crockpot chili recipe is basically my best survival tool during chilly weather. You know the kind of days where your brain says “Do I really have to cook?” but your stomach’s already howling? Yup, that’s me a lot. Honestly, if you’re ever looking to jazz up dinner with zero fuss, just use your slow cooker. It’s such a game changer. Plus, I’m wild about easy soups and stews too (peek at this hearty crockpot vegetable beef soup or even a 10-minute round steak recipe if you want a break from chili). But today, let’s dive straight into how my slow cooker chili keeps my weeknights warm and, you know, my sanity intact.
Table of Contents
The Best Way to Cook Chili
So, listen. There are fancy ways to make chili, like simmering it on the stove for hours and getting all chef-y with your spices. That’s cool, and sometimes I do it too. But… real talk, nothing beats dumping your stuff in the crockpot in the morning and coming home to your kitchen smelling five-star. The crockpot does all the heavy lifting. For busy days or just plain lazy moods? Magic.
What’s so great? Time, for one. All the little flavors (beans, beef, you name it) get cozy in there together. They soak up every bit of spice and love. Plus, your chili comes out thick and rich without burning, which… yes, I admit, I’ve done the old boil-over disaster on the stove.
I started using my slow cooker for just about everything (casseroles, baked chili rellenos… oh, you get the picture). Every time I try to make chili anywhere else, I always end up wishing I’d stuck with Mr. Reliable, the slow cooker.
“Letting chili simmer all day in my crockpot was a total game changer. My family keeps asking for more, and honestly, so easy.” — True words from my aunt Barb, who only cooks when she has to (ha!).
Ingredients for Slow Cooker Chili
This is the classic stuff. Nothing weird or hard to track down at the store. I promise.
- 2 pounds ground beef (or turkey, if you want a lighter bite)
- 1 onion, diced
- 3 cloves garlic, minced (or use two if you’re not a garlic fiend like me)
- 2 cans (15 ounces each) beans, drained and rinsed — kidney and black beans are my ride-or-dies
- 2 cans (15 ounces each) diced tomatoes (fire-roasted, if you can find ‘em)
- 1 small can (6 ounces) tomato paste
- 1 bell pepper, chopped (green or red, whatever you have)
- 2-3 tablespoons chili powder (taste as you go)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup beef broth or water (totally eyeball it if you’re running low)
- Optional: pinch of sugar, hot sauce, or crushed red pepper for kicks
Just normal, cheap pantry stuff, right? And if you’re missing something, don’t sweat it — chili forgives nearly anything.
How to Make Crockpot Chili
Alright. You ever fold laundry while the chili is cooking? That, my friend, is peak adulting. Anyway, here’s the lowdown.
First, I like to brown my ground beef (or turkey) in a pan. Not mandatory, but it adds flavor and, honestly, drains some of the grease out. Dump it in the crockpot after. Toss in your onion, garlic, bell pepper, beans, diced tomatoes, and tomato paste. All of it goes in — don’t worry, it’ll fit. Sprinkle all those spices over everything, plus salt and pepper. Pour in your broth until things are just covered. Give it a quick stir.
Put the lid on, set your slow cooker to low, and basically forget about it for 6-8 hours. (High for 3-4 hours if you’re in a hurry but, let’s be real, patience is usually rewarded). Your house will smell like a cozy restaurant in Dallas or somewhere warm. Just stir your crockpot chili recipe once or twice midway. Not too critical, but it helps the flavors mingle.
If it feels too thick at the end, splash in a touch of water. Too soupy? Let it cook with the lid off for the last 30 minutes.
Preparation Tips and Storage
Over the years, I’ve absolutely botched a couple crockpot chili batches (yep, it happens). So, some honest tips.
Try sautéing your veggies before chucking them in. It boosts the flavor, especially with onions and garlic. Also, always taste and adjust your seasoning after a few hours. Sometimes chili powder can turn a bit wild as it simmers, and you want that perfect kick, not a spice blast.
