Crockpot chili recipe with ground beef, beans, and bold spices. Simple 6-ingredient comfort food ready in hours. Perfect for busy families.
Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Picture this: a bone-chilling February evening in Chicago, snow piling against my kitchen window like nature’s own insulation.
Meanwhile, my crockpot bubbled away with what would become my family’s most requested dish. I’ve made this crockpot chili recipe over fifty times now. Trust me, I’ve learned from every mistake along the way.
The first batch? Honestly, it was a disaster. Too much liquid, bland spices, and overcooked beef that resembled rubber more than comfort food. However, each attempt taught me something valuable.
Now, this recipe delivers rich, hearty flavors that transform your kitchen into a cozy haven.
Whether you’re feeding a hungry football crowd or meal-prepping for busy weeknights, this simple crock pot chili becomes your secret weapon.
Furthermore, it practically cooks itself while you handle life’s daily chaos. Let’s dive into the recipe that changed my weeknight dinner game forever.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Crockpot Chili Recipe Special
This isn’t just another homemade chili recipe thrown together hastily. Instead, it’s a carefully balanced combination of ground beef, robust spices, and time-tested techniques. Additionally, the slow cooking process allows flavors to meld beautifully while requiring minimal hands-on time.
The secret lies in browning the ground beef first. This extra step creates deeper flavor through the Maillard reaction—a fancy term for “making things taste amazing.” Moreover, the specific spice blend creates layers of warmth without overwhelming heat.
Essential Ingredients for Crockpot Chili Recipe Success

Ingredient | Amount | US Measurement |
---|---|---|
Ground beef | 3 pounds | 3 lbs |
Petite diced tomatoes | 2 cans | 14.5 oz each |
Medium onion | 1 | diced |
Tomato sauce | 1 can | 30 oz |
Chili beans | 1 can | 15.5 oz |
Water | 2 cups | 16 fl oz |
Chili powder | 2 tablespoons | 2 Tbsp |
Garlic salt | 1½ teaspoons | 1½ tsp |
Cumin | 4 teaspoons | 4 tsp |
Oregano | 2 teaspoons | 2 tsp |
Shopping Tips for the Best Results
When selecting ground beef, choose 80/20 blend for optimal flavor and texture. Leaner meat works, but it lacks the richness that makes this crockpot chili recipe truly satisfying. Furthermore, look for petite diced tomatoes rather than regular chunks—they break down better during slow cooking.
For chili beans, kidney beans or pinto beans work perfectly. However, if you prefer variety, try a mixed bean blend. Additionally, San Marzano tomato sauce elevates the flavor profile significantly, though regular tomato sauce works fine too.
Bold Add-ins and Creative Variations
Want to customize your simple crock pot chili? Consider these fantastic additions:
- Heat lovers: Add 1-2 diced jalapeños or chipotle peppers in adobo sauce
- Smoky depth: Include 1 tablespoon smoked paprika
- Richness boost: Stir in 1 square dark chocolate during final hour
- Protein variety: Replace half the beef with Italian sausage
- Bean alternatives: Try black beans, navy beans, or chickpeas
Equipment and Preparation Steps
Essential Equipment
You’ll need a 6-quart slow cooker for this recipe. Smaller crockpots won’t accommodate the full batch properly. Additionally, a large skillet for browning beef makes the process smoother. Don’t have a big enough skillet? Brown the beef in two batches instead.
Furthermore, a good wooden spoon and measuring cups complete your toolkit. Pro tip: Use a slotted spoon when transferring browned beef—this leaves excess grease behind.
Step-by-Step Cooking Instructions

Step 1: Brown the Ground Beef
Heat your largest skillet over medium-high heat. Once hot, add ground beef and diced onion together. Cook for 8-10 minutes, breaking up meat with your spoon. The beef should lose its pink color completely.
Don’t rush this step! Properly browned meat creates the foundation for incredible flavor. Moreover, this process removes excess moisture that could make your chili watery.
Step 2: Drain and Transfer
Carefully drain excess grease from the skillet. I learned this lesson the hard way—too much grease makes greasy chili. Transfer the beef mixture to your 6-quart crockpot using a slotted spoon.
Step 3: Add Remaining Ingredients
Add petite diced tomatoes, tomato sauce, chili beans, and water to the crockpot. Next, measure all spices carefully—chili powder, garlic salt, cumin, and oregano. Sprinkle them evenly over the mixture.
Stir everything together thoroughly. The mixture should look well-combined and aromatic. If it seems too thick, add another ½ cup water.
Step 4: Slow Cook to Perfection
Cover and cook on high for 3-4 hours or low for 6-8 hours. The longer cooking time allows flavors to develop fully. Additionally, your kitchen will smell absolutely amazing during this process.
Resist the urge to lift the lid frequently—each peek adds 15-20 minutes to cooking time. However, give it a gentle stir once during cooking if possible.
Expert Tips for the Ultimate Crockpot Chili
Temperature and Timing Secrets
High heat works perfectly for rushed weekdays. However, low and slow cooking creates more tender beef and deeper flavors. Plan accordingly based on your schedule.
Furthermore, this chili actually improves overnight. The flavors meld beautifully, making leftovers even more delicious than the first serving.
Texture and Consistency Control
Is your chili too thin? Remove the lid during the final hour of cooking. This allows excess moisture to evaporate naturally. Alternatively, mix 2 tablespoons cornstarch with cold water and stir in during the last 30 minutes.
Too thick? Simply add warm water or beef broth gradually until you reach your desired consistency—this trick works wonders, especially with a hearty Crockpot Chili Recipe.
Storage and Make-Ahead Magic
Storage Method | Duration | Notes |
---|---|---|
Refrigerator | 3-4 days | Store in airtight containers |
Freezer | 3 months | Leave 1-inch headspace |
Make-ahead | 24 hours | Assemble ingredients night before |
This crockpot chili recipe freezes beautifully. Portion it into family-sized containers for quick future meals. Moreover, it reheats perfectly on the stovetop or microwave.
Creative Variations and Serving Ideas

