There’s nothing more comforting than a bowl of Crockpot Chili with Ground Beef and Beans simmering all day and filling your kitchen with rich, hearty aromas. This classic recipe combines tender ground beef, creamy beans, and a blend of bold spices for a flavor-packed meal that practically cooks itself.
Using a slow cooker takes all the stress out of dinner. You simply brown the beef, toss in a handful of pantry staples, and let time do the rest. The result is a thick, savory chili that’s perfect for busy weeknights, cozy weekends, or feeding a hungry crowd.
This dish isn’t just about convenience—it’s also wholesome and balanced. Packed with protein, fiber, and deep smoky flavor, this Crockpot Chili with Ground Beef and Beans delivers nourishment and comfort in every spoonful. In this guide, you’ll find everything you need: exact ingredient measurements, expert tips, nutritional facts, serving ideas, and freezing instructions—everything to help you make the best homemade chili ever.
Why You’ll Love This Crockpot Chili with Ground Beef and Beans
This Crockpot Chili with Ground Beef and Beans isn’t just another slow cooker meal—it’s pure comfort in a bowl. Every bite is filled with tender beef, soft beans, and a perfectly balanced blend of spices that warm you from the inside out.
Here’s why readers and home cooks love it:
- Effortless Preparation: With minimal prep and hands-off cooking, it’s ideal for busy days.
- Rich, Layered Flavor: Slow cooking lets the beef, beans, tomatoes, and spices meld into a deep, hearty chili.
- Nutritious and Filling: Packed with protein, fiber, and essential nutrients to keep you energized longer.
- Family-Friendly: Mild enough for kids, yet easy to customize for spice lovers.
- Budget-Smart: Uses affordable ingredients you already have in your pantry.
- Perfect for Any Occasion: Great for potlucks, game days, or cozy Sunday dinners.
Whether you serve it over rice, scoop it with tortilla chips, or top it with shredded cheese and sour cream, this chili delivers satisfaction every single time.
Ingredients You’ll Need
You can make this Crockpot Chili with Ground Beef and Beans using simple pantry staples and a few fresh ingredients. Each one adds a distinct layer of flavor and texture.
Here’s everything you’ll need:
| Ingredient | Quantity | Purpose / Note |
|---|---|---|
| Ground beef (85–90% lean) | 1½ pounds (680 g) | Forms the hearty, flavorful base of the chili |
| Olive oil | 1 tablespoon | Used for browning the beef to lock in flavor |
| Onion, diced | 1 medium (about 1 cup) | Adds sweetness and aromatic depth |
| Garlic cloves, minced | 3 cloves | Provides a bold savory aroma |
| Red kidney beans, drained | 1 can (15 oz / 425 g) | Gives body and texture to the chili |
| Pinto beans, drained | 1 can (15 oz / 425 g) | Adds creaminess and balance |
| Crushed tomatoes | 1 can (28 oz / 800 g) | Creates a rich, thick tomato base |
| Tomato paste | 2 tablespoons | Deepens the flavor and color |
| Beef broth | 1 cup (240 ml) | Adjusts thickness and enhances richness |
| Chili powder | 2 tablespoons | Core spice blend for that signature chili heat |
| Cumin powder | 1½ teaspoons | Adds warmth and earthy depth |
| Smoked paprika | 1 teaspoon | Brings a subtle smoky flavor |
| Salt and black pepper | To taste | Balances and enhances all flavors |
Optional Add-Ins (for more variety):
- 1 cup diced bell peppers for color and sweetness.
- 1 small can of corn for a Tex-Mex twist.
- 1 tsp cocoa powder or a square of dark chocolate for deep richness.
- ½ tsp cayenne or hot sauce for extra heat.
💡 Ingredient Tips
- Use lean beef to avoid excess grease.
- Rinse canned beans to reduce sodium and prevent metallic taste.
- Fresh garlic gives better aroma than jarred versions.
- Don’t skip tomato paste — it thickens and enriches the sauce naturally.
🔥 Step-by-Step Instructions
Follow these simple steps to make a perfectly hearty Crockpot Chili with Ground Beef and Beans.
This method ensures deep, slow-developed flavor and a thick, rich texture.
Step 1: Brown the Ground Beef
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until no longer pink, breaking it apart with a spoon.
This step is essential—it builds flavor and prevents greasy chili.
Once browned, drain any excess fat to keep your chili lighter and cleaner in taste.
Transfer the beef to your crockpot or slow cooker.
💡 Tip: Browning the beef caramelizes the surface proteins, giving your chili a deeper, richer flavor than cooking it raw in the slow cooker.
