Crockpot Chili with Ground Beef and Beans is the perfect dish for those cozy days when you want a warm, comforting meal without much fuss. It’s packed with hearty ground beef, tender beans, and a blend of spices that give it just the right kick. The slow cooker does all the work, melding the flavors together into a rich, satisfying chili that’s hard to beat.
I love making this chili because it’s so easy to throw together in the morning and then come home to a kitchen that smells amazing. It’s one of those recipes that gets better the longer it cooks, so the slow cooker is a real game-changer here. Plus, it’s super flexible – you can add extra veggies or spice it up a bit more depending on what you like.
My favorite way to enjoy this chili is with a big scoop over some crispy tortilla chips and a sprinkle of shredded cheese on top. A dollop of sour cream and a few green onions make it feel extra special too. It’s a meal that always brings everyone in the house to the table, ready and happy to dig in!
Key Ingredients & Substitutions
Ground beef: I like using 80/20 ground beef for a good balance of flavor and fat, which keeps the chili juicy. For a leaner option, try ground turkey or chicken.
Kidney beans: These add hearty texture and mild sweetness. You can swap with black beans, pinto beans, or a bean mix if you prefer.
Tomatoes & sauce: Canned diced tomatoes and tomato sauce bring a rich, tangy base. If you want a chunkier chili, use fire-roasted diced tomatoes for added flavor.
Spices: Chili powder is the star here, with cumin, paprika, and oregano rounding out the taste. Adjust cayenne pepper to control the heat—skip or reduce if you want it mild.
How Do You Make Sure the Ground Beef Stays Tender and Flavorful?
Browning the beef before adding it to the crockpot is key. It locks in flavor and gives a nice texture. Follow these tips:
- Heat olive oil in a pan first to prevent sticking.
- Cook the beef over medium heat, breaking it up so it cooks evenly.
- Drain excess fat to avoid greasy chili but keep some to help flavor.
- Add sautéed onions and garlic to the beef for extra depth.
Adding the beef mixture to the crockpot in this way creates a more flavorful, tender chili than tossing raw ground beef straight into the slow cooker.
Equipment You’ll Need
- Crockpot or slow cooker – this is the heart of the recipe; it cooks the chili low and slow for tender flavors.
- Large skillet – perfect for browning the ground beef and sautéing onions and garlic before adding to the crockpot.
- Wooden spoon or spatula – helps you break up the beef while cooking and stir the chili without scratching your pans.
- Can opener – to easily open your beans, tomatoes, and sauce cans.
- Measuring spoons – for accurately adding spices so the flavor is balanced every time.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the chili while still keeping it hearty.
- Add diced bell peppers or corn for a touch of sweetness and extra veggies.
- Mix in a chipotle pepper in adobo sauce for a smoky, spicy kick.
- Top with shredded Monterey Jack or pepper jack cheese for a different cheesy twist.
Crockpot Chili with Ground Beef and Beans
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- 1 tbsp olive oil (for browning beef)
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Chopped green onions, for garnish
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and brown the beef, then it slow cooks in your crockpot for 6-8 hours on low or 3-4 hours on high. The slow cooking helps deepen the flavors and tenderize the beef.
Step-by-Step Instructions:
1. Brown the Beef and Sauté Aromatics:
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook another 30 seconds until fragrant. Add the ground beef and cook, breaking it apart with a spoon until browned all over. Drain any excess fat.
2. Combine Everything in the Crockpot:
Transfer the cooked beef, onion, and garlic mixture into the crockpot. Add the kidney beans, diced tomatoes with their juices, tomato sauce, and beef broth. Sprinkle in the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper if using. Stir everything together well.
3. Cook and Serve:
Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Before serving, give the chili a good stir and check the seasoning, adding more salt or spices if you like. Ladle the chili into bowls, then top with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Serve hot and enjoy your delicious, hearty chili!
Can I Use Frozen Ground Beef for This Chili?
Yes, you can, but be sure to fully thaw the ground beef before browning it. Thaw it in the refrigerator overnight or use the defrost setting on your microwave to speed things up.
Can I Skip Browning the Beef?
While you can add raw ground beef directly to the crockpot, browning it first enhances the flavor and texture, so I recommend not skipping this step if possible.
How Do I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or microwave until warmed through. This chili also freezes well for up to 3 months — just thaw in the fridge overnight before reheating.
Can I Make This Chili Spicier or Milder?
Absolutely! Adjust the amount of cayenne pepper if you want more heat or leave it out for a milder chili. You can also add chopped jalapeños or hot sauce for extra spice.
