Crock Pot Chili That Practically Makes Itself
This Crock Pot chili is the kind of dinner you want waiting for you after a long day: rich, smoky, and deeply meaty, with tender beans and peppers that melt right into the gravy.
You brown the beef, toss everything into the slow cooker, and let the low, even heat do the work while you get on with your day. By dinnertime you have a pot of chili that tastes like it simmered all afternoon.
Why This Chili Works So Well
The slow, steady heat coaxes all the smoky notes from the chili powder and cumin into the meat without boiling them off. The beans soak up that savory liquid and turn creamy, and the peppers soften into the background but still add a subtle sweetness.
Because it hangs out in the cooker for hours instead of a quick stovetop boil, the texture stays thick and hearty, never watery. And honestly, it tastes even better the next day once the flavors have had a chance to settle, which makes it a meal prep dream.
Ingredients
- 2 lbs ground beef: 80/20 gives great flavor without making the chili greasy
- 1 medium onion, finely diced: yellow or white both work
- 1 green bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes, with their juices
- 1 can (15 oz) tomato sauce
- 2 cans (15 oz each) kidney beans, drained and rinsed: or one can kidney and one can pinto
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- Oil, for browning (about 1 tbsp)
Variations / Substitutions
- Swap the protein: Ground turkey or chicken work; just add a drizzle of oil when browning since they are leaner. The chili will be a little lighter but still deeply spiced.
- Use black beans: Replace one or both cans of kidney beans with black beans for a slightly earthier taste and darker color.
- Dial the heat up or down: For a spicier pot, add 1 minced chipotle pepper in adobo or a pinch of cayenne with the spices. To keep it mild, use regular chili powder and skip the cayenne.
- Dairy-free as written: This recipe contains no dairy, so top with avocado or a squeeze of lime instead of sour cream.
If you love set-and-forget meals, try my slow cooker beef stew.
How to Make Crock Pot Chili
Step 1: Brown the Beef
Set a large skillet over medium-high heat and add a drizzle of oil. Crumble in the 2 lbs ground beef and cook, breaking it up with a wooden spoon, until no pink remains, about 8 minutes.
The meat will sizzle and release its fat, and a dark, caramelized fond will start to build on the bottom of the pan. That fond is pure flavor, so do not rush past this step.
Step 2: Cook the Aromatics
Add the finely diced onion, chopped green bell pepper, and a small pinch of salt to the skillet with the beef. Cook, stirring often, until the vegetables soften and turn translucent, about 5 minutes. Stir in the 3 minced garlic cloves and cook just until they smell fragrant, 1 minute more.
The kitchen already starts to smell incredible at this point, and the onions will have picked up some of that browned goodness from the pan.
Step 3: Load the Slow Cooker
Transfer the beef and vegetable mixture into a 6-quart slow cooker. Pour in the can of diced tomatoes with their juices, the can of tomato sauce, both cans of drained kidney beans, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, and 1 tbsp Worcestershire sauce. Stir everything together until the spices are evenly distributed.
The mixture will look a little loose and soupy at first, and that is completely normal. It thickens beautifully as the hours go by, so resist the urge to cut down the liquids.
Step 4: Ladle and Top with Your Favorites
Cover the slow cooker and set it to low for 6 to 8 hours, or high for 3 to 4 hours. The chili is ready when it is thick, the beef is fork-tender, and the aromas fill the kitchen. Ladle generous portions into deep bowls.
Set out bowls of shredded cheddar, sour cream, sliced jalapeños, diced onion, and crushed tortilla chips so everyone can pile on their own toppings. Serve while it is piping hot.
A Few Tips for Perfect Slow Cooker Chili
- Do not skip browning the meat: even though it is tempting to dump everything in raw. That dark crust on the bottom of the skillet gives the chili a much beefier, more complex flavor.
- For extra-thick chili, leave the lid ajar for the last 30 minutes on high to let some steam escape.
- This chili is a make-ahead hero.: Its flavor deepens overnight, so cook it a day early and simply reheat it for dinner. It also freezes beautifully for future busy nights.
- If you like it smoky and spicy, add a minced chipotle pepper in adobo along with the other spices. A little goes a long way.
Cook times for a 6-quart slow cooker:
| Setting | Time |
|---|---|
| Low | 6–8 hours |
| High | 3–4 hours |
Storing and Reheating Leftover Chili
- Refrigerate: Transfer cooled chili to an airtight container and keep in the fridge for up to 4 days. The flavor gets even richer as it sits.
- Reheating: Warm individual portions in a saucepan over medium-low heat, stirring occasionally, or microwave in a covered bowl until steaming. If it thickened too much in the fridge, add a splash of water or beef broth.
What to Serve with Crock Pot Chili
A pan of warm cornbread is the classic side, and its slight sweetness balances the smoky heat of the chili. For crunch, set out a bag of tortilla chips for scooping right from the bowl. A simple green salad with a sharp lime vinaigrette cuts through the richness and adds something fresh to the table.
Frequently Asked Questions
Can I prep this chili the night before?
Yes. Brown the beef and aromatics, then let them cool and store everything together in the refrigerator overnight. In the morning, dump the mixture into the slow cooker, add the remaining ingredients, and start it on low. The cold start adds a little time, so expect closer to 8 hours.
Can I freeze leftover chili?
Absolutely. Let the chili cool completely, then portion it into freezer-safe containers or zip-top bags. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently.
Is this recipe gluten free?
It can be with one small check. Many Worcestershire sauces contain malt vinegar from barley, so look for a gluten-free brand or simply leave it out and add an extra pinch of salt. All the other ingredients are naturally gluten free.
Can I double the recipe?
Yes, as long as your slow cooker is large enough. Use an 8-quart model so the pot is no more than two-thirds full. Double every ingredient and keep the cooking time roughly the same, though you may need an extra 30 minutes on low to fully meld the flavors.
My slow cooker is smaller, can I still make this?
You can, but you will need to scale down. Halve all the ingredients for a 3-quart slow cooker. The cook times stay about the same, but check for doneness at the shorter end of the range.
Crock Pot Chili Recipe
Ingredients
Method
- Heat oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up, until no pink remains, about 8 minutes.
- Add the onion and bell pepper with a pinch of salt and cook until softened, 5 minutes. Stir in the garlic and cook 1 minute more.
- Transfer the mixture to a 6-quart slow cooker. Add all remaining ingredients and stir well to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until thickened. Ladle into bowls and serve with your favorite toppings.
