Crockpot Chili with Ground Beef and Beans is a hearty and comforting meal that fills your home with mouthwatering smells all day. The tender ground beef cooks slowly with a mix of beans and tomatoes, creating a rich, thick chili that’s both satisfying and full of flavor.
I love how easy this recipe is—just toss everything into the slow cooker in the morning, and by dinner time, you’ve got a warm, cozy bowl of chili waiting for you. It’s one of those meals that tastes even better the next day, so I often make a big batch to enjoy leftovers throughout the week.
My favorite way to serve this chili is with a sprinkle of shredded cheese and a dollop of sour cream on top, plus some crunchy tortilla chips on the side. It’s perfect for family dinners, casual get-togethers, or just when I want something simple and satisfying after a busy day.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the chili. I like using 80/20 ground beef for good flavor and juiciness. If you want a leaner option, try ground turkey or chicken.
Beans: Kidney and pinto beans are classic here. You can swap in black beans or cannellini beans depending on what you like or have on hand.
Tomatoes & Sauce: Both diced tomatoes and tomato sauce bring body and richness. If you want a chunkier chili, add extra diced tomatoes. For a smoother base, increase the tomato sauce.
Spices: Chili powder, cumin, and smoked paprika are key for that chili flavor. Adjust the cayenne pepper to control heat—skip it if you prefer mild flavors.
How Can I Get the Best Flavor from Browning the Beef and Onions?
Browning adds depth to the chili by developing rich flavors and improves texture. Here’s how I do it:
- Heat a skillet over medium-high and add the ground beef in a single layer.
- Let it brown without stirring for a couple of minutes to get a nice sear.
- Break it up with a spoon, then cook until no pink remains.
- Drain excess fat to avoid greasy chili.
- Add diced onions and garlic, sauté until onions turn translucent (about 2-3 minutes).
- Then transfer everything to the crockpot to slow cook with the other ingredients.
Taking time to brown the beef and onions properly makes a big difference in flavor—you’ll notice a richer, meatier chili as a result!
Equipment You’ll Need
- Crockpot or slow cooker – essential for slow cooking the chili evenly without needing to watch it.
- Large skillet – perfect for browning the ground beef and softening the onions before adding to the crockpot.
- Wooden spoon or spatula – great for breaking up the meat and stirring the ingredients.
- Measuring spoons – helpful for adding the right amount of spices.
- Can opener – to open beans and tomato cans easily.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter chili option that’s still tasty.
- Add bell peppers or diced jalapeños for extra crunch and a kick of heat.
- Mix in a handful of corn kernels for a touch of sweetness and color.
- Stir in a tablespoon of cocoa powder or a square of dark chocolate to deepen the chili’s flavor.
How to Make Crockpot Chili with Ground Beef and Beans
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth or water
Spices:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, adjust for heat)
- Salt and black pepper, to taste
Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro, chopped
- Tortilla chips
How Much Time Will You Need?
This chili takes just about 10-15 minutes to prepare, mostly browning the beef and chopping onions and garlic. After that, you’ll let the crockpot do the work for 6-8 hours on low or 3-4 hours on high. A perfect meal that’s mostly hands-off!
Step-by-Step Instructions:
1. Brown the Ground Beef and Sauté Aromatics:
Heat a large skillet over medium-high heat. Add the ground beef and cook it until browned and no longer pink, breaking it into small crumbles. Drain the fat. Add diced onions and minced garlic to the skillet and cook for 2-3 minutes until soft and fragrant.
2. Combine Everything in the Crockpot:
Transfer the cooked beef, onions, and garlic to your crockpot. Add kidney beans, pinto beans, diced tomatoes with their juice, tomato sauce, and beef broth or water. Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you want heat), salt, and pepper. Stir everything well to combine.
3. Cook and Serve:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The flavors will meld and the chili will thicken nicely. Before serving, taste and add more salt or spices if needed. Serve hot topped with shredded cheddar cheese, a dollop of sour cream, diced avocado, and fresh cilantro if you like. Don’t forget tortilla chips for scooping—it’s the best way to enjoy your chili!
Can I Use Frozen Ground Beef in This Chili?
Yes, but be sure to thaw it completely before browning. Thaw frozen ground beef overnight in the fridge or quickly in cold water, then drain any excess liquid before cooking to ensure a good sear.
Can I Skip Browning the Beef?
While you can add raw ground beef directly to the crockpot, browning it first adds extra flavor and a better texture. If you’re in a rush, you can skip this step, but your chili may not be as rich.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Make This Chili Ahead of Time?
Absolutely! Chili often tastes even better the next day once the flavors have melded. Prepare it a day ahead and reheat when ready to serve for an easy, delicious meal.
