This crockpot chili recipe makes a big batch of hearty, thick slow cooker ground beef chili that’s perfect for a crowd. A secret ingredient (pstt…it’s beer!) adds the best flavor, while letting the slow cooker do all the work.
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Holly’s Recipe Highlights
- Flavor: This hearty dish has a balanced classic chili flavor with a rich tomato base and all the cozy chili goodness you expect.
- Prep Note: Add half of the seasoning mix to the beef before cooking to build flavor from the start. Be sure to include the beer, since it adds so much rich flavor.
- Recommended Tools: Just a 6-quart slow cooker and a frying pan!
- Serving Suggestions: Great for big gatherings or planned leftovers. To finish, serve it with cornbread so it can soak up every last spoonful.
Pantry Staples, Big Flavor
- Meat: Ground beef is ideal for this recipe. Use lean ground beef with just a bit of fat for flavor. Ground turkey or chicken works well, too.
- Tomatoes: Whole tomatoes give a chunkier texture. Mash them for a thicker chili or replace with a second can of diced tomatoes.
- Beans: Rinse canned beans in a strainer with cold water before using. You can replace kidney beans with black beans, pinto beans, garbanzo beans, or white beans.
- Beer: It’s my secret ingredient for a savory flavor. As it simmers, the alcohol cooks off, but if needed, you can easily swap in an alcohol-free beer or beef broth.
- Seasoning: This chili is well seasoned with chili powder, ground cumin, and smoked paprika for a deep, savory flavor. For a spicy chili, add some jalapenos for mellow heat, cayenne for sharper heat, or hot sauce at the end for more control.
- Veggies: This recipe keeps the veggies simple, with onions and green bell peppers. Add extra vegetables like mushrooms, corn, or shredded zucchini.
How to Make Chili in a Crock Pot
- In a skillet, brown the ground beef mixture, and drain any excess grease.
- Add the beer, simmering to reduce (full recipe below).
- Place cooked beef and all remaining ingredients in the slow cooker and cook.
Save Some for Later
Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze portions in zippered bags with the date labeled on them for up to 4 months.
Reheat on the stovetop or in the microwave. To stretch leftover chili even further, spoon it over a baked potato or hot dog to make chili dogs.
Cook on high for 4 hours or low for 7-8 hours.
Crockpot chili is perfect for doubling, just ensure your slow cooker isn’t more than ¾ full.
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).
You don’t have to, but it’s worth it for better flavor and to drain grease so the chili isn’t oily or thin.
Yes, just leave them out. Let it cook uncovered near the end if you want it thicker.
More Chili Favorites
Did you make this Crockpot Chili? Leave a rating and comment below!
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
- 2 (15 ounce each) cans red kidney beans drained and rinsed
- 1 (28 ounce) can whole tomatoes with juices
- 1 (14 ounce) can diced tomatoes with juices
- 1 (14 ounce) can tomato sauce
- 1 medium green bell pepper diced, optional
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
- In a small bowl, combine all seasoning mixture ingredients.
- 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, kidney beans, canned tomatoes, tomato sauce, and green bell pepper in the slow cooker. Add the remaining seasoning. 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
- 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 and drain 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.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 4 months.
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.
I drain and rinse my meat after cooking. I have yet to see that posted on any chili recipe so far??
Hi Emma, we find the draining off any fat is good enough for this recipe, but you can drain and rinse your meat if you would like.
Can you use this same recipe, but stove top instead? I may not have access to a crock pot on that day. Would any of the directions change? This recipe looks amazing!
Hi Marc, this recipe should turn out just fine on the stovetop. We also have a stovetop chili recipe you may enjoy!
My seasoning for My chili, I use 2 Pkts. of Mccormick Hot Chili Seasoning and 1 Pkt. of Hot Taco seasoning Haha. if you don;t like it that hot you can always use mild. My husband say’s it will melt the spoon.
That sounds like a yummy and spicy seasoning Terri! I might have to try that on a super chilly day!
If you are using kidney beans. When do you soften them. Ahead of the process or during the 4 – 7 hours.
I use canned beans (already softened). If you want to use dry beans, you will need to rehydrate them prior to making the chili.
This sounds delicious and I plan to make it today, Holly, but I have a question about how the spices are added. It would be much easier to ensure they were spread evenly throughout the chili if they were stirred into the tomato sauce rather than added to the meat. Do you see a problem with that approach?
They’re even through the chili as they are added with the meat while it is cooking, but if you prefer, you could mix them in with the tomatoes. Enjoy Steve!
Then you’re draining all of the flavor out along with the grease! Brown meat first!! Drain. Then cook veggies. Place back into pot along with meat, seasonings and everything else.
If you add the seasoning before you brown the beef doesn’t it lose flavor when you drain off the fat?
I don’t find that it loses flavor Rob. If you prefer, you could add the seasonings after browning and draining off the fat. Enjoy!
Prepared this today, awesome chili recipe, recommended for those who love chili.
I am so glad you liked the chili Ken!
Great, spot on, classic chili recipe. I’ll make it again without a doubt, maybe kick up the spice some. Great, simple easy recipe.
Thank you Kelli! Glad you love the chili!
Thanks for that chilli recipe. My first time using this site. Now will be my go-to. Will start looking for appetizers for Thanksgiving.
I’m so glad you loved it Lakeshia!
My husband doesn’t like beans can I substitute for something else
Hi Barbara, you could leave the beans out if he preferred. :) Enjoy!
I can’t seem to find where you explain how to make the seasoning mixture that goes into the beef…???
I’ve updated the format in the recipe so it’s more clear. The Seasoning Mix includes the chili powder, cumin, paprika, parsley, salt, pepper and oregano. Hope that helps Amanda! Enjoy.
What if you can’t use beer, what would you replace it with?
I would use water or broth.
I’m gonna add crumbled bacon , can’t wait to make this in my crockpot!
Sounds great! Love bacon :)
This is officially my, go-too chili. It is very delicious, easy and budget friendly. It freezes well too. I highly recommend this recipe. I give it 5 stars.
So glad to hear that you love this chili Terri!
A Super Bowl hit – made as directed but added second can of beans. Another keeper, thanks!
So glad you loved it, thank you!! ❤️
Sounds great and I’ll be making it soon, but I’ll also add chopped green peppers and sliced mushrooms
Can I use two 28 oz. cans of crushed tomatoes instead of the diced and whole cans of tomatoes?
I haven’t tried it with crust tomatoes, it make make the consistency a little bit more runny.
This sounds delicious! What can I replace the alcohol with so it’s not missing any liquid when I make it? Thanks.
You could use an alcohol free beer. You could also try water or broth however this will change the flavor of the recipe.
Can I please ask how many cups of the broth we should use as a substitute for the bottle of beer? Thanks.
2 cups Doug!
This “Easy Chili” recipe sounds delicious, and also VERY tasty! The only thing that I’ll do differently is to add about one large diced green bell pepper to the mixture. Otherwise, I’m looking forward to making it. I’m sure that we’ll enjoy it.
Green pepper would be perfect in this recipe! Enjoy Angela!
Would you believe me if I told you that I’ve never made chili before?! It’s not that I don’t want to, I really do! I’ve just been scared to because growing up I hated my mom’s chili (shhh… she doesn’t know!). Maybe this fall I’ll FINALLY give it a try and make your recipe! Pinning it :)
Ahh, I hope you do try it… and LOVE it! :)
Love this and that there’s beer in it! Bravo!
Thank you Averie! Cheers friend!
Trying this for first time and I look forward to it when it’s finished because the smell is heavenly