Crockpot Chili with Ground Beef and Beans is the perfect warm and hearty meal for any day. It’s packed with tender ground beef, wholesome beans, and a rich tomato base that simmers together all day long to create deep, comforting flavors. The slow cooking makes the beef super tender and lets all the spices blend beautifully, giving you that classic chili taste you’ll want to enjoy again and again.
I love how simple this recipe is to put together—just toss everything in the crockpot in the morning, and by dinner time, the whole house smells like a warm hug. It’s one of those dishes that feels like comfort food but also fills you up with good, protein-packed ingredients. I find that letting it sit for a little extra time after it’s done cooking only makes it taste better, so if you can, let it chill on warm for an hour or so.
This chili is great on its own, but my favorite way to serve it is with a little shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s also fantastic topped with green onions or a sprinkle of fresh cilantro if you want to add a fresh note. Whether you’re feeding a family, meal prepping for the week, or just cozying up on a chilly night, this crockpot chili is a go-to for me every time.
Key Ingredients & Substitutions
Ground Beef: This is the heart of your chili. I prefer lean or 80/20 beef for flavor and some fat to keep it juicy. You can swap for ground turkey or plant-based crumbles if you want a lighter or vegetarian version.
Beans: Kidney beans bring a nice hearty texture. Pinto beans are optional but add creaminess. For variety, black beans or chickpeas can work well too. Just be sure to drain and rinse canned beans to keep the chili from being too salty.
Tomatoes & Sauce: Diced tomatoes lend acidity and texture, while tomato sauce adds body. You can use fire-roasted tomatoes for a smokier flavor or replace tomato sauce with crushed tomatoes if you prefer a chunkier chili.
Spices: Chili powder is essential for that classic chili taste, with cumin and smoked paprika giving depth. Adjust cayenne pepper to your heat preference or leave it out if you want it mild.
How Do I Get the Best Flavor by Browning the Beef First?
Browning the ground beef and onions before adding them to the crockpot makes a big difference in flavor. Here’s why and how:
- Why: Browning creates a rich, caramelized crust called the Maillard reaction. This adds depth and a satisfying beefy flavor.
- How: Heat oil in a skillet over medium heat. Add beef and onions. Stir gently and break up the beef with a spoon.
- Cook until beef is nicely browned and onions are soft, about 5-7 minutes. Add garlic last and cook 1 more minute.
- Drain off extra fat to avoid greasy chili, then transfer to crockpot.
This step sets the stage for your chili, so don’t skip it—it really makes your chili taste homemade and delicious.
Equipment You’ll Need
- Crockpot/Slow Cooker – This is the key to slow-cooking your chili to tender perfection without watching the stove.
- Large skillet – Use it to brown the ground beef and soften onions before adding to the crockpot.
- Wooden spoon or spatula – Great for stirring and breaking up the beef while cooking.
- Can opener – Needed to easily open canned beans, tomatoes, and tomato sauce.
- Measuring spoons – To get your chili powder and spices just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner chili that still packs flavor.
- Add diced bell peppers or corn for extra sweetness and crunch.
- Stir in a bit of chopped chipotle peppers or hot sauce to increase smoky heat.
- Top with avocado slices or fresh cilantro to add creaminess and freshness.
How to Make Crockpot Chili with Ground Beef and Beans
Ingredients You’ll Need:
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed (optional)
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon olive oil (for browning beef)
- Toppings: shredded cheddar cheese, sour cream, sliced green onions
How Much Time Will You Need?
This chili takes about 10 minutes to prep and brown the beef, plus 6-8 hours cooking time on low (or 3-4 hours on high) in your crockpot. It’s great to start in the morning and have dinner ready by evening with minimal hands-on time.
Step-by-Step Instructions:
1. Brown the Ground Beef and Onions:
In a large skillet over medium heat, warm up the olive oil. Add the ground beef and diced onion. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and onion is soft. Add the minced garlic and cook for another minute until fragrant. Drain any excess fat from the skillet.
2. Combine Ingredients in the Crockpot:
Transfer the browned beef, onions, and garlic into your crockpot. Then add the drained kidney beans and pinto beans if using, diced tomatoes, tomato sauce, and beef broth.
3. Add Spices and Cook:
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir well to mix all ingredients. Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chili is well blended and hot throughout.
4. Serve and Enjoy:
Taste your chili and add more salt or spices if you like. Serve it hot in bowls, topped with shredded cheddar cheese, a spoonful of sour cream, and chopped green onions for a fresh touch. Enjoy your cozy, hearty meal!
Can I Use Frozen Ground Beef for This Chili?
Yes! Just make sure to fully thaw the ground beef in the refrigerator overnight before browning it. This helps it cook evenly and prevents any safety issues.
Can I Make This Chili Without Browning the Beef First?
You can skip browning and put the raw beef straight into the crockpot, but browning adds extra flavor and a richer texture to the chili. If short on time, it’s okay—but your chili will taste even better with that step.
How Should I Store Leftover Chili?
Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge and reheat gently on the stovetop or microwave.
Can I Adjust the Spice Level?
Absolutely! Reduce or omit the cayenne pepper if you want a milder chili. For more heat, add extra chili powder, chopped jalapeños, or a splash of hot sauce to taste while it’s cooking.
