Name: Crock Pot Chili Recipe
Prep time: 5 min
Cook time: 4 h 25 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 onion; 1 green bell pepper; 3 cloves garlic; 1 tablespoon olive oil, or other cooking oil; 2 pounds ground beef, I use 80/20; 15.5 ounces kidney beans; 15.5 ounces chili hot beans; 29 ounces diced tomatoes; 8 ounces tomato sauce; 3 tablespoons chili powder, divided; 2 tablespoons cumin; 1 tablespoon onion powder; 1 tablespoon brown sugar; ½ tablespoon garlic powder; ½ tablespoon salt

Jump to Recipe·5 from 17 reviews

When the weather cools down and you’re craving a meal that’s equal parts hearty, comforting, and easy to pull together, nothing satisfies quite like this Crock Pot Chili Recipe. With a bold combo of spices, tender ground beef, and a duo of beans simmered low and slow, this dish bursts with deep, smoky flavor and comes together with minimal prep. Trust me — this is the kind of reliable chili that warms both body and soul, perfect for feeding a hungry crowd or just enjoying leftovers throughout the week. Once you try this Crock Pot Chili Recipe, you’ll find yourself making it again and again!

Ingredients You’ll Need

One of the best things about this Crock Pot Chili Recipe is that the ingredients are simple, easy to find, and each one truly earns its place in the pot. Here’s why every element matters, and how it helps build that classic chili flavor you love.

Onion: Adds aromatic depth and natural sweetness as it cooks with the beef.
Green bell pepper: Provides color and a fresh, slightly grassy flavor to balance all the spices.
Garlic: A must for robust flavor; use fresh cloves or convenient pre-minced garlic from a jar.
Olive oil: Helps soften the veggies and gives the beef a golden sear before slow cooking.
Ground beef (2 pounds, 80/20): The hearty foundation of the chili, keeping it rich and satisfying.
Chili powder (3 tablespoons, divided): The spice backbone — using some up front and some for layering ensures deep, complex flavor.
Kidney beans (15.5 ounces): Their creamy texture and earthy taste play perfectly in traditional chili.
Chili hot beans (15.5 ounces): Bring extra kick and sauciness—substitute with more kidney beans if preferred.
Diced tomatoes (29 ounces): Their acidity brightens the whole pot and adds body to the sauce.
Tomato sauce (8 ounces): Thickens the chili and binds the flavors together.
Cumin (2 tablespoons): Warm, earthy, and slightly smoky, cumin is an essential chili seasoning.
Onion powder (1 tablespoon): Boosts the savory notes and complements the fresh onion.
Brown sugar (1 tablespoon): A touch of sweetness to balance the acidity from the tomatoes and spice from the chili powder.
Garlic powder (½ tablespoon): Doubles up on the garlicky richness to infuse every bite.
Salt (½ tablespoon): Enhances all the other flavors; adjust to taste at the end if needed.

How to Make Crock Pot Chili Recipe

Step 1: Prep Your Vegetables

Dice the onion, green bell pepper, and garlic. This first step makes all the difference: cutting the vegetables to a similar size ensures they cook evenly and blend beautifully into the finished chili. Plus, with everything ready to go, the rest of the process is a breeze!

Step 2: Sauté Aromatics and Ground Beef

Heat a tablespoon of olive oil in a large pan over medium heat. Toss in the diced onion, bell pepper, and garlic and sauté for 2 to 3 minutes until they start to soften and release their flavors. Add the ground beef and cook, breaking it up as you go, until it’s almost browned. This quick sear builds incredible flavor right from the start.

Step 3: Spice Up the Meat

Once the beef is nearly cooked through, sprinkle in 2 tablespoons of the chili powder. Stir well and finish browning the meat, letting the spices toast for a minute or two. This step locks big, bold flavor into every morsel before it hits the slow cooker.

Step 4: Combine and Cook Low and Slow

Transfer the cooked beef and veggies into your slow cooker. Add in the kidney beans, chili hot beans, diced tomatoes, tomato sauce, remaining 1 tablespoon chili powder, cumin, onion powder, brown sugar, garlic powder, and salt. Stir everything thoroughly to blend. Cover and cook on low for 4 hours, allowing the flavors to meld and deepen while you go about your day.

Step 5: Taste and Serve

Once the Crock Pot Chili Recipe has finished cooking, give it one final stir. Taste and adjust seasoning if needed. Scoop into bowls, pile on your favorite toppings, and dive in—dinner is served!

How to Serve Crock Pot Chili Recipe

Garnishes

The finishing touches are where your Crock Pot Chili Recipe goes from good to unforgettable. Try a dollop of cool sour cream, sharp cheddar cheese, freshly chopped cilantro, sliced jalapeños, thinly sliced green onions, or a sprinkle of crushed tortilla chips for crunch. The fun is mixing and matching to suit your mood!

Side Dishes

A steaming bowl of chili begs for a trusty side. Classic cornbread, warm baked potatoes, tortilla chips, or a simple green salad pair perfectly. If you’re serving a crowd, try setting out a “chili bar” with a variety of sides to delight everyone at the table.

Creative Ways to Present

Make your Crock Pot Chili Recipe the star by stuffing it into bell pepper halves, spooning it over crispy fries or hot dogs, or layering it with rice for a Tex-Mex inspired bowl. Leftovers also make fantastic chili mac or nachos—let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, transfer any leftover chili to airtight containers and store in the refrigerator for up to 4 days. The flavors only get better overnight, making lunch the next day something to look forward to!

Freezing

Crock Pot Chili Recipe is a dream for meal prep. Spoon cooled portions into freezer-safe bags or containers and freeze for up to 3 months. Label with the date so you can keep track—future you will thank present you!

Reheating

Warm up refrigerated or thawed chili on the stovetop over medium heat, stirring occasionally until hot. For individual portions, the microwave works well too—just heat in 60-second bursts and stir in between for even heat. Splash in a tablespoon or two of water if needed to loosen the consistency.

FAQs

Can I use turkey or chicken instead of ground beef?

Absolutely! Swap in ground turkey or chicken for a lighter take. Just know that since these meats are leaner, you might want to add a tablespoon of olive oil during cooking to keep things juicy.

What if I can’t find chili hot beans?

No worries at all. Substitute with another can of kidney beans, or use any canned beans you love—pinto, black, or even white beans will work. The chili will still be absolutely delicious!

Can I make Crock Pot Chili Recipe spicier?

You bet! Boost the heat by adding a little cayenne pepper, hot sauce, or chopped jalapeños right at the start. Taste as you go to find your perfect heat level.

Do I have to brown the meat first?

While you could add raw ground beef straight to the crock pot if you’re short on time, browning it first does wonders for the final flavor. The extra step caramelizes the meat and builds a richer taste.

How do I thicken my chili if it’s too runny?

If your Crock Pot Chili Recipe turns out thinner than you like, simply continue cooking uncovered for 30 minutes on high, stir in a spoonful of tomato paste, or mash some of the beans right in the pot to thicken things up naturally.

Final Thoughts

If you’re craving a supremely satisfying, fuss-free dinner, give this Crock Pot Chili Recipe a whirl! It’s been a favorite in my kitchen for years, and I love knowing it’s always a hit with family and friends. Here’s to warm bowls, full bellies, and new favorite traditions—all courtesy of your trusty slow cooker!