can I make this recipe vegetarian?

Absolutely. I skip the meat and double the beans. Adding lentils or crumbled tofu works well too.

What toppings go well with chili?

I love shredded cheddar, sour cream, green onions, jalapeños, crushed tortilla chips, or even avocado slices on top.

Conclusion

This crockpot chili is one of my favorite comfort food meals. It’s easy, flavorful, and perfect for both busy nights and relaxed weekends. Whether I’m meal-prepping or feeding a crowd, this recipe never fails to satisfy.