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Crockpot Chili Recipe

This Crockpot Chili Recipe is so simple you’ll make it over and over again. After browning the ground beef and assembling the ingredients, the crockpot does the rest. Enjoy a big bowl for supper any night of the week or fill up the slow cooker and have it ready for game day grazing.


Easy Crockpot Chili Recipe

This Crockpot Chili Recipe is one everyone needs in their recipe file. You can fully assemble it and let it simmer all day while you’re busy about your daily tasks. How do you make Crockpot Chili? Begin by browning the ground beef in oil on the stovetop. Once browned, add it to the slow cooker with tomato sauce, beef stock, tomato paste and diced onion, poblano and jalapeno peppers. Season per the recipe then place the lid on top and lock it into place. You can cook crockpot chili on high for 3-4 hours or on low for 6-8 hours.


How to Make the Best Crockpot Chili Recipe

  • Ingredients you’ll need to make homemade Crockpot Chili: Ground beef, kidney beans, tomato sauce, tomato paste, beef stock, onion, poblano or green bell pepper, garlic, seasoned salt, Mexican oregano, lemon pepper, chili powder, paprika, granulated garlic, onion powder, ground cinnamon, ground cumin and light brown sugar.
  • Kitchen tools you’ll need: A 6 quart or similar size crockpot, slow cooker or multi cooker, sharp knife and chopping board, measuring cups and spoons and large skillet.
  • This recipe will also work with ground turkey, ground chicken, ground pork or venison. You can also use a combination of any of the aforementioned.
  • You can swap out kidney beans and use pinto beans or black beans in their place. You can also stretch the servings adding an additional can of kidney beans.
  • You can replace Mexican oregano with 1 teaspoon of classic Italian oregano.
  • You can use green bell pepper in place of poblano pepper or jalapenos for a milder level of heat.
  • When dicing the peppers and onion think small diced pieces not huge chunks. Unless, you enjoy big chunks then go for it!
  • At the end of cooking, test the thickness. To thicken it further, use tomato paste one tablespoon at a time. Likewise, you can thin the chili using additional beef stock.
  • Chili is one of those dishes that seem to be more flavorful with each passing day. You can easily prepare this one day in advance and chill, then reheat in a slow cooker. This is especially helpful when entertaining.
  • Suggested Toppings: You can set up a toppings bar and let each person personalize their chili. Shredded cheese in any flavor such as sharp cheddar cheese, sour cream, chopped peppers an green onions, cilantro, pickled jalapenos, fritos, tortilla chips, croutons and more. A side of Cornbread Muffins is perfection.
  • You can store Crockpot Chili chilled in the refrigerator for up to 4 days. Reheat in single serving portions in the microwave or on the stovetop in a saucepan over medium heat.
  • You can freeze chili for up to 3 months.

More Crockpot and Slow Cooker Recipes to Make




Helpful Kitchen Items:

Crockpot Chili Recipe

Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: crockpot-chili-recipe, easy-crockpot-chili
Servings: 8 servings
Calories: 363kcal


  • 2 lbs ground beef
  • 2 15 oz cans tomato sauce
  • 2 cups low sodium beef stock
  • 1 6 oz tomato paste
  • 2 15 oz cans light red kidney beans drained and rinsed
  • 1 medium poblano or green bell pepper seeded and diced
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1/4 cup dark chili powder
  • 2 Tbsp brown sugar
  • 2 tsp ground cumin
  • 2 tsp seasoned salt
  • 2 tsp Mexican oregano
  • 1 1/2 tsp lemon pepper
  • 1 1/2 tsp granulated garlic
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/8 tsp ground cinnamon
  • sour cream, green onions plus shredded cheddar cheese for serving


  • In a medium skillet, brown ground beef over medium high heat for 8 minutes or just until no pink remains. Drain excess grease from skillet. Set aside.
  • Add ground beef, tomato sauce, beef stock, tomato paste and beans to a 6 quart crockpot. Stir to combine.
  • To the crockpot add diced poblano, jalapeno, onion, minced garlic, chili powder, light brown sugar, ground cumin, seasoned salt, oregano, lemon pepper, granulated garlic, onion powder and cinnamon. Mix to combine.
  • Cover and cook on high for 3-4 hours or on low for 6-8.
  • Serve hot with sour cream, shredded cheese, green onions, cilantro, diced peppers or with any of your favorite toppings.


  • At the end of cooking, test the thickness. To thicken it further, use tomato paste one tablespoon at a time. Likewise, you can thin the chili using additional beef stock.
  • You can use 1 tsp of Italian oregano in place of Mexican oregano.


Serving: 1serving | Calories: 363kcal | Carbohydrates: 15g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1071mg | Potassium: 863mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2704IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 5mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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