Last updated: October 19, 2026
This crockpot chili is a thick, smoky ground beef recipe with two kinds of beans that cooks on low for 6 to 8 hours while you get on with your day. Browning the beef and spices first builds the deep flavor, and the full recipe card is waiting below the walkthrough.
Crockpot Chili Ingredients and What Each One Does
The best crockpot chili starts with a short list of pantry staples, and every one of them has a job. Here is what goes in the pot and why it earns its place.
The Beef and Aromatics
Two pounds of 80/20 ground beef gives the richest crockpot chili, because the fat carries the spices and keeps every spoonful from tasting dry. Leaner beef works too, but it can turn crumbly after hours in the slow cooker.
We brown the beef with one large diced yellow onion in a tablespoon of olive oil, then drain the extra fat before anything goes into the pot. That one step keeps the finished chili from looking greasy.
Four minced garlic cloves and one diced green bell pepper round out the base. The pepper goes straight into the slow cooker, so it softens gently and keeps a little body.
The Beans
One 15 ounce can of kidney beans and one 15 ounce can of pinto beans give the chili two textures. Kidney beans stay firm and meaty, while pinto beans turn soft and slightly creamy.
Drain and rinse both cans so the chili does not taste tinny or turn gluey. Canned beans also matter for safety, which we explain in the questions below.
The Tomatoes and Liquid
One 28 ounce can of crushed tomatoes, one 15 ounce can of tomato sauce, 2 tablespoons of tomato paste and 1 cup of beef broth make up the base. That is less liquid than a soup would use, because a slow cooker traps moisture and a modest start gives a thicker finish.
One 4 ounce can of diced green chiles adds a gentle tang and a little warmth without making the chili truly spicy. A tablespoon of brown sugar softens the acidity of the tomatoes.
The Spices
Chili powder does the heavy lifting here, at 3 tablespoons, along with 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika and 1 teaspoon of dried oregano. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
A standard grocery store chili powder blend, such as McCormick, already contains garlic powder and other spices, so it tastes rounder than pure ground chile. If your blend is on the mild side, see the heat options further down.
How to Make Crockpot Chili Step by Step
Making crockpot chili takes about 20 minutes of hands-on work and then the slow cooker does the rest. The method has four stages: brown, bloom, load and cook.
Brown the Beef and Onion
Heat the olive oil in a large skillet over medium-high heat, then add the ground beef and onion. Cook for 8 to 10 minutes, breaking the beef into small crumbles, until no pink remains.
Ground beef must reach an internal temperature of 160°F, according to the USDA Food Safety and Inspection Service (FSIS). FSIS says color alone is not a reliable sign, so gather some crumbles into a small pile and check the center with an instant read thermometer.
Bloom the Spices
Drain the excess fat from the skillet. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, salt and pepper, and cook for 1 minute until fragrant.
Cooking the spices briefly in the hot pan wakes up their oils and takes the raw edge off the tomato paste. It is a small step that makes the chili taste like it simmered on a stove all afternoon.
Fill the Slow Cooker
Scrape the beef mixture into a 6 quart slow cooker. Add the kidney beans, pinto beans, crushed tomatoes, tomato sauce, green chiles, bell pepper, beef broth and brown sugar, then stir well.
The mixture will look loose at this point, and that is exactly right. The beans and beef release more liquid than you expect, and the chili thickens as it cooks.
Set It and Let It Cook
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Keep the lid on as much as you can, since every peek lets heat escape and stretches the cooking time.
When the time is up, stir the chili, taste it and add salt if it needs it. Serve it hot with your favorite toppings.
Crockpot Chili Food Safety From the USDA
Safe crockpot chili comes down to three numbers from FSIS: 160°F for cooked ground beef, 140°F or above for keeping chili hot until serving, and 165°F for reheating leftovers. We are citing FSIS here rather than setting our own rules, and you can double check every figure at fsis.usda.gov.
FSIS advises thawing meat completely before it goes into a slow cooker, because frozen meat can sit too long in the temperature range where bacteria multiply. This recipe sidesteps that problem by browning the beef in a skillet first.
Leftover chili should go into the refrigerator within 2 hours of finishing, packed into shallow containers so it cools quickly. FSIS also recommends against storing leftovers in the slow cooker crock or reheating them in it, because a slow cooker warms food too slowly.
Tips and Variations for Better Crockpot Chili
Once you have made the base recipe, a few small changes let you tailor the chili to your table. None of the changes below are on the recipe card, so treat them all as optional.
How to Thicken Crockpot Chili
If your chili is looser than you like, remove the lid for the last 30 minutes of cooking on high. The extra steam escapes and the sauce tightens up.
If it is thicker than you like, stir in 1/4 cup of hot water or beef broth until it loosens.
How to Turn Up the Heat
Stir 1/2 teaspoon of cayenne pepper into the skillet with the other spices for a steady, warm heat. A minced chipotle pepper in adobo sauce adds smoke along with the spice.
Swapping the Meat
Ground turkey works in place of beef, although the chili will taste lighter. FSIS says ground poultry must reach 165°F, so cook it until it hits that number before it goes into the slow cooker.
Topping Ideas
Shredded sharp cheddar, a spoonful of sour cream, sliced scallions and fresh cilantro are the classics. Crushed tortilla chips add crunch, and a squeeze of lime brightens the whole bowl.
