Crockpot Chili with Ground Beef and Beans brings that classic “home on a cold day” feeling right to your table. It’s the kind of meal that fills your kitchen with rich, spicy aroma while you’re busy doing literally anything else. Toss everything in, set it, and go about your day—by dinner, you’ll have a hearty bowl of comfort ready to serve. Whether you’re feeding your family after a long day or want something simple but soul-warming for game night, this chili does it all. Packed with ground beef, beans, and layers of smoky spices, this slow-cooked masterpiece feels like a hug in a bowl—and let’s be honest, we all need more of those.
Table of Contents
What is Crockpot Chili with Ground Beef and Beans?
This Crockpot Chili with Ground Beef and Beans is the slow-cooked version of everyone’s favorite comfort classic. It’s made by simmering ground beef, beans, tomatoes, and bold spices for hours until everything melts together into a thick, flavorful stew. The beauty of this recipe is how effortless it is. You don’t need fancy ingredients—just pantry staples that transform into something magical after hours in the crockpot. Unlike stovetop chili, the slow cooker version lets the flavors deepen gradually, giving that restaurant-quality taste without constant stirring or watching the pot. The result? Tender beef, creamy beans, and a perfect balance of smoky heat and savory depth. It’s comfort food made simple.
Reasons to Try Crockpot Chili with Ground Beef and Beans
There are plenty of reasons why this Crockpot Chili with Ground Beef and Beans deserves a regular spot in your meal rotation. First, it’s incredibly easy—prep it in under 15 minutes and let your slow cooker handle the rest. It’s also budget-friendly; everything comes from your pantry, and you can feed six hearty servings for less than what you’d spend on takeout. Plus, it’s versatile. Serve it over rice, scoop it with cornbread, or top it with cheese and sour cream. You can even freeze leftovers for future busy nights. The long, slow cook time gives the beef and beans a melt-in-your-mouth texture that’s impossible to rush. And the best part? It tastes even better the next day.
Ingredients Needed to Make Crockpot Chili with Ground Beef and Beans
- 1½ pounds (680 g) ground beef (85–90% lean)
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 can (15 oz / 425 g) red kidney beans, drained
- 1 can (15 oz / 425 g) pinto beans, drained
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup (240 ml) beef broth
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions to Make Crockpot Chili with Ground Beef and Beans (Step by Step)
This Step-by-Step Crockpot Chili with Ground Beef and Beans guide walks you through every stage of creating the perfect cozy dinner—rich, flavorful, and effortlessly comforting. Whether you’re a slow-cooker pro or just starting out, these steps break down exactly what to do, why it matters, and how to get the best results every time.
If you’re new to slow-cooking or want to learn how to prep ingredients efficiently, check out my slow-cooker prep tips for more hands-off cooking inspiration.
Step 1: Brown the Beef for Deep Flavor
Start by heating one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add 1½ pounds of ground beef and cook until it’s no longer pink, about 6–8 minutes. As the beef cooks, break it apart with a wooden spoon so you don’t end up with large chunks—this helps the flavors distribute evenly later on. When the beef is browned and crumbly, drain off any excess fat to avoid greasy chili.
This step may seem small, but it’s crucial. Browning builds flavor through caramelization, giving your chili that signature hearty, meaty taste. If you’re short on time or curious about other ways to build depth, try adding a splash of soy sauce or Worcestershire for umami richness. For similar techniques, visit my slow cooker garlic butter beef bites recipe.
Step 2: Add Aromatics and Build the Base
Transfer the browned beef into your crockpot and layer in one diced onion and three minced garlic cloves. Stir lightly to blend the flavors. This aromatic base infuses the chili with that mouthwatering savory smell you know and love.
If you want to add color and sweetness, toss in ½ cup diced bell pepper—red or yellow varieties work beautifully. The slow-cooking process softens the vegetables into the sauce, adding texture and depth. This Step-by-Step layering ensures that each ingredient develops flavor gradually rather than all at once.
Step 3: Combine the Core Ingredients
Now comes the fun part—dumping in the good stuff. Add one can each of drained kidney beans and pinto beans, a 28-ounce can of crushed tomatoes, and two tablespoons of tomato paste. Gently stir to mix everything together, being careful not to mash the beans.
This is the heart of your chili—beans bring creaminess, tomatoes add acidity, and tomato paste thickens everything into a velvety consistency. If you prefer a vegetarian twist or want to experiment, check out my anti-inflammatory lentil soup for a plant-forward alternative that uses similar techniques.
Step 4: Season Generously and Add the Liquid
Sprinkle in two tablespoons of chili powder, 1½ teaspoons cumin, one teaspoon smoked paprika, and a good pinch of salt and black pepper. These spices are the backbone of that classic chili flavor—earthy, smoky, and a little spicy.
Pour in one cup of beef broth, then give everything a slow stir so the spices coat every ingredient evenly. This Step-by-Step process of layering liquid after seasoning prevents clumping and ensures the chili develops a balanced taste from the start. For a deeper smoky note, substitute part of the broth with a splash of dark beer or strong coffee—it sounds wild but works wonders.
Step 5: Slow Cook for Comforting Perfection
Cover the slow cooker with its lid and set it to LOW for 6–8 hours or HIGH for 3–4 hours. This is where the magic happens. During these hours, the flavors mingle and the beef becomes tender enough to melt in your mouth. Resist the temptation to peek—each time you lift the lid, heat escapes and adds extra cooking time.
If you love slow-cooked soups and stews, try my creamy chicken parmesan soup or classic beef chili for similar set-it-and-forget-it comfort meals.
