This Crockpot Chili is hearty, warmly spiced, and made to feed a crowd without running up the grocery bill. I use three cans of beans and two cans of tomatoes to stretch one pound of ground beef into eight generous servings for about $1.73 each! After about 20 minutes of prep, the crockpot takes it all from there. Cook it on HIGH and LOW (I’ve tested both, so choose whichever works best for your day!), then come home to the cozy, savory smell of the easiest chili EVER. This slow cooker chili is a delicious win for a family dinner, a chili cook-off, or game day, with plenty left for lunches during the week!
A Big-Batch of Crockpot Chili for Busy Days
I think chili only gets better the longer it cooks, which is why I LOVE this crockpot chili recipe. The slow cook gives the beef, tomatoes, beans, and warm spices time to develop into a beefy chili with cozy, familiar flavors. I especially like how the seasonings round out as they cook and make the tomato-rich base taste savory and full. Of course, if I’m craving chili and need it on the table sooner, I’ll make our classic chili on the stovetop instead. But this is the one I go for when I have time to let dinner simmer.
I still give the beef and vegetables a skillet head start though! While the slow cooker brings the flavors together, it can’t brown the meat for me (which is important for building flavor). That first bit of heat gives the beef a savory foundation and lets the onion and pepper soften, adding sweetness that rounds out the tomatoes and spices. I add the tomato paste and half the seasoning to the skillet, too. The hot pan blooms the spices, so they turn fragrant as the tomato paste darkens. The rest of the seasoning goes into the crockpot with the tomatoes and beans, where it has time to mingle during the long cook. I’m telling you now, this crockpot chili makes second helpings an easy decision. 😋
Got chicken to hand? Try our crockpot white chicken chili for a cozy change of pace instead!
Recipe Success Tips
- Brown the beef on the stovetop first. Let it develop some color before breaking it into smaller crumbles. The slow cooker cooks the beef, but it can’t brown it, and those browned bits add savory depth. For this crockpot chili, I want hearty beef crumbles and a deeper, beefy flavor, so I never skip the browning!
- Give the tomato paste and spices their skillet time. Cook the onion, bell pepper, garlic, tomato paste, and half the seasoning for 4-5 minutes, stirring often. I look for softened vegetables, slightly darkened tomato paste, and fragrant spices. That short cook deepens the tomato flavor and builds a savory base before the slow simmer.
- Keep the lid on during the slow cook. Every peek lets heat escape, so I leave the lid in place until it’s time for the final stir and taste.
- Taste before adjusting the salt. The amount of salt needed will vary depending on the beef broth and canned tomatoes you use. I make my broth with Better Than Bouillon, which is already well seasoned, so I don’t usually need to add more salt!
- Make the seasoning your own. I make the chili seasoning from scratch, using our homemade chili seasoning as a starting point and adjusting it for this crockpot batch. I love that I can customize it however I want. I’ve listed the cayenne as optional in this recipe, so use it, leave it out, or add more depending on your spice tolerance.
- Add some toppings. Toppings are optional, though I’ve never had a bowl of chili where I skipped them! I love shredded cheddar, sour cream, and fresh jalapeño. Other toppings I like are fresh cilantro, sliced green onions, crushed tortilla chips, or our easy pickled jalapeños.
How to Serve Crockpot Chili
When the chili is ready, I switch the slow cooker to WARM and set it out with bowls so everyone can serve themselves family-style. Serve it with white rice for an easy, filling meal, or add warm cornbread for scooping up every last bit. Not in the mood for rice? I’d pile the chili onto air fryer French fries with some cheddar for a batch of crisp, cheesy chili fries!
I also love turning it into a quick chili mac. Cook macaroni on the stovetop, stir in some warm chili, and finish with shredded cheese. Or spoon it over a baked potato for an extra-hearty dinner. And for a fun meal to share, spread tortilla chips on a sheet pan, spoon the chili over them, and scatter on shredded cheese before baking until melty! There really are so many ways to serve this crockpot chili, and each one is just as delicious as the last.
There are plenty of ways to dress up the leftovers, too. I’ve shared more ideas below for turning leftover crockpot chili into easy lunches, so you don’t have to eat the same bowl all week!
Crockpot Chili
Equipment
- Large 12" skillet
- 6-quart Slow Cooker
Ingredients
- 1 Tbsp olive oil $0.17
- 1 lb. ground beef 80/20, $5.34*
- 1 yellow onion diced, $0.86
- 1 green bell pepper diced, $0.86
- 4 garlic cloves minced, $0.29
- 6 oz. can tomato paste $0.92
- 15 oz. can diced tomatoes with juices, $0.96
- 15 oz. can diced tomatoes with green chilies (or Rotel) with juices, $0.96
- 15 oz. can kidney beans drained and rinsed, $0.92**
- 15 oz. can black beans drained and rinsed, $0.92**
- 15 oz. can pinto beans drained and rinsed, $0.92**
- 1½ cups beef broth $0.19***
Chili Seasoning
- 2½ Tbsp chili powder $0.19
- 2½ tsp ground cumin $0.10
- ¼ tsp cayenne pepper optional, $0.03
- ½ tsp garlic powder $0.02
- 1 tsp onion powder $0.02
- 1 Tbsp brown sugar $0.03
- 1½ tsp salt $0.02
- 1 tsp black pepper freshly cracked, $0.08
Instructions
- Gather all ingredients.
