Easy Crockpot Chili Recipe with Ground Beef and Beans

This easy crockpot chili recipe turns ground beef, beans, tomatoes, and pantry spices into a thick, hearty dinner with very little hands-on work after the initial prep. The base stays mild enough for a family meal, while cayenne and fresh toppings make it easy to add more heat at the table.

Browning the beef and vegetables first adds flavor and removes excess grease. After that, the slow cooker does the rest. If you enjoy practical crockpot dinners, this is a comforting recipe to add to your cool-weather rotation.

Quick Answer: How Do You Make Chili in a Crockpot?

Brown the ground beef with the onion and bell pepper, then briefly cook the garlic, tomato paste, and spices. Transfer the mixture to a 6-quart slow cooker and add the tomatoes, broth, and rinsed beans. Cook for 5 to 6 hours on LOW or 3 to 4 hours on HIGH, then taste and adjust the seasoning before serving.

Why This Crockpot Chili Works

Browning builds a better base

Cooking the onion, bell pepper, and beef in a skillet creates more flavor than placing raw ground beef directly in the slow cooker. It also lets you drain extra fat before it reaches the chili.

The tomato balance keeps it thick

Crushed tomatoes, diced tomatoes, tomato sauce, and a small amount of tomato paste create a rich base without requiring a large quantity of broth. The finished chili should be spoonable rather than soupy.

The heat is easy to control

American-style chili powder brings warm flavor without making the pot aggressively spicy. Leave out the cayenne for a mild bowl, or include it for a little more heat.

Ingredients You’ll Need

Beef and vegetables

• 1 tablespoon olive oil
• 1 1/2 pounds 90% lean ground beef, fully thawed
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 4 garlic cloves, minced

Tomatoes and beans

• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
• 1 can (8 ounces) tomato sauce
• 1/2 cup low-sodium beef broth
• 1 can (15 ounces) dark red kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed

Seasonings

• 3 tablespoons American-style chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, optional
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Optional toppings

• Shredded cheddar
• Sour cream
• Sliced green onions
• Chopped cilantro
• Diced avocado
• Sliced jalapeño
• Tortilla chips

Ingredient note: Use the common American seasoning blend labeled chili powder. Pure ground chile can be much hotter and is not a direct one-for-one substitute.

How to Make Crockpot Chili

1. Cook the vegetables. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until they begin to soften.
2. Brown the beef. Add the ground beef and break it into small crumbles. Cook until it is browned and reaches 160°F. Drain excess fat if needed.
3. Build the seasoning base. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, and optional cayenne. Stir for about 1 minute, just until the garlic and spices smell fragrant.
4. Fill the slow cooker. Transfer the beef mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes with their juices, tomato sauce, broth, kidney beans, black beans, salt, and black pepper. Stir well.
5. Cook. Cover and cook for 5 to 6 hours on LOW or 3 to 4 hours on HIGH. Slow cooker temperatures vary, so check the chili near the beginning of the suggested range.
6. Finish the chili. Stir well and taste. Add more salt or pepper only if needed. For a thicker result, leave the lid off for 10 to 15 minutes on HIGH or mash about 1/2 cup of the beans against the side of the cooker and stir them back in.

LOW vs HIGH: Which Setting Should You Use?

Use LOW when you have 5 to 6 hours and want the chili to cook gradually. HIGH works when dinner needs to be ready in about 3 to 4 hours. Because the beef is already fully cooked before it enters the Crockpot, the remaining time is mainly for softening the vegetables and bringing the tomatoes, beans, and spices together.

If your afternoon schedule is shorter, browse these 4 hour crockpot recipes for more meals designed around a similar window.

How to Make Crockpot Chili Thick, Not Watery

The easiest way to avoid watery chili is to control the liquid from the beginning. Do not drain the diced tomatoes, but keep the added broth to 1/2 cup. Different tomato brands and slow cooker lids release or retain different amounts of moisture, so adjust only after the chili has cooked.

How to Adjust the Heat

• Mild: Leave out the cayenne and offer jalapeño at the table.
• Medium: Add the optional 1/4 teaspoon cayenne to the pot.
• Spicier bowls: Add a pinch of cayenne or sliced jalapeño to individual servings instead of making the whole batch hotter.

