There’s nothing better than coming home to a warm, hearty meal simmering in the crockpot. This Crockpot Beef Chili is one of my favorite hands-off dinners — comforting, satisfying, and packed with bold flavor. It’s perfectly seasoned, incredibly cozy, and the slow cooker handles most of the hard work.
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So whether I'm feeding myself, the family, a crowd, or meal-prepping, this easy crockpot chili recipe never disappoints. We love the convivence of the crockpot and some of our other family favorites are Crockpot Chicken Spaghetti and Crockpot Taco Chicken.
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Why You'll Love This Crockpot Beef Chili Recipe!
If you are craving a cozy, warm, perfectly seasoned bowl of chili with bold spices and tender ground beef, this slow-cooker classic beef chili will hit the spot. It's incredibly simple to prepare and uses everyday ingredients to deliver consistent, delicious results every time. Plus, the longer it cooks, the better the flavors get!
Here are more reasons to love this Crockpot Beef Chili Recipe:
- You can easily adjust the spice level; you can keep it mild or turn it into a slow-cooker chili with a kick.
- It's hearty, packed with protein, and perfect for batch cooking or freezing.
- It makes the kitchen smell amazing for hours.
- Ideal for weeknights, game day, gatherings, or cold-weather comfort meals to get you warm.
- Works beautifully with a variety of sides and toppings.
Equipment Needed
- Large nonstick skillet
- Crockpot (6-quart recommended) or slow cooker
- Spatula or wooden spoon
- Knife and cutting board
- Measuring spoons and cups
Key Ingredients
Lean ground beef - It works best to keep the chili rich without being greasy.
Onion and jalapeños - They help build flavor and add a little heat. It can be customized easily.
Fire-roasted tomatoes and tomato sauce - Add acidity, body, and smoky depth. These are readily available in most grocery stores with the other canned goods. If you can not find fire-roasted you can always use regular diced canned tomatoes.
Pinto & kidney beans - Classic chili beans that provide extra protein and texture.
Beef broth - It helps create the perfect consistency. You can add more if you prefer it soupier.
Cumin, chili powder, oregano, cayenne & chipotle pepper - This blend creates a warm, deep, slightly spicy profile.
Step-By-Step Instructions
Heat a large nonstick skillet over medium heat. Add the ground beef and cook, breaking it into small pieces as it cooks. Once fully browned, drain the excess fat, leaving about one tablespoon in the skillet. Transfer the cooked beef to the crockpot.
In the same pan, sauté the diced onions and jalapeños for 5 to 6 minutes until the onions are translucent. Add the garlic and cook for one more minute, making sure it doesn't burn. Add this mixture to the crockpot.
Pour in the fire-roasted diced tomatoes, kidney and pinto beans, beef broth, and all the seasonings. Stir well to combine.
Set the slow cooker to low for 6 to 8 hours or high for 3 to 4 hours. To achieve a deeper flavor, the low setting is recommended for this dish.
Once the chili is done, ladle it into bowls and top with shredded cheese, sour cream, chopped onions, or sliced jalapenos.
Serving Suggestions
- Top with shredded cheese, scallions, or sour cream.
- Ladle onto a hot dog for a traditional chili dog!
- Add cilantro or a squeeze of lime for a fresh twist.
- Serve with cornbread, tortilla chips, crusty bread, crackers or even spaghetti noodles!
- Pair with a simple green salad to have a balanced meal.
Make-Ahead
This crockpot ground beef chili is an excellent make-ahead. Prepare the beef and aromatics the night before, then refrigerate them. In the morning, dump everything into the slow cooker and hit start. Chili flavors develop and deepen as they rest, making it tastier the next day.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or for longer storage chili can be frozen for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave. Add a splash of broth or water if it thickens too much.
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Crockpot Beef Chili
Ingredients
- 2 pounds lean ground beef
- 1 small onion, diced (about 1 cup)
- 1-2 medium jalapenos, seeded and diced (add according to heat tolerances)
- 1 clove garlic, minced
- 8 ounces tomato sauce
- 2- 14.5 ounce cans fire roasted tomatoes diced
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can pinto beans, drained and rinsed
- 1 cup beef broth, or more if you prefer soupier chili
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¼-1/2 teaspoon cayenne pepper (add according to heat tolerances)
- ½ teaspoon ground chipotle pepper
- salt and pepper to taste
Instructions
- Heat a large nonstick skillet over medium heat. Add the ground beef and brown the meat while breaking it up into small pieces with a spoon. Once cooked through drain off any fat, reserving 1 tablespoon to brown the onions. Place the cooked ground beef in the crockpot.
- In the same skillet add the reserved fat, onions and jalapeno peppers. Saute for 5-6 minutes or until the onions are translucent. Add the garlic and cook for an additional minute being careful to not burn. Add the mixture to the crockpot.
- Add the remaining ingredients: tomato sauce, diced tomatoes, both types of beans, and all spices. Stir well and set the crockpot for 6-8 hours on low or 3-4 hours on high (low is the preferred setting.)
- When chili is ready, ladle into bowls and garnish with cheese, sour cream, onions or jalapenos and serve with crackers or cornbread.
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