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A nice hearty chili recipe served with a chunk of cornbread is a family favorite meal.
This crockpot chili recipe combines ground beef, tomatoes, and beans in a hearty seasoned broth.
A crock pot makes this dish almost effortless and it reheats and freezes well for meals throughout the week.
No Fuss CrockPot Chili
This is a very simple beef chili recipe made in the Crockpot without a lot of extras; just beef, onions, seasoning, and flavor.
- Chili is a hearty meal with lots of lean beef, veggies, and beans.
- It’s budget-friendly and simple to prepare.
- Perfect for big gatherings or planned leftovers, this recipe makes a big batch.
- Ideal for busy days; let the Crockpot work its magic and come home to a meal that’s ready when you are!
Ingredients for CrockPot Chili
While I a classic stovetop chili recipe, this slow cooker chili is perfect for when you’re out and about.
Meat – Ground beef is ideal for this recipe; use lean ground beef (80/20) with just a bit of fat for flavor. Ground turkey or chicken work well too.
Veggies – This recipe keeps the veggies simple. Onion and bell pepper add flavor, feel free to sneak in extra vegetables like mushrooms or shredded zucchini.
Beans – I love kidney beans as they hold up well in the crock pot. You can replace kidney beans with black beans, pinto beans, garbanzo beans, or white beans. Rinse canned beans in cold water before using.
Sauce – Canned tomatoes add texture while tomato sauce gives this recipe just the right consistency. A little bit of beer is one of my secret ingredients, and while it doesn’t make the chili taste like beer, it adds really great flavor.
Seasoning – This chili is well seasoned with chili powder, cumin, and smoked paprika for a deep, savory flavor. The seasoning mix is doubled and some is added into the meat before cooking.
Spice it up a bit with jalapenos, extra chili powder, or a pinch of cayenne pepper.
How to Make Crock Pot Chili
Crockpot chili is as easy as 1, 2, 3.
- Brown seasoned beef with onions and garlic in a skillet.
- Drain excess grease, add beer, and simmer until almost evaporated.
- Place cooked beef and all remaining ingredients in a slow cooker and cook per the recipe below.
No Beer?! No problem! While you can’t taste the beer in the recipe (and the alcohol cooks off), it really does add an amazing layer of flavor to this recipe. Replace beer with beef broth or try an alcohol-free beer if you prefer.
Tips for a Great Slow Cooker Chili
- Add half the seasoning mix to the beef before cooking for extra flavor and don’t skip the beer.
- To thicken crockpot chili, leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry and slowly stir it into the chili (you might not need all of it).
- This recipe is perfect for doubling – ensure your slow cooker isn’t more than 3/4 full.
Serving Suggestions
Set out small bowls of your favorite chili toppings so everyone can DIY! Fave toppings include black olives, jalapenos, sour cream, green onions, tortilla chips, or corn chips like Fritos. For the not-so-faint-at-heart, set out a bottle of hot sauce.
Storing Leftovers
Keep leftover Crockpot chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags with the date labeled on the outside for up to 4 months.
Reheat on the stove top or in the microwave. To stretch leftovers even further, spoon them over a baked potato or hot dog to make chili dogs.
Did you make this Crockpot Chili Recipe? Be sure to leave a rating and a comment below!
Easy Crock Pot Chili
Equipment
Ingredients
- 3 pounds lean ground beef *see note
- 2 medium yellow onions diced, ½-inch
- 4 cloves garlic minced
- 12 ounces light beer about 1 can or bottle
- 28 ounces canned whole tomatoes with juice, 1 can
- 14 ounces canned diced tomatoes with juice, 1 can
- 1 medium green bell pepper diced, optional
- 14 ounces tomato sauce
- 15 ounces canned red kidney beans drained and rinsed, 1 can
Seasoning Mixture
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Combine half the seasoning mixture with ground beef and mix until well combined.
- Brown ground beef*, onions, and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.
