This Crockpot Ground Beef Chili is hands-down the best chili recipe you’ll ever make – bold claim, but trust me, it delivers! It’s packed with rich, hearty flavors, takes minimal effort, and practically cooks itself while you tackle your day.
If you’re looking for a recipe that feels like a win on a busy weeknight (or a busy game day), this is it!
Why you’ll love this recipe
- Ridiculously easy: Minimal prep and a trusty slow cooker mean you can handle all the usual mom-life multitasking while dinner cooks itself. I love this recipe for busy days because I can throw everything in and still feel like I’ve got a homemade meal on the table by dinnertime.
- Big, bold flavors: The spices, tender beef, and hearty beans come together in the most delicious way. My family always piles on the toppings – we’re talking cheese, sour cream, and a little extra hot sauce for the grown-ups – and everyone leaves the table happy.
- Perfectly versatile: I mash some of the beans to make it extra thick and satisfying, and it’s a great way to use up any veggies lingering in the fridge. Plus, the leftovers are even better the next day – if we manage to have any!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Beef: I like a mix of lean and extra-lean ground beef because it strikes the perfect balance – enough flavor without making the chili greasy. If your family prefers something leaner or fattier, go with what works for you. Ground turkey or chicken can also be substituted for a lighter option.
- Beans: Mashed up or blended kidney beans are my secret weapon for thick, creamy chili without needing any dairy. If you prefer a chunkier chili, you can skip the blending or swap them for black beans or pinto beans.
- Tomatoes: Fire-roasted tomatoes are my go-to for that extra smoky flavor, but regular diced tomatoes work just as well. If you like a little kick, use diced tomatoes with green chiles. If your tomatoes are overly chunky, I recommend mashing them or blending them a little.
- Peppers: Green peppers add a nice touch, but I know they’re not everyone’s favorite. Swap for red, yellow, or orange bell peppers for a sweeter flavor – or leave them out entirely if needed.
- Corn: My family insists that corn belongs in chili, but if it’s not your thing, you can skip it without missing a beat. Want something different? Try adding diced zucchini or carrots instead.
- Spices: Don’t stress if you don’t have all the individual spices. A packet of chili seasoning is a perfectly fine substitute – it’s quick, easy, and still delicious. Adjust the spice level to your family’s taste!
How to make chili in the crock pot
Let’s make some chili together! Trust me, it’s super easy, and you’re going to love how it all comes together.
1. Brown the beef:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once it’s hot, add 1 ½ pounds of ground beef. I like using a mix of lean and extra-lean beef – it gives great flavor without leaving the chili too greasy. Break it up with a wooden spoon as it cooks, and don’t forget to season it with a little salt and pepper.
Once the beef is nicely browned, you can drain any excess grease if you want (totally optional). Then, transfer it straight into your slow cooker.
2. Cook the onion and garlic:
In the same skillet, toss in 1 cup of diced yellow onion and 2 cloves of minced garlic. Sauté them over medium heat for about 3-4 minutes, just until the onion softens and everything smells amazing. This step might seem like a chore, but cooking the onion before adding it to the slow cooker really takes out the raw onion taste and makes a HUGE difference!
Then, stir in 2 tablespoons of tomato paste, 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, and ½ teaspoon of dried oregano. Let those spices cook for about 30 seconds – it really brings out their flavor!
Finally, pour in ½ cup of beef broth, and use your spoon to scrape up any browned bits from the bottom of the pan. This part is so satisfying and makes sure we get all of that flavor into our chili!
Once it’s all combined, pour it into the slow cooker with the beef.
3. Add the veggies and beans:
Now for the fun part – bring on all the good stuff!
Add 1 diced red bell pepper, 1 diced green bell pepper (or your favorite color), 1 (14.5 oz) can of chili beans, and 1 (14.5 oz) can of diced tomatoes. Stir everything together to combine. I promise it’s already looking like chili magic at this point!
4. Slow cook:
Pop the lid on your slow cooker and let it work its magic.
Cook everything on LOW for about 8 hours. This long, slow simmer is what makes the flavors so deep and delicious. If you’re in a hurry, you can cook it on HIGH for about 4 hours, but I think the slower method is worth the wait.
5. Finish it off:
About 15 minutes before the chili is done, give it a good stir and add 1 (14.5 oz) can of mashed kidney beans and ½ cup of sweet corn. I mash the beans to give the chili a creamy, thick texture without needing any dairy – plus, it tastes amazing.
Check the seasoning here and add a little more salt, pepper, or chili powder if you like. Cover the slow cooker again and finish cooking on HIGH for those last 15 minutes.
6. Serve and enjoy:
Now it’s time to dish up!
