Welcome to the ultimate recipe for the Best Crock Pot Chili, a deeply flavorful and incredibly comforting dish that simmers to perfection with minimal effort. This isn’t just any chili; it’s a proven winner, crafted to deliver rich, complex flavors without overwhelming heat, making it a true family favorite. Imagine coming home on a chilly autumn or winter day to the inviting aroma of savory ground beef, robust seasonings, and a symphony of ingredients slow-cooking to a delectable finish. This recipe promises a hearty meal that’s simple to prepare and even better as leftovers.
Embrace the Comfort: A Deliciously Simple, Homemade Chili
There’s an undeniable magic to a bubbling pot of homemade chili, especially when paired with warm, crusty cornbread fresh from the oven. It’s the kind of meal that wraps you in warmth and nostalgia, perfect for game nights, cozy family dinners, or simply a quiet evening at home. What sets this particular recipe apart is its balanced flavor profile. Having won a chili cook-off, I can confidently say this recipe hits all the right notes for most palates, offering a hearty, satisfying experience without being overly spicy or dominated by a single strong flavor. It’s about enjoying the wholesome, rich taste of chili, allowing each ingredient to contribute to a harmonious whole, rather than just delivering a blast of heat.
“Absolutely one of my family’s favorite recipes since you first posted it. Thank you for sharing with us!”
– Amber
Why Our Crock Pot Chili Will Become Your Go-To Recipe
In a world full of chili recipes, what makes this one so special? It’s the perfect blend of simplicity, depth of flavor, and the unmatched convenience of slow cooking. This recipe is designed for ease, allowing busy home cooks to create a show-stopping meal with minimal hands-on time. The long, slow simmer in the crock pot isn’t just convenient; it’s transformative. It allows the flavors of the ground beef, vegetables, and spices to meld together over hours, creating a depth and richness that simply can’t be achieved with quicker methods. Each spoonful is a testament to patience, offering a complex yet familiar taste that satisfies every time. Plus, it’s incredibly versatile, adaptable to various dietary preferences and pantry staples.
Frequently Asked Questions About Homemade Chili
While you could technically combine very lean ground meat with your other chili ingredients and let it cook, then break it apart later, I strongly recommend browning the meat first. This crucial step accomplishes several things: it develops rich flavor through the Maillard reaction, creating savory, caramelized notes that are essential to a truly great chili. Browning also allows you to drain excess fat, preventing the chili from becoming greasy. Skipping this step often results in a less flavorful and potentially oilier end product, so for the best results, take the extra few minutes to brown your ground beef or chosen protein.
This recipe ingeniously uses refried beans not only for flavor but also as a natural thickening agent. If you desire an even thicker consistency, several methods work well. You can try adding cornmeal, starting with one tablespoon, stirring it in, and simmering for a few minutes before adding more if needed. Another excellent way to thicken chili is by mashing an extra can of kidney beans or pinto beans (or a combination) and incorporating them into the pot. Allow the chili to simmer for an additional hour after adding the mashed beans; the starches will release and create a noticeably thicker texture. For a gluten-free option, a cornstarch slurry (a tablespoon of cornstarch mixed with an equal amount of cold water) can be stirred in during the last 30 minutes of cooking.
Ah, the age-old “chili with or without beans” debate! It’s a classic culinary discussion, particularly passionate among Texans. While many purists insist on a bean-free chili, it’s a fun fact that early Texas chili recipes actually did include beans. Regardless of historical accuracy, your kitchen, your rules! Absolutely, you can leave the beans out if you prefer a bean-less chili. The core flavors of this recipe are robust enough to stand on their own. If you omit the kidney beans, you might consider adding more ground beef or another vegetable to maintain the chili’s heartiness, or increase the refried beans to help with thickening and texture.
Yes, reheating chili in a crock pot is an excellent way to maintain its moisture and flavor, especially if you’re serving it for a crowd or keeping it warm for an extended period. Simply transfer your cooled leftovers back into the slow cooker. You can set it on a low setting for 2-4 hours or on a high setting for 1-2 hours, stirring occasionally, until it’s thoroughly warmed through. The slow, gentle heat prevents it from drying out and allows the flavors to continue developing, often making it taste even better the next day!
Chili is one of those dishes that truly shines as a leftover. To store it safely, allow the chili to cool slightly (but not completely at room temperature for hours) before transferring it to airtight containers. It will keep beautifully in the refrigerator for 3-4 days. For longer storage, chili freezes exceptionally well. Portion cooled chili into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3-4 months. Thaw overnight in the refrigerator before reheating on the stovetop, microwave, or back in the slow cooker.
Essential Ingredients for Our Classic Crock Pot Chili
Our award-winning chili relies on a carefully selected blend of ingredients that contribute to its rich, balanced flavor. Here’s what you’ll need, along with some helpful tips and substitution ideas:
- Ground Beef: The foundation of our hearty chili. I typically use lean ground beef (80/20 or 90/10) to minimize excess grease. You can also use ground turkey, ground chicken, or a plant-based meat alternative (like Impossible or Beyond Beef) for a lighter or vegetarian version. Remember to brown it well for maximum flavor.