Taste the finished chili before adding more heat. Chili powder blends vary, and the spice level can increase as the flavors concentrate.

Easy Substitutions

• Beans: Replace the black beans with pinto beans. Keep the same can size and drain and rinse them first.
• Diced tomatoes: Plain diced tomatoes work if fire-roasted tomatoes are unavailable.
• Bell pepper: A green bell pepper can replace the red pepper for a slightly less sweet flavor.
• Broth: Use a lower-sodium beef broth so you can adjust the salt at the end.

Changing the amount of meat, beans, or tomatoes will also change the yield, texture, and estimated nutrition. For more ideas using the same main protein, see these ground beef crockpot recipes.

Favorite Toppings and Sides

Set out toppings in small bowls so everyone can build their own serving. Shredded cheddar and sour cream add richness, while green onion, cilantro, avocado, and jalapeño add freshness. Tortilla chips provide a crisp contrast.

Serve the chili with cornbread, a green salad, baked potatoes, or warm tortillas. A spoonful of chili also makes a hearty topping for a plain baked potato.

Helpful Tools for This Recipe

• 6-quart slow cooker: Provides enough room for the full batch without crowding the cooker.
• Large skillet: Gives the beef and vegetables space to brown.
• Instant-read thermometer: Confirms that the ground beef reaches 160°F.
• Colander: Makes it easy to drain and rinse the canned beans.
• Ladle and deep bowls: Help with clean serving and portioning.
• Shallow storage containers: Help leftovers cool more quickly.

For more useful equipment ideas, see these slow cooker accessories. If you are choosing a new appliance for family meals, this guide to the best slow cooker for a family explains the main capacity considerations.

Food Safety, Storage, and Reheating

Thaw the ground beef in the refrigerator before cooking. FoodSafety.gov advises thawing meat before it goes into a slow cooker and recommends keeping the cooker between one-half and two-thirds full. Cook ground beef to 160°F and verify the temperature with a food thermometer. Read the complete slow cooker safety guidance from FoodSafety.gov.

Move leftover chili into shallow covered containers and refrigerate it within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep it refrigerated for 3 to 4 days.

Reheat leftovers in a saucepan or microwave until they reach 165°F. Do not use a slow cooker to reheat cold leftovers because they can warm too slowly. Once reheated safely, the chili can be transferred to a preheated slow cooker and held at 140°F or above for serving.

Estimated Nutrition

Estimated per serving, based on 8 servings and excluding optional toppings: approximately 340 calories, 25 g protein, 36 g carbohydrates, 11 g fat, 8 g fiber, and 690 mg sodium.

Nutrition is estimated, not guaranteed. Values vary according to the leanness of the beef, the sodium in canned products, the brands used, and the final serving size.

Easy Crockpot Chili with Ground Beef and Beans

This easy Crockpot chili combines seasoned ground beef, two kinds of beans, tomatoes, bell pepper, and pantry spices in a thick, hearty family dinner. Keep it mild for the whole table or add cayenne and fresh jalapeños for extra heat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Dish

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

Beef and Vegetables

• 1 tablespoon olive oil
• 1 1/2 pounds 90% lean ground beef Fully thawed
• 1 large yellow onion Diced
• 1 medium red bell pepper Diced
• 4 cloves garlic Minced

Tomatoes and Beans

• 2 tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• 1 14.5-ounce can fire-roasted diced tomatoes Use with their juices
• 1 8-ounce can tomato sauce
• 1/2 cup low-sodium beef broth
• 1 15-ounce can dark red kidney beans Drained and rinsed
• 1 15-ounce can black beans Drained and rinsed

Seasonings

• 3 tablespoons American-style chili powder Use a mild seasoning blend, not pure ground chile
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper Optional; omit for milder chili
• 1 teaspoon kosher salt Plus more only if needed after cooking
• 1/2 teaspoon black pepper

Optional Toppings

• shredded cheddar Optional
• sour cream Optional
• sliced green onions Optional
• chopped cilantro Optional
• diced avocado Optional
• sliced jalapeño Optional
• tortilla chips Optional