Grab your favorite chili toppings – cheese, sour cream, avocado, green onions, or even crushed tortilla chips – and let everyone customize their bowls. Around here, it’s a free-for-all with toppings, and that’s half the fun.
There you have it! A warm, hearty pot of Crockpot Ground Beef Chili that’s ready to be enjoyed with your family. It’s simple, satisfying, and perfect for busy days. Enjoy!
Top tips for recipe success
- Don’t skip browning the beef and onion: Browning the ground beef and onion in a skillet before adding it to the slow cooker adds so much flavor. Plus, you can drain any excess grease if needed, which helps prevent the chili from feeling too heavy. It also keeps the onion from retaining that raw bite, as it tends to do when added to a slow cooker dish without pre-cooking.
- Mash the beans for a thicker chili: If you like your chili on the thicker side (like I do!), don’t skip mashing the kidney beans. They add creaminess and body to the dish without any extra effort or ingredients.
- Season as you go: Taste the chili before the final cooking stage and adjust the seasonings. Adding a little more chili powder, salt, or even a splash of hot sauce can take the flavor to the next level.
- Don’t rush the slow cooking: While you can cook this on HIGH for 4 hours, the LOW setting for 8 hours brings out the best flavor. If you have the time, it’s worth the wait!
- Prep toppings ahead of time: While the chili is finishing up, get your toppings ready. Cheese, sour cream, green onions, and tortilla chips make great additions, and having them prepped makes serving a breeze.
- Slow cooker size: A 4-6 quart slow cooker will do a great job for this recipe. A smaller one will have difficulty fitting all of the ingredients, a larger one may lead to food burning on the sides.
- Doubling the recipe: This recipe can easily be doubled to feed a crowd, simply adjust the size of your slow cooker accordingly.
Dutch oven instructions:
If you don’t have the time to wait for 4-8 hours, or you don’t own a slow cooker, you can also make this in a Dutch oven: Simply combine all ingredients in a large Dutch oven and simmer covered over low to medium-low heat for an hour or two.
Instant pot?
I have a wonderful recipe for instant pot chili as well!
Helpful recipe hints
Recipe variations
- Make it spicy: If your family likes a little heat (like my husband does), try adding diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce. Sometimes I use diced tomatoes with green chiles to give it a spicy kick without overwhelming the kids.
- Swap the protein: I’ve made this with ground turkey and even ground chicken when I wanted something lighter, and it’s just as delicious. You could also try a plant-based ground meat substitute – I hear those work great in chili!
- Go vegetarian: For a meatless version, I skip the beef and double up on beans. Black beans and pinto beans are my go-to, and I love adding veggies like zucchini or mushrooms for extra texture. Even my kids, who are usually all about the beef, enjoy this variation!
- Try different beans: I’m a big fan of mixing it up with beans. Sometimes I’ll swap the kidney beans for black beans or chickpeas, depending on what I have in the pantry. Each type adds a little something different, so it’s fun to experiment.
- Add grains: On days when I want to stretch the chili a bit further (because growing kids eat a lot), I stir in cooked quinoa or rice at the end. It makes the dish heartier and even more filling.
- Sweeten it up: If I’m feeling creative, I’ll toss in some diced sweet potatoes or butternut squash. They add just a hint of sweetness that balances out the spices so beautifully.
- Smoky twist: Smoked paprika is one of my favorite ways to take the flavor up a notch. A few dashes of liquid smoke can also work wonders if you’re looking for that campfire-style chili taste.
- Cheesy chili: When I want to make the chili extra comforting, I’ll stir in some shredded cheddar or a little cream cheese at the end. My kids call it “cheesy chili,” and it’s always a hit!
Storage tips
Make-ahead options: To prep this chili ahead, brown the beef, cook the onions, and mix everything together in a separate container (not in the slow cooker crock). Store it in the fridge overnight.
Before adding it to the slow cooker, let it sit on the counter for 15-20 minutes to come to room temperature – this helps prevent the slow cooker from cracking due to a sudden temperature change. Then, just transfer it to the slow cooker, set it to cook, and go about your day!
Storing leftovers: Let the chili cool before transferring it to an airtight container. It will keep in the fridge for up to 3 days, and the flavors actually get better as it sits.
To reheat, just warm it gently on the stovetop or in the microwave, adding a splash of beef broth if it’s too thick.
Freezer options: This chili freezes beautifully! Once it’s cooled, portion it into freezer-safe containers or bags for easy grab-and-go meals. It will keep in the freezer for up to 3 months.
To reheat, let it thaw in the fridge overnight, then warm it on the stovetop or in the microwave until steaming hot/165°F throughout.
