Crockpot Chili with Ground Beef and Beans is a classic comfort meal that’s hearty, flavorful, and super simple to make. It’s loaded with tender ground beef, a mix of beans, and a rich tomato base, all simmering together for hours to create that perfect, cozy chili taste. The slow cooker does all the hard work, so you get a warm, satisfying bowl without spending much time in the kitchen.
I love making this chili on busy days because I can throw everything into the crockpot in the morning and come home to a house filled with amazing smells. It’s great for feeding a crowd or just having leftovers that taste even better the next day. I always add a little extra chili powder to give it a nice, gentle kick, but you can adjust the spices however you like.
My favorite way to enjoy this chili is topped with a dollop of sour cream, some shredded cheese, and a handful of crunchy tortilla chips. It’s perfect for chilly evenings or casual gatherings with friends and family. Plus, it freezes well, so it’s a great recipe to keep in your meal plan rotation when you want something warm and filling without a lot of fuss.
Key Ingredients & Substitutions
Ground Beef: Using 80/20 ground beef gives a good balance of flavor and fat. If you want less fat, try ground turkey or chicken. For a vegetarian option, replace meat with mushrooms or plant-based crumbles.
Beans: Kidney and pinto beans work great here. You can swap in black beans or cannellini beans if you prefer. Just rinse canned beans well to reduce sodium and improve texture.
Tomatoes & Tomato Sauce: Diced tomatoes add texture, while tomato sauce gives smoothness. If you don’t have tomato sauce, use crushed tomatoes or a bit of tomato paste mixed with water.
Spices: Chili powder, cumin, paprika, and oregano create that classic chili flavor. Adjust cayenne pepper to control heat. Feel free to add a bit of smoked paprika for a subtle smoky note.
Beef Broth: Broth adds depth to the chili. Water works fine too, but broth helps avoid a flat taste. Vegetable broth is a good substitute if avoiding meat-based products.
How Do I Get Thick, Flavorful Chili in the Crockpot?
Slow cooking is key, but a few tips help you get the best chili:
- Brown the beef first: This develops rich flavor and improves texture. Don’t skip this step, even if it adds a little prep time.
- Sauté onions and garlic: Cooking them in the skillet with beef softens their bite and adds sweetness.
- Don’t add too much liquid: One cup of broth is enough. If chili seems thin near the end, leave the lid off to reduce it a bit.
- Cook low and slow: At least 6 hours on low lets flavors meld and beans soften perfectly.
- Season gradually: Taste near the end and add more salt or spices as needed. Flavors brighten after simmering.
Following these tips helps your chili come out thick, rich, and packed with flavor every time.
Equipment You’ll Need
- Crockpot/slow cooker – it’s the hero here, letting flavors meld all day without watching the stove.
- Large skillet – perfect for browning the ground beef and sautéing onions and garlic before adding to the crockpot.
- Wooden spoon or spatula – helps you stir and break up the beef easily in the skillet.
- Measuring spoons – for accurate spice amounts, which really affect the flavor.
- Can opener – you’ll use it for opening canned beans and tomatoes.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that still packs protein.
- Add chopped bell peppers or corn to sneak in some sweetness and texture.
- Stir in a bit of cocoa powder or dark chocolate at the end for a deeper, richer taste.
- Top with fresh cilantro or a squeeze of lime juice when serving for a fresh, bright twist.
Crockpot Chili with Ground Beef and Beans
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
Seasonings & Spices:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For Garnishing (Optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Diced avocado
Time You’ll Need:
About 15 minutes for prepping and cooking the beef and veggies, plus 6 to 8 hours on LOW in the crockpot to let the chili simmer and develop flavor. If you’re short on time, set it on HIGH for 3 to 4 hours.
Step-by-Step Instructions:
1. Brown the Ground Beef:
Heat a skillet over medium heat. Add the ground beef and cook it, breaking it apart with a spoon as it cooks, until it’s nicely browned. Drain off any excess fat.
2. Cook the Onion and Garlic:
To the skillet with the beef, add the finely chopped onion and minced garlic. Cook them together until the onion is soft and translucent, about 3 to 4 minutes.
3. Combine Ingredients in Crockpot:
Transfer the beef, onions, and garlic mixture into your crockpot. Add the diced tomatoes (with their juice), kidney beans, pinto beans, tomato sauce, chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Pour in the beef broth or water and stir everything well so it’s combined.
4. Let It Cook Low and Slow:
Cover your crockpot and cook the chili on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. This slow cooking lets all the flavors blend together and the chili thicken nicely.
5. Taste and Adjust Seasonings:
Before serving, taste your chili and add more salt or spices if you want a stronger flavor.
6. Serve and Enjoy:
Ladle the chili into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and diced avocado if you like. This makes every bite creamy and fresh!
Can I Use Frozen Ground Beef in This Recipe?
Yes, but be sure to fully thaw it first. Thaw frozen ground beef in the refrigerator overnight or use the microwave’s defrost setting. Pat it dry before browning to avoid excess moisture in the chili.
Can I Make This Chili Vegetarian?
Absolutely! Simply skip the ground beef and add extra beans or vegetables like mushrooms, bell peppers, or zucchini. Use vegetable broth instead of beef broth for a fully meat-free version.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 4 days. Chili also freezes well—freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.
Can I Adjust the Spice Level?
Yes! Reduce or omit the cayenne pepper for milder chili, or add extra chili powder or hot sauce if you prefer more heat. Taste and adjust seasoning near the end of cooking for the best flavor control.
