There’s nothing more comforting than a warm bowl of hearty chili, and this crockpot chili recipe is the absolute easiest way to achieve perfection. It’s a true set-it-and-forget-it meal, simmering away all day to create a rich, deeply flavorful dish that tastes like it took hours of hands-on effort. Forget standing over the stove; your slow cooker does all the hard work!
Whether you need a guaranteed crowd-pleaser for game day, a simple weeknight dinner for the family, or a cozy meal to warm you up, this is the recipe you’ll turn to again and again. The ingredients are simple, the prep is minimal, and the result is a thick, savory chili loaded with tender beef and beans. Let’s get cooking!
Why This is the Best Crockpot Chili Recipe
This isn’t just another chili recipe; it’s a tried-and-true formula for success. Here’s why you’ll love it:
Incredible Flavor: We build layers of flavor by browning the beef and sautéing the aromatics before they hit the slow cooker. A balanced blend of spices simmers for hours, creating a taste that’s both complex and comforting.
Minimal Effort: After about 15 minutes of prep, your work is done. The crockpot takes over, letting you go about your day while dinner cooks itself.
Perfectly Thick Texture: This recipe is designed to produce a thick, hearty chili, not a watery soup. We even have tips for making it even thicker if that’s your preference!
Family and Freezer Friendly: It makes a generous batch, perfect for feeding a crowd or stocking your freezer with delicious leftovers for busy days.
Key Ingredients for Perfect Slow Cooker Chili
We use a classic combination of pantry staples to create this mouth-watering chili. Each ingredient plays a crucial role in building the perfect texture and taste.
Simple, fresh ingredients are the key to the best crockpot chili.
Ground Beef: We recommend an 85/15 or 90/10 lean ground beef. It provides plenty of flavor without making the chili greasy.
Onion & Garlic: These aromatics are the essential foundation for any great chili.
Diced Tomatoes: A can of undrained diced tomatoes adds texture and a bright, acidic base. Fire-roasted tomatoes are a great option for extra smoky flavor.
Tomato Sauce: This creates the rich, smooth body of the chili.
Beans: A trio of dark red kidney beans, black beans, and pinto beans gives the chili fantastic texture, color, and flavor. Make sure to rinse and drain them!
Chili Spice Blend: We use a simple but powerful mix of chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. A pinch of cayenne is optional for a little heat.
Beef Broth: Just a touch of beef broth helps meld the flavors together without thinning the chili too much.
How to Make The Best Crockpot Chili
Making delicious chili in your slow cooker is as easy as 1-2-3. Following these simple steps ensures a perfect result every time.
Step 1: Brown the Beef and Onions
In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is no longer pink, breaking it up with a wooden spoon. Add the minced garlic and cook for another minute until fragrant. Drain off any excess grease. This step is crucial! Browning the meat creates a deep, savory flavor you can’t get by putting raw meat in the crockpot.
Step 2: Combine Ingredients in the Crockpot
Transfer the cooked beef mixture to the basin of a 6-quart or larger crockpot. Add the rinsed and drained kidney beans, black beans, and pinto beans. Pour in the undrained diced tomatoes, tomato sauce, and beef broth. Finally, sprinkle in the chili powder, cumin, paprika, oregano, salt, pepper, and optional cayenne.
Step 3: Slow Cook to Perfection
Stir everything together until well combined. Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. We highly recommend the low and slow method to allow the flavors to meld together beautifully.
The perfect bowl of chili, ready to be customized with your favorite toppings.
Pro Tips for Award-Winning Chili
Don’t Skip the Sear: We can’t say it enough! Searing the beef is the number one secret to a rich, flavorful chili.
Thicken if Needed: If your chili is thinner than you’d like, simply remove the lid for the last 30-60 minutes of cooking time to allow some liquid to evaporate. You can also mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the chili and let it cook for another 15 minutes.
Let it Rest: Chili is always better the next day! If you have the time, let it cool and refrigerate it overnight. The flavors will deepen and become even more delicious.
Topping Ideas for Your Chili Bar
Setting up a topping bar is a fun way to let everyone customize their bowl. Here are some of our favorites:
Dairy
Crunchy
Fresh
Shredded Cheddar Cheese
Tortilla Chips or Strips
Diced Avocado
Sour Cream or Greek Yogurt
Fritos or Corn Chips
Chopped Cilantro
Crumbled Cotija Cheese
Oyster Crackers
Sliced Jalapeños
Diced Red Onion
How to Store, Freeze, and Reheat Chili
This crockpot chili is perfect for meal prep. Here’s how to handle leftovers:
To Store: Allow the chili to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
To Freeze: Once cooled, portion the chili into freezer-safe bags or containers. It freezes beautifully for up to 3 months. Lay bags flat for easy storage.
To Reheat: Thaw frozen chili in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
The Ultimate Crockpot Chili
FL Recipes
Crockpot Chili: The Easiest, Most Flavorful Recipe Ever
This Crockpot Chili is a hearty, flavorful, and incredibly easy set-it-and-forget-it meal. Made with ground beef, a trio of beans, and a perfect blend of spices, it's the ultimate comfort food for game days or busy weeknights.
In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is fully browned. Break it apart with a spoon as it cooks. Add the minced garlic and cook for 1 more minute until fragrant. Drain off any excess grease.
Transfer the cooked beef mixture to the basin of a 6-quart or larger slow cooker. Add the rinsed and drained kidney beans, black beans, and pinto beans. Pour in the diced tomatoes (undrained), tomato sauce, and beef broth.
Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne pepper over the ingredients in the crockpot. Stir everything together until well combined.
Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For the best flavor, the LOW setting is recommended.
Stir the chili one last time before serving. Serve hot with your favorite toppings like shredded cheese, sour cream, and fresh cilantro.
Nutrition
Calories: 410kcalProtein: 34gFat: 18gFiber: 10g
Notes
Thickening Tip: If your chili is too thin, remove the lid for the final 30-60 minutes of cooking to let it reduce. Make-Ahead: Chili flavor deepens as it sits. It tastes even better the next day!
Keyword beef chili,crockpot chili,slow cooker chili
If you love the convenience of your slow cooker, you won’t want to miss these other fan-favorite recipes. For a different twist on chili, try this amazing creamy white chicken chili (coming soon). On a cold day, nothing beats a classic crockpot beef stew. And for the ultimate comfort food pairing, serve your chili alongside a scoop of the best creamy crockpot mac and cheese.
Yes, we highly recommend it! Browning the beef first creates a deep, savory flavor through the Maillard reaction that you won’t get if you add it raw. It also allows you to drain off excess grease for a much better final texture.
The easiest way to thicken chili is to remove the lid for the last 30-60 minutes of cooking to let some liquid evaporate. You can also make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water and stirring it into the chili for the last 15 minutes of cooking.
For the best flavor, we recommend cooking chili on the LOW setting for 6-8 hours. If you’re short on time, you can cook it on the HIGH setting for 3-4 hours. Low and slow is always preferred for developing the richest flavor.
Absolutely! This recipe works great with ground turkey or even ground chicken. Simply follow the same instructions, browning the ground turkey with the onions and garlic before adding it to the slow cooker.
For ease and safety, this recipe calls for canned beans, which are pre-cooked. If you want to use dry beans, you must soak and cook them completely before adding them to the slow cooker, as undercooked beans (especially kidney beans) can be toxic.
Your New Go-To Chili Recipe!
This crockpot chili recipe is sure to become a staple in your home. It’s easy, packed with flavor, and oh-so-satisfying. We hope you love it as much as we do!
If you make this recipe, please leave a comment below and let us know what you think. And don’t forget to save it on Pinterest for later!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
