This hearty slow cooker chili is the perfect cozy meal for busy days. With minimal prep, rich flavors, and a hands-off cooking process, this dish is a must-try for chili lovers. Just brown the beef, toss everything into your crockpot, and let it simmer to perfection. By dinnertime, you’ll have a warm, comforting bowl of chili packed with savory beef, tender beans, and bold seasonings.
Why You’ll Love This Easy Crockpot Chili
- Effortless Cooking: Requires minimal hands-on time—the slow cooker does all the work.
- Rich & Flavorful: Slow-cooked for deep, well-blended flavors.
- Great for Meal Prep: Freezes well and tastes even better the next day.
- Customizable: Easily adjust the spice level and ingredients to your taste.
Preparation Phase & Tools to Use
Essential Tools & Their Importance
- Crockpot (Slow Cooker): The key to even cooking and deep flavors.
- Skillet: For browning the ground beef before adding it to the crockpot.
- Wooden Spoon or Spatula: To stir and mix ingredients efficiently.
Preparation Tips
- Brown the ground beef beforehand to remove excess grease and enhance flavor.
- Use drained beans to prevent excess liquid from making the chili too watery.
- Mix all ingredients well before starting the slow cooker for even seasoning distribution.
Ingredients for Easy Crockpot Chili
Main Ingredients
- 1 lb ground beef, browned and grease drained
- 2 (15 oz) cans dark kidney beans, drained
- 1 (14.5 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 1 packet chili seasoning
- 2 cups water
Optional Toppings
- Shredded cheese
- Sour cream
- Corn chips or tortilla chips
Step-by-Step Instructions
1. Brown the Beef
- Heat a skillet over medium heat.
- Add ground beef and cook until browned completely.
- Drain excess grease and transfer the beef to the crockpot.
2. Combine the Ingredients
- To the crockpot, add:
- Drained kidney beans
- Tomato sauce
- Diced tomatoes
- Chili seasoning packet
- Water
- Stir well to combine all the ingredients.
3. Slow Cook
- Set the crockpot to LOW for 6-7 hours or HIGH for 4 hours.
- Allow the flavors to blend as it simmers.
4. Serve & Enjoy
- Once done, ladle the chili into bowls.
- Top with shredded cheese, sour cream, and crunchy corn chips for added flavor and texture.
Serving Suggestions
This hearty crockpot chili is delicious on its own, but pairing it with the right sides can enhance its flavors and textures. Here are some great options:
Best Side Dishes for Crockpot Chili
- Cornbread – A classic companion that adds a slightly sweet contrast to the rich, savory chili.
- Garlic Bread – Buttery and flavorful, perfect for dipping into the chili.
- Steamed Rice – A great way to stretch the meal and make it even heartier.
- Baked Potatoes – Serve the chili over a fluffy baked potato for a filling meal.
- Grilled Cheese Sandwich – The combination of melted cheese and crispy bread pairs well with chili.
- Tortilla Chips – Adds a crunchy texture and makes a great scoop for thick chili.
- Side Salad – A fresh, crisp salad balances the hearty nature of the dish.
- Avocado Slices – Creamy avocado adds a fresh contrast to the bold flavors of chili.
Common Mistakes & How to Perfect the Recipe
Even though this crockpot chili is simple to make, a few common mistakes can affect the final result. Here’s what to watch out for and how to fix them.
1. Skipping the Browning Step
Why it’s a mistake: Adding raw ground beef directly to the crockpot can lead to a greasy and less flavorful chili.
Solution: Always brown the beef in a skillet first and drain the grease before adding it to the slow cooker.
2. Not Draining the Beans
Why it’s a mistake: Leaving the liquid from canned beans in the chili can make it too watery.
Solution: Drain and rinse beans before adding them to the crockpot.
3. Overcooking on High Heat
Why it’s a mistake: Cooking on high for too long can cause the chili to lose moisture and become too thick.
Solution: If time allows, cook on low for 6-7 hours for the best flavor and texture.
4. Not Seasoning to Taste
Why it’s a mistake: Relying only on the seasoning packet may result in an under-seasoned chili.
Solution: Taste before serving and adjust seasoning with salt, pepper, chili powder, cumin, or paprika as needed.
5. Making It Too Thin or Too Thick
Why it’s a mistake: Adding too much water can make the chili too soupy, while not enough liquid can make it too thick.
Solution: Adjust the liquid content based on preference. To thicken chili, let it simmer uncovered for 15-20 minutes.
6. Using Low-Quality Ingredients
Why it’s a mistake: Canned tomatoes, beans, and seasoning packets vary in quality, which can affect the final taste.
Solution: Choose high-quality canned goods and fresh spices for the best results.
7. Not Letting It Rest
Why it’s a mistake: The flavors of chili develop even more after cooking.
