There’s something truly magical about coming home after a long day to the rich, savory aroma of a perfectly simmered chili. If you’ve ever wondered how to make chili in a crock pot that tastes like it’s been lovingly tended to over a stove for hours—without any of the actual tending—then you’ve come to the right place. Welcome to Crock Potz, where we believe your slow cooker is the unsung hero of your kitchen.
This isn’t just any chili recipe. This is your new go-to, your weeknight savior, your game-day champion. It’s a “dump, set, and forget” meal that delivers a complex, deep flavor that will have everyone asking for your secret. And the secret? It’s simply letting your Crockpot do all the hard work.
Why This Chili Recipe is Perfect for Your Crockpot
Making chili in a slow cooker isn’t just about convenience; it’s about flavor. The long, low-and-slow cooking process works wonders. Here’s why this method is unbeatable:
- Flavor Meld: Hours of gentle simmering allow the spices, meat, beans, and tomatoes to meld together into a beautiful, cohesive flavor profile. It’s a depth of flavor you just can’t rush.
- Tender Meat: The slow cooker breaks down the proteins in the ground beef, making it incredibly tender and juicy. No tough, dry meat here!
- Set It and Forget It Freedom: This is the ultimate one-pot meal. Once you’ve done about 15 minutes of prep, you can walk away for hours. Go to work, run errands, or just relax. Your Crockpot has dinner under control. Find more one-pot wonders in our easy weeknight dinners collection.
Gathering Your Gear and Ingredients
Before we dive in, let’s get our kitchen station ready. A little prep goes a long way.
What Size Crockpot Do I Need?
For this recipe, a 6-quart slow cooker is ideal. It provides plenty of room for all the ingredients to mingle without being overcrowded, which can lead to uneven cooking. If you have a smaller 4-quart model, you can easily halve the recipe.
Chili Ingredients List
This recipe uses classic, easy-to-find ingredients. No need for a special trip to a gourmet store!
- 2 lbs lean ground beef (85/15 or 90/10 works best)
- 1 large yellow onion, chopped
- 2-3 cloves garlic, minced
- 2 (15-ounce) cans of kidney beans, rinsed and drained
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 (28-ounce) can of crushed tomatoes
- 1 (15-ounce) can of diced tomatoes, undrained
- 1 (4-ounce) can of diced green chiles, undrained
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or more, to taste)
- Salt and black pepper to taste
- Optional: 1 tablespoon of unsweetened cocoa powder or a pinch of cinnamon for depth. Trust me on this!
As our friend Sarah Carter, a food blogger specializing in convenient family meals, says: “The magic of a slow cooker chili isn’t just in the ingredients, but in the time you give them. Each hour in the pot is like a chapter in a story, building a richer, more complex narrative of flavor.”
Step-by-Step Guide: How to Make Chili in a Crock Pot
Ready to create some chili magic? Let’s get cooking. Following these simple steps will guarantee a perfect result every time.
- Brown the Meat: In a large skillet over medium-high heat, cook the ground beef until it’s no longer pink. Use a spatula to break it up as it cooks. This step is crucial! Browning the meat first develops a deep, savory flavor through the Maillard reaction that you won’t get if you put raw meat in the slow cooker. Once browned, drain off any excess grease.
- Sauté the Aromatics: Add the chopped onion to the skillet with the beef and cook for 3-5 minutes, or until it begins to soften. Add the minced garlic and cook for another minute until fragrant.
- Combine Everything in the Crockpot: Transfer the beef and onion mixture to the basin of your slow cooker. Now for the easy part! Add the rinsed kidney beans, black beans, crushed tomatoes, diced tomatoes, green chiles, and beef broth.
- Spice It Up: Sprinkle the chili powder, cumin, oregano, smoked paprika, cayenne, salt, and pepper over the top. If you’re using the optional cocoa powder, add it now. Give everything a thorough stir to make sure the spices are well distributed.
- Set It and Forget It: Secure the lid on your Crockpot. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I almost always recommend the LOW setting if you have the time; it yields a more tender and flavorful result. And the most important rule of slow cooking: Do not lift the lid! Every time you peek, you release heat and add 15-20 minutes to the cooking time.
