Easy Crockpot Chili

Alright, this easy crockpot chili? It’s rich, hearty, and basically the definition of set-it-and-forget-it comfort food. Toss everything in the slow cooker, walk away, and come back to a bowl full of bold, beefy flavor.

I made it on a busy weekday when I had zero time to cook. Just browned some ground beef, added beans, tomatoes, spices—threw it all in the crockpot and let it do its thing. By dinnertime? It was thick, warm, and so satisfying.

It’s loaded with flavor, not too spicy, and perfect with cornbread or a sprinkle of cheese on top. Great for meal prep, game days, or anytime you need a cozy bowl of something filling.

If you want a no-fuss chili that always hits the spot, this one’s for you. Let’s get that crockpot going—you’ll be glad you did.

Why You’ll Love This Recipe

• Hands-Off Cooking: After a quick sauté of the meat and aromatics, everything goes into the slow cooker. You can walk away and come back to a hot, delicious meal.
• Well-Balanced Flavors: The combination of ground beef, spices, and two types of beans gives the chili a perfect mix of texture, richness, and warmth.
• Great for Any Season: While chili is especially welcome in colder months, this recipe is a year-round favorite—especially for gatherings or meal prep.
• Easy to Customize: You can tweak the heat level, add vegetables, or make it vegetarian, depending on your preference.
• Feeds a Crowd: Makes a generous batch, ideal for families or storing leftovers for the week ahead.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 15 to 20 minutes (browning meat, chopping onion, and garlic)
• Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
• Total Time: About 6–8 hours (most of it hands-off)

Servings
This recipe serves 6–8 generous bowls, depending on portion size. It can easily be doubled for a larger group if your slow cooker has enough capacity.

Difficulty
Very beginner-friendly. All steps are straightforward, and the slow cooker does most of the work. Just make sure to brown the beef thoroughly before adding it to the crockpot for best flavor.

Required Kitchen Tools

• Large Skillet or Frying Pan – For browning the meat and softening the aromatics before transferring to the slow cooker.
• Wooden Spoon or Silicone Spatula – Useful for stirring meat and vegetables while cooking.
• Cutting Board + Sharp Knife – To prep the onion and garlic.
• Slow Cooker (at least 4 quarts) – Larger capacity (6–8 quart) recommended for doubled batches or leftovers.
• Measuring Cups + Measuring Spoons – For accuracy in seasoning and liquid amounts.
• Can Opener – For the canned tomatoes, beans, and sauce.
• Ladle or Serving Spoon – For dishing out portions easily.

Ingredients for Crockpot Chili

This recipe sticks to reliable pantry staples and simple fridge ingredients, creating a chili that’s full of flavor without fuss. Each ingredient plays a specific role in building the final taste and texture.

Here’s what you’ll need (full measurements listed in the recipe card at the end):

Main Ingredients:

• 1 lb Ground Beef (80/20 or 85/15):
  Lean enough to avoid excess grease, but fatty enough to build richness. Browning the meat beforehand helps seal in flavor and prevents it from becoming mushy in the slow cooker.
• 1 Medium Yellow Onion, Diced:
  Provides sweetness and depth. Diced small so it softens well during the long cook.
• 3 Cloves Garlic, Minced:
  Adds complexity and aroma. Fresh garlic is best here, but garlic powder can be substituted if needed.
• 1 Can (15 oz) Dark Red Kidney Beans, Drained and Rinsed:
  These beans hold their shape well and bring a firm texture.
• 1 Can (15 oz) Pinto Beans, Drained and Rinsed:
  Slightly softer and creamier than kidney beans, they create balance and contrast.
• 1 Can (14.5 oz) Diced Tomatoes (with juice):
  Forms the acidic base of the chili and adds tomato chunks for texture.
• 1 Can (8 oz) Tomato Sauce:
  Helps thicken the chili and binds the ingredients together.
• 3/4 Cup Water or Low-Sodium Beef Broth:
  Adds needed moisture while allowing flavors to blend. Use broth for deeper savory notes.

Seasonings:

• 2 Tablespoons Chili Powder:
  Not too spicy, but gives the dish its signature warmth and red hue.
• 1 Teaspoon Ground Cumin:
  Earthy and slightly nutty—essential for chili flavor.
• 1 Teaspoon Smoked Paprika (or Regular):
  Adds subtle smokiness. Optional, but highly recommended.
• 1 Teaspoon Onion Powder:
  Enhances the onion flavor without overpowering.
• 1/2 Teaspoon Oregano:
  A gentle herbal note that supports the tomato flavor.
• Salt and Black Pepper, to taste:
  Always taste and adjust at the end of cooking.

Optional Toppings:

These aren’t required, but they elevate the final bowl and let everyone customize:

• Shredded Cheddar Cheese
• Sour Cream
• Diced Red or Green Onion
• Fresh Jalapeño Slices
• Crushed Corn Chips or Tortilla Strips
• Fresh Cilantro or Parsley
• Lime Wedges (for brightness)

Variations for Easy Crockpot Chili

• Turkey or Chicken Chili: Swap ground beef for ground turkey or chicken. It’ll be lighter but still hearty.
• Extra Veggies: Add bell peppers, corn, or even carrots for a veggie-packed version.
• Spicy Version: Toss in a diced jalapeño or 1/2 teaspoon cayenne for heat lovers.
• Bean-Free Option: Skip the beans entirely for a Texas-style meat chili.
• Vegetarian Option: Use meatless crumbles or lentils, and bump up the vegetables for a filling meat-free dish.

