Why You’ll Love The Easiest Crock Pot Chili Recipe
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Minimal active prep: Brown the beef and onion, combine the rest, and let the slow cooker do the work.
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Rich, comforting flavour: The slow cooking helps tomato, beans and beef meld together into something deeply satisfying.
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Family-friendly and flexible: A classic chili base that you can dress up or down with toppings, sides and spice levels.
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Great for busy days: You can set it in the morning and have dinner waiting without extra hands-on time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lean ground beef (85–90% lean)
1 medium onion, chopped
2 (15‑ounce) cans tomato sauce
1 (14.5‑ounce) can diced tomatoes with onion & garlic
2 (15‑ounce) cans pinto beans, rinsed & drained
1 (1.25‑ounce) envelope chili seasoning mix
½ teaspoon garlic powder (or to taste)
2 teaspoons chili powder (or to taste)
salt and freshly ground black pepper, to taste
Optional for serving: cornbread, butter
Directions
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In a large skillet over medium-high heat, brown the ground beef and chopped onion until the onion is soft and the beef is no longer pink (about 8 to 10 minutes). Drain off any excess fat.
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Transfer the beef-onion mixture into the slow cooker. Add tomato sauce, diced tomatoes (with onion & garlic), pinto beans, chili seasoning mix, garlic powder, chili powder, salt and pepper. Stir well to combine.
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Cover the slow cooker and cook on the Low setting for about 6 to 8 hours.
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When time is up, taste and adjust seasoning if necessary. Serve hot in warmed bowls. Offer optional cornbread and butter on the side for a complete meal.
Servings and timing
Makes 6 servings
Prep time: ~15 minutes
Cook time: ~6 hours (on Low)
Total time: ~6 hours 15 minutes
Variations
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Swap the ground beef for ground turkey or a beef-turkey mix if you prefer lighter meat.
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Use a homemade chili seasoning mix instead of a packet to control salt and spice levels (e.g., chili powder, garlic powder, oregano, salt & pepper).
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If you like thicker chili, stir in a few tablespoons of cornmeal about 30 minutes before the end of cooking.
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For extra heat, increase the chili powder or add some cayenne or chopped jalapeño.
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Skip the beans or switch from pinto to black beans or kidney beans if desired for texture or dietary preferences.
Storage/Reheating
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Refrigerate any leftovers in an airtight container. Best consumed within 5 days.
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To reheat: Warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You may also reheat in the microwave, stirring mid-cycle for even warming.
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If freezing: Allow chili to cool completely, then transfer to a freezer-safe container or bag leaving space for expansion. Thaw overnight in the fridge and reheat gently.
FAQs
What size slow cooker should I use?
A slow cooker of around 4 to 6 quarts should be suitable for this recipe. You want enough room for all the ingredients and some head-space for simmering.
Can I cook this on High instead of Low?
Yes — although this method is designed for Low heat over about 6–8 hours. If you switch to High, shorter cooking times (around 4–5 hours) may be possible, but flavor development may differ slightly.
Do I need to brown the meat first?
Yes — browning the ground beef and onion adds flavor and improves texture. The slow cooker alone won’t replicate that browning step.
Can I skip the beans?
You can. Some people prefer bean-free chili. If you skip the beans, you may want to add a bit more tomato sauce or another vegetable for volume.
How can I adjust the spice level?
To reduce heat: Use mild chili powder, reduce additional spices, and skip any hot peppers.
To increase heat: Use hot chili powder, add cayenne pepper or chopped fresh jalapeños, or incorporate chipotle powder for smoky heat.
Is it okay to serve with toppings?
Absolutely. Offer shredded cheese, sour cream, chopped green onion, fresh cilantro, diced avocado, or tortilla chips on the side for people to customise.
Can this be made ahead?
Yes — you can prepare it in the morning, cook during the day, and it will be ready by dinner time. Flavors often deepen if it sits for a while.
How do I reheat leftovers without drying them out?
Reheat gently over low to medium heat, stirring occasionally. If it seems a bit thick, add a splash of water or broth to loosen it. Cover while reheating to retain moisture.
Can I make this on the stovetop instead of a slow cooker?
Yes — though the slow-cooker method is convenient and flavor-enhancing. On the stovetop, brown the meat and onion, then simmer all ingredients in a large pot on low heat for about 1 to 2 hours, stirring occasionally.
Can I double the recipe for a larger group?
Yes, just be sure your slow cooker can handle the volume. You may need to adjust cook time slightly or stir halfway through to ensure even heating.
Conclusion
This easy slow-cooker chili is a reliable go-to when you want a warm, satisfying meal with minimal effort. With simple ingredients and a set-it-and-forget-it method, you’ll have a rich, comforting bowl of chili that’s perfect for weeknights or weekend gatherings. Whether you keep it classic or adapt it to your taste, it’s sure to become a favourite.
The Easiest Crock Pot Chili
Karla’s Easy Crockpot Chili is a hearty, comforting dish made with ground beef, beans, and tomatoes. It’s perfect for a fuss-free weeknight dinner or game day meal, made conveniently in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 (15-ounce) cans kidney beans, drained and rinsed
Instructions
- In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat.
- Add chopped onion, bell pepper, and garlic to the skillet. Cook for 3 to 4 minutes until slightly softened.
- Transfer the beef mixture to a slow cooker.
- Add diced tomatoes, tomato sauce, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, stir in the kidney beans and let them heat through.
- Taste and adjust seasoning if needed before serving.
Notes
- Chili can be made a day ahead for better flavor.
- Top with shredded cheese, sour cream, or chopped green onions if desired.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 65mg
