This Crock Pot Chili is the ultimate in comfort food—a slow-cooked, rich, hearty dish that brings together tender beans, seasoned ground beef, tomatoes, and a melt-in-your-mouth sauce. It’s perfect for chilly evenings, game-day meals, or anytime you want something warm, filling, and effortless.
I love setting it up in the morning, letting the crock pot work its magic all day, and coming home to that inviting aroma and a bubbling pot of chili ready to serve. The beauty is in the simplicity: few hands-on minutes, maximum flavor and comfort. Plus, the leftovers taste even better the next day.
Top it your way—shredded cheddar, sour cream, tortilla chips, maybe a squeeze of lime—and you’ve got a one-pot dinner that feels like you spent hours cooking when you didn’t have to.
Key Ingredients & Substitutions
Here are the core players in this chili and how you can swap things to suit your tastes or dietary needs.
Ground Beef: Adds richness and texture. Swap in ground turkey or chicken for a lighter version, or plant-based crumbles for vegetarian.
Kidney Beans: Give heartiness and bite. Use pinto beans or black beans if you’d like to mix it up.
Diced Tomatoes & Tomato Sauce: Provide body and flavor depth. Use extra diced tomatoes for chunkier texture or add tomato paste for tang.
Spices (Chili Powder, Cumin, Smoked Paprika): Bring warmth and complexity. Increase or decrease to adjust heat; substitute chipotle powder for smoky heat.
Broth or Water: Creates the cooking base and helps everything simmer gently. Use vegetable broth for a vegetarian option or lower sodium if you’re watching salt.
Equipment You’ll Need
- Slow cooker (crock pot) large enough for 6-8 servings
- Skillet for browning ground beef and onion
- Wooden or heat-proof plastic spoon for stirring
- Measuring cups and spoons to portion ingredients
- Colander for draining beans (if using canned)
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter version.
- Add chopped bell peppers, corn, or zucchini for extra veggies and texture.
- Stir in a can of chipotle in adobo or a few chopped fresh chilies for serious heat.
- Finish with a splash of apple cider vinegar or lime juice to brighten up the deep flavors.
How to Make Crock Pot Chili
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) diced tomatoes
- 1 can (8 oz / 227 g) tomato sauce
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Optional toppings: shredded cheddar, sour cream, green onions
How Much Time Will You Need?
Approximately 15 minutes of prep, then cook on LOW for 6-8 hours or HIGH for 3-4 hours. Total time from start to table: about 6 to 8 hours (or 3 to 4 hours if short on time).
Step-by-Step Instructions:
1. Brown the Beef & Saute Aromatics
In a skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned and the onions are soft. Drain off excess fat to keep the chili from being greasy.
2. Transfer to Slow Cooker
Place the browned beef, onions, and garlic into your slow cooker. Spread it out so it’s evenly distributed.
3. Add Remaining Ingredients
Add the beans, diced tomatoes (with their juice), tomato sauce, broth (or water), chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir until everything is well combined.
4. Cook Low & Slow
Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The longer cook time on LOW helps the flavors meld and deepen.
5. Final Taste & Serve
Before serving, taste and adjust the seasoning (salt or spice) as needed. Serve hot, topped with shredded cheddar, sour cream, and green onions. Pair with crusty bread or tortilla chips for extra comfort.
Pro Tips for Best Texture & Taste
Here are a few chef-tested tips to make sure your chili turns out perfectly every time.
- Browning the meat adds depth and avoids one-dimensional flavor.
- Drain off excess fat for a cleaner sauce and better texture.
- Stir the ingredients well before cooking to ensure even flavor distribution.
- If the chili seems thin near the end of cooking, remove the lid for the last 20-30 minutes to let excess liquid evaporate.
- Let the chili rest for 10 minutes before serving — it thickens and gains texture while it sits.
Frequently Asked Questions
Can I use frozen ground meat?
Yes, but thaw it fully first for even browning and safe cooking. Frozen meat can release excess liquid and change the final texture.
Can I make this chili ahead of time?
Absolutely. It actually develops more flavor the next day. Store in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop or in the microwave.
Can I substitute the beans or make it bean-free?
Yes — you can swap kidney beans for black beans or pinto beans, or omit beans entirely and add extra meat or veggies for a bean-free version.
How do I freeze leftover chili?
After cooling, transfer chili into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove until hot throughout.