How to Make Easy Crockpot Chili

Step-by-Step Instructions

1. Brown the Ground Beef

Set a large skillet over medium-high heat. Once hot, add the ground beef. Break it up with a wooden spoon and cook for 6–8 minutes, or until it’s fully browned. Stir occasionally to prevent sticking or burning. You want the meat to develop some color, as this builds flavor.

Tip: If your ground beef has a higher fat content, you can drain excess grease once it’s cooked. A small amount of fat left in the pan adds richness to the chili.

2. Sauté the Onion and Garlic

Push the browned beef to one side of the pan and add the diced onion. Cook for 2–3 minutes until softened, then stir it into the meat. Add the minced garlic and cook for 30 seconds more, just until fragrant. Don’t let the garlic brown.

Why This Step Matters: Sautéing the onion and garlic before slow cooking releases their natural sweetness and deepens the flavor of the chili.

3. Transfer to the Crockpot

Pour the cooked meat, onion, and garlic mixture into your slow cooker insert. Use a spatula to get every bit.

Then, add the following directly into the crockpot:

• Drained kidney beans
• Drained pinto beans
• Diced tomatoes (with their juice)
• Tomato sauce
• Water or broth
• Chili powder
• Cumin
• Onion powder
• Paprika
• Oregano
• A small pinch of salt and pepper (you’ll adjust later)

Tip: If you’re short on time, you can prep this step the night before, refrigerate the insert, and start the crockpot in the morning.

4. Stir Everything Together

Use a long spoon or spatula to gently stir the ingredients together in the slow cooker. Try to evenly distribute the seasoning and beans throughout the chili base. It should look thick, but not dry. If it feels too thick, add a splash more broth or water.

5. Cook Low and Slow

Cover the slow cooker with the lid and choose your cooking method:

• LOW for 6 to 8 hours: Ideal for developing a deep, rounded flavor. This longer time allows the beans and beef to fully absorb the spices.
• HIGH for 3 to 4 hours: A faster option that still delivers good results if you’re pressed for time.

Do Not Remove the Lid Frequently – Each time the lid is lifted, heat escapes and adds about 20 minutes to the cook time.

6. Final Adjustments Before Serving

About 15 minutes before serving, give the chili a good stir and taste it. This is when you adjust seasoning:

• Add more salt if it tastes flat.
• For heat, stir in cayenne or a splash of hot sauce.
• If it’s too thick, add a little water or broth.
• If it’s too thin, let it cook uncovered for 15–20 minutes (on HIGH) to reduce slightly.

7. Serve It Up

Ladle the hot chili into bowls and serve with your choice of toppings. For a classic finish, top with shredded cheddar, a spoonful of sour cream, and crushed corn chips. If serving to a crowd, set up a topping station so everyone can customize their bowl.

Serving and Decoration

How to Serve Easy Crockpot Chili

This chili is a full meal on its own, but it also works well as part of a larger spread. Here are some ideas for serving:

• Classic Bowl: Top with shredded cheddar cheese, sour cream, green onions, and crushed tortilla chips.
• Over Rice: Spoon chili over a bowl of steamed white or brown rice for extra bulk.
• With Cornbread: Pair with a slice of moist cornbread or a cornbread muffin to balance the richness.
• Loaded Baked Potatoes: Use as a topping for baked potatoes, finished with cheese and sour cream.
• Nachos or Fries: Pour over baked fries or tortilla chips for a hearty chili-style plate.

Storing Easy Crockpot Chili

• Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop over low heat or in the microwave in short bursts, stirring between each round.
• Freezer: Freeze in freezer-safe containers or resealable bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tip: Chili tends to taste even better the next day, as the flavors continue to develop.

Tips and Tricks for Success

• Brown the meat first – It builds a rich base flavor and prevents a greasy texture.
• Don’t skip the garlic and onion – These aromatics are small details that make a big difference.
• Use low-sodium canned goods – This helps control the salt level, especially if you’re using broth.
• Make a double batch – It freezes beautifully and gives you easy meals for busy nights.
• Let it rest before serving – A 5-minute rest after cooking allows the chili to thicken naturally.

Nutrition

Here’s a rough nutrition breakdown per serving (based on 1 of 8 servings, without toppings):

Nutrient	Amount
Calories	330 kcal
Protein	25 g
Carbohydrates	26 g
Fat	14 g
Saturated Fat	5 g
Fiber	8 g
Sugar	5 g
Sodium	540 mg
Cholesterol	55 mg

Note: Nutrition may vary depending on ingredients and toppings used.

Chili FAQs

Can I make this with frozen ground beef?
No, the beef should be thawed before cooking and must be browned before adding to the crockpot.

Can I use canned chili beans instead of plain beans?
Yes, but note that they often come seasoned. Adjust your seasoning accordingly.

What’s the best way to thicken chili?
Let it cook uncovered during the last 20–30 minutes or mash some beans into the mix.

Can I double this recipe?
Yes, as long as your slow cooker is large enough (6–8 quarts recommended).

Can I make this spicy?
Add diced jalapeños, cayenne pepper, or hot sauce to bring the heat.

Conclusion

Easy Crockpot Chili is a go-to dish when you need something warm, satisfying, and low-effort. The slow cooking method allows every ingredient—from the beans to the beef—to soak up rich flavor while you go about your day. Serve it at family dinners, take it to potlucks, or freeze portions for future meals. However you enjoy it, this chili is sure to earn a permanent place in your regular recipe rotation.