You know those days when you’re running around like crazy but still want something warm and satisfying for dinner? That’s when my trusty Crock Pot Chili saves the day. I swear by this recipe – it’s packed with flavor but couldn’t be easier. Just toss everything in the slow cooker in the morning (or whenever you get a minute), and by dinnertime, your house smells amazing and you’ve got a hearty meal ready to go.

Contents : show

This recipe came about after one particularly chaotic soccer season when my kids had practice every night. I needed something that could cook itself while I played chauffeur. Now it’s our family’s go-to comfort food – rich, slightly spicy, and loaded with beans and beef. The best part? It actually gets better the longer it simmers, so even if you’re late getting home, dinner just gets more delicious.

Why You’ll Love This Crock Pot Chili

Let me tell you why this recipe is a total game-changer:

Set it and forget it – Dump everything in the slow cooker and let magic happen while you go about your day
Deep, rich flavor – The long simmer time lets all those spices and ingredients melt together perfectly
Totally customizable – Want it spicier? Add more chili powder. Prefer it mild? Go easy on the heat
Feeds a crowd – One batch means leftovers for days (and they taste even better the next day!)
Your kitchen smells amazing – Nothing beats coming home to that warm, spicy aroma

Trust me, once you try this hands-off approach to chili, you’ll never go back to standing over a stove again.

Ingredients for Crock Pot Chili

Now let’s talk ingredients – and I promise, nothing fancy here! Everything for this chili is simple and easy to find, probably already sitting in your pantry right now. Here’s what you’ll need:

1 pound ground beef – I prefer 80/20 for the best flavor, but lean works too
1 medium onion, diced – Yellow or white works great
2 cloves garlic, minced – Trust me, fresh makes a difference!
1 bell pepper, diced – Any color you like – I usually grab green
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes – Don’t drain these!
1 small can (6 oz) tomato paste – This gives that rich thickness
2 cups beef broth – Low sodium lets you control the salt

And for the spices that make it sing:

2 tablespoons chili powder – The backbone of flavor
1 teaspoon cumin – Adds that warm, earthy note
1 teaspoon paprika – Sweet or smoked, your choice
1/2 teaspoon each salt and black pepper

Optional boosts: Throw in 1/2 teaspoon cayenne if you like heat, or a dash of cinnamon for depth. Sometimes I’ll toss in a square of dark chocolate – sounds weird, but oh boy does it work!

How to Make Crock Pot Chili

Okay, let’s get cooking! This is one of those recipes where a little prep at the beginning means delicious rewards later. Don’t skip the browning step – I promise it makes all the difference in flavor. Here’s how I make it:

Grab your favorite skillet and brown that ground beef over medium heat. Break it up as it cooks – you want nice little crumbles.
When the beef is no longer pink (about 5-7 minutes), it’s time to drain. I tilt the skillet and use a spoon to scoop out the fat into an old jar (never pour it down your drain!).
Now toss in your diced onions, garlic, and bell pepper right into that same skillet with the beef. Sauté for just 3-4 minutes until they start smelling amazing and getting slightly soft.
Transfer the whole beef and veggie mixture into your crock pot. Scrape all those flavorful bits from the skillet – that’s liquid gold right there!
Add all your remaining ingredients – beans, tomatoes, tomato paste, broth, and spices. Give everything a really good stir to combine.
Pop the lid on and let time work its magic! Resist the urge to peek too often – we want to keep all that heat inside.

Browning the Meat

This step is crucial! Don’t crowd your skillet or the beef will steam instead of brown. I do mine in batches if needed. And that fat you drain off? Getting rid of it prevents greasy chili. Your future self will thank you when you’re not blotting the top with paper towels later!

Slow Cooking the Chili

Low and slow (6-8 hours) gives the deepest flavor, but if you’re pressed for time, 3-4 hours on high works too. I like to give it one gentle stir halfway through – just enough to redistribute everything without losing too much heat. The longer it cooks, the thicker and richer it gets!

Tips for the Best Crock Pot Chili

After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my secrets:

Toast your spices first – Just toss them in the skillet for 30 seconds after browning the beef. The heat wakes up their flavors like magic! You’ll smell the difference instantly.

Layer flavors wisely – Add tomato paste early so it caramelizes slightly, then stir in broth last to deglaze all those tasty browned bits.

Control thickness easily – Too thick? Add splashes of broth. Too thin? Leave the lid off for the last 30 minutes.

Secret flavor booster – A tablespoon of soy sauce or Worcestershire adds unbelievable depth. Don’t knock it till you try it!

Crock Pot Chili Variations

The beauty of this chili? You can make it your own without messing up the magic! Here are my favorite twists:

Meat swaps: Ground turkey works great if you’re watching fat, or try spicy Italian sausage for a kick. Vegetarian? Double up the beans and add mushrooms!