- Celery and Onion: These aromatic vegetables form the classic flavor base, adding a subtle sweetness and depth. If celery isn’t your favorite, feel free to omit it or substitute with a finely diced green bell pepper for a slightly different, but equally delicious, vegetal note.
- Chili Powder and Cumin: These are the stars of our seasoning blend, providing that quintessential chili flavor. I recommend using good quality chili powder for the best results. If you prefer, you can use a pre-made chili seasoning packet, but be sure to check the sodium content.
- Garlic: Freshly minced garlic is always best for its pungent aroma and flavor, but jarred minced garlic is perfectly acceptable for convenience in this recipe. It adds a crucial layer of savory depth.
- Petite Diced Tomatoes: We opt for petite diced tomatoes for smaller, more evenly distributed bits of tomato throughout the chili. If you prefer larger chunks of tomato, regular diced tomatoes work just as well. They contribute a vital acidic and fresh tomato flavor.
- Tomato Sauce: This provides a smooth, rich tomato base that binds all the flavors together. When possible, choose low or no-sodium varieties to control the overall saltiness of your chili.
- Dark Red Kidney Beans: These classic chili beans add heartiness, texture, and a boost of fiber. If kidney beans aren’t to your liking, they can be omitted (for our Texas chili friends!) or swapped out for other canned beans like pinto beans or black beans. No need to rinse or drain them; their liquid adds to the chili’s body.
- Beef Broth: This is a key ingredient for developing a deeper, more robust beef flavor without being overly strong. Low-sodium beef broth is recommended so you can adjust the seasoning to your taste.
- Refried Beans: A secret weapon! Refried beans not only add a unique, creamy texture and subtle flavor but also act as a natural thickener, giving the chili that desirable rich consistency. Make sure to break them up thoroughly when adding to the pot.
- Worcestershire Sauce: This magical condiment is a umami powerhouse. You won’t taste it as a distinct ingredient, but it adds a wonderful background savory note that enhances and complements all the other flavors in the chili, making it more complex and satisfying.
- Salt and Pepper: Essential for seasoning to taste. Always start with a moderate amount and adjust at the end of cooking.
Crafting Your Crock Pot Chili: Step-by-Step Guide
Preparing this savory chili in your slow cooker is incredibly straightforward, guaranteeing a delicious and hassle-free meal. Follow these simple steps for a truly memorable dish:
Brown the Beef and Aromatics: In a large skillet, brown and crumble the ground beef over medium-high heat. Add the chopped celery, finely diced onion, and minced garlic to the skillet. Continue to cook, stirring occasionally, until the meat is completely browned and the vegetables have softened and become tender. This browning step is crucial for developing deep, rich flavors. Season generously with a little salt and freshly ground black pepper during this stage. If your slow cooker has a sauté function, you can perform this step directly in the slow cooker insert, saving you a pan to wash! Just be sure to drain any excess grease thoroughly before proceeding.
The first crucial step: browning ground beef with fresh onions and celery in a skillet, building the foundation of flavor for your chili. Transfer to Slow Cooker: Once the beef mixture is thoroughly browned and the grease has been drained, transfer it to a 4-quart (or larger) slow cooker. Ensure it’s evenly spread at the bottom of the pot.
Combine Wet Ingredients: Open and add the cans of petite diced tomatoes, tomato sauce, dark red kidney beans (do not rinse or drain, the liquid contributes to flavor and texture), beef broth, and refried beans directly into the crock pot with the beef mixture. For the refried beans, use a spoon or spatula to break them up a bit after adding them to ensure they incorporate smoothly into the chili.
Add Spices and Simmer: Now, add the chili powder, cumin, and Worcestershire sauce to the crock pot. Mix all the ingredients thoroughly until well combined. Give it a taste and add more salt and pepper as needed. Secure the lid on your slow cooker and cook on the LOW setting for 4-6 hours. Remember, with chili, the longer it cooks on low, the more the flavors deepen and meld, resulting in an even more delicious outcome. The minimum cooking time is enough for the ingredients to heat through, but extended simmering truly develops the complex chili profile.
Taste, Serve, and Enjoy: Before serving, taste the chili again and adjust seasonings if necessary. You might want a little more salt, pepper, or a pinch more chili powder for extra kick. Ladle the hot chili into bowls and serve with your favorite toppings. This chili is fantastic on its own, but toppings take it to the next level!
The final flourish: a ladle full of rich, slow-cooked chili, ready to be served hot from the crock pot.
Serve with your favorite toppings for an unforgettable meal.
Tips for the Perfect Crock Pot Chili
- Don’t Skimp on Browning: Browning the meat isn’t just about color; it’s about flavor. The caramelized bits at the bottom of the pan (fond) are packed with savory goodness that will infuse your chili. If you’re browning in a skillet, deglaze the pan with a splash of beef broth or water after draining the grease, and add those flavorful bits to your crock pot.
- Taste and Adjust: Seasoning is key! Always taste your chili before serving and adjust salt, pepper, and chili powder as needed. Flavors can mellow during slow cooking, so a final adjustment makes a big difference.
