Reader FavoriteCrockpot Beef Chili
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A thick, hearty beef chili with beans and bold spices that simmers all day in the slow cooker. The long, gentle cook deepens the flavor into rich, cozy comfort.
By Mia HartwellUpdated November 12, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Thick, hearty, deeply spiced chili
- 30g of protein and 10g of fiber per bowl
- Hands-off and even better as leftovers
- Budget-friendly and freezer-friendly
Crockpot Beef Chili
6 hr 15 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 420kcal
- Protein
- 30g
- Carbs
- 34g
- Fat
- 18g
- Fiber
- 10g
- Sugar
- 7g
Step-by-Step Instructions
- 1
Brown the ground beef in a skillet over medium-high until no longer pink, about 7 minutes; drain. Confirm it reached 160°F (71°C).
- 2
Add the beef, onion, bell pepper, garlic, chili powder, cumin, paprika, tomato paste, crushed tomatoes, both beans, and beef broth to the slow cooker. Stir well.
- 3
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- 4
Season to taste with salt and pepper.
- 5
Serve with toppings like cheese, sour cream, green onion, or diced onion.
Pro Tips for the Best Results
- Browning the beef first removes excess grease and builds savory depth.
- Toast the tomato paste and spices with the beef for a minute if you have time — it deepens the flavor.
- Chili tastes even better the next day, so it's perfect to make ahead.
- Leave the lid slightly ajar for the last 30 minutes if you want it thicker.
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How to Cook Crockpot Beef Chili
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the beef first
Brown and drain the beef before it goes in — this removes excess grease, builds savory flavor, and ensures it reaches a safe 160°F (71°C). For extra depth, toast the spices and tomato paste with the beef.
Simmer low and slow
Add everything to the slow cooker and let it work. The long, gentle cook is the secret to great chili: it melds the spices, beans, and tomatoes into a rich, cohesive pot that tastes far more developed than a quick stovetop version.
Thicken and top
For a thicker chili, cook the final stretch with the lid ajar or mash some beans into the broth. Finish with toppings like cheese, sour cream, and green onion for contrast and texture.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 5 days; the flavor deepens over time. Freeze in portions for up to 3 months and thaw before reheating.
Serving Suggestions
This crockpot beef chili pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
How do I thicken the chili?+
Cook the last 30 minutes with the lid ajar, mash some of the beans, or stir in a cornstarch slurry and cook 15 minutes on HIGH.
Can I make it spicier?+
Add cayenne, diced jalapeno, or a chopped chipotle in adobo.
Can I freeze it?+
Yes — chili freezes beautifully for up to 3 months. Cool completely before freezing in portions.
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