Crockpot Chili Made Easy: The Best Dump-and-Go Comfort Food

Last Updated on December 29, 2025 by Souhail

There’s something magical about coming home to the smell of crockpot chili slowly simmering away all day. It’s like getting a warm hug the second you walk through the door. I still remember the first time I made this chili in my tiny NYC apartment — I didn’t even have a proper dining table, but you better believe I had my slow cooker bubbling in the corner like it was a Michelin-starred kitchen.

Whether you’re prepping for game day, feeding a hungry crowd, or just want a no-fuss weeknight dinner, this crockpot chili is the ultimate go-to. We’re talking layers of rich, meaty flavor, smoky spices, and just the right amount of kick. It’s cozy, it’s bold, and it’s deeply satisfying.

This recipe is also super flexible. Toss everything into your slow cooker in the morning, go about your day, and return to a hot bowl of chili that tastes like you spent hours over the stove — but didn’t.

Why This Chili Is So Darn Good (And Worth the Wait!)

I’ve tried a lot of chili recipes in my day — stovetop, instant pot, you name it — but there’s something about the low-and-slow magic of a crockpot that just brings it to life. This version nails that perfect balance between comfort food and bold, layered flavors.

Here’s why you’ll love it:

• Dump-and-go simplicity: Just brown the meat (optional), toss everything into the crockpot, and let it do the work.
• Incredible depth of flavor: Thanks to a combo of spices, tomatoes, and slow simmering, this chili develops a rich, savory taste that gets better the longer it cooks.
• Thick and hearty texture: This isn’t a soupy chili. It’s spoon-stand-up thick with ground beef, beans, and chunky tomatoes.
• Easy to customize: Whether you want to make it spicier, meat-free, or bean-less, this chili adapts to your cravings or dietary needs.

💡 Want to try something creamier with a twist? Check out this Crockpot White Chicken Chili that’s just as cozy but with a whole different vibe!

How To Make This Crockpot Chili Recipe

Crockpot Chili Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

430

kcal

A slow-cooked comfort food classic, this Crockpot Chili is packed with ground beef, beans, spices, and rich tomato flavor — perfect for cozy nights or casual get-togethers

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Ingredients

• 1.5 lb ground beef

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 0.5 cup beef broth

• Salt and pepper, to taste

• Optional toppings: shredded cheese, sour cream, chopped green onions, avocado slices

Directions

• First, I start by browning the ground beef in a skillet over medium-high heat. You want to break it up with a wooden spoon as it cooks, and keep going until it’s no longer pink and starts to get a little browned and caramelized. If you have time, don’t skip this step — it gives the chili such a great flavor foundation.
• Once the beef is browned, I drain off the excess fat (just tilt the pan carefully and spoon it out or use a paper towel if needed). Then I add my chopped onions and garlic right into the same skillet. Let them cook for 2–3 minutes until they’re soft and just starting to turn golden.
• Now here’s the secret flavor boost: I add my spices right into the pan — chili powder, cumin, smoked paprika, and oregano. Stir everything together and let it toast for about 30 seconds. The smell is amazing at this point.
• Then I transfer everything to the crockpot — the beef, onions, garlic, and all those gorgeous spices. Into the pot go the canned diced tomatoes, tomato sauce, drained beans (I usually use one can of black beans and one of red kidney beans), and a bit of beef broth to bring it all together. I give it a good stir to combine everything evenly.
• Set the slow cooker to low for 6–8 hours, or high for about 3–4 hours if you’re in a rush. Either way, your house will smell incredible.
• Once it’s done, give it a taste and adjust the seasoning — maybe a pinch more salt, or a splash of hot sauce if you want to dial up the heat.

Notes

• You can use ground turkey or chicken instead of beef for a lighter option.
• Want more heat? Add a diced jalapeño or 0.5 tsp cayenne pepper.
• Skip the beans if you’re going Texas-style!
• Fire-roasted tomatoes give an awesome smoky depth.
• This chili thickens as it sits, so leftovers are even better the next day!

