This super-easy crockpot chili is THE BEST chili recipe: thick, hearty, and loaded with ground beef, three kinds of beans, and a balanced blend of chili spices.
Serve this slow cooker chili with Sweet Cornbread or your favorite bread for a comforting, crowd-pleasing meal.
I’ve made this homemade Crockpot Chili Recipe for years and it’s always a family favorite. Below I’ve updated the directions and photos so you can make this thick, comforting chili at home with minimal effort.
What Makes This the Best Chili?
There are three key things that set this recipe apart:
- Slow cooking builds depth. A quick chili often tastes flat; simmering in the slow cooker lets the tomatoes sweeten and the spices meld so the dish tastes like it simmered all day.
- The chili is intentionally thick. This is not a soup. With crushed tomato products, three kinds of beans, and a long, low cook, the mixture reduces into a spoonable, hearty chili.
- Simple, pantry-friendly ingredients. Ground beef, canned beans, tomato sauce and puree, and a handful of spices make this recipe easy to assemble and reliable every time.
Slow Cooker Ground Beef Chili
This slow cooker ground beef chili uses canned beans (you can swap varieties if you prefer), diced onion, and bell pepper. It’s a dump-and-cook style recipe with a short step to brown the beef first for better texture and flavor.
Ingredients for Beef Chili
- Ground beef – lean
- Red bell pepper – seeded and chopped (green works too)
- Onion – diced (yellow or white)
- Canned pinto beans – drain most of the liquid (about 85%)
- Canned kidney beans – drained
- Canned black beans – drained
- Tomato sauce
- Tomato puree
- Diced tomatoes (such as Rotel or plain diced tomatoes)
- Sugar – a small amount to balance acidity
- Chili powder
- Garlic powder
- Onion powder
- Cumin
- Red pepper flakes
- Salt & black pepper
How to Make Chili
This slow cooker chili comes together in a few straightforward steps:
1. Brown the Beef
Start by browning the ground beef in a skillet until it’s no longer pink. Break it up as it cooks, drain off excess fat, and transfer the beef to the slow cooker. Browning adds texture and flavor that improve the final dish.
2. Combine Beans, Vegetables and Spices
Add the diced bell pepper and onion, drained beans, tomato sauce, diced tomatoes, and tomato puree to the slow cooker. Stir in the sugar and spices. The drained beans, tomato base, and long, slow cooking are what give the chili its thick texture.
3. Cook Low and Slow
Cover and cook on LOW for 6 to 8 hours, stirring once or twice if convenient. If you’re short on time, cook on HIGH for 3 to 4 hours. Low, long cooking yields the best flavor and consistency.
Chili Variations
- Substitute ground pork, turkey, or chicken for the beef.
- Make a vegetarian chili by omitting the meat and adding extra vegetables or a meatless crumble.
- Substitute green bell pepper or add diced jalapeño for more heat.
- Adjust spices to taste—add smoked paprika or chipotle for a smokier profile.
Allow the chili to rest for a few minutes before serving so it thickens slightly and the flavors settle.
Frequently Asked Questions
Can I cook this chili in an Instant Pot?
Yes. You can adapt the recipe for pressure cooking; brown the beef in the sauté function, add the remaining ingredients, and cook under high pressure for a shorter time (follow Instant Pot guidelines for beans and tomatoes).
Do you have to brown beef before slow cooking?
Browning is recommended. It improves texture and flavor, and helps reduce excess fat in the finished chili.
What beans go in chili?
This recipe uses kidney, pinto, and black beans. Drain most of the canned liquid before adding to the slow cooker to prevent a watery result.
How long does this chili last?
Stored in an airtight container, the chili keeps for 4–5 days in the refrigerator. It freezes well for up to 5 months—thaw in the refrigerator overnight and reheat on the stove.
Best Chili Toppings
Toppings are optional but make the bowl more complete. Popular choices include:
- Sour cream
- Shredded cheese
- Chopped fresh cilantro
- Avocado slices
- Corn chips or tortilla chips
What to Serve with Chili
Chili pairs beautifully with a variety of sides: cornbread, dinner rolls for dipping, a chilled pasta salad, or corn pudding. Choose a side that balances heat and texture for a satisfying meal.
Try this thick, hearty crockpot chili in your slow cooker today and enjoy a cozy, flavorful meal your family will request again and again.
The Best Chili Recipe
Thick and hearty chili with ground beef, three beans, and a warm blend of spices, slow cooked until rich and spoonable.
Ingredients
- 1 lb. ground beef
- 1 red bell pepper, seeded and chopped
- 1/2 onion, diced
- 15 oz. pinto beans, canned (drain most liquid)
- 15 oz. kidney beans, canned (drain)
- 15 oz. black beans, canned (drain)
- 15 oz. tomato sauce
- 10 oz. tomato puree
- 10 oz. diced tomatoes
- 1 tbsp sugar
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Brown the ground beef in a skillet until no longer pink. Drain excess fat and transfer the beef to the slow cooker.
- Add bell pepper, onion, all drained beans, tomato sauce, diced tomatoes, and tomato puree. Stir in sugar and all spices. Mix thoroughly.
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. Taste and adjust salt and seasoning before serving.
Notes
Top with sour cream and shredded cheese if desired. This chili freezes well for up to 5 months.
Nutrition (per serving)
Calories: 367 kcal | Carbohydrates: 51 g | Protein: 28 g | Fat: 7 g | Fiber: 16 g
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