Serving ideas
- Classic toppings: Around here, chili is all about the toppings bar! We love shredded cheese, a dollop of sour cream, diced avocado, chopped green onions, and a handful of crushed tortilla chips. I let the kids “decorate” their bowls – it can get messy, but it makes them happy. Plus, they learn to serve themselves only what they’ll eat!
- Serve with cornbread: What’s chili without a side of cornbread? Try my delicious cornbread recipe – it’s perfectly moist, golden, and pairs like a dream with this chili. Bonus: it’s easy to make while the slow cooker does its thing.
- Turn it into chili mac: Got leftovers? Stir them into cooked macaroni, top with shredded cheese, and bake for 15-20 minutes until bubbly. This twist is always a hit with my family, and it feels like a whole new meal without extra effort.
- Gifting idea: Chili makes an awesome gift for a friend who needs a little comfort. Pack it up with some cornbread and a container of toppings (cheese, sour cream, and tortilla chips work great). Add a handwritten note, and you’ve got the ultimate care package. If you want to bring a new mom a meal, may I suggest something without onion or beans – they can be hard on a nursing newborn’s tummy.
- Chili for a crowd: If you’re hosting a game day or potluck, set up a chili bar! Keep the chili warm in the slow cooker and lay out a spread of toppings, cornbread, and maybe even some homemade guacamole with chips on the side. Guests can customize their bowls, and it’s always a hit!
- Turn it into a chili pie: Spoon the chili into a casserole dish, top it with biscuits or cornbread batter, and bake until golden. It’s like a Tex-Mex take on shepherd’s pie, and let me tell you – it’s SO good. My family loves this on chilly evenings!
More slow cooker comfort food
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crock Pot Ground Beef Chili
Recipe details
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef OR extra-lean, OR a mix of both
- salt & pepper to taste
- 1 yellow onion diced (about 1 cup)
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder or more to taste
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ cup beef broth
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 (14.5 oz) can chili beans
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can kidney beans mashed
- ½ cup sweet corn
- all your favorite chili toppings
Instructions
- Prep beef: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and brown 1 ½ pounds lean ground beef, seasoning with salt & pepper to tastel. Transfer to a 4-6 quart slow cooker.
- Cook onion: Add 1 yellow onion (chopped) and 2 cloves garlic (minced) to skillet and sauté over medium heat until softened, about 3-4 minutes.
- Make chili base: Stir in 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground paprika, 1 teaspoon ground cumin and ½ teaspoon dried oregano; and cook for another 30 seconds. Then stir in ½ cup beef broth, scraping any browned bits off the bottom of the pan. Transfer to slow cooker.
- Assemble: Add 1 red bell pepper (diced), 1 green bell pepper (diced), 1 (14.5 oz) can chili beans (not drained) and 1 (14.5 oz) can diced tomatoes (not drained) to slow cooker. Stir well, then cover with the lid and cook on LOW for 8 hours.
- Finish: 15 minutes before the cooking time is over, open the lid and stir well. Stir in 1 (14.5 oz) can kidney beans (drained and mashed or blended) and ½ cup sweet corn (if using). Check for seasoning, then coveer with the lid again and finish cooking on HIGH heat for 15 minutes.
- Serve: Serve with all your favorite chili toppings. Enjoy!
Notes
Ingredient notes
- Beef: Use a mix of lean and extra-lean for flavor without too much grease. Ground turkey or chicken works too.
- Beans: Mashed kidney beans make it thicker and creamy; skip or swap with black or pinto beans if preferred.
- Tomatoes: Fire-roasted for smoky flavor, or use diced tomatoes with green chiles for a spicy kick.
- Peppers: Green bell peppers add flavor, but red, yellow, or orange work just as well.
- Spices: No individual spices? Use a chili seasoning packet instead!
Recipe tips
- Brown the beef: Adds flavor and lets you drain extra grease.
- Adjust seasonings: Taste before finishing and tweak to your family’s liking.
- Cook low and slow: LOW for 8 hours brings the best flavor; HIGH for 4 hours works if you’re short on time.
- Prep toppings: Ready your favorite toppings while the chili finishes cooking.
Storage tips
- Make-ahead: Prep and store ingredients in a separate container in the fridge for up to a day; bring to room temp before slow cooking.
- Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat on the stovetop or in the microwave.
- Freezer option: Freeze in airtight containers or bags for up to 3 months; thaw overnight in the fridge and reheat.
Nutrition
More recipe information
Recipe first published in 2014 and first updated in 2017. Updated with new photos, video and text on 02/24/2021 and again on 01/11/2024.
Susan P says
We have a Chili Cook-off each November at church. I need to do a test run with this recipe …. looks great!!
eddie says
What brand kind of chili beans ?
