There’s just something magical about Crock Pot Chili simmering away all day, filling your kitchen with cozy aromas and the promise of a deeply flavorful, hearty meal. This classic one-pot wonder is a no-fuss favorite, combining savory beef, beans, tomatoes, and vibrant spices to create the ultimate comfort food. Whether you need an easy weeknight dinner, something dreamy for game day, or are simply craving a bowl of bold flavor, Crock Pot Chili delivers every time. Trust me, once you try this recipe, you’ll see why it’s my go-to for chilly evenings and gatherings alike!

Ingredients You’ll Need

The real beauty of this Crock Pot Chili is in its straightforward, no-nonsense ingredient list. Every element serves a tasty purpose: robust beef, a balance of beans, colorful veggies, and all the right spices to perk up each spoonful. Here’s what you’ll need (plus a little insight into why they matter):

Ground Beef: Go for 80/20 for just the right balance of richness and flavor in your chili base.
Onion: Adds aromatic sweetness and depth; yellow or white onions both work wonders.
Garlic: Don’t skimp! Fresh minced garlic gives an irresistible foundation to every bowl.
Green Bell Pepper: Bright color and gentle crunch that mingles perfectly with the beef and beans.
Kidney Beans: These hold up nicely in the slow cooker and add hearty texture—rinse and drain well!
Diced Tomatoes: The tangy base, rich in flavor and key to that signature chili consistency.
Tomato Sauce: Pulls everything together, giving your chili its classic sauciness.
Chili Powder: The backbone of the flavor—go bold here for a real chili kick.
Ground Cumin: Brings earthy warmth and elevates the whole spice profile.
Paprika: For sweet, smoky undertones that add depth to every bite.
Dried Oregano: Just a teaspoon wakes up the sauce and adds subtle herby notes.
Cayenne Pepper (optional): Dial up the heat if you’re feeling a little spicy!
Salt and Black Pepper: To balance and heighten all those wonderful flavors.

How to Make Crock Pot Chili

Step 1: Brown the Beef

Kick things off by browning your ground beef in a large skillet over medium heat. Use your spatula or a wooden spoon to break it up as it cooks. When it’s nicely browned and crumbly, drain off any excess fat. This little step ensures you get great flavor without unnecessary grease in your final chili.

Step 2: Sauté Aromatics

With the beef still in the skillet, toss in your chopped onion, minced garlic, and diced green bell pepper. Let them mingle with the meat, stirring for about five minutes, until everything softens up and those wonderful flavors start to come together. The mix should look hearty and smell amazing already.

Step 3: Build the Crock Pot Chili Base

Time to move the party to your slow cooker! Scrape the beef and veggie mixture straight into the pot. Then add the drained kidney beans, diced tomatoes (juice and all), tomato sauce, and every last bit of those bold chili spices: chili powder, cumin, paprika, oregano, cayenne (if you like it hot), plus a pinch of salt and pepper. Give everything a generous stir to combine it all beautifully.

Step 4: Slow Cook the Magic

Pop the lid on your slow cooker and let the real magic begin. Set it to low for a full six to eight hours (ideal for extra-developed flavor) or on high for three to four hours if you’re a bit more pressed for time. This gentle simmer coaxes out every bit of goodness—the tomatoes break down, beans soak up the spices, and the beef becomes unbelievably tender.

Step 5: Taste, Adjust, and Serve

Just before serving, give the chili a good stir and taste it. Need more salt, pepper, or a dash more heat? Now’s your chance to perfect it. Ladle the Crock Pot Chili into warm bowls and top with all your favorite garnishes. Get ready for compliments!

How to Serve Crock Pot Chili

Garnishes

No bowl of Crock Pot Chili is complete without a bright, creamy, or crunchy accent. Try shredded cheddar or pepper jack cheese for richness, a dollop of cool sour cream, and a scattering of chopped green onions or cilantro. For a little zest, sprinkle on diced jalapeños or a squeeze of lime. These finishing touches bring every bite to new heights!

Side Dishes

This chili is a standout on its own, but a side of warm cornbread, tortilla chips, or even fluffy white rice turns it into a true feast. If you’re feeling creative, set up a station with baked potatoes or steamed rice so everyone can customize their bowl. It’s a guaranteed crowd-pleaser, especially with a big green salad alongside.

Creative Ways to Present

For parties, serve your Crock Pot Chili in individual bread bowls or mason jars for a fun twist. Or, pile it onto nachos, spoon it over hot dogs for next-level chili dogs, or scoop it into mini phyllo cups for dainty appetizers. Trust me, the possibilities are so much fun, you’ll want to try a new presentation every time!

Make Ahead and Storage

Storing Leftovers

Chili just gets better with time! Store leftover Crock Pot Chili in airtight containers in the refrigerator for up to four days. The flavors continue to develop, making every reheated bowl even more savory and satisfying.

Freezing

This recipe freezes like a dream. Cool your chili completely, then portion it into freezer-friendly containers or sturdy zip-top bags (lay bags flat for easy stacking). It’ll keep well in the freezer for up to three months—perfect for busy nights or future cravings.

Reheating

To reheat, transfer chili to a saucepan over low-medium heat, stirring until piping hot. If frozen, thaw overnight in the fridge first. You can even reheat individual portions in the microwave. A splash of broth or water keeps things creamy if it thickens up in the fridge.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey (or even chicken) works beautifully if you want a lighter version of Crock Pot Chili. Just follow the same instructions, but watch your skillet closely as leaner meats can cook a bit faster and dry out if overcooked.

Is this chili spicy?

With just a touch of cayenne, it’s mild to medium spicy by most standards. If you love more heat, add extra cayenne or dice in a fresh jalapeño with the onions and peppers. If you prefer it mild, omit the cayenne and let everyone customize their spice at the table.

What kind of beans can I use?

Kidney beans are classic, but you can swap or mix in black beans, pinto beans, or even white beans for variety. Just be sure to drain and rinse all canned beans before adding them to the slow cooker to control the saltiness and texture.

Can I double the recipe for a crowd?

Yes, Crock Pot Chili is fantastic for feeding a big group! Just make sure your slow cooker is large enough (at least 6–7 quarts for a double batch). Otherwise, you can easily split the mix between two smaller crock pots.

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

If your chili comes out a little thin, just remove the lid during the last 30 minutes of cooking to let it reduce. Alternatively, mash a few beans against the side of the crock pot and stir them in. A tablespoon of cornmeal or masa harina is another great trick for instant thickening.

Final Thoughts

I absolutely love sharing this Crock Pot Chili recipe with friends and family because it never disappoints. It’s easy, bursting with flavor, and so endlessly customizable—perfect for potlucks, chilly nights, or any time you want to warm hearts (and bellies). Give it a try soon, and don’t forget the toppings!

Crock Pot Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 25 reviews

Author: Emma
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This delicious Crock Pot Chili is a hearty and comforting meal that is perfect for a cozy family dinner. Packed with flavors, it’s easy to make and can be customized with your favorite toppings.

Ingredients

Scale

For the Chili:

2 pounds ground beef
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, diced
2 (15-ounce) cans kidney beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste

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Instructions

Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess fat.
Sauté Vegetables: Add chopped onion, garlic, and diced green bell pepper to the skillet and sauté for about 5 minutes until softened.
Combine Ingredients: Transfer the beef mixture to your crock pot. Add kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to combine.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve: Stir before serving and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.