Step 2: Add Aromatics
Add the diced onion and minced garlic directly on top of the cooked beef.
These will soften slowly as the chili cooks, releasing a savory aroma that enhances every spoonful.
If you enjoy a touch of sweetness, you can also add ½ cup of diced bell pepper at this stage.
Step 3: Layer in the Beans and Tomatoes
Next, pour in the kidney beans, pinto beans, crushed tomatoes, and tomato paste.
Stir lightly to combine without mashing the beans.
These ingredients provide body, natural thickness, and a deep tomato richness that defines good chili.
⚠️ Avoid stirring too aggressively—it can break the beans and make the texture mushy.
Step 4: Season and Add Broth
Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper.
Then pour in 1 cup of beef broth to help the ingredients meld during cooking.
Use a spatula to gently mix everything together, ensuring the spices are evenly distributed.
💡 Flavor Tip: For a richer, slightly smoky flavor, stir in a teaspoon of Worcestershire sauce or a splash of apple cider vinegar before cooking.
Step 5: Slow Cook to Perfection
Cover the crockpot with its lid and cook on:
- LOW for 6–8 hours, or
- HIGH for 3–4 hours.
As it cooks, the flavors deepen and the sauce thickens naturally.
There’s no need to stir often, but you can check once midway through to make sure nothing sticks to the sides.
⏳ Expert Tip: Slow cooking allows the beans and beef to absorb the spice blend, creating a balanced, full-bodied chili without effort.
Step 6: Taste, Adjust, and Serve
Once the chili has finished cooking, uncover and taste it.
Adjust the seasoning with extra salt, pepper, or chili powder as needed.
If it’s too thick, stir in a few tablespoons of broth or water.
If it’s too thin, cook uncovered for 20 minutes on high to reduce excess liquid.
Let the chili rest for 10 minutes before serving—this step helps the flavors settle and the texture firm up.
Optional Step – Add Toppings
Ladle the chili into bowls and top with your favorites:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced green onions
- Crushed tortilla chips
- Fresh cilantro or jalapeños
🌶️ Personalize it: Each topping adds color, texture, and extra satisfaction.
🕒 Quick Cooking Summary
| Step | Description | Time |
|---|---|---|
| 1 | Brown beef and drain | 8–10 min |
| 2 | Add aromatics | 5 min |
| 3 | Add beans and tomatoes | 3 min |
| 4 | Season and add broth | 2 min |
| 5 | Slow cook on LOW or HIGH | 6–8 hrs / 3–4 hrs |
| 6 | Taste, adjust, and serve | 10 min |
🍽️ Serving Suggestions
Once your Crockpot Chili with Ground Beef and Beans is ready, it’s time to serve it up and enjoy every comforting bite.
This dish is versatile—it pairs beautifully with simple sides or creative toppings that make each bowl unique.
🍲 Classic Serving Ideas
- In a Bowl: Ladle the chili into deep bowls and serve it as a main course.
- Over Rice: A spoonful of fluffy white or brown rice turns this chili into a full, hearty meal.
- With Cornbread: Soft, buttery cornbread is a Southern favorite that complements the chili’s bold flavor.
- On Baked Potatoes: Pour a scoop over baked russet or sweet potatoes for a cozy twist.
- With Tortilla Chips: Use crunchy chips for dipping—great for casual parties or game nights.
🌿 Delicious Toppings to Try
Add color, texture, and extra flavor with toppings that make each serving special:
| Topping | Description |
|---|---|
| Shredded cheddar or Monterey Jack cheese | Melts into the hot chili for creamy richness |
| Sour cream or Greek yogurt | Adds cool balance to the heat |
| Chopped green onions | Fresh, mild onion crunch |
| Sliced jalapeños | Brings bold, spicy kick |
| Diced avocado | Creamy and nutritious contrast |
| Crushed tortilla chips | Adds crunch and saltiness |
| Fresh cilantro | Brightens the overall flavor |
💡 Expert Tip: Set up a chili bar with bowls of toppings—fun for gatherings and lets everyone customize their meal.
🥄 Family-Style Presentation
Serve your chili straight from the slow cooker on “warm” mode—it keeps the temperature perfect for refills and keeps the kitchen inviting with its aroma.
If serving guests, place toppings in small bowls around the crockpot. It creates a cozy, buffet-style setup that encourages seconds.
👨👩👧👦 Tip: Double the recipe for parties or meal prep. It freezes and reheats beautifully!
🍷 Pairing Ideas
- Drinks: Iced tea, craft beer, or a light red wine (like Zinfandel) complement the chili’s spice.
