This easy crockpot chili delivers big flavor with almost zero effort using pantry staples like beans, tomatoes, and warm spices. Brown the beef, toss everything into the slow cooker, and let it simmer into a hands-off, hearty weeknight dinner that’s perfect for busy days.
Holly’s Recipe Highlights
- Flavor: Classic, cozy chili with a rich tomato base, hearty beans, and a touch of mild heat from diced tomatoes with chilies.
- Recommended Tools: You’ll need a large skillet, a spoon, and a 6-quart slow cooker to make this chili effortlessly.
- Serving Suggestions: On busy nights, I love setting out a topping bar so everyone can customize their chili just the way they like it. It pairs perfectly with cornbread for dipping.
- Freezing: I like to freeze this chili in 2-cup portions, so I always have a quick, ready-to-go lunch on hand.
Simple Ingredients, Big Flavor
- Ground Beef: Choose lean ground beef and drain well before adding to the slow cooker. This keeps the chili hearty without excess grease. You can swap it with ground turkey.
- Tomatoes: Crushed tomatoes build a thicker, richer base, while diced tomatoes with chilies add flavor and gentle heat. Use plain diced for mild, or fire-roasted for a smoky twist.
- Kidney Beans: Rinse and drain well to avoid the canned taste. Swap with pinto or black beans.
Variations
- Add Some Heat: Turn up the heat with cayenne or jalapeño.
- Add-Ins: Stir in extra veggies like bell peppers, corn, carrots, or mushrooms.
- Deepen Flavor: Stir in 1 to 2 teaspoons of unsweetened cocoa powder for a deeper flavor.
How to Make Crockpot Chili
- In a large skillet, brown the ground beef and onion.
- Add all the ingredients to the slow cooker (full recipe below).
- Cover and cook until done. Taste and season before serving.
Serve with shredded cheddar cheese, diced onions, jalapeños, green chiles, sour cream, and a splash of Tabasco sauce.
Holly’s Chili Cheat Codes
- Thicker Chili: Crack the lid for the last 30 to 60 minutes or stir in 1 to 2 tablespoons of tomato paste.
- Thinner Chili: Stir in a splash of beef broth and re-season before serving.
- Doubling: Use an 8-quart slow cooker and keep the cook time similar. It’s ready when the chili is hot and bubbling throughout.
Store It, Freeze It, Love It
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat on the stove over medium-low, stirring often, or in the microwave in bursts, adding a splash of water or broth if it gets too thick.
Cozy Slow Cooker Comfort
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Easy Crockpot Chili
Equipment
Ingredients
- 1½ pounds lean ground beef
- 1 large onion diced, or 1½ cups of frozen dized onion
- 1 (28 ounce) can crushed tomatoes
- 2 (10 ounce) cans canned diced tomatoes with chiles with juices
- 2 (15.5 ounce) cans red kidney beans drained and rinsed
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
Instructions
- In a large skillet over medium-high heat, brown the ground beef and onion until no pink remains. Drain any fat.
- To a 6-quart slow cooker, add the cooked ground beef and onion, crushed tomatoes, diced tomatoes and chilies, kidney beans, chili powder, garlic powder, and salt.
- Cook on high for 4 hours or low for 6-8 hours. Taste, and season with additional salt and pepper as needed.
Video
Notes
- Bell peppers, carrots, mushrooms, celery, leeks, and zucchini can all be colorful and nutritious additions to this tasty entrée!
- If you prefer your onion to be more tender, cook both onions along with the beef.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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