This Crockpot Chili is everything I want in a cozy bowl of chili — hearty ground beef, tender beans, and plenty of rich, thick tomato sauce seasoned with classic chili spices. It’s deeply flavorful, wonderfully comforting, and the slow cooker does most of the work.
Serve it with a warm slice of cornbread, spoon it over a baked potato, or set out all your favorite toppings and let everyone build their own bowl. If you love a good pot of chili, be sure to try my Mama’s Chili, Texas Chili, White Chicken Chili, and more of my favorite chili recipes.
✨ Before You Begin
✨ Brown the beef first. It adds much better flavor and texture than putting raw ground beef straight into the slow cooker. Drain off any excess grease before adding it to the crockpot.
✨ Give the flavor builders a head start. Cooking the onion and bell pepper with the beef, then briefly cooking the garlic, tomato paste, and spices, develops deeper flavor before everything goes into the slow cooker.
✨ Don’t add extra liquid. Slow cookers hold onto moisture, so this chili is designed with just enough liquid to give you a thick, hearty chili with plenty of rich sauce.
✨ Taste before serving. Canned tomatoes, beans, broth, and Worcestershire all contribute different amounts of sodium. Taste the finished chili and adjust the salt if needed.
Ingredients + Key Notes
Ground beef – I like 80/20 ground beef for chili because it gives you plenty of rich, beefy flavor. Drain off excess grease after browning.
Bell pepper – Adds a little sweetness and another layer of flavor to the tomato base.
Tomato paste – Concentrates the tomato flavor and helps give the chili its rich, thick consistency. Cooking it briefly before adding the remaining ingredients makes it even more flavorful.
Tomatoes – The combination of tomatoes in this recipe creates plenty of rich sauce without making the chili thin or soupy.
Beans – Make the chili extra hearty and give you that classic beef-and-bean chili texture. Drain and rinse them before adding them to the crockpot.
Chili powder – This is the classic American chili powder blend, not pure ground chile pepper. Different brands vary in heat, so use one you already know and enjoy.
Worcestershire sauce – A small amount adds savory depth without making the chili taste like Worcestershire.
Low-sodium beef broth – Adds beefy flavor and just enough liquid for a thick-but-saucy chili. Using low-sodium broth also gives you better control over the final seasoning.
🥣 How to Make Crockpot Chili
Brown the beef and vegetables. Cook the ground beef, onion, and bell pepper in a large skillet until the beef is browned and the vegetables begin to soften. Drain off excess grease.
Build the flavor. Add the garlic, tomato paste, and seasonings and cook briefly, stirring constantly, until fragrant.
Fill the crockpot. Transfer the beef mixture to the slow cooker, then stir in the tomatoes, beans, beef broth, Worcestershire, and remaining ingredients.
Slow cook. Cover and cook until the chili is rich, thick, and the flavors have blended together. Taste and adjust the seasoning before serving.
⭐ Pro Tips
⭐ Don’t skip browning the beef. Browning gives the chili deeper flavor, better texture, and lets you drain away excess grease before everything goes into the crockpot.
⭐ Bloom the spices. Let the tomato paste and seasonings cook briefly in the hot skillet before adding the liquids. This wakes up the spices and develops richer flavor.
⭐ Keep the lid on while it cooks. Every time you lift the lid, heat and moisture escape and the slow cooker has to come back up to temperature.
⭐ Too thin? Take the lid off. If the chili is looser than you like near the end of cooking, remove the lid and let it cook uncovered until some of the excess moisture evaporates.
⭐ Adjust the consistency at the end. Chili continues to thicken as it sits. If yours becomes thicker than you like, stir in a splash of beef broth until it’s just right.
⭐ Taste before adding more salt. The sodium in canned tomatoes, beans, Worcestershire, and broth varies by brand, so make your final seasoning adjustment after the chili has finished cooking.
Serving Suggestions
This hearty Crockpot Chili is a meal all by itself, but a few simple sides make it even better.
Something warm from the oven – You can’t go wrong with a slice of Southern Cornbread, Jalapeño Cornbread, or warm Cheddar Biscuits for soaking up all that rich chili sauce.
Make it extra hearty – Spoon the chili over a fluffy baked potato or a bowl of hot rice, then pile on your favorite toppings.
Something fresh – Balance the rich chili with a crisp House Salad or creamy KFC Coleslaw on the side.
And don’t forget the toppings! We love shredded cheddar, sour cream, sliced green onions, avocado, jalapeños, and crunchy tortilla chips.
Storing + Reheating + Freezing + Make-Ahead
Storing: Let the chili cool, then store it in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until hot. If the chili has thickened in the refrigerator, stir in a splash of beef broth to loosen it.
Freezing: Crockpot Chili freezes beautifully. Let it cool completely, then transfer it to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: This is a great recipe to make a day ahead—the flavors get even better as they have time to mingle. Refrigerate overnight, then reheat gently before serving.
Frequently Asked Questions
◆ Do I have to brown the ground beef before putting it in the crockpot?
Technically, no, but I highly recommend it. Browning the beef gives the chili much better flavor and texture and allows you to drain off the excess grease before it goes into the slow cooker.
◆ How long do you cook chili in a crockpot?
For the best flavor, cook Crockpot Chili on Low according to the recipe directions. You can also cook it on High when you’re short on time, but I prefer the slower cooking method when time allows.
