Crock Pot Chili is the perfect comfort food that’s easy to make and full of bold flavors. It’s loaded with hearty beans, ground meat, tomatoes, and a blend of spices that simmer all day long in the slow cooker, creating a warm, filling dish with a little kick.
I love how this recipe lets you set it and forget it. Just toss everything into the crock pot in the morning, go about your day, and come home to a house that smells amazing and chili that’s ready to eat. It’s one of those meals that feels like a big, cozy hug on a busy day.
My favorite way to serve Crock Pot Chili is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s great for casual dinners, game days, or anytime you want something simple but satisfying. This chili always brings everyone around the table, eager for seconds—and maybe even thirds!
Key Ingredients & Substitutions
Ground Beef: This gives the chili its hearty texture and rich flavor. If you want a leaner option, ground turkey works great. For extra flavor, try mixing beef with ground pork.
Kidney Beans: Classic in chili for a creamy bite and extra protein. You can swap with black beans or pinto beans if you prefer.
Diced Tomatoes and Tomato Sauce: These create the chili’s rich base. Fire-roasted tomatoes bring a smokier flavor if you want to mix things up.
Onion and Garlic: These add natural sweetness and depth. Fresh is best, but powdered garlic can work if you’re in a pinch.
Spices: Chili powder, cumin, and paprika build the chili’s signature taste. Adjust cayenne for heat—leave it out for no spice or add more for a kick.
Beef Broth or Water: Helps cook ingredients evenly and keep the chili moist. Broth adds more flavor; water works fine too.
How Do I Make Sure My Chili Has the Best Flavor and Texture?
Cooking chili in a crock pot is easy, but a few tips help it come out perfect:
- Brown the beef first! This step adds deep flavor and reduces fat that might make your chili greasy.
- Sauté onions and garlic with the beef to release their flavor before slow cooking.
- Stir your spices into the mix early so their aromas blend well over the long cooking time.
- Don’t lift the crock pot lid! Keep it closed to keep heat and moisture in, helping flavors meld.
- Adjust salt and spices at the end after tasting, because flavors intensify during cooking.
Equipment You’ll Need
- Skillet – I use it to brown the beef quickly and evenly, which adds flavor to the chili.
- Cookbook or chopping board and knife – for chopping onions and garlic easily.
- Crock pot or slow cooker – the main tool for simmering everything until tender and flavorful.
- Wooden spoon or spatula – for stirring ingredients in the crock pot without scratching the surface.
- Measuring spoons and cups – to get the seasoning just right.
Flavor Variations & Add-Ins
- Swap ground beef for chicken, turkey, or vegetarian crumbles for different protein options.
- Add diced green or jalapeño peppers for extra spice and crunch.
- Mix in corn, diced zucchini, or carrots to boost veggie content and texture.
- Use smoked paprika or chipotle powder instead of regular paprika for a smoky flavor.
Crock Pot Chili
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey or beef/pork mix)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup beef broth or water
- Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro
How Much Time Will You Need?
This chili takes about 15 minutes to prepare, including browning the meat and chopping ingredients. Then, let it cook in the crock pot for 3 to 4 hours on high or 6 to 8 hours on low. It’s mostly hands-off, so perfect for busy days!
Step-by-Step Instructions:
1. Brown the Beef and Cook Aromatics
Heat a skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon until fully browned. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and sauté for 2 to 3 minutes, until the onion softens.
2. Combine Ingredients in Crock Pot
Transfer the cooked beef mixture to your crock pot. Add the kidney beans, diced tomatoes with juice, tomato sauce, chili powder, cumin, paprika, cayenne pepper (if using), salt, black pepper, and beef broth (or water). Stir everything together nicely.
3. Slow Cook the Chili
Cover the crock pot with its lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chili will thicken and the flavors will blend beautifully as it cooks.
4. Taste and Serve
Before serving, give your chili a taste and adjust salt or spice if needed. Then, ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and sprinkle some fresh cilantro on top if you like. Enjoy the warm, comforting flavors!
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just be sure to fully thaw the ground beef in the fridge overnight before cooking. This ensures it browns evenly and cooks safely.
Can I Make Crock Pot Chili Ahead of Time?
Absolutely! Chili often tastes even better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. You can also freeze chili for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Adjust the Spice Level?
Definitely! If you prefer milder chili, reduce or omit the cayenne pepper. For extra heat, add more cayenne or a dash of hot sauce when cooking or serving.