Cozy, hearty, and hands-off—this Crockpot Chili is the ultimate set-it-and-forget-it comfort food. A quick stovetop sauté builds rich flavor, then everything simmers low and slow until the beef is tender, the beans are creamy, and the spices meld into a thick, spoon-coating sauce. Come dinnertime, just ladle it up and load on the toppings. It’s game-day friendly, weeknight easy, and even better the next day.
The key is layering flavor early (browning the beef, blooming the spices) and finishing with a touch of acid to make everything pop. Use your favorite beans—or skip them for Texas-style—and dial the heat from mild to smoky-hot. Serve with cornbread, rice, or a pile of tortilla chips for scooping.
Key Ingredients & Substitutions
Simple pantry staples, big chili flavor.
Ground beef: 85–90% lean gives body without greasiness. Swap with ground turkey or half turkey/half beef; add 1 Tbsp olive oil if very lean.
Aromatics: Onion and garlic are non-negotiable. Add a diced bell pepper for sweetness or a jalapeño for gentle heat.
Tomatoes: Crushed tomatoes + fire-roasted diced tomatoes build texture and depth. Regular diced work; add a pinch of sugar if too acidic.
Beans: Kidney and pinto are classic; black beans add creaminess. Texas-style? Omit beans and add more beef or small-diced chuck.
Spice blend: Chili powder, cumin, smoked paprika, oregano, and a pinch of cinnamon for warmth. Chipotle powder or minced chipotle in adobo = smoky heat.
Broth: Beef broth rounds it out without thinning. Use low-sodium so you can season at the end.
Balancers: Brown sugar or maple (tiny bit) to soften edges; cider vinegar or lime juice to brighten at the finish.
Equipment You’ll Need
- 12-inch skillet (for browning)
- 6–7 quart slow cooker
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Flavor Variations & Add-Ins
- Chipotle-cocoa: 1–2 tsp minced chipotle + 1 tsp unsweetened cocoa powder for mole-like depth.
- Steakhouse chili: Swap half the ground beef for 1 lb diced chuck; cook on LOW 7–8 hours.
- Three-bean: Kidney, pinto, and black beans (about 1/2 can each, drained).
- Veggie boost: Grate in a carrot or zucchini (melts into the sauce).
- Green chile swirl: Stir in 1/2 cup salsa verde at the end for tangy heat.
How to Make Crockpot Chili
Ingredients You’ll Need:
- 1 Tbsp olive oil (if meat is very lean)
- 1 1/2 lbs ground beef (85–90% lean)
- 1 medium yellow onion, finely diced
- 1 green or red bell pepper, diced (optional)
- 3–4 garlic cloves, minced
- 2 Tbsp chili powder (mild; to taste)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/8 tsp ground cinnamon (optional)
- 2 Tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can fire-roasted diced tomatoes (or regular)
- 1 cup low-sodium beef broth
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto or black beans, rinsed and drained
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1–2 tsp brown sugar or maple syrup (optional, to balance)
- 1–2 tsp apple cider vinegar or fresh lime juice, to finish
- For serving: Shredded cheddar, sour cream/Greek yogurt, sliced green onions, cilantro, jalapeños, hot sauce, tortilla chips or cornbread
How Much Time Will You Need?
Hands-on: ~15 minutes. Slow cooker: LOW 6–8 hours or HIGH 3–4 hours. Finish/toppings: 5 minutes.
Step-by-Step Instructions:
1. Brown the beef & aromatics
Heat a skillet over medium-high. Add oil if needed, then beef. Cook, breaking into small crumbles, until browned, 6–8 minutes; drain excess fat if necessary. Add onion (and bell pepper if using) with a pinch of salt; cook 3–4 minutes until softened. Stir in garlic; cook 30 seconds.
2. Bloom spices & tomato paste
Stir in chili powder, cumin, smoked paprika, oregano, and cinnamon; toast 30–60 seconds. Add tomato paste and cook 1 minute until brick red and fragrant.
3. Load the slow cooker
Transfer skillet mixture to the crock. Add crushed tomatoes, diced tomatoes, broth, beans, 3/4 tsp salt, and black pepper. Stir well to combine.
4. Cook low and slow
Cover and cook on LOW 6–8 hours (best flavor/texture) or HIGH 3–4 hours, until thickened and deeply flavorful. Stir once or twice if convenient.
5. Balance & finish
Taste. If sharp, add 1–2 tsp brown sugar or maple. If flat, add 1–2 tsp cider vinegar or lime juice. Adjust salt and heat to preference.
6. Serve
Ladle into bowls and pile on toppings—cheddar, sour cream, green onions, cilantro, jalapeños. Offer chips or cornbread on the side.
Pro Tips for Best Texture & Taste
- Brown first: Searing the meat and blooming spices upfront = deeper flavor than “all in raw.”
- Mind the liquid: Slow cookers trap moisture; if too thin near the end, cook uncovered on HIGH 15–20 minutes to reduce.
- Finish with acid: A small splash of vinegar or lime makes the spices sing.
- Rest if possible: Chili is even better after a night in the fridge—flavors meld and the sauce thickens.
Frequently Asked Questions
Can I make it bean-free?
Yes. Omit beans and add 1/2–1 lb more beef (or diced chuck). Increase broth by 1/2 cup and cook on LOW 7–8 hours for tender meat.
How do I make it spicier—or milder?
Spicier: use hot chili powder, add cayenne or minced chipotle in adobo, and top with fresh jalapeño. Milder: use mild chili powder, skip hot chiles, and rely on smoked paprika for depth.
Can I use ground turkey?
Absolutely. Use 93% lean, add 1 Tbsp olive oil when browning, and consider 1 Tbsp tomato paste extra for richness.
How should I store and reheat?
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water as needed.
What sides pair well?
Cornbread (classic), rice, baked potatoes, tortilla chips, or a simple green salad. A toppings bar makes it fun for a crowd.