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Our Picks for the Best Crockpot in 2025
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| Num | Product | Action |
|---|---|---|
| 1 | Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for Large Families or Entertaining |
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| 2 | Double Slow Cooker, 2 x 1.25 QT Portable Small Dual Crock Cooker, Buffet Servers and Warmers Dishwasher Safe, Removable Ceramic Pot Glass Lid, Stainless Steel Black |
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| 3 | Ninja Foodi PossibleCooker PRO- Sous Vide & Proof 6-in-1 Multi-Cooker, with 8.5 Quarts, Slow Cooker, Dutch Oven & More, Glass Lid & Integrated Spoon, Oven Safe Pot to 500°F, Black, MC1010 |
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| 4 | Sunvivi Dual Pot Slow Cooker, 2 Pot Small Mini Crock Buffet Server and Warmer, Upgraded Oval Ceramic Double Pot Buffet Food Warmer Adjustable Temp Glass Lid, Total 2.5 Quarts |
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| 5 | bella 6.0 Qt Programmable Slow Cooker, Ceramic Nonstick Coating, Adjustable Temperature & Cooking Times, Dishwasher Safe Stoneware Pot & Tempered Glass Lid, Tangle Free Cord Wrap, Plum |
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| 6 | Crockpot 2-Quart Classic Slow Cooker Small Slow Cooker Black |
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| 7 | Crock-Pot 7-Quart Slow Cooker, Portable Programmable with Timer, Locking Lid, Stainless Steel; an Essential Kitchen Appliance, Perfect for Families and Gatherings |
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| 8 | Crock-Pot Large 8-Quart Programmable Slow Cooker with Auto Warm Setting Black Stainless Steel |
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| 9 | Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer Stainless Steel (CPSCVC60LL-S) pack of 1 |
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| 10 | Hamilton Beach 6-Quart Slow Cooker with 3 Cooking Settings, Dishwasher-Safe Stoneware Crock & Glass Lid, Silver (33665G) |
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Pro Tips for the Best Ever Slow Cooker Chili
You now know the basics of how to make chili in a crock pot, but these tips will take your dish from great to unforgettable.
How Can I Thicken My Crockpot Chili?
Sometimes, slow cooker meals can have a bit too much liquid. If your chili is soupier than you’d like, here are three easy fixes:
- Cornstarch Slurry: In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir the slurry into the chili during the last 30 minutes of cooking.
- Mash the Beans: Scoop out about a cup of beans, mash them with a fork, and stir them back into the chili. The starches from the beans are a natural thickener.
- Lid-Off Simmer: If your slow cooker has a high enough heat setting, you can simply remove the lid for the last 30-45 minutes of cooking to allow some of the excess liquid to evaporate.
Customizing Your Chili
The beauty of chili is its versatility. Feel free to make it your own!
- Meat Variations: Try using ground turkey, chicken, or even a mix of ground beef and sausage.
- Add More Veggies: Bell peppers, corn, or diced zucchini are fantastic additions. Add them in with the onions.
- Spice It Up (or Down): Feel free to add a diced jalapeño for more heat or omit the cayenne for a milder version. Want to learn more about spice blends? Check out our guide to homemade seasonings.
Serving, Storing, and Reheating
The fun doesn’t stop when the cooking is done. Let’s talk toppings and leftovers!
Topping Ideas:
- Shredded cheddar cheese
- A dollop of sour cream or Greek yogurt
- Chopped green onions or chives
- Fresh cilantro
- Crushed tortilla chips or Fritos
- Diced avocado
Storing Leftovers: Let the chili cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. The flavor is often even better the next day!
Freezing and Reheating: Chili freezes beautifully. Portion it into freezer-safe bags or containers and it will last for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm it gently on the stove or in the microwave.
Frequently Asked Questions (FAQ)
Here are some common questions we get about making chili in a slow cooker.
Can I put raw ground beef directly in the slow cooker?
You can, but we don’t recommend it for the best flavor. Browning the meat first is a non-negotiable step for developing a deep, rich, savory base. Skipping this step can result in a greasier chili with a less complex taste.
My chili is too watery, what did I do wrong?
You didn’t do anything wrong! This is common with slow cooking as the sealed lid traps all the moisture. Refer to our “How to Thicken” section above for easy fixes like using a cornstarch slurry or simmering with the lid off for the final half hour.
Can I use frozen ground beef for this recipe?
For food safety, you should never put frozen ground meat directly into a slow cooker. The cooker heats too slowly, allowing the meat to sit in the “danger zone” (40°F – 140°F) for too long, which can promote bacterial growth. Always thaw your meat completely in the refrigerator first.
How do I know when the chili is done?
Since the meat is pre-cooked, the chili is technically “done” once all the ingredients are heated through. The long cook time is primarily for the flavors to meld and the meat to become exceptionally tender. After 6 hours on LOW or 3 hours on HIGH, it’s ready to eat!
Can I make this chili recipe vegetarian or vegan?
Absolutely! To make it vegetarian, simply omit the ground beef and add an extra can or two of beans (pinto or cannellini beans are great choices) or a plant-based ground “meat” substitute. To make it vegan, also swap the beef broth for vegetable broth.
Your Perfect Chili Awaits
There you have it—a comprehensive guide on how to make chili in a crock pot that is as easy as it is delicious. This recipe proves that you don’t need to spend hours in the kitchen to create a comforting, crowd-pleasing meal. Let your slow cooker do the heavy lifting and get ready to enjoy a perfect bowl of chili.
Have you tried this recipe? Do you have your own secret ingredient? Share your results and tips in the comments below! We love hearing from the Crock Potz community.