A rich, tasty crockpot chili that is easy to prepare and slow cooked all day. No long list of ingredients, you probably have them all in your pantry already!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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The Best Crockpot Chili
Hey! need chili? (of course you do, or you wouldn’t be here!!)
This recipe is my favorite! The best part is, it really NEEDS a good long stay in the crockpot, in order to blend all the flavors properly. I LOVE making this crockpot chili recipe! it’s so easy, makes a LOT so plenty to freeze for later for chili dogs or a quick lunch.
Serve with some sour cream, sharp cheddar cheese and a little cilantro (or cornbread, homemade corn tortillas). This is a hearty dinner ready for when you walk in the door!
Did you know?
Whenever “chili powder” appears in a recipe, it refers to a chili powder BLEND, not pure ground chilies.
If you’re looking for a healthier crock pot chili, switch out the ground beef for ground turkey. Add a tablespoon of cocoa powder to the mix. The cocoa powder makes it taste richer and meatier – I challenge your family to tell the difference between this version and the turkey!
I hope you love this classic!
Feeing chicken? Check out my Crockpot Chicken Chili recipe instead!
Want more chili? I have something for everyone! Try my Instant Pot Chicken Chili, my Lentil Chili, Turkey Chili or my Vegetarian Chili!
What to serve with Chili
I like to serve this thick chili over baked potatoes, with hot dogs or with some cornbread, cornbread waffles, in a tortilla or using tortilla chips to scoop.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Ground Beef. I use 93/7 blend, but 80/20 is good, too! Just be sure to drain the extra fat before adding to the crockpot.
- Onion. Chop this fairly roughly.
- Diced Tomatoes. We want the juice! don’t drain it off! These can be diced or crushed tomatoes.
- Pinto Beans, Black Beans & Kidney Beans. Drain, then rinse.
- Salsa. Your favorite, be it spicy or mild.
- Chili Powder, Cumin, Onion Powder, Garlic Powder, Salt & Pepper
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Brown the beef and onion in a large skillet over medium-high heat until beef is browned, and onion is tender.
- Drain and discard fat.
- Open all the cans – drain and rinse the beans, but leave the juices in with the diced tomatoes.
- Place beef and onions, and all remaining ingredients in the crockpot.
- Stir, cover and cook (stirring occasionally) on for 6-8 hours or until flavors are well blended.
- Serve with cornbread, in a tortilla, or in a bowl topped with cheese, sour cream. Add a little hot sauce if you are so inclined.
Kylee’s Notes
Whenever “chili powder” appears in a recipe, it refers to a chili powder BLEND, not pure ground chilies.
You can skip the browning step of the ground beef, but I think it adds a better flavor to the finished dish.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
- Stir some fresh cilantro through it at the end of cooking for a fresh burst of flavor!
- Looking for more color? Add some green onions before serving, too!
- Add some chopped red or green bell peppers to the onions for some extra flavor or color
- Mix up the types of beans used. I use kidney beans, black beans, pinto beans, cannellini beans, and even garbanzo beans. Whatever you have!
- Want to dial up the heat? Add some crushed chili flakes with the other spices
Freezing instructions
This recipe can be frozen after cooking. Ladle into freezer safe containers, leaving a little room at the top for expansion. You can safely freeze this up to 6 months.
More crockpot recipes to love
Check these out!
- Crockpot Cowboy Casserole. Quick to prep, this is a real family pleaser!
- Beef Stew with Herbed Dumplings. This one makes the family run to the table, with the addition of Herbed Dumplings – it’s a total winter warmer!
- Cheesy Chicken Tater Tot Casserole. A family-friendly easy prep and clean up meal that you can set and forget. This yummy tater tot casserole recipe has allll the good stuff – you can’t go wrong!
- Slow Cooker Whole Chicken. A delicious, slow cooker whole chicken, that is fall-apart tender and juicy. Just season the chicken, set it in the crockpot, and serve later!
- Crock Pot Pork Loin. Comfort food that cooks all day, ready to eat when you get home!
- Crockpot BBQ Chicken. A rich, deeply flavored, sweet, chicken dinner – that you fix, and forget! Make ahead and come home to a fabulous dinner to share with the family.
- Chicken Tikka Masala. Delicious Indian inspired chicken tikka masala in the crockpot is a winner! Set and forget, except for the delicious smells coming from your kitchen!
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The Best Crockpot Chili (Beef)
Video
Recommended Equipment
Ingredients
- 1 lb lean ground beef
- 1 medium onion (chopped (about a cup))
- 28 ounces diced tomatoes (2 regular sized cans)
- 15.5 ounces pinto beans (drained and rinsed )
- 15.5 ounces kidney beans (drained and rinsed)
- 15 ounces black beans (drained and rinsed)
- 1/2 cup salsa
- 1 tablespoon prepared chili powder
- 1 1/2 tablespoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Brown 1 lb lean ground beef and 1 medium onion (chopped) in a large skillet over medium-high heat until beef is browned, and onion is tender. Drain and discard fat
- Open all the cans – drain and rinse the 15.5 ounces pinto beans, 15 ounces black beans, and 15.5 ounces kidney beans, but leave the juices in with the 28 ounces diced tomatoes.
- Place beef and onions, and all remaining ingredients in the crockpot.1/2 cup salsa, 1 tablespoon prepared chili powder, 1 1/2 tablespoon ground cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper
- Stir, cover and cook (stirring occasionally) on for 6-8 hours or until flavors are well blended.
- Devour.
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Notes
Freezing instructions
This recipe can be frozen after cooking. Ladle into freezer safe containers, leaving a little room at the top for expansion. You can safely freeze this up to 6 months.Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in November of 2014, and has been updated with new photos and a video.
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