Crockpot Beef Chili
This easy Crockpot Beef Chili is rich, hearty and packed with bold flavor, making it the ultimate hands-off slow cooker dinner easy to prep in 15 minutes for chilly nights, family dinner and entertaining.
When the weather is chilly outside, our family makes chili inside! This Crockpot Chili is one of the first dinners in our comfort food rotation — warm, hearty, and almost completely hands-off, it’s the perfect recipe for busy weeknights, cozy weekends, entertaining and game days. After testing a ton of chili recipes, this one is hands-down our family’s favorite tried and true version.
This Crockpot Chili is loaded with seasoned ground beef, tender bell peppers, onions and garlic, then simmered low and slow with two kinds of beans and a bold spice blend. It’s great to prep in the morning and cook for hours for the ultimate hearty bowl of comfort food at the end of the day. We love how it’s easy to customize, and it’s great for meal prep and feeding a crowd — the only thing that could make it better is a side of sweet cornbread.
If you like this chili, be sure to try some of our other favorite crockpot recipes. We love this meaty, protein-packed Chili Without Beans and this hearty Pumpkin Chili for a tasty seasonal spin.
Why You’ll Love This Recipe
- Winning Chili Recipe That Reigns Supreme: We’ve tried a lot, and I mean, a lot of crockpot chili recipes and this one is by far the winner and favorite with it’s bold, hearty, comforting flavor.
- Easy for Meal Prep: You can easily prep the veggies in advance and store in the fridge until ready to use. This recipe is great to save time and prep ahead.
- Hands-Off, No-Fuss Meal: All you need is just one pan to brown the beef, then everything goes in and the crockpot does the rest of the work for you.
- Great for Entertaining and Feeding a Group: This chili is perfect served with your favorite cornbread, and pairs well with a chili board for entertaining. It’s always a crowdpleaser.
Ingredients
- Onion & Garlic: Flavorful, essential aromatics.
- Bell Pepper: We like green here, but any color works.
- Olive Oil: Use a good quality olive oil for the best flavor.
- Ground Beef: We like 80/20 for the best juicy flavor and texture.
- Chili Powder & Cumin: Smokey, earthy and flavorful, for that signature chili seasoning.
- Onion Powder & Garlic Powder: Even more aromatic flavoring.
- Kidney Beans & Chili Hot Beans: Creamy and protein-rich, these are essential chili ingredients.
- Diced Tomatoes and Tomato Sauce: Tangy and rich to build the base.
- Brown Sugar: For a touch of sweetness and caramel notes.
- Salt: To taste.
How to Make Chili in The Crockpot
- Heat oil in a large pan; sauté onion, bell pepper, and garlic for 2-3 minutes.
- Add ground beef, cooking until almost browned.
- Sprinkle with 2 tablespoons chili powder and cook until fully browned.
- Transfer beef mixture to a slow cooker. Add remaining ingredients and stir well.
- Cook on low for 4 hours. Enjoy!
Expert Tips
- Prep Veggies Ahead of Time: You can wash and slice the veggies several days in advance and store in the fridge to save even more time on chili day.
- Be Sure to Brown the Beef: Make sure you take time to brown the meat with the first portion of chili powder before adding to the crockpot for a deep, delicious flavor.
- Serve with Cornbread: Chili and cornbread go perfectly together. You can cut it into fun seasonal shapes using cookie cutters, too.
- Prep Chili in Advance: Thanks to the slow cooker, you can easily make this ahead of time by throwing everything into the crockpot and go about your day. Dinner is served, no-fuss, later!
Variations & Substitutions
- Try a Lighter Protein: Swap ground beef for ground turkey or ground chicken, or even omit the meat entirely for a vegetarian version.
- Make a Chili Board: Serve this as the centerpiece of a chili board with toppings like shredded cheese, avocado, and tortilla chips surrounding it so everyone can build their own bowl.
- Add Classic Toppings: Serve with all the go-to’s like sour cream, shredded cheese, and green onion.
- Pair With Seasonal Chilis: You can serve this recipe alongside of our Pumpkin Chili or Crockpot Taco Chicken Chili for a fall chili rotation and a seasonal spin on the classic.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave at 30-second intervals until warmed through, or gently on the stovetop over medium-low heat with a splash of water to loosen, if needed.
You can freeze leftovers, too — transfer to an airtight container and keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop until warmed through. Add a splash of water or broth, if needed.
This is a great make-ahead meal to prep in advance. Add everything to the crockpot earlier in the day, set it, forget it, and go about your day until it’s time for dinner. You can also prep your veggies a day or so in advance and store in the fridge until you’re ready to use.
Frequently Asked Questions
Yes — brown the meat, then add the rest of the ingredients and simmer on low, covered, stirring frequently. The chili should be ready in about an hour, or whenever you’re ready to serve it. The flavors will continue to deepen the longer it cooks.
Definitely. Ground turkey or chicken are great, lighter options.
Absolutely! This is a great recipe to prep ahead of time. You can prep the veggies in advance and keep them in the fridge until you’re ready to use, and you can also prep the whole chili in advance so it’s cooking during the day. Dinner will be ready when you are!
We love the classic fixin’s like grated cheddar cheese, sour cream and green onions. Tortilla chips, sliced jalapeños and corn chips are also great toppers.
More Comforting Slow Cooker Recipes
- Crockpot Chicken Fiesta Chicken
- Slow Cooker Chicken Pot Pie
- Crockpot Taco Lasagna
- Crockpot Cajun Chicken Fettuccine
Crockpot Chili
Ingredients
- 1 onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 pounds ground beef 80/20 (You can also use ground turkey or omit meat for a vegetarian option)
- 3 tablespoons chili powder divided
- 15.5 oz kidney beans drained
- 15.5 oz chili hot beans drained
- 29 oz can diced tomatoes
- 8 oz tomato sauce
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- ½ tablespoon garlic powder
- ½ tablespoon salt
Instructions
- Heat oil in a large pan; sauté onion, bell pepper, and garlic for 2-3 minutes.
- Add ground beef, cooking until almost browned.
- Sprinkle with 2 tablespoons chili powder and cook until fully browned.
- Transfer beef mixture to a slow cooker. Add remaining ingredients and stir well.
- Cook on low for 4 hours. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for 4-5 days. Reheat in the microwave at 30-second intervals until warmed through, or gently on the stovetop over medium-low heat with a splash of water to loosen, if needed.
- Freeze leftovers — transfer to an airtight container and keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop until warmed through. Add a splash of water or broth, if needed.
- This is a great make-ahead meal to prep in advance: Add everything to the crockpot earlier in the day, set it, forget it, and go about your day until it’s time for dinner.
- Also prep your veggies a day or so in advance and store in the fridge until you’re ready to use.
