This crockpot beef and bean chili is a thick, spiced pot of ground beef, kidney beans, black beans, and tomatoes that simmers all day on low, so dinner is ready the moment you walk through the door.
You brown the beef, stir everything together, and walk away. Eight hours later the flavors have blended, the beans are creamy, and the whole kitchen smells like warm chili powder. A bowl with cornbread is all you need.
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Why This Crockpot Beef and Bean Chili Recipe Works
Time does the hard work. A long, slow simmer softens the beans and lets the spices melt into the tomato base, so each spoonful tastes deeper than a pot cooked in an hour.
Two beans and ground beef make the pot filling. The kidney beans hold their shape, the black beans turn creamy, and the beef adds body, so one bowl feels like a full meal.
It suits busy days and big households. The recipe makes eight generous bowls, reheats well, and freezes cleanly, so one afternoon of prep covers several dinners.
Ingredients for Crockpot Beef and Bean Chili
- You need two pounds of ground beef, one large onion, three cloves of garlic, two cans of kidney beans, one can of black beans, two cans of diced tomatoes, and one can of tomato sauce.
- The seasonings are chili powder, cumin, smoked paprika, salt, pepper, and a little sugar, plus one chopped green bell pepper. Beef broth is optional for a thinner chili.
Ground beef: Lean beef keeps the pot from turning greasy. Brown it first and drain extra fat so the chili tastes rich without being oily.
Beans: Drain and rinse the canned beans to remove the thick packing liquid. This gives a cleaner flavor and a better color.
Tomatoes: Diced tomatoes add texture and tomato sauce gives the base. Use the juices from the diced tomatoes too, as they provide the liquid for cooking.
Spices: Chili powder, cumin, and smoked paprika build the warm backbone. Stir them in well so they bloom in the tomato liquid.
Sugar: One teaspoon softens the acidity of the tomatoes and rounds out the spices without making the chili taste sweet.
How to Make Crockpot Beef and Bean Chili
1. Prep the vegetables. Chop the onion and green bell pepper, mince the garlic, and drain and rinse all the beans so everything is ready for the pot.
2. Brown the beef. Cook the ground beef in a large skillet over medium high heat until no pink remains, breaking it into small crumbles. Drain off excess fat.
3. Fill the slow cooker. Add the beef, onion, pepper, garlic, beans, tomatoes, tomato sauce, spices, salt, and sugar, then stir until everything is evenly mixed.
4. Cook on low. Cover and cook on low for eight hours. Do not lift the lid often, because each peek lets out heat and adds cooking time.
5. Thicken if needed. For the last thirty minutes, remove the lid so extra liquid evaporates. Stir in a splash of broth if the chili looks too thick.
6. Taste and serve. Check the seasoning, add a little salt or chili powder if needed, and ladle the chili into warm bowls with your favorite toppings.
How to Serve Crockpot Beef and Bean Chili
Spoon the chili into bowls and set out shredded cheese, sour cream, and sliced green onions. Fried cornbread is ideal for dipping, while white queso dip suits a game day spread. Add an Italian house salad and cheesy garlic bread for a larger crowd.
How to Store and Reheat Crockpot Beef and Bean Chili
Cool the chili within two hours and refrigerate it in covered containers for three to four days. Freeze it for up to three months in freezer safe containers with a little space at the top. Reheat on the stove or in the microwave until steaming hot, at least 165 F throughout.
Tips and Variations for Crockpot Beef and Bean Chili
Flag the allergens. Cheese and sour cream toppings contain milk, and some chili powder blends include wheat or other additives, so check labels.
Do not use frozen meat. Thaw ground beef in the refrigerator before browning, and never cook frozen meat directly in a slow cooker.
Check the temperature. Ground beef is safe at 160 F, and the finished chili should be steaming hot before serving.
Do not taste raw meat. Do not taste the raw meat mixture, and wash hands and surfaces after handling ground beef.
Control the heat. Use less chili powder for mild bowls, or add a chopped jalapeno for more kick. Wear gloves when handling hot peppers.
Make a topping bar. Set out cheese, onions, sour cream, and chips so everyone can build a bowl to suit their taste.
Thin or thicken. Add beef broth for a thinner chili, or leave the lid off near the end for a thicker one.
Check trusted guidance. Read the Clemson slow cooker food safety fact sheet before leaving a pot unattended.
Frequently Asked Questions About Crockpot Beef and Bean Chili
How long should crockpot beef and bean chili cook on low?
Eight hours on low gives a thick, tender result. Six hours also works if you are short on time.
Do I have to brown the meat for crockpot beef and bean chili?
Yes. Browning builds flavor, lets you drain extra fat, and removes any doubt about whether the beef is fully cooked by the time the chili is served.
Can I freeze crockpot beef and bean chili?
Yes, freeze portions in airtight containers for up to three months. Thaw in the refrigerator overnight and reheat until steaming hot.
Can I cook this on high instead?
Yes. Cook on high for about four hours, stirring once or twice, although low heat gives smoother, deeper flavor.
What if my chili is too thin?
Remove the lid and cook for thirty more minutes, or mash a few beans against the side of the pot to thicken the broth.
Crockpot Beef and Bean Chili
Equipment
- Slow cooker
- Large skillet
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 2 lb lean ground beef 90 percent lean
- 1 large onion chopped
- 3 cloves garlic minced
- 2 can kidney beans 15 ounce cans, drained and rinsed
- 1 can black beans 15 ounce can, drained and rinsed
- 2 can diced tomatoes 14 ounce cans, undrained
- 1 can tomato sauce 15 ounce can
- 1 green bell pepper chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sugar
- ½ cup low sodium beef broth optional, for a thinner chili
Instructions
Cooking
- Brown. Brown the beef in a skillet until no pink remains and drain off the extra fat.
- Combine. Add the beef, vegetables, beans, tomatoes, tomato sauce, spices, salt, and sugar to the slow cooker and stir.
- Cook. Cover and cook on low for eight hours until thick and fragrant.
- Thicken. Remove the lid for the last thirty minutes if the chili is too thin.
- Serve. Taste, adjust the seasoning, and serve hot with toppings.
