Slow Cooker Chili
Slow Cooker Chili is thick, hearty, and full of that slow cooked chili flavor without standing over the stove all afternoon! Brown the beef, dump everything into the crockpot, and a few hours later you have a big pot of chili ready for dinner!
Are you looking for more Crockpot Recipes? Try our Crock Pot Sloppy Joes, Crockpot Sausage & Potatoes, or Crockpot Velveeta Mac and Cheese
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I’ve made my Easy Chili recipe and Chili Soup for years, but I wanted a Crock Pot version for days when I don’t want to think about dinner later. This one got a big thumbs up from my sons, and a couple of them even said they liked it better than my regular chili! So it’s in the chili rotation!
What you’ll love about this Easy Slow Cooker Chili
Recipe Ingredients:
You’ll need the following ingredients to make the Best Slow Cooker Chili Recipe
- Ground beef
- Crushed tomatoes
- Tomato sauce
- Diced tomatoes with green chiles
- Kidney beans
- Great Northern Beans
- Tomato paste
- Beef broth
- Honey
- Chili powder
- Smoked paprika
- Onion powder
- Garlic powder
- Salt
- Black pepper
Ingredient Notes:
- Ground Beef: I use 2 pounds of ground beef, which makes this chili nice and hearty. Drain off any excess grease before adding it to the slow cooker.
- Diced Tomatoes with Green Chiles: Don’t drain these. Add the tomatoes and all of the liquid from the can to the slow cooker.
- Honey: Just a little honey helps balance the acidity from all of the tomatoes without making the chili taste sweet.
How to Make Slow Cooker Chili
Step 1: Brown the ground beef in a large skillet over medium heat until no longer pink. Drain the excess grease.
Step 2: Transfer cooked ground beef to a 6-quart slow cooker.
Step 3: Add the crushed tomatoes, tomato sauce, diced tomatoes with green chiles, kidney beans, pinto beans, tomato paste, beef broth, honey, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper.
Step 4: Stir everything together until well combined.
Step 5: Cover and cook on LOW for 5-6 hours or HIGH for 3 to 4 hours.
Step 6: Ladle the chili into bowls and serve with your favorite toppings, such as shredded cheese or sour cream.
PRO TIP:
If your chili is too thick, stir in a little beef broth or water at the end of the cooking time until it reaches the consistency you like. Start with just a small amount because you can always add more.
Storage and Reheating:
Storage: Let the chili cool, then store it in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat chili in a saucepan over medium-low heat, stirring occasionally, or heat in the microwave. Add a splash of beef broth if it has thickened more than you like.
Freezing: Chili freezes really well! Let it cool completely, then transfer it to freezer safe containers, or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge.
Additions and Substitutions:
Beans: Swap the kidney or Great Northern beans for black beans or pinto, or use two cans of your favorite beans!
Diced Tomatoes with Green Chiles: You can use a can of Rotel, or sub regular diced tomatoes for a milder chili. It’s NOT spicy though.
Honey: Brown sugar can be used in place of honey, or leave the sweetener out entirely!
FAQs about this Crock pot Chili Recipe:
Do I have to brown the ground beef before putting it in the slow cooker?
Yes, I recommend browning it first. It gives the beef better flavor and lets you drain off the excess grease before adding it to the chili.
How long does chili cook in the slow cooker?
Cook the chili on LOW for 5 to 6 hours or HIGHE for 3 to 4 hours. Since th ground beef is already cooked, you’re giving all of those flavors time to cook together.
Can I make this Crock pot Chili without beans?
Yes, of course. You can leave out the beans if you prefer a beanless chilli. The finished chili will be a little less thick, so you may want to reduce the beef broth.
What can I serve with this chili bean recipe?
My favorite thing to serve with chili is cornbread, tortilla chips, or crackers. I also love putting leftover chili over baked potatoes, or using it to make chili cheese fries. Mmm, so good!
If you’re serving cornbread, here are a few of our favorites:
- Cast Iron Cornbread
- Jalapeno Cornbread
- Jiffy Cornbread with Creamed Corn
- Fresh Milled Flour Cornbread
Slow Cooker Chili
Equipment
- 1 ladle
Ingredients
- 2 pounds ground beef
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes with green chiles undrained
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can great northern beans drained and rinsed
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 tablespoon honey
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Brown the ground beef in a large skillet over medium heat until no longer pink. Drain the excess grease. 2 pounds ground beef.
- Add the ground beef to a 6-quart slow cooker.
- Add the crushed tomatoes, tomato sauce, diced tomatoes with green chiles, kidney beans, pinto beans, tomato paste, beef broth, honey, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir until well combined. 1 (28-ounce) can crushed tomatoes,1 (15-ounce) can tomato sauce,1 (14.5 ounce) can diced tomatoes with green chiles,1 (15-ounce) can kidney beans,1 (15-ounce) can great northern beans,2 tablespoons tomato paste,1/2 cup beef broth,1 tablespoon honey,2 tablespoons chili powder,1 1/2 teaspoons ground cumin,1 teaspoon smoked paprika,1 teaspoon onion powder,1 teaspoon garlic powder,1 teaspoon salt,1/2 teaspoon black pepper.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours.
- Stir before serving. If the chili is thicker than you prefer, add a little additional beef broth until it reaches your desired consistency.
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.