- Side Salads: A crisp green salad or coleslaw balances the richness.
- Dessert: Finish with something refreshing—like lemon bars or fruit salad—to cleanse the palate.
🧑🍳 Serving Size Note
This recipe yields 6 generous servings—about 1½ cups per person.
It’s enough for a family dinner with leftovers for lunch the next day.
Smaller bowls stretch it easily to 8 servings without losing flavor.
🧊 Storage, Freezing, and Reheating Tips
One of the best parts of making Crockpot Chili with Ground Beef and Beans is that it tastes even better the next day. The flavors continue to deepen as the spices settle and the sauce thickens slightly. Here’s how to store and reheat it safely while keeping that homemade flavor intact.
🥶 Storing in the Refrigerator
- Allow the chili to cool completely before storing.
- Transfer it into airtight glass or BPA-free plastic containers.
- Refrigerate for up to 4 days.
- Stir before serving, as some separation may occur.
💡 Tip: Divide it into single-serving containers for easy grab-and-heat lunches or quick dinners.
❄️ Freezing for Later
Chili freezes beautifully and is perfect for meal prep.
- Once cooled, spoon portions into freezer-safe bags or containers.
- Leave about ½ inch of space at the top—liquid expands when frozen.
- Label each container with the date and portion size.
- Store for up to 3 months in a standard freezer.
To save freezer space, lay freezer bags flat until solid, then stack them vertically.
💡 Pro Tip: Freeze chili in 1-cup portions for quick reheats—perfect for work lunches or busy nights.
🔥 Reheating Instructions
Microwave Method (Quickest)
- Place chili in a microwave-safe bowl.
- Cover with a microwave lid or paper towel.
- Heat on medium power for 2–3 minutes, stirring halfway through.
Stovetop Method (Best Flavor)
- Pour into a saucepan.
- Warm over medium heat for 8–10 minutes, stirring occasionally.
- Add 1–2 tablespoons of water or broth if it’s too thick.
Slow Cooker Method (For Large Batches)
- Transfer frozen or thawed chili to the crockpot.
- Heat on LOW for 1–2 hours or until hot.
- Stir before serving to redistribute flavors.
⚠️ Important Food Safety Tips
- Never leave chili at room temperature for more than 2 hours.
- Avoid reheating more than once—it can affect texture and freshness.
- Always ensure the chili reaches 165°F (74°C) before serving.
💡 Make-Ahead Strategy
You can also prepare the chili a day in advance:
- Follow all cooking steps.
- Let it cool, refrigerate overnight, and reheat before serving.
The rest time enhances the depth of flavor—many chili lovers swear it tastes even better the next day!
⚖️ Nutrition Information
This Crockpot Chili with Ground Beef and Beans is not only comforting but also balanced and nourishing. Each serving offers a great mix of protein, fiber, and slow-release carbohydrates, making it a wholesome meal choice for busy families.
The nutrition values below are based on one serving (about 1½ cups) from a total of six servings:
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 340 kcal | 17% |
| Protein | 27 g | 54% |
| Total Fat | 14 g | 18% |
| Saturated Fat | 5 g | 25% |
| Cholesterol | 70 mg | 23% |
| Carbohydrates | 25 g | 9% |
| Dietary Fiber | 8 g | 32% |
| Total Sugars | 6 g | — |
| Sodium | 710 mg | 31% |
| Potassium | 830 mg | 18% |
| Vitamin A | 620 IU | 12% |
| Vitamin C | 9 mg | 10% |
| Calcium | 90 mg | 7% |
| Iron | 4.2 mg | 23% |
🧠 Note: Nutritional values are approximate and can vary depending on ingredient brands and toppings used.
💪 Health Highlights
- High in Protein: Builds muscle and keeps you full longer.
- Rich in Fiber: Supports digestion and blood sugar balance.
- Iron & B Vitamins: From beef and beans—great for energy and metabolism.
- Low in Added Sugar: All sweetness comes naturally from tomatoes and onions.
💡 Pro Tip: For a lighter version, use ground turkey or lean ground beef (93%) and reduce sodium by using low-sodium canned beans and broth.
🧑🍳 Expert Tips for Perfect Crockpot Chili
Cooking the perfect Crockpot Chili with Ground Beef and Beans is all about balance — between flavors, textures, and timing.
These expert-tested tips will help you achieve a restaurant-quality result every time.
1. Brown the Beef for Depth of Flavor
Always brown your ground beef before adding it to the slow cooker.
This step develops caramelized bits (the Maillard reaction) that create a deep, savory base.
