A nice hearty chili recipe served with a chunk of cornbread is a family favorite meal.
This crockpot chili recipe combines ground beef, tomatoes, and beans in a hearty seasoned broth.
A crock pot makes this dish almost effortless and it reheats and freezes well for meals throughout the week.
No Fuss CrockPot Chili
This is a very simple beef chili recipe made in the Crockpot without a lot of extras; just beef, onions, seasoning, and flavor.
- Chili is a hearty meal with lots of lean beef, veggies, and beans.
- It’s budget-friendly and simple to prepare.
- Perfect for big gatherings or planned leftovers, this recipe makes a big batch.
- Ideal for busy days; let the Crockpot work its magic and come home to a meal that’s ready when you are!
Ingredients for CrockPot Chili
While I a classic stovetop chili recipe, this slow cooker chili is perfect for when you’re out and about.
Meat – Ground beef is ideal for this recipe; use lean ground beef (80/20) with just a bit of fat for flavor. Ground turkey or chicken work well too.
Veggies – This recipe keeps the veggies simple. Onion and bell pepper add flavor, feel free to sneak in extra vegetables like mushrooms or shredded zucchini.
Beans – I love kidney beans as they hold up well in the crock pot. You can replace kidney beans with black beans, pinto beans, garbanzo beans, or white beans. Rinse canned beans in cold water before using.
Sauce – Canned tomatoes add texture while tomato sauce gives this recipe just the right consistency. A little bit of beer is one of my secret ingredients, and while it doesn’t make the chili taste like beer, it adds really great flavor.
Seasoning – This chili is well seasoned with chili powder, cumin, and smoked paprika for a deep, savory flavor. The seasoning mix is doubled and some is added into the meat before cooking.
Spice it up a bit with jalapenos, extra chili powder, or a pinch of cayenne pepper.
How to Make Crock Pot Chili
Crockpot chili is as easy as 1, 2, 3.
- Brown seasoned beef with onions and garlic in a skillet.
- Drain excess grease, add beer, and simmer until almost evaporated.
- Place cooked beef and all remaining ingredients in a slow cooker and cook per the recipe below.
No Beer?! No problem! While you can’t taste the beer in the recipe (and the alcohol cooks off), it really does add an amazing layer of flavor to this recipe. Replace beer with beef broth or try an alcohol-free beer if you prefer.
Tips for a Great Slow Cooker Chili
- Add half the seasoning mix to the beef before cooking for extra flavor and don’t skip the beer.
- To thicken crockpot chili, leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry and slowly stir it into the chili (you might not need all of it).
- This recipe is perfect for doubling – ensure your slow cooker isn’t more than 3/4 full.
Serving Suggestions
Set out small bowls of your favorite chili toppings so everyone can DIY! Fave toppings include black olives, jalapenos, sour cream, green onions, tortilla chips, or corn chips like Fritos. For the not-so-faint-at-heart, set out a bottle of hot sauce.
Storing Leftovers
Keep leftover Crockpot chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags with the date labeled on the outside for up to 4 months.
Reheat on the stove top or in the microwave. To stretch leftovers even further, spoon them over a baked potato or hot dog to make chili dogs.
Did you make this Crockpot Chili Recipe? Be sure to leave a rating and a comment below!
Easy Crock Pot Chili
This Easy Crockpot Chili recipe is loaded with ground beef, seasonings, & tons of flavor!
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Combine half the seasoning mixture with ground beef and mix until well combined.
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Brown ground beef*, onions, and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.
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Combine beef mixture and all remaining ingredients, including remaining seasoning, in a slow cooker. If desired slightly mash the whole tomatoes.
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Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.
Ground beef may need to be browned in batches depending on the size of your pan.
The chili will be very hot after cooking and will thicken as it cools. I allow it to cool at least 30 minutes with the lid off stirring occasionally (and it is still very hot).
This chili has a fairly mild flavor. Add one finely diced jalapeno or a pinch of cayenne pepper to add a little bit of heat.
Beer is recommended, but if needed, you can replace it with beef broth. I often use a light beer (such as Budweiser), but use your favorite.
You can add vegetables to this crockpot chili recipe. Diced bell peppers, zucchini, and mushrooms contain water so precook them or leave the lid off the slow cooker for the last hour of cooking.
To thicken leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry of equal amounts of water and corn starch in a jar. Shake the jar until the slurry is blended then slowly stir it into the chili (you might not need all of it).
If doubling this recipe, ensure the slow cooker isn’t more than ¾ full.
Calories: 293 | Carbohydrates: 21g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 470mg | Potassium: 1112mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1365IU | Vitamin C: 16.3mg | Calcium: 93mg | Iron: 7.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course, Slow Cooker
Cuisine American, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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