Easy Crockpot Chili Recipe

I have this vivid memory of coming home on a freezing winter night, the kind where the wind just cuts right through you. The first thing I smelled was chili simmering in the crockpot, and it was like being wrapped in a warm hug.

That’s the magic of chili, especially when it’s made in a crockpot! I’m so excited to share my go-to Crockpot Chili recipe with you. This is the ultimate set-it-and-forget-it comfort food. Just toss everything in, let it simmer for 6-8 hours on low or 3-4 hours on high, and dinner is served!

Table of Contents

Why You’ll Love This Crockpot Chili

• Minimal prep time, maximum flavor thanks to slow cooking.
• Perfect for busy weeknights when you want a hearty, satisfying meal without spending hours in the kitchen.
• Easily customizable to your spice preference, so you can make it mild or fiery, depending on your mood.
• It’s a crowd-pleaser that’s always a hit at potlucks and game-day gatherings.

The Best Way To Cook Chili Is In the Crockpot

I truly believe that a crockpot is the secret weapon for making incredible chili. The low and slow cooking process does wonders for tenderizing the ground beef. It also melds all the flavors together beautifully. As the chili simmers, the spices deepen and the tomatoes break down, creating a rich, complex taste that you just can’t achieve on the stovetop.

For another type of main dish featuring beef, consider this Incredible Chinese Beef and Broccoli Recipe.

Must-Have Equipment for Crockpot Chili

A good crockpot is essential for making this chili. I’ve used several over the years, and I’ve learned a few things about what to look for.

• Size: A 6-quart crockpot is perfect for this recipe. It’s large enough to hold all the ingredients without being too crowded.
• Features: I highly recommend a crockpot with a built-in timer. It allows you to set the cooking time and then automatically switches to a “warm” setting, so your chili stays at the perfect temperature until you’re ready to eat. Some models also have programmable temperature settings, which gives you even more control.
• Brands: Some popular brands include Crock-Pot, Hamilton Beach, and Instant Pot (which often has a slow cooker function).
• Recommendations: The Crock-Pot 6-Quart Cook & Carry Programmable Slow Cooker is my top pick for its ease of use and convenient features. I also love the Hamilton Beach Programmable Slow Cooker, which is a great value for the price.

Crockpot Chili Ingredients: The Key to Flavor

This Crockpot Chili is packed with flavor, thanks to a combination of simple yet impactful ingredients. I use ground beef, onion, garlic, cumin powder, chili powder, garlic powder, dried oregano, salt, black pepper, black beans, kidney beans, diced tomatoes (with their juice), diced tomatoes and green chilis (with their juice), and tomato sauce.

With the right selection of ingredients, you can create fantastic dishes that are categorized into Main Dishes.

Now, let’s dive into why I choose these specific ingredients. For the beans, I like a mix of kidney and black beans. The kidney beans add a hearty, slightly sweet flavor, while the black beans provide a creamy texture and earthy taste. As for the ground beef, I recommend using lean ground beef (90/10 or 93/7). This ensures that your chili isn’t too greasy. It still has enough fat to give it a rich flavor. In fact, one cup of chili with beans, canned contains 14.62g of protein.

Ingredients

• 2 lb lean Ground Beef ((90/10 or 93/7))
• 1 large onion (diced)
• 3 garlic cloves (minced)
• 2 tsp cumin powder
• 2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 15 oz can black beans (drained and rinsed)
• 30 oz kidney beans (two 15oz cans, drained and rinsed)
• 30 oz diced tomatoes (with their juice)
• 10 oz diced tomatoes and green chilis (with their juice)
• 30 oz tomato sauce

How to Make Crockpot Chili: Step-by-Step

1. Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.
2. Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper. Cook another 30 seconds stirring constantly. Transfer to a 6 Qt slow cooker.
3. Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.

