5.0 from 1 vote

If you’re craving a hearty, no-fuss dinner that practically cooks itself, this homemade crockpot chili recipe is sure to become a favorite. There’s nothing like walking in the door to the aroma of slow cooker chili with ground beef, simmering for hours until it’s rich, flavorful, and perfectly comforting.

? This Crock Pot Chili Recipe is perfect for a cozy night in. It's packed with flavor and simple to put together. You'll love how tasty it is without a lot of fuss. Try this easy chili recipe crockpot today for a warm and yummy meal that everyone will enjoy.

Whether you’re cooking for family, meal prepping for the week, or simply want something warm and filling, this is one of those easy crockpot dinners that never disappoints.

This chili in a crockpot is a hands-off way to get a full, satisfying meal without much effort. All it takes is a quick browning of the beef before adding everything into the slow cooker, then you can let it work its magic. By the time dinner comes around, you’ll have a pot of slow cooked chili that’s ready to load up with your favorite toppings. It’s an easy chili crockpot recipe that works for cozy weeknights, game day spreads, or casual get-togethers.

Another reason this recipe shines is its flexibility. You can treat it as a bean chili recipe for the crockpot and mix up the varieties you use, adjust the spice level to suit your crowd, or make it thicker or soupier depending on your preference. No matter how you tweak it, it’s the best beef chili recipe for the crockpot style—easy, comforting, and always delicious.

And if you’re in the mood to try something different, you might also enjoy my lighter Ground Turkey Chili my comforting One-Pot Chili with Polenta Cobbler Crust both perfect for switching up your chili nights.

Table of Contents

Why You’ll Love This Chili

Easy comfort food: Bold flavors, tender beans, hearty beef, and the perfect balance of spice.
Beginner friendly: Even if you’re new to cooking, this recipe is broken down into simple, detailed steps.
Crowd-pleaser: Makes 8–10 servings – perfect for family dinners, potlucks, or game night.
Flexible: Adjust spice, beans, or liquid to make it your own.

Ingredients

2 lbs lean ground beef (93/7 recommended)
1 large onion, diced
4–5 garlic cloves, minced
2 Tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp cayenne pepper (optional, for heat)
½ tsp dried oregano
½ tsp dried parsley
Salt and pepper, to taste
28 oz tomato sauce
2 (15 oz) cans diced tomatoes with green chiles (with juice)
1 cup beef broth (use less for thicker chili)
1 Tbsp Worcestershire sauce
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can dark red kidney beans, drained & rinsed
1 (15 oz) can light red kidney beans, drained & rinsed
Fresh parsley for garnish (optional)

How To Make Best Chili in a Crock Pot

Start by heating a large skillet over medium-high heat. Add the ground beef and cook until it’s no longer pink, about five minutes. As the meat cooks, break it up into small crumbles with a spatula. If you’re using beef with a higher fat content, drain off any excess grease before moving on.

Next, stir in the diced onion and minced garlic. Let them cook for a minute or two until the onions start to soften and the garlic becomes fragrant. Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, cayenne, oregano, parsley, salt, and pepper, then stir well so the seasonings coat the meat evenly.

Transfer this mixture into your 7-quart slow cooker. Pour in the tomato sauce, both cans of diced tomatoes with green chiles, the beef broth, and Worcestershire sauce. Stir until everything is well combined, then cover with the lid. Cook on the LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours.

About two hours before serving, add the beans to the pot. This keeps them firm and prevents them from getting mushy, but if you prefer softer beans, you can add them earlier. As the chili nears the end of cooking, taste and adjust the seasoning with more salt, pepper, or cayenne if needed.

When ready to serve, ladle the chili into bowls and add your favorite toppings such as shredded cheddar, sour cream, jalapeños, or diced onions. A slice of warm cornbread on the side makes it even better.

Notes & Tips

For the beef, lean ground beef (93/7) works best because it keeps the chili less greasy. If you go with 85/15, just make sure to drain off the extra fat after browning.

When it comes to beans, feel free to mix and match. You can stick with all kidney beans, all black beans, or use a combination of different types — whatever you like best.

If you prefer a milder chili, use cans of mild diced tomatoes with green chiles. For extra kick, swap in hot tomatoes or add a bit more cayenne pepper to taste.

The thickness of your chili is easy to adjust too. For a heartier, thicker bowl, simply cut back the beef broth by about half.

Storage

Refrigerator: Store cooled chili in an airtight container for 3–4 days.
Freezer: Portion into freezer-safe containers or bags and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove top or microwave.

How & When to Serve

This chili is perfect for:

Weeknight dinners (serve with rice or cornbread)
Game day parties (set up a toppings bar)
Meal prep (portion into containers for lunches)
Family gatherings (feeds a crowd with ease)

Variations

Turkey Chili: Swap ground beef for ground turkey.
No-Bean Chili: Leave out beans and add extra beef or veggies.
Vegetarian: Use lentils or extra beans instead of meat, plus veggie broth.
Spicy Kick: Add chipotle peppers in adobo or hot sauce.
Smoky Depth: Stir in a bit of cocoa powder or a square of dark chocolate.

FAQs

Can I prep this the night before?
Yes! You can brown the beef, sauté the onion and garlic, and mix in the spices the night before. Store this mixture in an airtight container in the fridge. In the morning, just transfer it to your slow cooker, add the tomatoes, broth, and Worcestershire sauce, then set it to cook. This saves you time on busy mornings and still gives you the same great flavor.

Do I have to brown the beef first?
Technically, you could throw raw beef straight into the slow cooker, but browning it makes a big difference. It adds depth of flavor, prevents your chili from being greasy, and helps the seasoning cling to the meat. Think of it as building a flavor foundation — definitely worth the extra 5 minutes.

How do I thicken chili if it’s too thin?
If your chili feels a bit soupy, leave the lid off for the last 20–30 minutes so some liquid can evaporate. Another trick is to stir in a tablespoon or two of tomato paste, which thickens and deepens the flavor. Some people also mash a small portion of the beans and stir them back in for natural thickness.

Can I use dry beans instead of canned?
You can, but they’ll need to be cooked ahead of time because dried beans won’t fully soften in a slow cooker. If you prefer using dried beans, soak them overnight and cook them until tender before adding them to the chili. It’s a little more work, but some people swear by the texture and flavor.

How spicy is this chili?
This recipe is written to be mild-to-medium, making it family-friendly. If you like it hotter, you’ve got options: add extra cayenne, use hot diced tomatoes and chilies, or throw in a chopped jalapeño while cooking. For a smoky kick, chipotle peppers in adobo sauce are an excellent addition.

Can I freeze leftovers?
Absolutely. Chili freezes very well. Let it cool completely, portion it into freezer-safe containers or bags, and freeze for up to three months. When you’re ready to eat, thaw overnight in the fridge and reheat on the stove or in the microwave. It tastes just as good, if not better, the second time around.

What should I serve with chili?
The classics are shredded cheddar, sour cream, and diced onions, but don’t stop there. Try sliced jalapeños for heat, avocado chunks for creaminess, or tortilla chips for crunch. And of course, warm cornbread or crusty bread on the side makes it a full meal.