Solution: Let the chili sit for 10-15 minutes before serving to allow the flavors to blend fully.
By avoiding these mistakes and following the tips above, you’ll achieve the perfect rich, flavorful, and well-balanced crockpot chili every time.
Tips for the Best Chili
- Make It Spicy: Add diced jalapeños, extra chili powder, or a pinch of cayenne pepper.
- Make It Chunky: Include diced bell peppers, onions, or black beans for added texture.
- Make It Healthier: Swap ground beef for ground turkey or chicken for a leaner version.
- Make It Smoky: Add a dash of smoked paprika or a small amount of chipotle peppers in adobo sauce.
- Make It Thicker: Let it simmer uncovered for 15-20 minutes or add a cornstarch slurry.
Storage & Freezing
How to Store Leftover Chili
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool completely before placing in freezer-safe bags or containers. Store for up to 3 months.
How to Freeze Individual Portions
- Divide the chili into single-serving freezer bags or containers for easy reheating.
- Lay bags flat in the freezer to save space and allow for quick thawing.
Reheating Instructions
Stovetop Method (Best for Large Batches)
- Pour chili into a saucepan.
- Heat over medium-low heat, stirring occasionally, until warmed through.
- If needed, add a splash of water or broth to maintain the right consistency.
Microwave Method (Best for Individual Servings)
- Place chili in a microwave-safe bowl.
- Heat on medium power in 30-second intervals, stirring in between, until hot.
- Let it sit for a minute before serving to allow the heat to distribute evenly.
Slow Cooker Reheating (For Meal Prep or Gatherings)
- Transfer chili to the crockpot and set to low heat for 1-2 hours.
- Stir occasionally to ensure even heating.
Frequently Asked Questions (FAQs)
1. Can I make this chili vegetarian?
Yes. Swap the ground beef for extra beans, lentils, or plant-based ground meat.
2. Can I use fresh tomatoes instead of canned?
Absolutely. Use about 4-5 fresh tomatoes, diced. Add extra liquid if needed.
3. Can I cook this overnight?
Yes. Set your slow cooker to low and let it cook for up to 8 hours.
4. Can I make this chili without a slow cooker?
Yes. Cook it in a large pot on the stovetop for about 1-2 hours, stirring occasionally.
5. How do I thicken chili if it is too watery?
Let it simmer uncovered for 15-20 minutes or add a small amount of cornstarch slurry.
6. Can I double this recipe?
Yes. Simply double all ingredients, ensuring your crockpot is large enough to handle the increased quantity.
7. Can I make this in an Instant Pot?
Yes. Use the sauté function to brown the beef, then add the remaining ingredients and pressure cook on high for 20 minutes, followed by a natural release for 10 minutes.
8. What are the best beans to use in chili?
Kidney beans are traditional, but you can also use black beans, pinto beans, or a combination of different beans.
9. How can I make chili milder for kids?
Reduce or omit spicy ingredients like chili powder, cayenne pepper, or jalapeños.
10. Can I make this ahead of time?
Yes. Chili tastes even better the next day as the flavors have more time to blend.
Conclusion
This Easy Crockpot Chili is the perfect meal for busy days, family dinners, and meal prep. It is rich, hearty, and full of flavor, with endless customization options. Whether you serve it with cornbread, over rice, or topped with cheese and sour cream, this slow cooker chili is guaranteed to be a comforting and satisfying dish.
Make it once, and it will quickly become a go-to recipe in your household. Enjoy the ease of a set-it-and-forget-it meal while indulging in the bold and delicious flavors of homemade chili.
Easy Crockpot Chili
Ingredients
- 1 lb ground beef browned and grease drained
- 2 15 oz cans dark kidney beans, drained
- 1 14.5 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 packet chili seasoning
- 2 cups water
- Optional toppings: shredded cheese sour cream, corn chips
Instructions
Brown the Beef:
-
In a skillet over medium heat, brown the ground beef, draining the excess grease once it’s fully cooked.
-
Transfer the browned beef to the crockpot.
Combine the Ingredients:
-
To the crockpot, add the drained kidney beans, tomato sauce, diced tomatoes, chili seasoning, and water.
-
Stir everything together to ensure it’s well mixed.
Cook:
-
Set the crockpot to cook on LOW for 6-7 hours or on HIGH for 4 hours. The chili will be ready when the flavors are fully blended.
Serve:
-
Once done, serve the chili hot, topped with shredded cheese, a dollop of sour cream, and a handful of corn chips for added crunch and flavor.
Notes
Customizable: If you’d like to make it even heartier, you can add some diced bell peppers or jalapeños for a slight kick of spice.
Toppings: The chili is perfect on its own, but toppings like shredded cheese, sour cream, and tortilla chips will elevate the flavor.
