If you love thick, hearty chili that’s big on flavor and easy to make, this slow cooker beef chili is for you! Lean ground beef simmers with kidney beans, diced tomatoes, and a smoky blend of spices until rich and comforting in the ultimate set-it-and-forget-it dinner for cozy nights or game day crowds.

Ladle of beef chili in a slow cooker of chili.

5 star review

“This chili has been on a weekly rotation as soon as we tried it! The flavors are a crowd pleaser with everyone at home, including friends and family who often hang out for dinner. Leftovers reheat well, too, and are often highly sought after for lunch the next day! I haven’t had the chance to see if it freezes well, though, because everyone loves it so much.”

– Mary Catherine
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Classic, Cozy, Simple Beef Chili in the Crockpot!

Is there anything better than a hearty bowl of chili with all the toppings? The simplicity of this classic one-pot meal really can’t be beat, annnnnnd I do know a thing or two about chili. I mean, do happen to be known for my slow cooker chili recipes, hello top-ranked slow cooker vegetarian chili!

You’d think with all these chili recipes I’d have a good ‘ole classic, basic version, but recently I realized it was missing and so set out to create a really simple crockpot chili with ground beef, beans, canned tomatoes, and an easy homemade spice blend. Now, if you’re a chili purest you may think this one doesn’t “count” because it contains beans, and I do have a recipe or two without, see my slow cooker no-bean pumpkin chili if that’s more your jam.

However, I personally like the addition of beans because they add thickness (this is why I say not to rinse the beans first, but rather just drain and dump), plus heartiness. Annnnnd, they help stretch the beef to feed more people, which in my opinion, is always a bonus.

This really is a quintessential chili recipe, and making it in the crockpot makes it perfect for everything from a slow Sunday, the best game day crockpot recipe, or an easy weekday dinner (bonus: it makes great leftovers for lunch and freezes well).

Adjust the Spice

The spice level in this chili is adjustable. To make it less spicy, diced tomatoes can be substituted for the diced tomatoes with chilis. Also, you can use a mild chili powder.

Welcome To My Kitchen! Let’s Make Slow Cooker Beef Chili

Jump to Recipe Instructions
Person pouring cooked ground beef from a skillet into slow cooker.
1. Cook beef, onions, and peppers & transfer to crockpot.
Person pouring can of beans into a slow cooker.
2. Add beans. No need to rinse first, just drain off most of the liquid.
Person pouring can of tomatoes into a slow cooker.
3. Add tomatoes with chilis and tomato sauce.
Person pouring red spice into slow cooker.
4. Add the chili spices.
Person pouring a spoonful of garlic powder into a slow cooker.
5. Don’t forget the garlic powder!
Person stirring chili in a slow cooker.
6. Stir to combine.
Person holding a slow cooker with chili.
7. Cover, simmer, and serve. Enjoy!
Slow cooker filled with beef chili.
Ladle of chili in a slow cooker of chili.
5 stars (2 ratings)

Slow Cooker Beef Chili (Thick, Hearty & Easy!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Hearty slow cooker beef chili made with ground beef, kidney beans, and a rich blend of spices is thick, cozy, and perfect for easy weeknight dinners or game day.
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Ingredients

  • 1 teaspoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 ½ teaspoon salt
  • 2 pounds lean ground beef
  • ⅓ cup beef stock
  • 2 (15-ounce) cans kidney beans, drained but not rinsed
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes with green chili, such as Rotel
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground chili powder
  • 1 teaspoon sugar

Equipment

Instructions 

  • Heat a large skillet over medium high heat. Add the olive oil, onion, and pepper, sprinkle with ¼ teaspoon salt, and cook until just softened, about 3 minutes, stirring frequently.
  • Add the ground beef, sprinkle with ¼ teaspoon salt, and cook until browned and just cooked through, about 5 minutes. Add the beef stock and stir to get any browned bits from the bottom of the pan.
  • Carefully transfer the cooked beef and onion mixture to a 5- or 6-quart slow cooker. Add the beans, tomato sauce, diced tomatoes, garlic powder, cumin, paprika, chili powder, sugar, and 1 teaspoon salt, stirring to combine.
  • Cover and cook on high for 3-5 hours, or low for 5-7, or until the beef is very tender.
  • Taste and adjust seasons as desired and serve with optional toppings.

Notes

  • Spice Level: This is not a spicy chili. If you’d like more spice, up the chili powder to 2 teaspoons or more, add a chopped jalapeño along with the onion, and/or top the chili with hot sauce.
  • Top it Right: Don’t forget the toppings! You can’t go wrong with guacamole, sour cream, shredded cheese, diced onion, and corn chips.
  • Balanced Flavor: I used a teaspoon of sugar in this recipe to balance out the acidity of the tomatoes. It won’t make the chili sweet, but if you’re watching your sugar intake, you can leave it out.
Course: dinner
Cuisine: American, Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 277kcal, Carbohydrates: 22g, Protein: 36g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 608mg, Potassium: 774mg, Fiber: 3g, Sugar: 4g, Vitamin A: 840IU, Vitamin C: 30mg, Calcium: 35mg, Iron: 5mg
Nutrition disclaimer
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