Veggie boosts: Toss in a cup of corn kernels or diced zucchini during the last hour. Fire-roasted tomatoes add amazing smoky depth too.

Bean changes: Pinto beans or chickpeas make fun alternatives to kidney beans. Just keep the total amount about the same.

My neighbor swears by adding cocoa powder – sounds wild but gives it mole-inspired richness. The possibilities are endless!

Serving Suggestions for Crock Pot Chili

Oh, the joy of piling on toppings! Here’s how we love to serve our Crock Pot Chili:

Must-have toppings: Shredded cheddar cheese melts beautifully, while a dollop of cool sour cream balances the heat. My kids go wild for crushed tortilla chips – adds the perfect crunch! Don’t forget fresh cilantro or sliced green onions for brightness.

Perfect sides: Sweet cornbread is my go-to – the contrast with spicy chili is heavenly. Sometimes I’ll serve it over rice to stretch it further, or with a simple green salad for freshness. And of course, extra hot sauce on the side for the brave souls!

Storing and Reheating Crock Pot Chili

Here’s the best part – this chili gets better after sitting! I always make extra because leftovers are magic. Store cooled chili in airtight containers – glass jars work great for me. In the fridge, it stays perfect for 3-4 days. Want to freeze it? Portion into freezer bags (lay flat to save space!) where it’ll keep its awesome flavor for 2-3 months.

When reheating, go low and slow – microwave in bursts, stirring between, or warm gently on the stove with a splash of broth if needed. The beans might soften a bit after freezing, but that just makes the texture more comforting to me. Pro tip: Label bags with dates – future you will be so grateful!

Crock Pot Chili FAQs

I get asked about this chili all the time – here are the questions that pop up most often with my tried-and-true answers:

Can I use dry beans instead of canned?
You sure can! Soak 1/2 cup each of dry kidney and black beans overnight, then simmer until tender before adding. But honestly? I keep canned beans on hand for those “oh shoot, I forgot to soak” moments. Life’s too short for bean guilt!

How do I make this vegetarian?
Easy peasy! Skip the beef and use an extra can of beans (I love adding pinto beans here). Swap the beef broth for vegetable broth, and maybe throw in some diced mushrooms or lentils for meaty texture. The spices do all the heavy lifting flavor-wise.

Can I cook it faster than 6 hours?
Absolutely! Crank your slow cooker to high for 3-4 hours instead. Just check that the veggies are tender – sometimes I’ll give it an extra stir halfway through to help everything cook evenly.

Why does my chili taste bland?
Two words: salt and time. Chili needs time for flavors to marry – that last hour makes all the difference! Also, don’t be shy with seasoning. I always taste and adjust salt/spices right before serving.

Can I add pasta to make it “chili mac”?
Oh honey, now you’re speaking my language! Stir in 1 cup uncooked elbow macaroni during the last 30 minutes (add extra broth too). Just don’t tell my grandma I’m messing with her recipe!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop – this Crock Pot Chili packs plenty of protein and fiber from all those beans and beef! Keep in mind these are rough estimates since brands and ingredients vary. Your exact counts might differ based on your specific ground beef fat percentage or any tasty extras you throw in.

The beauty of homemade chili? You control exactly what goes in it – less salt, more veggies, whatever makes your belly happy. As my grandma always said, “Good food feeds the soul first!”

Alright, my fellow chili lovers – it’s time to get that slow cooker working its magic! I can’t wait for you to try this ridiculously easy Crock Pot Chili recipe. When you do, come back and tell me how it turned out! Did you add an extra kick of spice? Throw in some unexpected ingredients? Your creative twists might just become my new favorite way to make it. Now go forth and simmer something spectacular – dinner’s practically making itself!

Crock Pot Chili Recipe – 6-Ingredient Comfort Heaven

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful chili made easy in your crock pot. Perfect for busy days or cozy nights.

Author: Kitchen Hub
Prep Time: 15 mins
Cook Time: 6 hours
Total Time: 6 hours 15 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes
1 can (6 oz) tomato paste
2 cups beef broth
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Brown the ground beef in a skillet over medium heat. Drain excess fat.
Add the onion, garlic, and bell pepper. Cook for 3-4 minutes.
Transfer the beef mixture to the crock pot.
Add all remaining ingredients to the crock pot. Stir well.
Cook on low for 6-8 hours or high for 3-4 hours.
Serve hot with your favorite toppings.

Notes

For a spicier chili, add 1/2 tsp cayenne pepper.
Store leftovers in an airtight container for up to 3 days.
Freeze for up to 3 months.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 480mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 22g
Cholesterol: 50mg