As your chili cooks, your kitchen will start smelling incredible—like a warm, cozy blanket made of spice and tomato. That’s how you’ll know it’s working.
Step 6: Taste, Adjust, and Customize
Once the timer goes off, uncover the crockpot and give your chili a good stir. Take a small taste and adjust as needed—maybe a pinch more salt, a dash of chili powder, or a squeeze of lime for brightness. If the chili feels too thick, stir in a few tablespoons of broth or water; if it’s too thin, let it simmer uncovered on HIGH for about 20 minutes until it reaches your desired consistency.
This Step-by-Step tasting ritual is your final flavor check—it’s how you make the recipe yours. Want extra spice? Stir in diced jalapeños or a dash of hot sauce. Craving sweetness? A tiny bit of brown sugar balances the heat beautifully.
Step 7: Rest, Serve, and Enjoy
Turn off the slow cooker and let the chili rest, uncovered, for 10 minutes. This helps it thicken slightly and gives the flavors time to settle into harmony. Then ladle the chili into bowls and top with your favorites—shredded cheddar, sour cream, diced avocado, or green onions.
What to Serve with Crockpot Chili with Ground Beef and Beans
This chili plays well with almost anything. For the ultimate cozy meal, serve it with a side of buttery cornbread or a warm slice of crusty bread to soak up every last drop. You can also spoon it over fluffy white rice or baked potatoes for an extra hearty twist. A sprinkle of shredded cheddar, a dollop of sour cream, and some chopped green onions make perfect toppings. For game day, pair it with tortilla chips and let everyone build their own chili bowls. And if you’re looking for a fresh contrast, a crisp side salad or roasted veggies (like these honey-glazed carrots and peas) round out the meal beautifully.
Key Tips for Making Crockpot Chili with Ground Beef and Beans
- Brown the beef first. It adds a deep, rich flavor that you can’t get from raw meat cooked directly in the slow cooker.
- Use quality spices. Fresh chili powder and cumin make a world of difference. Don’t use anything that’s been sitting in your pantry since the last presidential election.
- Don’t skip the tomato paste. It adds depth and richness that brings the chili together.
- Resist the urge to lift the lid. Every peek adds about 20 minutes to your cooking time—let the slow cooker do its job.
- Make it your own. Add diced jalapeños for heat, corn for sweetness, or a splash of beer for a deeper, smoky flavor.
Storage and Reheating Tips for Crockpot Chili with Ground Beef and Beans
Let the chili cool completely before storing. It’ll keep in the fridge for up to 4 days in an airtight container. For longer storage, freeze it in individual portions for up to 3 months. Reheat gently on the stove over medium heat or microwave in short bursts, stirring occasionally until hot. If it thickens too much after refrigeration, add a splash of broth or water to loosen it up. Pro tip: chili tastes even better the next day as the flavors continue to blend overnight.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey makes it leaner but still delicious.
Can I add more vegetables?
Yes—corn, bell peppers, or even zucchini make great additions.
Is this chili spicy?
It’s mild to medium. If you want more kick, toss in diced jalapeños or extra chili powder.
Can I make this on the stovetop?
Sure! Just simmer it covered on low for about an hour, stirring occasionally.
Final Thoughts
This Crockpot Chili with Ground Beef and Beans is the definition of cozy comfort made simple. It’s hearty, satisfying, and made with everyday ingredients you probably already have on hand. Perfect for chilly nights, busy weekdays, or lazy weekends when you want something that tastes like it took all day—because it did (but the slow cooker did the work for you). Serve it up, cozy up, and enjoy every bite.
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Crockpot Chili with Ground Beef and Beans – Cozy Comfort in Every Bite
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (or 3–4 hours on HIGH)
- Total Time: 6½–8½ hours
- Yield: About 6 generous servings 1x
- Category: Dinner / Main Course
- Method: Slow Cooker
- Cuisine: American / Comfort food
Description
There’s nothing more comforting than a bowl of chili simmering all day in the slow-cooker, packed with ground beef, beans, bold spices and rich flavor. Minimal prep, maximum comfort.
Ingredients
- 1½ pounds (680 g) ground beef (85–90% lean)
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 can (15 oz / 425 g) red kidney beans, drained
- 1 can (15 oz / 425 g) pinto beans, drained
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup (240 ml) beef broth
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking it apart as you go. Drain off any excess fat. Then transfer the beef to your slow cooker.
2. Add the diced onion and minced garlic on top of the beef. If you like, toss in ½ cup diced bell pepper at this point for extra color and sweetness.
3. Pour in the drained kidney beans and pinto beans, followed by the crushed tomatoes and tomato paste. Stir gently to combine without mashing the beans.
4. Sprinkle in the chili powder, cumin, smoked paprika, salt and black pepper. Then pour in the beef broth and give everything a light stir so the spices are evenly distributed.
5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors have melded and the chili reaches a rich thickness.
6. When cooking is complete, uncover and taste the chili. Adjust the seasoning with extra salt, pepper or chili powder if needed. If it’s too thick, stir in a few tablespoons of broth or water; if too thin, cook uncovered on HIGH for about 20 minutes.
7. Let the chili rest for about 10 minutes before serving—this helps the sauce thicken and the flavors settle. Then ladle into bowls and serve with your favorite toppings.
Notes
This chili tastes even better the next day as the flavors continue to deepen. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Great served with cornbread, shredded cheese, sour cream, or chopped green onions.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 390
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 65mg