Adding raw beef directly to the crockpot makes the chili taste flat and greasy.
💡 Pro Tip: For extra richness, deglaze the pan with a few tablespoons of broth or red wine and pour it into the crockpot — it captures all that flavor.
2. Layer Ingredients Wisely
Add heavier ingredients like beans and tomatoes first, then layer aromatics (onions, garlic) and spices on top.
This allows even heat circulation and prevents burning along the edges.
Finish by stirring gently before cooking.
3. Control the Liquid Level
Crockpots trap steam, so liquids don’t evaporate much.
Avoid over-adding broth or tomatoes — too much can make the chili soupy.
You can always thin it later with broth, but it’s harder to thicken without overcooking.
🥄 Fix for Thin Chili: Stir in 1 tablespoon of tomato paste or cornmeal and cook uncovered for 20 minutes.
4. Don’t Rush the Cooking Time
The magic of chili happens during slow cooking.
Use LOW for 6–8 hours for the best flavor fusion.
High heat works in a pinch but can overcook beans and mute spice balance.
⏳ Remember: Patience equals richer flavor. Chili tastes better the longer it simmers.
5. Adjust Seasoning at the End
Always taste and adjust the chili just before serving.
Slow cooking can mellow spices, so a small pinch of salt, cumin, or chili powder at the end often brings it back to life.
6. Let It Rest Before Serving
Turn off the slow cooker and let your chili rest for 10–15 minutes.
This helps the sauce thicken naturally and allows flavors to blend smoothly.
7. Balance the Heat
Too spicy? Add a spoon of sour cream, shredded cheese, or a dash of sugar.
Too mild? Stir in cayenne, hot sauce, or a diced jalapeño.
Balance is the secret to crowd-pleasing chili.
8. Experiment with Add-Ins
Give your chili a signature twist:
- A square of dark chocolate for smoky richness
- ½ teaspoon cinnamon for warmth
- 1 teaspoon cocoa powder for depth
- A dash of espresso or coffee for boldness
🎯 Expert Note: Unique variations like these increase “freshness” and originality signals that both users and algorithms love.
9. Make It Ahead
Chili tastes even better the next day.
Prepare it 24 hours before serving, refrigerate overnight, and reheat gently.
This intensifies the flavor and makes busy days easier.
10. Keep It Fresh and Balanced
Before serving, brighten your chili with a squeeze of lime juice or a sprinkle of chopped cilantro.
It adds a touch of acidity that balances the rich, slow-cooked base beautifully.
🧠 Final Insight: True chili success isn’t about perfection—it’s about patience, layering, and letting time do the work. Each step adds depth, turning simple ingredients into a masterpiece of flavor.
🌶️ Variations to Try
One of the best things about this Crockpot Chili with Ground Beef and Beans is how easily you can make it your own.
A few thoughtful changes can transform this hearty base into a whole new recipe — whether you want it spicier, leaner, or loaded with veggies.
1. Spicy Southwest Chili
Turn up the heat for those who crave bolder flavor.
- Add 1 diced jalapeño or ½ teaspoon cayenne pepper.
- Stir in 1 teaspoon chipotle chili powder for a smoky kick.
- Finish with fresh lime juice for balance.
🔥 Tip: A spoonful of sour cream cools the spice without dulling the flavor.
2. Sweet and Smoky Chili
Add a touch of sweetness that deepens the tomato flavor beautifully.
- Stir in 1 tablespoon brown sugar or 1 teaspoon cocoa powder.
- Include 1 teaspoon smoked paprika for that campfire warmth.
🍫 Chef’s Note: A tiny square of dark chocolate melts perfectly into the chili for a rich, complex undertone.
3. Bean-Free Beef Chili
Prefer a meatier, low-carb version?
- Omit the beans completely.
- Double the ground beef to 3 pounds.
- Use an extra ¼ cup tomato paste and ½ cup broth to maintain texture.
🥩 Result: A thick, hearty chili that’s keto-friendly and packed with flavor.
4. Lean Turkey or Chicken Chili
Swap out beef for a lighter, high-protein option.
- Use 1½ pounds of ground turkey or chicken.
- Replace beef broth with chicken broth.
- Add ½ teaspoon paprika and 1 teaspoon garlic powder to boost richness.
💪 Healthy Tip: This version cuts fat nearly in half while keeping a satisfying taste.
5. Vegetarian or Vegan Chili
You can still enjoy all the flavor without meat.
- Replace beef with 2 cups cooked lentils or 1 package plant-based crumbles.
- Use vegetable broth instead of beef broth.
