This Crockpot Chili combines seasoned ground beef, beans, tomatoes, vegetables, and warm spices in one hearty slow-cooker meal. Cooking it low and slow gives the ingredients time to blend, creating a rich chili with deep, comforting flavor.

It’s perfect for busy weeknights, game day, potlucks, meal preparation, or a relaxed weekend dinner. Set out bowls of toppings so everyone can customize their serving.

Prep Time: 20 minutes
Cook Time: 4–8 hours
Total Time: Approximately 4½–8½ hours
Servings: 8

Why You’ll Love This Recipe

• Rich, slow-cooked flavor
• Easy to prepare
• Uses familiar ingredients
• Hearty and filling
• Adjustable spice level
• Perfect for feeding a family
• Excellent for game day
• Freezer-friendly
• Easy to customize
• Delicious with plenty of toppings

Ingredients

For the Chili

• 2 pounds ground beef
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ¼ teaspoon cayenne pepper, optional
• 1 teaspoon brown sugar, optional

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Sliced green onions
• Diced avocado
• Chopped cilantro
• Sliced jalapeños
• Crushed tortilla chips
• Corn chips
• Hot sauce
• Lime wedges

How to Make Crockpot Chili

Step 1: Brown the Ground Beef

Place the ground beef in a large skillet over medium-high heat.

Break it into small pieces with a wooden spoon or spatula. Cook for approximately 6–8 minutes, stirring occasionally, until the meat is browned.

Browning the beef before slow cooking improves its flavor and prevents the chili from becoming greasy.

Step 2: Add the Onion and Peppers

Add the diced onion, green bell pepper, and red bell pepper to the skillet.

Cook for approximately 4–5 minutes, or until the onion becomes translucent and the peppers begin to soften.

Step 3: Add the Garlic

Stir in the minced garlic.

Cook for approximately 30 seconds, stirring constantly, until fragrant.

Avoid cooking it too long because garlic can burn quickly.

Step 4: Drain the Beef

Carefully drain away the excess grease.

Transfer the cooked beef and vegetables to a 6-quart slow cooker.

Step 5: Add the Beans

Drain and rinse the kidney beans and black beans.

Add them to the slow cooker. Rinsing removes the thick canned liquid and helps reduce the sodium.

Step 6: Add the Tomatoes

Pour in the diced tomatoes, tomato sauce, and tomato paste.

Do not drain the diced tomatoes because their liquid helps create the chili sauce.

Step 7: Add the Broth and Worcestershire Sauce

Pour in the beef broth and Worcestershire sauce.

The Worcestershire sauce adds savory depth without making the chili taste strongly of any single ingredient.

Step 8: Add the Seasonings

Sprinkle in the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, black pepper, salt, cayenne, and optional brown sugar.

The small amount of brown sugar balances the acidity of the tomatoes. It does not make the chili noticeably sweet.

Step 9: Stir the Chili

Stir until the meat, beans, tomatoes, and seasonings are evenly combined.

Scrape the bottom and sides of the crockpot so no tomato paste remains unmixed.

Step 10: Slow Cook

Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours.

The chili is fully cooked once it is hot and bubbling, but additional time on LOW develops a deeper flavor.

Stir once or twice if convenient, but avoid repeatedly opening the lid because heat escapes every time it is removed.

Step 11: Check the Consistency

Remove the lid and stir the chili.

If it is thicker than you prefer, add a small amount of beef broth. If it is too thin, continue cooking uncovered on HIGH for approximately 20–30 minutes.

You can also mash a small portion of the beans to naturally thicken the sauce.

Step 12: Adjust the Seasoning

Taste the chili and adjust the salt, pepper, chili powder, or cayenne.

Keep in mind that cheese, chips, and other toppings may add additional salt.

Step 13: Serve

Ladle the hot chili into bowls.

Finish each serving with cheddar cheese, sour cream, green onions, avocado, jalapeños, or crushed chips.

Serve with cornbread, crackers, or warm dinner rolls.

The Best Ground Beef for Chili

Ground beef with an 80/20 or 85/15 fat ratio provides rich flavor.