Patrick Grimes says
Probably the best chili I’ve had. I reduced the ground beef to 1 lb. and added a package of Hillshire Farms sausage, chopped. Do you drain the chili beans or just dump the can in? The picture looks like it’s dumped in. Thanks for this recipe.
Mindy says
Made this early this morning so it could simmer all day, just had a little taste test & oh it’s going to be ? Perfect for a cold day???
Nora says
I’m so glad, Mindy! Chili is definitely one of my go-to cold weather dinners.
Lori says
Easy and delicious recipe! We enjoyed it and I doubled it for leftovers!
Added it to my recipe collection.
Nora says
I’m so glad, Lori!
Sydney says
Just came back to this recipe with the arrival of cold weather in Nebraska. My husband and I have been enjoying this since we discovered it a few years ago. I am curious if any updates were made to the recipe in the last year or so. I thought it called for stew meat and blending the pinto beans which were unique little twists we enjoyed. Thank you!
Nora says
Sydney, yes, I did make a few changes to the recipe based on the fact that pretty much nobody used to look at this recipe. You must have been one of the only ones ? I tracked down the original recipe for you, here it is:
Christian Delaney says
I was skeptical when I was preparing the chilli based on the ingredients. Got home from work to try it and was blown away. People are going to think I know what Im doing in the kitchen. Im excited to try more of your recipes.
Nora says
It’s always good when a recipe surprises you in a positive way ? I’m glad you enjoyed the chili, Christian, and thank you so much for your feedback. I hope you’ll have fun cooking more recipes!
Kristina says
Hi! Do you know if this can be made in a instapot instead of a slow cooker?
Nora says
Hi Kristina, yes you can. Please use 1 cup of water instead of 1/2 cup and make sure you stir everything very well before closing the instant pot. Cook on high pressure for 30-45 minutes. After 10 minutes of natural pressure release, manually release any remaining pressure and open the lid. Stir in the corn and the blended beans and simmer on the sauté setting, stirring often, until thickened to your liking. Hope that helps!
PATTY JACKSON says
I TRIED THIS RECIPE YESTERDAY AND AM NOW ENJOYING IT FOR THE 2ND NIGHT IN A ROW! IT IS GREAT, BUT I DO WANT TO WARN OTHER TEXANS THIS IS NOT EXACTLY WHAT WE WOULD CALL CHILI. I INVITE YOU TO COME DOWN TO TEXAS FOR A VISIT SOMETIME AND BRING AN EXTRA SUITCASE WHICH YOU CAN FILL WITH GREEN AND RED SALSA, CHILI PEPPERS, FLOUR AND CORN TORTILLAS. 🙂
Nora says
Haha your comment made me smile, Patty! Glad you enjoyed the chili despite the lack of texan flavors. Honestly, I’ve only ever been to Texas once, and that was for a 3 hour layover in Dallas. Hopefully I’ll get to see more of your beautiful state sometime, at least I thoroughly enjoyed the view while flying over it 😉
Barbara Karr says
Itś January in Wisconsin! This Chili recipe was made for here. Will be having this week. A bowl of Chili like this in the crockpot gives me time to make homemade dinner rolls. This will chase away those winter blues. Barb.
Nora says
We’ve been having freezing temperatures, too – nothing better than a pot of warming chili! What’s your favorite dinner roll recipe?
Kristine says
This chili was delicious! I’ve been using my slow cooker so much lately – it’s so nice to have dinner ready and waiting for you! This was a great new recipe to try, saved and will be making again.
Jess says
Yummy!
Helen says
Came out like the pictures, which made me very proud, lol!! We added hot sauce in the end to kick it up a notch, otherwise very delish.
Nora says
My husband always adds hot sauce to chili when I cook it ? glad you liked it!
Marcie says
left out corn, used only green pepper, added a lot more chili lol came out great!
Nora says
I’m so glad, Marcie!
Natalie says
We LOVE chili nd this came out amazing. Definitely adding to the regular recipe rotation.
Nora says
Ha, yes! A slow-cooking, chili-eating Switzerland would be amazing, haha! Thanks Natalie!
Christina says
came out great, made twice this month already!
Nora says
Thank you Christina!
Alessandra says
My first time making chili in the slow cooker, and it came out great! I used half ground turkey and half ground beef to make it a little lighter. Everyone loved it!
Nora says
Thank you SO much Alessandra! You’re too sweet 🙂
Gayle says
This chili was fantastic, Nora! We enjoyed it so much.
Nora says
Thank you so much Gayle!
Shinee says
Chili just might be one of the best comfort foods during cold winter days. This was delicious!
Nora says
It really is an amazing food to eat when it’s cold outside! Thanks for stopping by Shinee!