Crock pot chili is a classic comfort food that’s perfect for busy weeknights, meal prepping, or feeding a crowd. This slow cooker version lets you combine all your ingredients, set it, and forget it—resulting in a hearty, flavorful chili with rich, developed flavors and tender beans.
Ingredients
- 2 pounds ground beef (80/20 or leaner)
- 1 large yellow onion, diced (about 1 1/2 cups)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 (14.5-ounce) cans diced tomatoes with juice
- 1 (15-ounce) can tomato sauce
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar (optional, balances acidity)
- 1 cup low-sodium beef broth or water
- 2 tablespoons olive oil (for browning meat)
Instructions
- Prepare the meat: In a large skillet over medium-high heat, add olive oil. Once hot, add ground beef. Cook, breaking up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat.
- Layer ingredients in the crock pot: Add the browned beef to your slow cooker (at least 6-quart capacity). Top with diced onion, green bell pepper, red bell pepper, and minced garlic.
- Add beans and tomatoes: Pour in the kidney beans, black beans, diced tomatoes (with their juice), and tomato sauce.
- Season and mix: Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, black pepper, and brown sugar. Pour in the beef broth. Stir everything together until well combined.
- Slow cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Chili is ready when vegetables are tender and flavors are melded.
- Taste and adjust: Taste chili and adjust salt, pepper, or spices as desired. If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
- Serve: Ladle into bowls and add your favorite toppings (see below for ideas).
Tips
- Meat Options: Substitute ground turkey, chicken, or a plant-based ground for a lighter or vegetarian version. You can also use a mix of ground meats for extra flavor.
- Beans: Swap in pinto beans, cannellini, or omit beans entirely for a Texas-style chili. Canned beans are convenient, but you can use cooked dried beans (about 1 1/2 cups per can).
- Vegetable Boost: Add corn, carrots, or zucchini for extra nutrition and color. Stir them in with the bell peppers.
- Spice Control: Adjust cayenne or chili powder to control heat. For a smoky kick, add a chipotle pepper in adobo sauce (finely chopped).
Serving Suggestions
This crock pot chili is delicious on its own, but even better with toppings and sides. Try these serving ideas:
- Classic Toppings: Shredded cheddar cheese, sour cream, sliced green onions, chopped cilantro, diced avocado, or jalapeño slices.
- Crunchy Additions: Crushed tortilla chips, corn chips (like Fritos), or saltine crackers.
- On the Side: Serve with warm cornbread, crusty bread, or over steamed white rice for a filling meal.
- Chili Bar: Set out a variety of toppings and let everyone customize their bowl—perfect for game day or potlucks.
Variations
- Vegetarian Chili: Omit the meat and add an extra can of beans or lentils. Bulk up with more vegetables like mushrooms or sweet potatoes.
- White Chicken Chili: Replace beef with shredded cooked chicken (add in last hour), use white beans, and swap tomato products for 2 cups chicken broth and 1 cup salsa verde. Season with cumin, coriander, and a dash of chili powder.
- Beanless Chili (Texas-Style): Use 2 1/2 pounds of cubed beef chuck instead of ground beef. Skip the beans. Increase the chili powder and cumin for a bolder flavor.
- Spicy Chorizo Chili: Swap 1 pound of ground beef for Mexican chorizo sausage for a smoky, spicy kick. Adjust salt as chorizo is seasoned.
- Healthy Turkey Chili: Use ground turkey, low-sodium beans, and up the veggies. Add a handful of chopped spinach or kale during the last 15 minutes for extra greens.
Storage and Reheating
Chili stores and reheats exceptionally well, making it ideal for leftovers and meal prep.
- Refrigerator: Let chili cool to room temperature. Store in airtight containers in the fridge for up to 4 days.
- Freezer: Chili freezes beautifully. Portion into freezer-safe containers or heavy-duty zip-top bags (lay flat for easy stacking). Freeze for up to 3 months. Label with date and contents.
- Reheating: Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat, stirring occasionally, until hot (165°F/74°C). Or microwave individual portions in 1-minute intervals, stirring between each, until steaming throughout.
- Make Ahead: You can assemble all ingredients (except broth) in the slow cooker insert the night before, store covered in the fridge, then add broth and start cooking in the morning.
Frequently Asked Questions
- Can I put raw ground beef in the slow cooker?
- While you can add raw ground beef directly to the slow cooker, browning it first is highly recommended. Browning adds depth of flavor, improves texture, and allows you to drain excess fat. If you skip this step, your chili may be greasier and less flavorful.
- How spicy is this chili? Can I make it mild or hotter?
- This recipe is moderately spiced, but the heat level is easy to adjust. For milder chili, omit the cayenne and use a mild chili powder. For more heat, add extra cayenne, chopped fresh jalapeños, or a diced chipotle pepper in adobo sauce.
- Can I cook chili on high instead of low?
- Yes, you can cook chili on high for 4-5 hours instead of low for 7-8 hours. However, low and slow cooking allows more time for flavors to meld and beans to soften. If you’re short on time, high works well, but if you can, opt for low for the best taste and texture.
- What’s the best way to thicken crock pot chili?
- If your chili is too thin, remove the lid during the last 30-45 minutes of cooking to allow excess liquid to evaporate. You can also mash some of the beans with a spoon or potato masher to naturally thicken the chili. For a quick fix, stir in a tablespoon of cornmeal or masa harina and cook for 10-15 minutes.
- Can I use dried beans instead of canned?
- Yes, but you must cook dried beans fully before adding them to the slow cooker. Undercooked beans can be unsafe and won’t soften properly in the slow cooker. Use about 1 1/2 cups cooked beans for each 15-ounce can. Never add dry kidney beans directly to the slow cooker—they must be boiled first to destroy toxins.
- Is it safe to leave the slow cooker on while I’m out?
- Modern slow cookers are designed for unattended cooking, making them safe for use while you’re at work or running errands. Be sure your slow cooker is in good condition, placed on a heatproof surface, and not near the edge of the counter. Follow manufacturer instructions for optimal safety.
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Crock Pot Chili Recipes: Easy, Flavorful Slow Cooker Chili