Drain it thoroughly after browning so the chili does not become oily.

You can also use:

• Lean ground beef
• Ground chuck
• Ground turkey
• Ground chicken
• Ground pork
• Bulk sausage
• A mixture of beef and sausage

If using very lean meat, add one tablespoon of olive oil to the skillet before browning.

Do You Have to Brown the Beef First?

Browning ground beef before adding it to the slow cooker is strongly recommended.

It improves the texture, removes excess fat, and develops deeper savory flavor. Adding raw ground beef directly can result in large clumps and a greasier sauce.

You can brown the beef and vegetables one day ahead. Refrigerate them in a covered container until you are ready to assemble the chili.

The Best Beans for Chili

Kidney beans are a classic choice because they maintain their shape during long cooking.

Other good options include:

• Black beans
• Pinto beans
• Chili beans
• Cannellini beans
• Great Northern beans
• Red beans

Use any combination you enjoy. Drain and rinse plain canned beans before adding them.

If using canned chili beans in seasoned sauce, add the entire can without rinsing.

Can I Make Chili Without Beans?

Yes. Leave out the beans and increase the ground beef to approximately 2½–3 pounds.

You can also add diced mushrooms, chopped bell peppers, or zucchini for more texture.

Reduce the broth slightly so the bean-free chili remains thick.

How to Make Thicker Chili

If the chili is too thin, try one of these methods:

• Cook uncovered on HIGH for 20–30 minutes.
• Stir in additional tomato paste.
• Mash some of the beans.
• Add crushed tortilla chips.
• Stir in one tablespoon of cornmeal.
• Mix one tablespoon cornstarch with two tablespoons cold water and add the slurry.

Allow the chili to cook for several minutes after adding a thickener.

How to Thin Chili

Chili naturally thickens as it cooks and cools.

To make it thinner, add beef broth in small amounts until it reaches your desired consistency.

You can also add tomato sauce, diced tomatoes, or a small amount of water.

How Spicy Is This Chili?

This recipe is mild to medium, depending on the chili powder used.

For milder chili:

• Omit the cayenne pepper.
• Use mild chili powder.
• Leave out jalapeños.
• Add extra tomato sauce.
• Serve sour cream on top.

For spicier chili:

• Increase the cayenne.
• Add diced jalapeño or serrano pepper.
• Use chipotle peppers in adobo.
• Add crushed red pepper.
• Stir in hot sauce.
• Use spicy sausage with the beef.

Add heat gradually because the spice level intensifies during slow cooking.

Smoky Chipotle Chili

Add one or two finely chopped chipotle peppers in adobo sauce.

Increase the smoked paprika to one tablespoon and add a can of fire-roasted tomatoes.

Start with one chipotle pepper if you prefer moderate heat.

Bacon Cheeseburger Chili

Cook and crumble approximately 8 slices of bacon.

Stir half into the chili during the final 30 minutes. Use the remaining bacon as a topping with shredded cheddar, pickles, and diced onions.

Cowboy Chili

Add one can of drained corn and one can of pinto beans.

For a sweeter, smoky flavor, stir in ¼ cup barbecue sauce during the final hour.

Serve with cheddar cheese, green onions, and corn chips.

Creamy Chili

During the final 30 minutes, stir in:

• 4 ounces softened cream cheese
• ½ cup sour cream
• ½ cup heavy cream

Keep the slow cooker on LOW and stir until the dairy is smooth and fully incorporated.

Vegetable Chili

Leave out the ground beef and add:

• One extra can of beans
• Diced zucchini
• Mushrooms
• Corn
• Sweet potato
• Additional bell peppers

Replace the beef broth with vegetable broth.

Can I Add More Vegetables?

Yes. Chili is an excellent way to use extra vegetables.

Good additions include:

• Corn
• Carrots
• Celery
• Mushrooms
• Zucchini
• Sweet potatoes
• Poblano peppers
• Diced pumpkin

Add firm vegetables at the beginning. Add zucchini or frozen corn during the final hour so they maintain some texture.

