Name: Crockpot Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 lb ground beef (or ground turkey); 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) diced tomatoes (with juice); 1 can (8 oz) tomato sauce; 1 small onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 2 tbsp chili powder; 1 tsp cumin; 1/2 tsp paprika; 1/2 tsp oregano; 1/2 tsp salt; 1/4 tsp black pepper; Optional: 1/4 tsp cayenne pepper for heat

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Crockpot Chili is my go-to recipe for a hearty, flavorful, and effortless meal that’s perfect for busy days or lazy weekends. I just toss everything into the slow cooker, let it simmer for hours, and come back to a rich, thick chili that’s packed with bold flavor and tender beans and beef. It’s the kind of comfort food I never get tired of.

Why You’ll Love This Recipe

I love this recipe because it’s practically hands-off, but the flavor tastes like I spent all day babysitting a pot on the stove. The slow cooker does all the heavy lifting—deepening the spices, tenderizing the beef, and letting all the ingredients meld into a hearty chili that’s perfect for piling into bowls, ladling over baked potatoes, or scooping with cornbread. It’s incredibly versatile, freezes well, and makes enough to feed a crowd or keep me fed for days.

Ingredients

1 lb ground beef (or ground turkey)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes (with juice)
1 can (8 oz) tomato sauce
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/4 tsp cayenne pepper for heat

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Add the cooked beef to the crockpot.
Add in the beans, diced tomatoes, tomato sauce, onion, bell pepper, garlic, and all the spices.
Stir everything together until well mixed.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chili is thick, rich, and bubbling.
Taste and adjust seasonings before serving.

Servings and Timing

This recipe makes about 6 hearty servings. Total cook time is 6–8 hours on low or 3–4 hours on high, with only about 15 minutes of hands-on prep time. It’s a great dish to set and forget.

Variations

Spicy Chili: I add jalapeños, chipotle peppers in adobo, or more cayenne for a fiery version.
Vegetarian Chili: I skip the meat and double up on beans or add lentils and chopped mushrooms for a meaty texture.
Chunky Chili: I use cubed stew meat or chuck roast instead of ground beef for bigger, juicier bites.
Sweet & Smoky: I sometimes stir in a tablespoon of brown sugar and a splash of liquid smoke for a sweet, smoky twist.
White Bean Chicken Chili: I swap the red beans for white beans, use chicken instead of beef, and season with green chiles and cumin.

Storage/Reheating

I store leftover chili in airtight containers in the fridge for up to 4 days. It tastes even better the next day. To reheat, I warm it on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring in between. It also freezes beautifully—I portion it into freezer-safe bags or containers and thaw overnight in the fridge before reheating.

FAQs

Do I need to brown the beef before adding it to the crockpot?

Yes, I always brown the beef first. It adds flavor and helps remove excess fat so the chili isn’t greasy.

Can I cook this chili overnight?

Yes, I set it to cook on low overnight, then keep it on warm in the morning. It’s a great make-ahead dish for game day or a big lunch.

Can I use canned chili beans?

Yes, canned chili beans (which come in a seasoned sauce) work great. I sometimes use them for extra flavor.

Can I double this recipe?

Definitely. I just make sure my slow cooker is large enough (at least 6 quarts) and add a little extra cook time if needed.

How can I thicken the chili?

If it’s too thin for my liking, I remove the lid for the last 30 minutes of cooking to let some liquid evaporate, or I mash a few beans with a spoon right in the pot.

Conclusion

Crockpot Chili is one of those meals that’s always a win—easy to make, full of bold flavor, and endlessly adaptable to what I have on hand. Whether I’m serving it on its own, topping it with cheese and sour cream, or scooping it with tortilla chips, it’s the kind of dish that makes the whole house smell amazing and fills everyone up with minimal effort.