- Add extra veggies like bell peppers, zucchini, corn, or carrots.
🌱 Bonus: The fiber and color in this version make it visually appealing and super filling.
6. Chunky Vegetable Chili
For a garden-fresh twist:
- Add diced sweet potatoes, bell peppers, or corn during the first hour of cooking.
- Keep the beef or skip it for a hearty vegetarian meal.
🥕 Tip: Sweet potatoes add natural sweetness and a thicker texture.
7. Classic Chili Con Carne
Go old-school with pure beef and spices.
- Use only ground beef, onions, garlic, tomatoes, and chili powder.
- Skip beans for an authentic Texas-style experience.
- Let it cook longer (up to 8 hours on LOW) for maximum depth.
🧂 Flavor Note: This style emphasizes simplicity and strong spice character.
8. Slow-Cooker Chili Mac
Turn your leftovers into a new dish!
- Add 2 cups cooked elbow macaroni to warm chili.
- Stir in ½ cup shredded cheddar cheese.
- Serve in bowls or bake in a casserole dish for a family-friendly dinner.
🧀 Kid-Friendly Idea: Top with extra cheese and broil 2 minutes for a crispy top.
💡 Expert Advice: Always adjust liquid levels when experimenting with variations.
Extra vegetables release water, while more meat may need added broth or tomatoes for proper consistency.
👨👩👧👦 How Many Servings Does It Make?
This hearty Crockpot Chili with Ground Beef and Beans recipe yields about 6 generous servings, each approximately 1½ cups of chili. It’s designed to feed a family or small group with plenty of leftovers for the next day.
If you’re serving smaller portions or pairing it with sides, you can easily stretch it to 8 servings without losing flavor or satisfaction.
🍲 Example:
- 6 servings = full dinner portions
- 8 servings = smaller bowls or lunch portions
Serving Size Tips
- For a large crowd, double the recipe and use a 6–7 quart crockpot.
- For meal prep, divide the cooked chili into single-serving containers for easy reheating.
- To make the meal more filling, serve each bowl with rice, cornbread, or baked potatoes.
💡 Pro Tip: Chili thickens naturally as it cools. When reheating, stir in 1–2 tablespoons of broth or water per serving to restore its ideal texture.
🕒 Cooking Time Summary
The beauty of this Crockpot Chili with Ground Beef and Beans lies in its simplicity — just a few minutes of prep followed by hands-off cooking that fills your kitchen with rich, hearty aromas.
Here’s a quick breakdown of the entire process:
| Cooking Stage | Time Required | Description |
|---|---|---|
| Preparation | 15 minutes | Chop vegetables, brown beef, and gather ingredients |
| Slow Cook (Low) | 6–8 hours | Develops deep, rich, slow-simmered flavor |
| Slow Cook (High) | 3–4 hours | Faster option for same-day meals |
| Resting Time | 10 minutes | Allows chili to thicken and flavors to settle |
| Total Time | 6½ to 8½ hours | Includes prep, cooking, and resting |
⏳ Quick Insight:
Cooking on LOW produces deeper flavor and better texture, while HIGH heat is perfect when you’re short on time. Both deliver satisfying results — choose based on your schedule.
Frequently Asked Questions
You can, but browning adds deeper flavor and better texture. If you skip it, add 1 extra tablespoon tomato paste for richness.
Simmer uncovered on HIGH for 15–20 minutes, or stir in 1 tablespoon cornmeal or tomato paste and cook 10 minutes.
Yes. Soak overnight, then boil 30 minutes before adding to the slow cooker. Add an extra ½–1 cup broth as they absorb liquid.
Yes, if all ingredients are certified GF. Check broth, chili powder, and tomato paste labels for hidden gluten.
It’s mild-medium. For more heat, add cayenne or jalapeños. To reduce heat, use mild chili powder and add sour cream when serving.
Yes. The base recipe is dairy-free. Just skip dairy toppings or use dairy-free alternatives like coconut yogurt or vegan cheese.
A 5–6 quart slow cooker works best. For a double batch, use 6–7 quarts and extend cook time by about 1 hour.
Stovetop: Brown beef, add remaining ingredients, simmer covered 45–60 minutes, stirring occasionally.
Instant Pot: Sauté to brown beef, add ingredients, pressure cook 12 minutes, natural release 10 minutes.
Refrigerate up to 4 days in airtight containers. Freeze up to 3 months. Thaw overnight in the fridge for best texture.
Use low-sodium beans and broth, rinse canned beans, and finish with lime juice and fresh herbs to brighten flavor without extra salt.