My easy slow cooker chili recipe, also known as crock pot chili, is made with a mix of beans, corn, tomatoes, ground beef, and seasonings. Using a crock pot elevates your chili to a whole new level of deliciousness. The chili is easy to prepare, and you can let it simmer all day while you work or run errands.
My easy crockpot chili recipe is perfect for those cold winter months, summertime get-togethers, game day, or a busy weeknight. There is no need to spend all day in the kitchen; let the slow cooker do all the work!
I know after one bite, this will become your go-to chili recipe. It couldn't be easier to make and is easily adaptable. It's perfect for potlucks, game days, or cold winter days.
If you love chili, try my Four Bean, Beef, and Beer Chili, or Chicken Chili recipes.
Ingredients to make Slow Cooker Chili
Get set before you start! One of my favorite sayings is that an ounce of preparation equals a pound of cure. A few minutes spent prepping and measuring your ingredients makes cooking smoother, faster, and way more fun.
One of the great things about making my slow cooker chili is that you get to control the heat. If you prefer a spicier chili, consider adding additional chili powder, chili sauce, or hot sauce. For a spicier flavor, add red pepper flakes, more chili powder, or cayenne pepper.
For a touch of sweetness, add brown sugar to the mixture. You can also use your favorite chili seasoning blend to make my recipe.
How to make Slow Cooker Chili
Follow along with my simple step-by-step instructions to learn how to make slow cooker chili in your home kitchen.
- Place a large skillet on the stovetop over medium-high heat. Then, add the olive oil to the pan. When the oil is hot, add the onions and garlic to the pan.
- Cook until the onions are tender and lightly browned. Stirring as needed.
- Add the ground beef to the pan.
- Cook the ground beef until it's browned. Stir the beef to break it up into small pieces as it cooks.
Set the slow cooker to the low setting for 6 hours.
- Add the tomato puree, diced tomatoes, and crushed tomatoes to the slow cooker. Stir to combine.
- Add the pink beans, black beans, dark red kidney beans, and corn to the mixture. Stir to combine.
*Before adding the beans, drain and rinse them in cold water. - Add the chili powder, cumin, black pepper, salt, and bay leaves to the slow cooker.
- Stir to thoroughly combine all ingredients.
*For a spicier chili, add additional chili powder, red pepper flakes, or cayenne pepper
- Add the cooked ground beef mixture to the tomato mixture.
- Stir to combine.
- Place the lid on the slow cooker and let the chili cook for 6 hours, stirring as needed. Slow cooking allows flavors to develop during the low and slow cooking process.
- Remove the beef chili from the slow cooker and serve it with your favorite toppings, such as tortillas, tortilla chips, corn chips, rice, or pasta.
If the chili is too thick, you can add beef broth, chicken broth, or water to thin it out.
Recipe Variations & Adjustments
- The tomatoes in this recipe are all interchangeable. You can use all crushed tomatoes or diced tomatoes. Using all tomato puree will result in a thicker sauce and may require adding additional water. You can also use tomato sauce and even jarred spaghetti sauce to make the recipe.
- As for the beans in this recipe, feel free to use your favorite canned beans or reconstituted dried beans. I like a mixture, but you can use one type of bean or any combination of beans. Pinto beans, chili beans, and white beans are all great choices.
- Ground turkey, ground chicken, and even ground pork can be used to make my crockpot chili recipe.
Chef Tips
- Serve this delicious slow cooker with your favorite chili toppings. Sour cream, cheddar cheese, and green onions are some of my favorites.
- This hearty chili can also be used to make chili dogs, tacos, burritos, or as a topping for burgers.
If you've never heard of Cincinnati chili, you have to try it. Serve the slow cooker chili over angel hair, spaghetti, or linguine, and top it with chopped onions, shredded cheddar, and sour cream.
You can also serve it over rice or your favorite grain.
Store any leftover chili, refrigerated, in an airtight container for 4-5 days; it's actually more flavorful the next day. The chili freezes well and can be stored in a freezer-safe container for up to 3 months.
Recipe FAQ's
The low-and-slow method of cooking allows the flavors to blend together, creating a rich and flavorful chili.
No, you don't. But browning the meat in a skillet before adding it to the slow cooker will help bring out its rich, savory flavors.
6-8 hours is the optimal time for cooking the chili. Low and slow will yield the best results.
More Slow Cooker Recipes
Slow Cooker Chili
Ingredients
Equipment
Method
- Place a large frying pan on the stove over medium-high heat.
- Add olive oil to the pan and when the oil is hot, add the onions and garlic to the pan and cook until the onions are lightly cooked and tender.
- Add the ground beef to the pan and cook until all the beef is browned. Stir the beef to break it up into small pieces while is cooking.
- Set the slow cooker to the low setting for 6 hours.
- Add the tomato puree, diced tomatoes, and crushed tomatoes to the slow cooker. Stir to combine.
- Add the pink beans, black beans, kidney beans, and corn to the mixture. Stir to combine.Before adding the beans drain and rinse them in cold water.
- Add the chili powder, cumin, black pepper, salt, and bay leaves to the slow cooker and stir to thoroughly combine all ingredients.*For a spicier chili, add additional chili powder, red pepper flakes, or cayenne pepper
- Add the cooked ground beef to the tomato mixture and stir to combine.
- Place the lid on the slow cooker and let the chili cook for 6 hours, stirring as needed.
- Remove the chili from the slow cooker and serve with your favorite toppings, tortillas, rice, or pasta.
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