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close-up of beef chili in a white bowl

Crockpot Beef Chili

This Crockpot beef chili recipe is hearty, stick-to-the-ribs, and makes a nice, big batch that's great for leftovers or freezing! 

Course Main Course
Cuisine American
Keyword Crockpot beef chili, Crockpot chili, slow cooker beef chili
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8
Author Natasha Bull


  • 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.


  1. In a large skillet over medium-high heat, brown the beef (about 10 minutes), breaking it up with your spoon as you go along.

  2. Meanwhile, chop the onion and prep the other ingredients. Add them to your slow cooker.

  3. Once the beef is done, add it to the Crockpot (make sure to drain the excess fat first).

  4. 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.

  5. Top bowls of chili as desired.

Recipe Notes

  • 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.