- Dice the onion and bell pepper and mince the garlic. Drain and rinse the canned beans.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until well browned and no longer pink.
- In a small bowl, stir together the chili powder, cumin, cayenne pepper, garlic powder, onion powder, brown sugar, salt, and black pepper.
- Add the onion, bell pepper, garlic, tomato paste, and half of the chili seasoning to the skillet with the beef. Cook for 4-5 minutes, stirring frequently, until the vegetables are softened, the tomato paste has darkened slightly, and the spices are fragrant.
- Transfer the beef mixture to a 6-quart slow cooker. Add the diced tomatoes (with juices), diced tomatoes with green chilies (or Rotel, with juices), kidney beans, black beans, pinto beans, beef broth, and remaining chili seasoning. Stir well to combine.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, or until the chili is hot and the flavors have melded.
- Stir the chili and taste. Adjust the salt or seasonings as needed before serving. Serve with your favorite toppings and enjoy!
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Notes
Nutrition
how to make Crockpot Chili Step-by-Step Photos
Gather all of your ingredients so everything is ready to go before you start cooking. You’ll also need a large skillet and a 6-quart slow cooker. Drain and rinse one 15 oz. can kidney beans, one 15 oz. can black beans, and one 15 oz. can pinto beans.
Prep the vegetables: Dice 1 yellow onion and 1 green bell pepper, then mince 4 cloves of garlic. Set them aside.
Build some color on the beef: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add 1 lb. ground beef and cook, breaking it into small crumbles. Continue cooking until no pink remains, and you see some deep brown bits developing on the beef and bottom of the skillet.
Combine the seasonings: Stir together 2½ Tbsp chili powder, 2½ tsp ground cumin, ¼ tsp cayenne pepper (if using), ½ tsp garlic powder, 1 tsp onion powder, 1 Tbsp brown sugar, 1½ tsp salt, and 1 tsp black pepper in a small bowl until evenly combined.
Cook until fragrant: Add the diced onion, bell pepper, minced garlic, one 6 oz. can tomato paste, and half of the chili seasoning to the skillet. Cook for 4-5 minutes, stirring often. The vegetables should start to soften, the tomato paste will turn a deeper brick-red color, and the spices should smell noticeably toasted and fragrant.
Load up the slow cooker: Transfer the beef mixture to a 6-quart slow cooker, scraping in all of those flavorful browned bits from the skillet. Add one 15 oz. can diced tomatoes with their juices, one 15 oz. can chopped tomatoes with green chilies (or Rotel) with their juices, the drained kidney beans, black beans, and pinto beans, 1½ cups beef broth, and the remaining chili seasoning. Stir until everything is evenly distributed.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. By the end, the vegetables should be tender, the broth should look thicker and deeper in color, and the chili should smell rich and savory.
Give it a final taste: Stir the slow cooker chili well, scraping the edges and bottom of the crock. Taste and adjust the salt or seasonings as needed, then ladle into bowls and serve with your favorite toppings. Enjoy!
Ways to Use Up Leftovers
This recipe for crockpot chili makes a BIG batch. Any leftovers will keep in the fridge for 3-4 days in an airtight container. I keep toppings like shredded cheese, sour cream, and green onions separate so they stay fresh. But when I want to turn the leftovers into something that feels like a different meal, these are a few ideas I really enjoy:
- Chili dogs: Spoon warm chili over hot dogs in toasted buns, then add shredded cheddar and diced onion. I like toasting the buns as it helps them hold up under the chili, and this is always a fun way to use up a smaller portion.
- Quesadillas: Spread a thin layer of chili over a tortilla, add shredded cheese, and top with another tortilla. Cook it in a skillet until crisp and golden!
- Stuffed peppers: Fill halved bell peppers with leftover chili, sprinkle cheese on top, and bake until the peppers are tender. The chili is already cooked, so it makes an easy and super hearty filling.
- Chili burritos: I’ll spoon leftovers into flour tortillas with cooked rice and shredded cheese, then roll them up and toast in a skillet until crisp.
- Chili rice bowls: Spoon it over cooked white rice and add any toppings you’ve got (like tomatoes, cucumber, or green onions). This is my easiest leftover lunch, and the fresh toppings make each bowl feel complete!
Storage & Reheating
Let the chili cool slightly, then portion it into airtight containers and refrigerate it within 2 hours. It’ll keep in the fridge for up to 3-4 days.
Reheating
Reheat leftovers on the stovetop over medium heat, stirring occasionally, until it reaches 165°F. If it has thickened in the fridge, stir in a splash of beef broth or water. For an individual portion, I’ll just microwave in 60- to 90-second intervals, stirring between each, until hot throughout.
Freezing
Once cooled, divide it into individual portions and freeze it in airtight, freezer-safe containers or bags for up to 3 months. I like freezing 2-cup portions, which are easy to thaw for a quick meal. Thaw overnight in the refrigerator, or reheat it from frozen on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water as needed. Reheat to 165°F before serving.
Love Chili? Try These Recipes Next
- Want to skip the beans? Texas Chili is all about beef, tomatoes, jalapeños, chipotles, and plenty of smoky spices.
- Our Homemade Chili is the straightforward classic, loaded with seasoned ground beef, kidney beans, black beans, and tomatoes.
- For something completely different, my take on Cincinnati Chili has a thinner, warmly spiced beef sauce that’s traditionally served over spaghetti with lots of shredded cheese.
More Cozy Crockpot Recipes
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