- Combine beef mixture and all remaining ingredients, including remaining seasoning, in a slow cooker. If desired slightly mash the whole tomatoes.
- Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course, Slow Cooker
Cuisine American, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Chili Favorites
I just got a slow cooker so first time user and I tried the crockpot chili and it was amazing. Took half hour prep and cooking the hamburger put in crockpot. Left for 6 hours slow cook when I got home had dinner waiting for me.
If you haven’t tried it you’re missing out.
This is the first time I’ve made chili that I absolutely love! Used 2 pounds of ground beef 80/20 but left out the beans (this family doesn’t care for them) & threw an extra can of organic diced tomatoes vs canned whole tomatoes. I was leary of too much spice &/or heat but made the spice recipe given as is. Added Touch of cayenne pepper but no jalapeños. Perfect!! Dont like alot of spices but it had perfect amount of heat.
I didn’t have time to put it in the slow cooker so the night before I browned the meat and the onions, cooled & put the covered pan in the refrigerator. The next day I heated it up on stove & threw everything in the slow cooker on high for three hours. it was perfect!! Especially the beer. Maybe that makes all the difference.
Thank you, Holly again this is now my go to recipe for chili!
This was fast and simple and flavorful. Cooking the meat with half the spices was a good tip.
Best chili ever! Almost forgot the green pepper I had prechopped in the crisper but remembered to throw it in 15 minutes after I threw everything else in the slow cooker turned out scrumptious had it with some homemade cornbread. Thanks for the recipe!
Excellent, no changes at all and it was wonderful. I was afraid it was gonna to meat heavy and bean lite but it wasn’t. Great recipe.
Can’t wait to try it tonight.
Made this last week and it was incredible. Froze some for my youngest son and his wife. Gave some to my oldest son but he complained he didn’t get enough to share with his wife. Heate it all himself. Feeling bad for my son, I made another pot yesterday. Unfortunately I forgot to put in refrigerator overnight so have to throw it all away. Start over again today. I do what some mothers do. Feel badly about disappointing him, so start over. He never asks for anything; otherwise I wouldn’t do it. Hope it tastes as good as yesterday’s was.
That is so sweet of you, Sharon! I am glad they enjoyed it so much, even it wasn’t enough to share lol
So good and my go-to chili! However, prep time is more like 30-45 mins, not 15. It takes about 15mins to cook the meat,alone
Love this chili and it’s very modifiable. We’ve added sweet potatoes and top with scallions too.
Definitely recommend adding a can of tomato paste it helps keep it thicker towards the end!!
made it for Halloween, it was have people asking for recipe
If I am tripling the recipe, would two 7-quart crock pots be big enough?
Yes, 3x this recipe should fit in two 7qt slow cookers.
This was the first time that this old man made chili and it was wonderful. I’m going to try to get it emailed to me so I can print it out and not have to hold my phone while I make it. Rated it 5 stars.
I love the ingredients that go into this Easy Crock Pot Chili, but my only problem with the instructions is where it states to add 1/2 of the seasoning mixture directly into the uncooked beef before browning the beef with the onions and garlic and the beef is no longer pink. Next step is where my problem lies. The instructions say to drain any fat, but when draining the fat, most of the spices come out of the beef as the fat is released during cooking and so also go the spices with the draining. So why not add all of the spices “after” the draining of the beef and vegetable mixture at the same time as the beer is added so as not to loose any of the spicy flavor, which is the best part of being “chili”? PS…I am now a proud owner of your wonderful cookbook. Thank you so much for all your wonderful recipes!! They truely are Everyday Comfort!!
Hi Marie, you can add the spices after if you prefer. I can’t wait to see what you make from the cookbook! Tag us on instagram @spendpennies with all your creations!
I agree maybe add it after like you do with taco meat
I made this for a potluck church gathering and got rave reviews. Will definitely make it again.
Great
I loooove this recipe! And so does my partner who from time to time (often) says, “ummmm, are you making that chili anytime soon?!” Lol! Thanks for this delicious recipe!!