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.
Hi,
I’m a bit confused as to when seasoning should be added to the recipe. The first step under “instructions” is to “Combine seasoning mixture with ground beef and mix until well combined”. In the “tips and tricks” suggestions, though, you say to “Add half of the seasoning mix to the beef before cooking for extra flavor” with no mention as to when the remaining half should be added. Could you clarify which approach you recommend?
Thanks!
Hi Steven, sorry for the confusion. I add half the seasoning mixture to the ground beef before browning and then add the rest with the remaining ingredients. The recipe has been updated. Enjoy!
best chilli I’ve ever made
Thank you!
Sounds good
We too make this crock pot chili with a few different twists and add ins !!! Great for a busy tomorrow coming up.
I use ;
Smoked, sweet, Chili Powder.
1 Guinness beer.
1/2 of a Dark Chocolate bar.
1 can of extra dark kidney beans.
1/2 of a red bell pepper and 1 large jalapeno pepper sliced diced very fine and deseeded.
1 can of tomato paste for thickening.
I like to fry the burger, onion, garlic, and jalapeno, drained the night before and leave in the fridge….. In the morning I add all ingredients with everything else in the crock pot and set to low then go about the buisness of the day. I make a piping hot cornbread an hour before its time to feast and lay out all the sides in seperate small colander’s and then everyone helps themselves….. Left over chili is cooled and placed in freezer bags to be used to make grilled chili dogs in the future. Hey…. It’s a Win – Win hands down !!! Thanks for all your great and easy recipes !!!
That sounds so yummy, Darrell! Thanks for sharing.
This was absolutely delicious. I made this, as written, for my husband and young boys. We all loved it! Thank you so much for sharing this recipe. It’s one of our new favorites.
This recipe was superb!! The best ever Chili is what my guests said. Absolutely delicious ‘
Can I use mic ultra instead of light beer?
Mic Ultra will work in this recipe!
If I add the beef broth instead of beer do I add the broth to the fry pan with the ground beef?
Hi Judy, that is correct. You will want to use that portion of the beef broth in step 2 once the ground beef has been browned.
I have loved all your recipes I have tried so far…. Do you have one for chicken thighs….
Hi Jean, we have a few! We have recipes to make them in the crockpot, on the grill, or in the oven!
Do I drain the beans or empty the entire can into the chili?? Thanks
The beans should be drained and rinsed.
My husband printed this recipe off from a google search and it is wonderful. We did make a few adjustments for items that we didn’t have at home but the taste was excellent. Thank You for this great recipe. Just found your page and will be checking out some more good things.
Adjustments we made: 2.5lb ground beef, Mexican paprika instead of smoked, 1 pint jar of homemade salsa instead of 28 oz whole tomatoes with juice, we added black and pinto beans as well, also celery and green peppers. Yum-O!
Just came onto this site and I liked looking at recipes. I am trying out the chili today. It is great seeing the pictures along with the recipes. Thank you
I just wanted to say i LOVVVEEEEE alot of your recipe’s I’ve been going to you for spinach dip baked spaghetti….and so on I made the chili last winter and it was great making it this weekend ….so i just wanted to drop by and say thank you
You’re so very welcome Kenyatta! So glad to hear!
I love the sound of spinach dip baked spaghetti but could not find it on the website. Would you please send me the link or the recipe. Thank you.
Hi Mary Jane, These are two different recipes. I linked them here for you! Hope that helps! Spinach Dip and Baked Spaghetti :)
Hi Mary Jane, I think the post is missing a comma after spinach dip. She didn’t mean a recipe of “Spinach Dip Baked Spaghetti”. She meant Spinach Dip, Bakes Spaghetti, and so on…
Can’t wait to try the chili! I have got to start eating gluten free. So maybe I will add this to my new recipes.
To make chili concarne
Best way to make Chille is to use your own gut. everybody s taste buds are different. it’s fun to try anything who knows what you can come up with.
How can I make the beer taste less prominant?
You can replace some (or all) of the beer with broth.
I make it without the beer and it tastes great. This is the only chili recipe I use
I can’t find where it says how many people this serves
Servings are listed just above the ingredients. This recipe serves 10.
What is the size of a serving?
A serving size would be approximately 1½ cups.
Neither my husband or I cared for this recipe. I followed it exactly. I never improvise until I’be made a recipe once.
Sorry to hear that Karin, we love this recipe as written.
Great classic recipe! I didn’t change a thing. Thank you for sharing.