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Crockpot Chili Recipe

The Best Crockpot Chili Recipe

This hearty, slow-cooked chili is rich, flavorful, and deeply satisfying. The Crockpot does all the work, transforming simple meat, beans, and spices into a thick, comforting bowl of chili perfection — perfect for game days, cozy nights, and easy meal prep.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 8 servings
Calories 370 kcal

Equipment

  • slow cooker or crockpot
  • large skillet for browning meat
  • wooden spoon
  • ladle
  • measuring cups and spoons
  • Can Opener

Ingredients
  

  • 1 ½ pounds ground beef (85/15 blend recommended)
  • ½ pound Italian sausage or ground pork (optional, for richness)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 cup bell pepper, diced (any color)
  • 28 ounces crushed tomatoes
  • 14.5 ounces diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 cup beef broth (low sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • 2 cans beans (kidney, pinto, or black), drained and rinsed
  • 1 tablespoon vinegar or fresh lime juice (added at end for brightness)
  • 1 teaspoon smoked paprika or cocoa powder (optional flavor enhancer)
  • to taste salt and black pepper

Instructions
 

  • In a large skillet, brown the ground beef (and sausage, if using) over medium-high heat until cooked through. Drain off all excess grease.
  • Add the diced onion, garlic, chili powder, cumin, and oregano to the browned meat. Stir and cook for about 1 minute, until fragrant and the spices are fully bloomed.
  • Transfer the meat mixture to the slow cooker. Add crushed tomatoes, diced tomatoes, tomato paste, diced bell pepper, beef broth, Worcestershire sauce, and hot sauce. Stir well to combine.
  • Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until flavors have melded and the chili has thickened.
  • During the last 30 minutes of cooking, stir in the drained and rinsed beans. Before serving, taste and adjust salt and pepper. Add vinegar or lime juice for brightness.
  • Ladle hot chili into bowls. Serve with shredded cheddar cheese, sour cream, green onions, pickled jalapeños, and corn chips. Enjoy!

Notes

Pro Tips: Always brown your meat first for the best flavor. Bloom your spices with the meat to unlock full aroma.
Variations: Add 1 teaspoon of smoked paprika or cocoa powder for depth, or minced chipotle peppers for heat. For a no-bean chili, reduce broth slightly.
Storage: Refrigerate up to 5 days or freeze up to 6 months. Chili tastes even better the next day!
Serving Ideas: Serve with cornbread, tortilla chips, or over baked potatoes for a hearty meal.