◆ Why is my Crockpot Chili watery?
Slow cookers trap moisture, so very little liquid evaporates during cooking. If your chili is thinner than you’d like, remove the lid toward the end of the cooking time and continue cooking until some of the excess moisture evaporates. Keep in mind that the chili will also thicken a bit as it sits.
◆ Can I make Crockpot Chili without beans?
Yes, but simply leaving out the beans will give you less chili and change the balance of meat and sauce. If you prefer a beanless chili, try my Texas Chili, which is specifically designed to be made without beans.
◆ Can I use ground turkey instead of ground beef?
Yes. Ground turkey will work, although the chili won’t have quite the same rich, beefy flavor. Choose a ground turkey with some fat rather than extra-lean turkey for the best flavor and texture.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Chili Recipes
- Steak Chili – Tender chunks of beef make this hearty chili extra rich and satisfying.
- Turkey Chili – A hearty, flavor-packed chili made with ground turkey for a delicious alternative to beef.
- Alton Brown Chili Recipe – A bold, deeply flavored chili inspired by Alton Brown’s unforgettable take on this comfort food classic.
- Boilermaker Chili Recipe – A big, hearty chili loaded with meat, beans, tomatoes, and plenty of robust seasoning.
- Pioneer Woman Chili – A simple, satisfying chili inspired by the Pioneer Woman’s classic recipe, loaded with cozy, familiar flavor.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen.
Crockpot Chili
Ingredients
- 2 pounds 80/20 ground beef
- 1 large yellow onion diced
- 1 large red bell pepper diced
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 2 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 teaspoon unsweetened cocoa powder
- 1 1/2 teaspoons fine table salt plus more to taste
- 1 teaspoon granulated sugar
- 8 ounces low sodium beef broth
- 2 (14.5-ounce) cans diced tomatoes undrained
- 3 (8-ounce) cans tomato sauce
- 3/4 tablespoon beef Better Than Bouillon
- 1 tablespoon Worcestershire sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
Instructions
- Brown the beef. In a large skillet over medium-high heat, cook the ground beef (2 pounds), breaking it into bite-size crumbles, until well browned and no pink remains. Using a slotted spoon, transfer the beef to a 6-quart slow cooker. Leave about 2 tablespoons of the rendered beef fat in the skillet; drain off any excess.
- Sauté the vegetables. Reduce the heat to medium. Add the onion (1) and red bell pepper (1) to the beef drippings and cook, stirring occasionally, until softened, about 5–7 minutes.
- Add the garlic. Stir in the garlic (1 tablespoon) and cook until fragrant, about 30 seconds.
- Build the flavor base. Add the tomato paste (2 tablespoons), chili powder (2 1/2 tablespoons), cumin (2 teaspoons), coriander (1 teaspoon), smoked paprika (1 teaspoon), oregano (1 teaspoon), black pepper (1/2 teaspoon), cayenne (1/4 teaspoon), cocoa powder (1 teaspoon), salt (1 1/2 teaspoons), and sugar (1 teaspoon). Cook, stirring constantly, for 1–2 minutes, until the tomato paste darkens slightly and the spices are fragrant. Do not let the spices scorch.
- Deglaze with the broth. Pour in the beef broth (8 ounces) and scrape up the browned bits from the bottom of the skillet. Simmer for 1–2 minutes, stirring, just until everything is well combined. Pour the mixture into the slow cooker.
- Add the remaining ingredients. Add the crushed tomatoes, diced tomatoes and their juices (2 cans), Better Than Bouillon (3/4 tablespoon), Worcestershire sauce (1 tablespoon), kidney beans (1 can), and pinto beans (1 can). Stir thoroughly, making sure the Better Than Bouillon is incorporated into the sauce.
- Slow cook. Cover and cook on LOW for 5 hours. Stir well and check the consistency and flavor. Continue cooking for up to 1 additional hour, if needed, until the flavors are deeply developed and the chili has reached the desired consistency.
- Check the consistency. The chili should be thick but saucy, with plenty of rich sauce surrounding the beef and beans. When tipped from a ladle, the beef, beans, and sauce should slide heavily together rather than releasing watery liquid or falling out in a dry clump. If the chili is too thick, stir in beef broth a few tablespoons at a time until the desired consistency is reached.
- Taste and finish. Taste and adjust the salt and cayenne as needed. Cover and let the chili rest for about 10 minutes before serving.
Notes
- Don’t skip browning the beef. Browning gives the chili deeper flavor, better texture, and lets you drain away excess grease before everything goes into the crockpot.
- Bloom the spices. Let the tomato paste and seasonings cook briefly in the hot skillet before adding the liquids. This wakes up the spices and develops richer flavor.
- Keep the lid on while it cooks. Every time you lift the lid, heat and moisture escape and the slow cooker has to come back up to temperature.
- Too thin? Take the lid off. If the chili is looser than you like near the end of cooking, remove the lid and let it cook uncovered until some of the excess moisture evaporates.
- Adjust the consistency at the end. Chili continues to thicken as it sits. If yours becomes thicker than you like, stir in a splash of beef broth until it’s just right.
- Taste before adding more salt. The sodium in canned tomatoes, beans, Worcestershire, and broth varies by brand, so make your final seasoning adjustment after the chili has finished cooking.
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