Equipment

• 6-quart slow cooker
• Large skillet
• Instant-read food thermometer
• colander
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Ladle
• Shallow storage containers

Method

 

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until they begin to soften.
2. Add the ground beef and break it into small crumbles. Cook until browned and the meat reaches an internal temperature of 160°F or 71°C. Drain excess fat if needed.
3. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, and optional cayenne. Stir for approximately 1 minute, just until the garlic and spices become fragrant.
4. Transfer the beef mixture to a 6-quart slow cooker.
5. Add the crushed tomatoes, fire-roasted diced tomatoes with their juices, tomato sauce, beef broth, kidney beans, black beans, kosher salt, and black pepper. Stir well.
6. Cover and cook for 5 to 6 hours on LOW or 3 to 4 hours on HIGH. Check the chili near the beginning of the suggested range because slow cooker temperatures vary.
7. Stir the finished chili thoroughly and taste it. Add more salt or black pepper only if needed.
8. For thicker chili, cook uncovered on HIGH for 10 to 15 minutes, or mash approximately 1/2 cup of the beans against the side of the slow cooker and stir them back into the chili.
9. Ladle into bowls and serve with any desired toppings.

Notes

Chili powder: Use the common American seasoning blend labeled chili powder. Pure ground chile may be significantly hotter and is not a direct one-for-one substitute.

Heat level: Omit the cayenne for mild chili. Add the full amount for medium heat, or offer sliced jalapeño and extra cayenne at the table so individual servings can be adjusted.

Thickening: If the chili is too thin, cook it uncovered on HIGH for 10 to 15 minutes or mash approximately 1/2 cup of beans into the tomato base. If it is too thick, add warm broth 1/4 cup at a time.

Beef safety: Thaw the ground beef in the refrigerator and cook it to 160°F or 71°C before transferring it to the slow cooker.

Substitutions: Pinto beans may replace the black beans. Plain diced tomatoes may replace fire-roasted tomatoes, and green bell pepper may replace red bell pepper.

Serving ideas: Serve with cornbread, warm tortillas, baked potatoes, or a green salad. The chili also makes a hearty baked-potato topping.

Storage: Transfer leftovers to shallow covered containers and refrigerate within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep refrigerated for 3 to 4 days.

Reheating: Reheat leftovers in a saucepan or microwave until they reach 165°F or 74°C. Do not use a slow cooker to reheat chili directly from the refrigerator.

Allergen note: The chili itself can be dairy-free and gluten-free depending on the broth, canned products, and seasonings selected. Optional cheese, sour cream, and tortilla chips may introduce milk, gluten, or other allergens.

Frequently Asked Questions

Do you have to brown ground beef before putting it in a Crockpot?

Browning is strongly recommended for this recipe. It develops flavor, improves the texture of the meat, and allows you to remove excess fat before slow cooking. Cook the beef to 160°F before transferring it to the Crockpot.

How long should chili cook in a Crockpot on LOW or HIGH?

Cook this chili for 5 to 6 hours on LOW or 3 to 4 hours on HIGH. Check near the beginning of the range because slow cooker models can heat differently.

When should canned beans go into slow cooker chili?

Add the drained and rinsed beans with the tomatoes at the beginning for the simplest method and a tender texture. If you prefer especially firm beans, stir them in during the final hour and make sure the chili returns to a full, steaming heat before serving.

How do you thicken Crockpot chili without flour?

Cook it uncovered on HIGH for 10 to 15 minutes, or mash about 1/2 cup of the beans and stir them back into the pot. Both methods thicken the chili without flour.

How long does cooked chili keep in the refrigerator?

Refrigerate chili within 2 hours and use it within 3 to 4 days. Reheat it in a saucepan or microwave to 165°F rather than reheating it from cold in the slow cooker.

Final Takeaway

This crockpot chili combines a thick tomato base, well-seasoned ground beef, and two kinds of beans in a practical family dinner. Brown the beef first, keep the added liquid measured, and adjust the heat at the table for the most flexible result.

For another cozy beef dinner, try this crockpot beef and noodles recipe next.