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This Crockpot beef chili recipe is hearty, stick-to-the-ribs, and makes a nice, big batch that’s great for leftovers or freezing!
Try my Easy Cincinnati Chili next for a fun take on chili.
Homemade chili is like a big hug in a bowl, and it’ll make your kitchen smell amazing as it cooks low and slow.
I’ve been into cooking with ground beef lately. My easy beef bowls are a new favorite of mine, and readers have been enjoying them too. I also have a cheesy taco pasta that’s made with ground beef and has similar flavors to this chili!
Beef chili ingredients
- Ground beef
- Diced tomatoes and tomato paste
- Diced green chilies (you can find them in the Mexican aisle of most grocery stores)
- Kidney beans (I use red ones but feel free to use white if you prefer)
- Spice blend (I use chili powder, garlic powder, smoked paprika, ground cumin, and optional cayenne pepper for some heat)
- Worcestershire sauce
How to make slow cooker beef chili
- Brown the beef and then drain the excess fat;
- Meanwhile, add the remaining ingredients to the slow cooker;
- Add the beef to your Crockpot and give it a good stir.
- Cook on low for 6-8 hours or high for 3-4 hours.
A few recipe notes:
- I like to use leaner beef so there’s less fat to drain, but this chili will work with any kind of ground beef. You may need to skim some fat off the top when re-heating the chili if you don’t drain enough of the fat prior to adding it to the Crockpot.
- Feel free to sauté the onions along with the beef if you wish. I find it easier just to do the beef, but either way works.
Can I make this chili in my Instant Pot?
Try my Instant Pot beef chili recipe.
Can I make this chili on the stove?
Yes. I’d follow the steps as instructed, but add the ingredients to a large pot instead of a Crockpot. I’d let it simmer for about 45 minutes to an hour or so. Or try my quick chili recipe if you’re in a rush.
Toppings for Crockpot chili
- Shredded cheddar or Tex-Mex blend cheese
- Chopped avocado
- Chopped jalapenos
- Sour cream
- Tortilla chips/strips
What to serve with chili
- I find the chili by itself with topping is plenty, but you could also serve it over rice or pasta, on top of a baked potato (my husband’s preferred method), or with cornbread even.
Other chili recipes you may like:
- Turkey White Bean Chili
- Easy Black Bean Chili
- Creamy White Chicken Chili
- Instant Pot White Chicken Chili
- Turkey Sweet Potato Chili
- Instant Pot Turkey Chili
- Crockpot Turkey Chili
Will you make this slow cooker chili recipe?
Questions? Let me know in the comments!
Crockpot Beef Chili
- 1 medium onion chopped
- 3 pounds lean ground beef
- 1 (28 fluid ounce) can diced tomatoes with juices
- 2 heaping tablespoons tomato paste
- 1 cup beef broth
- 2 (4 fluid ounce) cans diced green chilies
- 2 (15 fluid ounce) cans red kidney beans drained
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper optional
- 1 tablespoon Worcestershire sauce
- Toppings (optional): sour cream, cheddar cheese, scallions, avocado, etc.
- In a large skillet over medium-high heat, brown the beef (about 10 minutes), breaking it up with your spoon as you go along.
- Meanwhile, chop the onion and prep the other ingredients. Add them to your slow cooker.
- Once the beef is done, add it to the Crockpot (make sure to drain the excess fat first).
- Give everything a good stir and cook on low for 6-8 hours (I did 8 hours overnight). You could also do 3-4 hours on high.
- Top bowls of chili as desired.
- I used mild green chilies. Only add the cayenne pepper if you want the chili to be spicy.
- You could use fire-roasted diced tomatoes for extra flavor. If you want to add some more veggies and color to this chili, I suggest chopping a red or green pepper and adding it too.
- If you're sensitive to salt, use low-sodium beef broth. The chili powder, beef broth, and Worcestershire sauce contain salt so I don't add extra salt to this recipe, but feel free to add some if you think it needs it.
- This chili freezes well.
- This is the 7-quart Crockpot I used for this recipe.
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