What to Serve With Crockpot Chili
Cornbread is the natural partner for crockpot chili, because its sweet crumb soaks up the sauce. A skillet of cornbread or a pan of cornbread muffins can bake while the chili finishes.
Baked potatoes and cooked white rice turn a bowl of chili into a bigger meal. Corn chips, grilled cheese sandwiches or a crisp green salad with a lime dressing also work well on the side.
How to Store, Freeze and Reheat Crockpot Chili
Refrigerate leftover chili within 2 hours in shallow containers, and plan to eat it within 4 days. That timeline matches the FSIS guidance of 3 to 4 days for cooked leftovers.
To freeze crockpot chili, cool it completely and pack it into freezer containers or bags, leaving a little room at the top for expansion. FSIS says soups and stews keep their best quality for 2 to 3 months in the freezer.
Thaw frozen chili overnight in the refrigerator. Reheat it on the stove or in the microwave until it reaches 165°F, and do not reheat it in the slow cooker.
A Short History of Chili and the Slow Cooker
Chili as we know it grew out of Texas in the 1800s, where the famous chili queens of San Antonio sold bowls of spiced meat from outdoor stands. Texas later named chili its official state dish in 1977.
Commercial chili powder arrived when William Gebhardt of New Braunfels, Texas, began selling a blended version in the 1890s. That blend made it possible for home cooks everywhere to make chili without grinding their own dried chiles.
The slow cooker joined the story in 1971, when Rival introduced the Crock-Pot. Chili turned out to be a perfect fit, because long, gentle heat blends spices and softens beans without any stirring.
Ready to cook? The recipe card below has every quantity and step in one place.
Crockpot Chili
A thick, smoky ground beef chili with kidney and pinto beans that cooks on low for 6 to 8 hours in the slow cooker. Browning the beef and blooming the spices first builds deep flavor.
Ingredients
- 1 tablespoon olive oil
- 2 pounds 80/20 ground beef
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) diced green chiles
- 1 green bell pepper, diced
- 1 cup beef broth
- 1 tablespoon brown sugar
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook for 8 to 10 minutes, breaking the beef into small crumbles, until no pink remains and the beef reaches 160°F.
- Drain the excess fat from the skillet. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, salt and pepper, and cook for 1 minute until fragrant.
- Scrape the beef mixture into a 6 quart slow cooker.
- Add the kidney beans, pinto beans, crushed tomatoes, tomato sauce, green chiles, bell pepper, beef broth and brown sugar, then stir well.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Stir, taste and add salt if needed. Serve hot with your favorite toppings.
Notes
Ground beef must reach 160°F, per USDA FSIS. Cook until no pink remains, then confirm with an instant read thermometer.
Cook time shown is the low setting minimum. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
To thicken, remove the lid for the last 30 minutes of cooking on high. To thin, stir in 1/4 cup hot water or beef broth.
Refrigerate within 2 hours in shallow containers and eat within 4 days. Freeze for 2 to 3 months for best quality. Reheat to 165°F on the stove or in the microwave, not in the slow cooker.
Nutrition Information:
Yield:
8Serving Size:
1 1/4 cupsAmount Per Serving: Calories: 370Total Fat: 17gSaturated Fat: 7gSodium: 980mgCarbohydrates: 28gFiber: 9gSugar: 8gProtein: 28g
Crockpot Chili Questions Answered
Can you put raw ground beef in a crockpot for chili?
We do not recommend it for this recipe. Browning the beef first lets you drain the fat, builds flavor, and lets you confirm the beef has reached 160°F, the FSIS number for ground beef.
How long does crockpot chili take to cook?
Cook it on low for 6 to 8 hours or on high for 3 to 4 hours. The low setting gives the deepest flavor, but the high setting is a good rescue when dinner sneaks up on you.
Can you use dried beans in crockpot chili?
Not straight in the slow cooker. The FDA warns that raw or undercooked kidney beans contain a natural toxin, and slow cooker temperatures may not be hot enough to destroy it, so stick with canned beans as this recipe does.
Can you freeze crockpot chili?
Yes. Cool it fully, freeze it in airtight containers, and plan to enjoy it within 2 to 3 months for the best quality.
What size slow cooker do you need for crockpot chili?
A 6 quart slow cooker is ideal for this recipe, which makes about 10 cups. A 5 quart model also works, but the chili will sit closer to the lid.
Why This Crockpot Chili Recipe Works
The recipe works because the flavor is built before the slow cooker is even turned on. Browning the beef and onion gives the chili its savory depth, and draining the fat keeps the finished pot rich instead of greasy.
Blooming the garlic, tomato paste and spices in the hot skillet for a minute makes them taste cooked and rounded instead of dusty. The brown sugar then balances the acidity of the tomatoes so the chili tastes deep rather than sharp.
Two kinds of beans and a modest amount of liquid give the chili a thick, scoopable body. Six to eight hours on low then melds everything together with no stirring at all.
Make Crockpot Chili Your Go-To Weeknight Dinner
A pot of crockpot chili turns a busy day into a cozy dinner with almost no effort. Brown the beef tonight or tomorrow morning, load the slow cooker, and come home to a house that smells like dinner is ready.
Save this recipe, make it this week, and tell us in the comments which toppings you piled on.
