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.

cooked Easy Crock Pot Chili Recipe in the pot

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 to make Easy Crock Pot Chili Recipe with labels

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.

  1. Brown seasoned beef with onions and garlic in a skillet.
  2. Drain excess grease, add beer, and simmer until almost evaporated.
  3. 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.

crockpot chili in a bowl

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! 

cooked Easy Crock Pot Chili Recipe in the pot
4.98 from 180 votes↑ Click stars to rate now!
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Easy Crock Pot Chili

This Easy Crockpot Chili recipe is loaded with ground beef, seasonings, & tons of flavor!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 servings
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  • 3 pounds lean ground beef *see note
  • 2 medium onions diced, ½-inch
  • 4 cloves garlic minced
  • 1 can light beer or bottle, approx. 12 ounces
  • 28 ounces whole tomatoes with juice
  • 14 ounces diced tomatoes with juice
  • 1 medium green bell pepper ½" diced, optional
  • 14 ounces tomato sauce
  • 15 ounces kidney beans drained and rinsed

Seasoning Mixture

  • 4 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons parsley
  • 1 teaspoon smoked paprika
  • 1 teaspoon each salt and pepper
  • 1 teaspoon oregano


  • 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.



*This recipe can be made with 2lbs of ground beef if desired and the beans can be doubled. 
Ground beef may need to be browned in batches depending on the size of your pan.
The chili will be very hot after cooking and will thicken as it cools. I allow it to cool at least 30 minutes with the lid off stirring occasionally (and it is still very hot).
This chili has a fairly mild flavor. Add one finely diced jalapeno or a pinch of cayenne pepper to add a little bit of heat.  
Beer is recommended, but if needed, you can replace it with beef broth. I often use a light beer (such as Budweiser), but use your favorite.
You can add vegetables to this crockpot chili recipe. Diced bell peppers, zucchini, and mushrooms contain water so precook them or leave the lid off the slow cooker for the last hour of cooking.
To thicken leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry of equal amounts of water and corn starch in a jar. Shake the jar until the slurry is blended then slowly stir it into the chili (you might not need all of it).
If doubling this recipe, ensure the slow cooker isn’t more than ¾ full.
4.98 from 180 votes

Nutrition Information

Calories: 293 | Carbohydrates: 21g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 470mg | Potassium: 1112mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1365IU | Vitamin C: 16.3mg | Calcium: 93mg | Iron: 7.2mg

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

More Chili Favorites

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bowls of Easy Crock Pot Chili Recipe with writing
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Easy Crock Pot Chili Recipe in the pot and plated with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Made this recipe for Super bowl. I had leftover trip tip so used it instead of hamburger. and tried the chili beans as noted rather than kidney beans. came out perfect an will be a big hit today!5 stars

  2. I don’t understand. There is an asterisk next to 3 lbs of beef. Then, next to the asterisk it states “*This recipe can be made with 2lbs of ground beef if desired and the beans can be doubled. ”
    So, is 3 lbs of beef in the original recipe supposed to be one 1 lb? Why would you double the beans if you are using a pound less meat? Please clarify. Thank you.

    1. Hi Kathy, we use 3 lbs of beef for this recipe. If you would prefer to reduce the ground beef to 2 lbs we recommend doubling the beans so it is still as hearty and filling.

  3. This chili was delicious! I did not add any beans to it because my husband does not like them. I did add two finely diced jalapeño’s, but whoa, that was a lot of heat. The next time I make this I will just use one jalapeño. This is by far the best chili recipe I’ve ever come across. Thank you, Holly!5 stars

  4. This has a very good flavor and if very easy to make. Personally, I prefer a little more heat. But I will be making this again.

  5. I made this chili yesterday and used your homemade chili powder. Both recipes were great. I hate the bitterness of store brand chili powders. Both recipes had a smooth spicey taste. FYI the chili is better today than yesterday. Made a cake of cornbread and it was a kick rear supper here in the south. Everyone has their opinion on chili, bottom line as always eat what you like. My family loved it and it goes in the book to be cooked again.5 stars

  6. This is a stupid question but it says 10 servings but not the amount of the servings, do I have to measure it out and divide by 10.
    Thank you

  7. Recipe looks very tasty & I want to make it. I didn’t see what size the crock pot needs to be. Thanks.

  8. Hi. I am about to make your recipe for Crock Pot Chili. Do you recommend large diced or petite diced tomatoes. Thanks!

    1. Either will work in this recipe, I most often use the larger chunks because I like a little more texture.

  9. why the need for a separate crock pot recipe instead of the stovetop? what do you think if I made your stove top one in the crock pot?

    1. The difference between the two is due to the amount of evaporation. I have only tried this recipes as written Kirsten.

  10. Loved this recipe it turned out great. I did use diced Rotel tomatoes with Chile’s instead of plain diced tomatoes.5 stars

  11. Good chili! I just started cooking and I used this recipe and won 2nd place in a chili contest! Also it’s good for meal prep if you are brave enough to eat beans everyday.5 stars