Regional Twists on Classic Chili
Cincinnati Style: Add cocoa powder and cinnamon for unexpected depth. For a twist on tradition, try this Crock Pot Chili Recipe served over spaghetti with shredded cheese—it sounds weird but tastes incredible.
Texas-Style: Omit beans entirely and add more cumin. Texans take their no-bean chili seriously, and honestly, it’s pretty fantastic.
Vegetarian Version: Replace ground beef with lentils, mushrooms, and extra beans. Add vegetable broth instead of water for richer flavor.
Crockpot Chili Recipe Perfect Pairing Suggestions
This homemade chili recipe pairs beautifully with cornbread, baked potatoes, or classic Mexican street tacos. Additionally, try it over rice for a hearty, filling meal.
For game day, serve alongside cowboy queso and tortilla chips. The combination creates an irresistible spread that disappears quickly.
Frequently Asked Questions
How long can you cook chili in a crockpot?
You can safely cook chili in a crockpot for up to 8 hours on low heat. However, 6-8 hours provides optimal texture and flavor development without overcooking the ingredients.
Does chili taste better in the crockpot?
Yes, slow cooking allows spices to meld together beautifully while tenderizing the meat. The gentle, consistent heat creates deeper flavors than stovetop cooking methods.
How many will a crockpot of chili feed?
This recipe serves approximately 16 people as a main dish or 20-24 as a side. It’s perfect for large gatherings, meal prep, or freezing portions for later.
How to get crockpot chili to thicken?
Remove the lid during the final cooking hour to allow moisture evaporation. Alternatively, mix cornstarch with cold water and stir into the chili 30 minutes before serving.
Bringing It All Together
There’s something magical about a pot of chili simmering away while life happens around it. This crockpot chili recipe represents more than just dinner—it’s comfort, convenience, and connection rolled into one satisfying bowl.
Remember that February evening in Chicago I mentioned earlier? That “disaster” first batch taught me the importance of browning beef properly. Now, every spoonful delivers rich, satisfying flavors that warm you from the inside out.
Whether you’re hosting a Super Bowl party or simply wanting weeknight comfort food, this simple crock pot chili delivers every time. Moreover, it’s forgiving enough for beginners yet satisfying enough for experienced cooks.
Try serving it with green bean casserole for a complete comfort food experience. Don’t forget the toppings—sour cream, shredded cheese, and green onions transform each bowl into a personalized masterpiece.
I’d love to hear how your chili turns out! Tag us on social media or share your creative variations. After all, the best recipes are the ones that bring people together around the dinner table.

Ultimate Crockpot Chili Recipe
Equipment
- 6-quart slow cooker
- Large skillet
- wooden spoon
- Slotted spoon
- measuring cups
Ingredients
Main Ingredients
- 3 pounds ground beef
- 2 cans petite diced tomatoes 14.5 oz each
- 1 medium onion diced
- 1 can tomato sauce 30 oz
- 1 can chili beans 15.5 oz
- 2 cups water
Spices
- 2 tablespoons chili powder
- 1.5 teaspoons garlic salt
- 4 teaspoons cumin
- 2 teaspoons oregano
Instructions
- Heat your largest skillet over medium-high heat. Add ground beef and diced onion together. Cook for 8-10 minutes, breaking up meat with your spoon until beef loses its pink color completely.
- Carefully drain excess grease from the skillet. Transfer the beef mixture to your 6-quart crockpot using a slotted spoon.
- Add petite diced tomatoes, tomato sauce, chili beans, and water to the crockpot. Measure all spices and sprinkle them evenly over the mixture.
- Stir everything together thoroughly until well-combined. Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Serve hot with desired toppings such as sour cream and cheese.