Spice It Your Way: A Guide to Crockpot Chili Heat Levels

I love that this chili recipe is so versatile. One of the easiest ways to customize it is by adjusting the heat level. Here’s my guide to creating the perfect spice level for your taste:

• Mild: Stick to the recipe as is. The diced tomatoes and green chilis add a touch of warmth without being overpowering. If you’re very sensitive to spice, you can even use mild diced tomatoes and green chilis.
• Medium: Add 1-2 chopped jalapeños (seeds removed for less heat) to the skillet along with the onion. You can also add 1/2 teaspoon of cayenne pepper to the slow cooker.
• Fiery: Use hot diced tomatoes and green chilis. Add 1-2 chopped serrano peppers (seeds included for maximum heat) to the skillet. In the last hour of cooking, stir in a pinch of cayenne pepper. You can also add a dash of your favorite hot sauce when serving.

Flavor Booster: Expert Tips for Amazing Crockpot Chili

Want to take your Crockpot Chili to the next level? Here are a few of my favorite tips for boosting the flavor:

• Bloom the spices: Sautéing the spices in the skillet with the ground beef and onion helps to release their essential oils. This intensifies their flavor and adds depth to the chili.
• Add different types of chilis: Experiment with ancho or chipotle chilis for unique flavor profiles. Ancho chilis have a mild, fruity flavor, while chipotle chilis add a smoky, spicy kick.
• Umami boost: A splash of Worcestershire sauce or a touch of soy sauce can add a savory, umami-rich depth to the chili.

Help! My Crockpot Chili Isn’t Perfect: Troubleshooting Guide

Even with the best recipe, things can sometimes go wrong. Here’s a quick troubleshooting guide to help you fix common chili-making problems:

• Too watery: Remove the lid during the last hour of cooking to allow some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to thicken it up.
• Too thick: Add a little bit of beef broth or water to thin it out.
• Too bland: Add more salt, chili powder, or cumin. A squeeze of lime juice can also brighten up the flavor.
• Too spicy: Stir in a dollop of sour cream or plain yogurt to cool it down. You can also add a touch of sugar to balance the heat.
• Burnt: Unfortunately, there’s not much you can do if the chili is burnt. Be sure to use a crockpot with a good temperature control. Avoid overcooking the chili.

Serving Suggestions: Beyond the Bowl

While a bowl of chili is delicious on its own, there are so many other ways to enjoy it! Here are a few of my favorite serving suggestions:

• Chili-topped sweet potatoes: Top baked sweet potatoes with chili for a sweet and savory meal.
• Chili nachos: Layer tortilla chips with chili, cheese, and your favorite toppings for a crowd-pleasing appetizer.
• Chili mac and cheese: Stir chili into mac and cheese for a comforting and hearty dish.
• Side dish: Cornbread is a classic side dish for chili. A simple salad can also add a refreshing contrast.

Topping Ideas for Your Crockpot Chili Bar

A chili bar is a fun and interactive way to serve chili. Here are some of my favorite topping ideas:

• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Sour cream or plain yogurt
• Green onions, chopped
• Avocado, diced
• Cilantro, chopped
• Pickled onions
• Jalapeños, sliced
• Tortilla chips or Fritos
• Hot sauce

How to Store and Freeze Crockpot Chili

Leftover chili can be stored in the refrigerator for up to 3-4 days. Be sure to store it in an airtight container. To freeze chili, let it cool completely before transferring it to freezer-safe bags or containers. It can be frozen for up to 2-3 months. When ready to eat, thaw the chili in the refrigerator overnight or in the microwave. Reheat it on the stovetop or in the microwave until heated through.

Variations on Crockpot Chili

This Crockpot Chili recipe is easy to adapt to different dietary needs and preferences. Here are a few ideas:

Variation	Substitutions
Vegan Chili	Replace ground beef with plant-based protein crumbles or lentils. Use vegetable broth instead of beef broth.
Keto Chili	Omit the beans or use a small amount of black soybeans. Add extra vegetables like bell peppers and zucchini.
White Chicken Chili	Replace ground beef with shredded cooked chicken. Use white beans (cannellini or great northern) instead of kidney and black beans. Add green chiles and chicken broth.

Frequently Asked Questions

Conclusion

I hope you enjoy this Crockpot Chili as much as I do! It’s the perfect cozy meal for a cold day, and it’s so easy to make. Now, I want to hear from you! What are your favorite chili toppings? Do you have any questions about the recipe? Share your thoughts in the comments below, and be sure to let me know how it turns out if you try it!

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