Crockpot Chili Recipe

This crockpot chili builds flavor before it ever reaches the slow cooker by browning the beef with vegetables and spices. Well tested and loved by our family, to yours.

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Crockpot chili seems straightforward, but when I started testing batches of my recipe, I found the secret to the perfect slow cooker version. The batch that finally tasted right started with browning the beef together with onion, green pepper, and garlic, then cooking part of the chili powder directly in the pan so the spices could deepen in the fat.

Once that base is built, everything moves to the crockpot to finish cooking with the beans, tomatoes, and remaining seasonings.

After a few hours, the sauce thickens and the flavors settle into a classic, hearty beef chili. Here’s the simple method that made the biggest difference in the final flavor.

Before You Begin

#1 This recipe moves pretty quickly at the beginning, so it helps to dice the onion, green pepper, and garlic, and gather your cans and seasonings first. Once the skillet is hot and you start cooking, everything comes together in just a few minutes.

#2 We've used small pots to cook ground beef, but what gives the best texture and flavor is using a large skillet. It allows the beef to sear instead of steam, which always provides a more flavorful final result.

1. Start by dicing the onion, green pepper, and garlic. Notice the size of the chop - this allows the vegetables to break down enough to release their flavor without overwhelming every bite.

2. Heat the olive oil in a large skillet and sauté the garlic and vegetables for a couple of minutes until they begin to soften. Once, soft, and the onions look pale and transluscent, you've cooked them long enough.

3. Add the ground beef and cook until it is mostly browned, then spoon or drain away any excess grease. Sprinkle in two tablespoons of the chili powder and continue cooking until the meat is fully cooked.

Grey meat is not the goal here. You want to cook your beef until it's browned.

4. Transfer the beef mixture to the crockpot. Add the beans, diced tomatoes, tomato sauce, and the remaining seasonings.

5. Stir everything together, cover, and cook on low for about four hours, until the chili is thick and the flavors have come together.

Getting The Consistency Right

When you first stir everything together in the slow cooker, the chili will look fairly loose and liquidy, but that's normal.

As it cooks, the beef, beans, and tomatoes release starches that naturally thicken the sauce.

If the chili still seems thin near the end of cooking, remove the lid for the last 20–30 minutes to allow the steam to escape. This will reduce the liquid in the chili and thicken it up.

Do You Need to Drain the Ground Beef?

We tried 90/10 ground beef, but liked the juiciness of the 80/20 better. If you're using 80/20 ground beef like we did, we do recommend you drain away the excess oil. However, don't feel you need to rinse the beef.

Draining the beef ensures your chili isn't oily, but we find rinsing the beef removes a lot of the flavor.

How to Store Leftover Chili

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Chili freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove or in the microwave.

Make Ahead: This chili makes a good make-ahead meal. I found the leftovers were even more flavorful than when this was freshly made, so don't hesitate to make this a day ahead for a party, or divide it up for lunches and meal prep.

We always enjoy reheated chili, but as a busy mom, I love that I can scoop the leftovers over chili cheese fries or use them to make chili cheese dogs.

Chili Topping Ideas

What's a great, easy chili recipe without plenty of yummy toppings? We're big fans of the classics: cheese, sour cream, and chives. Add a sprinkle of thinly sliced green onion for flavor and color.

I enjoy crushed tortilla chips on my chili, and our kids like Fritos.

On the side, traditional cornbread always makes a welcome addition, but dinner rolls are delicious to dip with, too.

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Crockpot Chili

This crockpot chili builds flavor before it ever reaches the slow cooker by browning the beef with vegetables and spices. Well tested and loved by our family, to yours.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 9 votes

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Prep Time 40 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Dinner

Cuisine American

Servings 10 servings

Calories 388 kcal

Ingredients

  

1x2x3x

• 1 onion
• 1 green bell pepper
• 3 cloves garlic
• 1 tablespoon cooking oil (we prefer olive oil)
• 2 pounds ground beef (80/20 recommended)
• 3 tablespoons chili powder (divided)
• 15.5 ounces kidney beans
• 15.5 ounces chili hot beans
• 29 ounces diced tomatoes
• 8 ounces tomato sauce
• 2 tablespoons cumin
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• ½ tablespoon garlic powder
• ½ tablespoon salt

DIRECTIONS

 

• Dice the onion and green peppers into ¼-½ inch pieces.
• Dice the garlic into very small pieces.
• Set a large skillet over medium-high heat and add the oil
• Add the garlic, onion, and green pepper to the oil and sauté for 2 to 3 minutes, just until tender.
• Add the ground beef to the sautéed vegetables and cook until almost browned.
• Drain or spoon away any excess grease.
• Sprinkle 2 tablespoons of the chili powder over the ground beef and continue cooking until the meat is browned.
• Once the meat is fully browned, add it and all the remaining ingredients to the slow cooker and stir well to combine.
• Cook on low for 4 hours, and enjoy.

WATCH THIS RECIPE VIDEO

Notes

• This recipe moves pretty quickly at the beginning, so it helps to dice the onion, green pepper, and garlic before you start cooking the beef. Once the skillet is hot, everything comes together in just a few minutes.
• We've used small pots to cook ground beef, but what gives the best texture and flavor is using a large skillet. It allows the beef to sear instead of steam, which always provides a more flavorful final result.

Nutrition

Serving: 1cup | Calories: 388kcal | Carbohydrates: 28g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 998mg | Potassium: 964mg | Fiber: 8g | Sugar: 7g | Vitamin A: 971IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 6mg

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