Leftovers keep so well. Honestly, I think crockpot chili tastes even better the next day, when everything’s had even more time to hang out together in the fridge. Just pop leftovers in a covered container and stash them for up to four days. For longer storage? Freeze single portions in zip-top bags. Some folks even put it over spaghetti (yum).
To save time, chop your veggies the night before. Throw them in a container, then add straight to the slow cooker in the morning. Makes those groggy pre-coffee hours a little less rough.
What Toppings Go With Chili
Some people say “no toppings, purist only” but I think that’s just… sad. Top that bowl like you mean it:
- Shredded cheddar (and a lot)
- Sour cream or plain Greek yogurt for tang
- Chopped green onions for zip
- Corn chips or crushed tortilla chips for extra crunch
Other wildcards? Fresh jalapeños if you like a little burn, chopped cilantro, or even leftover buttery garlic green beans. Don’t knock it till you try it. Leftover chili is also dynamite on a chicken and gravy recipe. I know, sounds wild, but trust me.
Common Questions
Can I add other veggies or swap the meat?
Absolutely. Toss in carrots, corn, mushrooms, or swap ground beef for chicken or turkey. Think of crockpot chili recipe as a “use what you’ve got” meal.
Do I have to soak beans?
If you’re using canned beans, nope. If you’re feeling old-school and using dried beans, soak ‘em overnight and pre-cook a bit.
How spicy will it be?
That’s all about your chili powder and whether you add extra heat. My kid won’t touch anything too spicy, so I usually add hot sauce after serving.
Can I leave it cooking overnight?
Technically yes, but watch that it doesn’t overcook — some slow cookers run hot. Eight hours on low, then shift to warm.
Is it good for meal prepping?
Heck yes. Make a big batch, refrigerate some, freeze the rest. It reheats like a total champ for quick lunches.
Your Crockpot Is Calling!
If your kitchen is craving a no-stress, soul-soothing dinner, just go for this crockpot chili recipe. You don’t need to be fancy. Just a few cheap ingredients, a slow cooker, and you’ll end up with something way better than anything you’ll find in a can. Try mixing up your own version or get creative with toppings. And if you need more inspiration? Take a peek at this Slow Cooker Chili Recipe from NatashasKitchen.com, check out this Crockpot Chili Recipe Easy and Flavorful, or, for a little competition, the Crockpot Chili Recipe (Cook-off Winner!) – Chelsea’s Messy Apron. Trust me, your future self (and hungry family) will thank you.
Crockpot Chili
Ingredients
Meat and Broth
- 2 pounds ground beef (or turkey) For a lighter option, use ground turkey.
- 1 cup beef broth or water Eyeball it if you’re low.
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced Adjust based on personal preference.
- 1 small bell pepper, chopped Use green or red.
Canned Ingredients
- 2 cans beans, drained and rinsed Use kidney and black beans.
- 2 cans diced tomatoes Fire-roasted is preferred.
- 1 small can tomato paste 6 ounces.
Spices and Seasonings
- 2-3 tablespoons chili powder Taste as you go.
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- to taste salt and black pepper
- pinch sugar (optional) Add for sweetness if desired.
- to taste hot sauce or crushed red pepper (optional) For extra heat.
Instructions
Preparation
- If desired, brown the ground beef (or turkey) in a pan. This adds flavor and drains excess grease.
- Add the browned meat to the crockpot.
- Add diced onion, minced garlic, chopped bell pepper, drained beans, diced tomatoes, and tomato paste to the crockpot.
- Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the ingredients.
- Pour in the beef broth or water until the ingredients are just covered. Give it a quick stir.
Cooking
- Cover the crockpot with lid and set to low for 6-8 hours or high for 3-4 hours.
- Stir the chili occasionally, if possible, for better flavor mingling.
- Adjust the consistency by adding water if it’s too thick or cooking with the lid off for the last 30 minutes if it’s too soupy.