- The Longer, The Better: While the recipe provides a cooking range, chili truly benefits from extended simmering. If you have the time, let it cook on low for the full 6 hours or even a bit longer; the flavors will deepen and become incredibly rich.
- Meal Prep Gold: This chili is perfect for meal prepping. Make a large batch on the weekend, and enjoy delicious, ready-to-heat meals throughout the week. It also freezes beautifully for future quick dinners.
Serving Suggestions and Customization Ideas
Our Crock Pot Chili is a versatile dish that pairs wonderfully with a variety of sides and can be easily adapted to your personal preferences. Here are some ideas to inspire you:
Classic Toppings for Chili
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend are always a hit.
- Sour Cream or Greek Yogurt: A dollop adds a cool, creamy contrast.
- Chopped Onions/Green Onions: For a fresh, pungent bite.
- Jalapeños: Freshly sliced or pickled for extra heat.
- Avocado: Diced or sliced for a creamy, healthy fat.
- Corn Chips or Fritos: For a satisfying crunch.
- Fresh Cilantro: Chopped for a burst of freshness.
How to Serve Chili
- With Cornbread: A warm slice of sweet southern cornbread is the ultimate companion.
- Over Rice: For a heartier, complete meal.
- Chili Dogs or Chili Burgers: Use it as a topping for hot dogs or hamburgers.
- Chili Mac: Combine with cooked macaroni for a comforting pasta dish.
- Baked Potato Bar: Set up a chili bar with baked potatoes and all the toppings for a fun dinner party.
Customizing Your Chili
- Make it Spicier: Add a finely minced jalapeño or serrano pepper along with the onions and celery. A pinch of cayenne pepper or a few dashes of your favorite hot sauce can also crank up the heat.
- Add More Veggies: Diced bell peppers (green, red, or yellow), corn, or zucchini can be added during the last hour of cooking for extra nutrition and flavor. Sauté any hard vegetables (like bell peppers) with the ground beef.
- Different Beans: Experiment with pinto beans, black beans, or cannellini beans in addition to or instead of kidney beans.
- Smoky Flavor: A pinch of smoked paprika or a dash of liquid smoke can add a delicious depth.
- Sweet Notes: Some people like a touch of sweetness. A tablespoon of brown sugar or maple syrup can be added to balance the savory and acidic flavors.
Craving More Delicious Recipes?
- Slow Cooker Wendy’s Chili
- White Chicken Chili with Cornbread Dumplings
- Cafeteria Chili
- Crock Pot Dr Pepper Chili
- Ultimate Beef Chili
- Chili Macaroni (Chili Mac)
- Homemade Hot Dog Chili
- Crock Pot White Chicken Chili
- Instant Pot Beef Chili
- Slow Cooker Chili Mac
- Cincinnati Chili
Originally published: January 2011
Updated photos & republished: September 2025
The Best Crock Pot Chili
This recipe for The Best Crock Pot Chili gets better as it cooks low and slow in the slow cooker. Ground beef, seasonings and tons of flavor!
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Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Author: Brandie Skibinski
Ingredients
- 1 pound ground beef
- 1 stalk celery, chopped
- 1 small onion, finely diced
- ½ Tablespoon minced garlic
- 15 ounce can petite diced tomatoes
- 15 ounce can tomato sauce
- 15 ounce can dark red kidney beans
- 15 ounce can beef broth
- 15 ounce can refried beans
- 1 ½ Tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste
Optional Toppings
- shredded cheddar cheese, chopped onions, green onions, sour cream
Instructions
In a medium skillet, brown and crumble 1 pound ground beef with 1 stalk celery, chopped, 1 small onion, finely diced and ½ Tablespoon minced garlic over medium-high heat until meat is completely brown and vegetables are tender. Season with a little salt and pepper, to taste.
Drain excess grease and pour beef mixture into a 4-quart or larger crock pot.
Open cans of 15 ounce can petite diced tomatoes, 15 ounce can tomato sauce, 15 ounce can dark red kidney beans, 15 ounce can beef broth, and 15 ounce can refried beans and dump the contents of those into the crock pot. Make sure you break up the refried beans a bit after putting those in the pot.
Add in 1 ½ Tablespoons chili powder, 1 teaspoon cumin and 1 teaspoon Worcestershire sauce and mix thoroughly. Add salt and pepper, to taste. Cover with lid and cook on low for about 4-6 hours (the longer, the better).
Taste before serving and add more salt and pepper if necessary. Top each serving with your favorite toppings like: shredded cheddar cheese, chopped onions, green onions, sour cream.
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Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe can be doubled. Just make sure you have a large enough crock pot.
- If you want to spice up your chili, you can add a jalapeño pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce.
- Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here.
- If you like your chili even thicker, add a bit of cornmeal. Or use an extra can of kidney beans or pinto beans and mash them up really well then add to the slow cooker. Simmer for an additional hour.
- Diced green peppers can also be added to this chili if you enjoy them. Sauté them along with the ground beef, celery and onion.
Course: Main Course
Cuisine: American
Nutrition
Calories: 301kcal | Carbohydrates: 20g | Protein: 19g | Fat: 16g | Sodium: 1023mg | Fiber: 6g | Sugar: 7g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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