What to Serve with Crockpot Chili

Crockpot chili is satisfying on its own, but it also pairs well with:

• Cornbread
• Garlic bread
• Dinner rolls
• Baked potatoes
• Rice
• Macaroni and cheese
• Green salad
• Coleslaw
• Quesadillas
• Tortilla chips
• Corn chips

You can also spoon the chili over French fries, hot dogs, nachos, baked potatoes, or macaroni.

Chili Topping Bar

A topping bar is an easy option for parties or game day.

Offer small bowls of:

• Cheddar cheese
• Sour cream
• Green onions
• Diced avocado
• Jalapeños
• Cilantro
• Chopped tomatoes
• Crushed tortilla chips
• Corn chips
• Hot sauce

Keep the crockpot on WARM and allow guests to build their own bowls.

Can I Prepare It Ahead?

Yes. Chili often tastes even better the following day.

Brown the beef and vegetables, then combine all the ingredients in the slow-cooker insert. Cover and refrigerate overnight if your insert is safe for refrigerator storage.

Allow a cold ceramic insert to warm slightly before placing it into the heated slow-cooker base to avoid sudden temperature changes.

You can also cook the chili completely, refrigerate it, and gently reheat it the next day.

Storage

Allow leftover chili to cool before transferring it to airtight containers.

Refrigerate for up to 3–4 days.

Store toppings separately so they remain fresh.

How to Reheat Crockpot Chili

Reheat the chili in a saucepan over medium-low heat, stirring occasionally.

Add a small amount of broth or water if it has become too thick.

Individual portions can be reheated in the microwave. Cover loosely and heat in short intervals, stirring between each one.

Can You Freeze Crockpot Chili?

Yes. Chili freezes very well.

Allow it to cool completely and transfer it to freezer-safe containers or bags. Leave a little room for expansion.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat on the stovetop, in the microwave, or in the slow cooker.

Frequently Asked Questions

Can I put raw ground beef in the crockpot?

It is safer and more flavorful to brown the ground beef first. Browning also allows you to drain away excess grease.

Do I need to drain the beans?

Drain and rinse plain canned beans. If using chili beans packed in seasoned sauce, you can add the sauce as well.

Can I use fresh tomatoes?

Yes. Replace each 14.5-ounce can of diced tomatoes with approximately two cups of chopped fresh tomatoes.

Why is my chili watery?

The vegetables and tomatoes may have released extra liquid. Cook the chili uncovered on HIGH or add tomato paste, cornmeal, or mashed beans.

Why is my chili too thick?

Add beef broth, tomato sauce, or water in small amounts until it reaches the desired consistency.

Can I use ground turkey?

Yes. Ground turkey makes a lighter chili. Add a small amount of olive oil when browning very lean turkey.

Can I leave chili in the crockpot overnight?

Cooked chili should not remain at room temperature overnight. A programmable slow cooker can switch to WARM after cooking, but refrigerate leftovers within two hours whenever possible.

Can I double the recipe?

Yes, provided your slow cooker is large enough. It should not be filled more than approximately three-quarters full.

How do I reduce the sodium?

Use low-sodium broth, no-salt-added tomatoes, and rinsed beans. Wait until the end before adding extra salt.

How long does chili keep?

Properly refrigerated chili keeps for approximately 3–4 days and can be frozen for up to 3 months.

Pro Tips

Brown the beef thoroughly and drain the grease before adding it to the crockpot. Sautéing the onion, peppers, and garlic in the same skillet adds another layer of flavor.

Use smoked paprika and Worcestershire sauce for deeper savory notes. Cook the chili on LOW when possible so the meat, beans, tomatoes, and spices have plenty of time to blend.

Taste before adding salt, then serve with a variety of toppings for the best combination of hearty beef, tender beans, rich tomato sauce, warm spices, and creamy cheese.

Final Thoughts

This Crockpot Chili is a reliable, comforting meal filled with seasoned beef, beans, tomatoes, peppers, and warming spices. It requires only a little preparation before the slow cooker does the rest of the work.

Prepare it for a family dinner, game-day party, potluck, or weekly meal prep. Keep it mild, make it spicy, add extra vegetables, or create a topping bar so everyone can enjoy their perfect bowl.