This super easy crockpot chili is THE BEST Chili Recipe because it’s filled with ground beef, three types of beans and the perfect blend of chili spices.
I’ve been making this homemade Crockpot Chili Recipe for years, and it’s always a family favorite. I wanted to take the time to update the photos and share this delicious classic chili recipe with you again.
What Makes This The Best Recipe?
This thick and hearty chili only takes a few minutes of prep work and then it’s slow cooked to allow the flavors to blend beautifully.
The chili is filled with the perfect blend of spices, beans and hearty ground beef. It’s one of my go-to recipes for feeding a crowd and it also freezes very well.
Ingredients and Spices:
I’m using a combination of canned beans (feel free to swap in your own favorites) as well as diced onion and peppers.
- Ground Beef
- Red Bell Pepper
- Dice Onion
- Canned Pinto Beans
- Canned Kidney Beans – I prefer the dark red version
- Canned Black Beans
- Tomato Sauce
- Tomato Puree
- Rotel Diced Tomatoes
- Sugar – just a little to balance the heat
- Chili Powder
- Garlic Powder
- Onion Powder
- Cumin
- Red Pepper Flakes
- Salt & Pepper
Do You Have to Brown Beef Before Slow Cooking?
Yes, it’s a good idea to brown the ground beef in a skillet before slow cooking. Break the beef up with a wooden spoon to crumble it, making it easier to eat, then drain off any excess fat from the skillet before adding it to the crockpot.
Recipe Variations:
- For this recipe I am using ground beef, but you can easily substitute ground pork, turkey or chicken in it’s place.
- Make this a vegetarian chili recipe by omitting the ground beef entirely.
- Switch out the red bell pepper for a green bell pepper if desired.
- Add some diced jalapeños to the chili for an even spicier version!
Let the flavors blend on low for 6 to 8 hours, or if you’re in a bit of a hurry, you can bump it up to high for 3 to 4 hours.
Can You Make In The Instant Pot?
Yes! I’ve converted this slow cooker recipe to an easy to follow Instant Pot version. You can find the recipe HERE.
The Best Toppings:
Of course you can enjoy a big bowl of this thick chili without any toppings, but my favorite thing to do with chili is load it up with some of my favorites.
- Sour cream
- Shredded Cheese
- Freshly chopped cilantro
- Avocado Slices
- Corn Chips
What To Serve With?
Pair your perfect bowl of chili with any one of these delicious side dishes for an out of this world meal!
Give this thick and hearty chili a try in your slow cooker!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
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The Best Chili Recipe
Ingredients
- 1 lb. ground beef
- 1 red bell pepper; seeded and chopped
- 1/2 onion; diced
- 1- 15 oz. can pinto beans
- 1- 15 oz. can kidney beans
- 1- 15 oz. can black beans
- 1- 15 oz. can tomato sauce
- 1- 10 oz can tomato puree
- 1- 10 oz can Rotel diced tomatoes with green chilies, chili fixin’s
- 1 tbsp sugar
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Brown ground beef till no longer pink, drain, and add to crock pot.
- To the crock pot add the bell pepper, onion, all the beans (drain about 85% of the liquid from the beans before adding to the slow cooker), tomato sauce, diced tomatoes, and tomato puree. Add all the spices, and give it a good stir.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
First time making chili and I used your recipe! I made a few minor tweaks, but holy cow, I think it’s the best chili I’ve ever had! (Added 1/2lb of hot pork sausage to the ground beef. Also added 4 cloves fresh minced garlic to crock pot)
Yay! We definitely LOVE this recipe too!
This has become my “go-to” chili recipe (I even like it better than my mom’s… shhhh!) It’s incredibly easy to make in the crockpot and has a lot of flavor. It’s also a nice, hearty consistency. When in a pinch, I’ve also made it for dinner on the stovetop. It doesn’t have quite the same amount of flavor, but is still VERY GOOD and takes about an hour. I recommend a good can opener for this recipe.
I haven’t made chilli in years. I came across this recipe and wow! It was a complete hit with my family. Thick and hearty with a perfect blend of spices to add a wonderful flavour to every spoonful. Make this and enjoy!
So glad you enjoyed it Ann!
I’m not a cook, however I gave this recipe a try!! OMG, it was sooooo delicious that even my mother ate it and said it was so delish, that it put her to sleep. Took some to work for the girls to try and they loved it!!! Spices were definitely on point with a little kick!! Thank you so much Shawn
That’s so great to hear!
Can’t wait to try this for my grand kids coming to visit! Next month. Making my shopping list!
Hope you all enjoy it Dorothy!
This Chili recipe is soooo good!! I did use the can of tomato paste (not the puree) and it came out great! I really love the tomato-ey flavor as opposed to a super strong chili or cumin flavor—it has just the right amount of seasoning!
The tomato paste will greatly intensify the tomato flavor, but I’m glad you enjoyed it!