Nutrition Facts

• Calories: 428kcal
• Fat: 22g
• Sodium: 670mg
• Carbohydrates: 30g
• Fiber: 9g
• Sugar: 6g
• Protein: 29g

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Pro Tips for the Best Ever Crockpot Chili

Even though this recipe is super forgiving, here are a few tried-and-true tips I swear by every time I make it:

• Sear your ground beef before adding it to the crockpot. It adds extra flavor and texture. (But if you’re in a rush — skip it, and it’ll still be delish.)
• Toast your spices in the pan for a minute with the meat. It helps release their aroma and gives your chili a flavor boost.
• Use fire-roasted diced tomatoes if you can find them. They add a slightly smoky, caramelized taste that’s chef’s kiss.
• Don’t overdo the beans: I like to use two types (usually kidney and black beans), but if you’re not a fan, you can use just one or leave them out.
• Let it rest: Chili tastes even better the next day. Make it ahead and reheat for maximum flavor!

Variations You’ve Gotta Try

Crockpot chili is a canvas for creativity. Here are a few easy (and delicious) ways to mix it up depending on your mood or who you’re feeding:

1. Vegetarian Crockpot Chili

Skip the meat and double up on the beans. Toss in diced sweet potatoes, bell peppers, and even some corn. A dash of smoked paprika brings that hearty, meaty flavor without the meat.

2. Spicy Texas-Style Chili

Go bean-free, use chunks of chuck roast or stew beef, and kick up the heat with chipotle peppers in adobo sauce. This one’s smoky, spicy, and bold — great for a cold day.

3. Pumpkin Chili

Yes, you read that right. Stir in a cup of pumpkin puree for a velvety texture and a slightly sweet twist. It’s surprisingly delicious — and you can check out my full Pumpkin Chili recipe here.

4. Chicken Chili Twist

Substitute ground chicken or turkey for beef if you want a leaner version. Or, if you’re curious, you can explore the creamy side of things with this White Chicken Chili or this slightly different version here.

What to Serve with Crockpot Chili

This chili is a star on its own, but with the right sides and toppings? Total showstopper.

• Cornbread – Sweet or savory, it’s the perfect dunking companion.
• Tortilla chips – For scooping, crunching, or even topping.
• Shredded cheese – Cheddar, Monterey Jack, or a spicy pepper jack.
• Sour cream – That cooling creaminess balances the spice perfectly.
• Green onions or fresh cilantro – For a fresh pop on top.
• Avocado slices – A buttery, creamy addition that’s always welcome.

Pair it with a cozy drink and a dip like this Buffalo Chicken Dip for a full-on game day feast!

Storing & Reheating Leftovers (Because You’ll Definitely Want Them)

Chili makes the best leftovers — and somehow tastes even better the next day.

• To store: Let it cool completely, then refrigerate in an airtight container for up to 4 days.
• To freeze: Freeze in portions in airtight containers or freezer bags for up to 3 months.
• To reheat: Warm on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring in between until heated through.

Add a splash of water or broth if it gets too thick.

Creative Ways to Use Leftover Chili

Trust me, this chili is the gift that keeps on giving. Here are some fun and tasty ways to reinvent your leftovers:

• Chili Mac: Stir it into cooked macaroni and top with cheese.
• Chili Dogs: Spoon over grilled hot dogs with shredded cheddar and diced onions.
• Stuffed Baked Potatoes: Load up a baked potato with chili, cheese, and sour cream.
• Chili Nachos: Layer tortilla chips, chili, cheese, and broil until bubbly.
• Breakfast Chili Bowl: Heat up chili and top it with a fried egg and avocado for a bold breakfast.

Frequently Asked Questions

Wrapping It Up

This Crockpot Chili is one of those recipes that never gets old. It’s comforting, full of flavor, and endlessly customizable. Whether it’s bubbling away on a cold weekend afternoon or ready for a weeknight dinner, this chili is always a win.

If you liked this recipe, you might also love my White Chicken Chili or that sweet-and-savory Pumpkin Chili twist!

Now grab a bowl, top it with your favorites, and dig in. You’ve earned it.