Crock Pot Chili – Crock pot chili is one of those dishes that feels like home, isn’t it? For me, it brings back memories of cold winter evenings, football games on TV, and a pot simmering away in the kitchen. My mom used to make a version of this that would fill the house with the most mouthwatering smell. I’d hover around the kitchen, asking when it’d be ready, only to get shooed away with, “Good food takes time.”
When I moved out and got my first slow cooker, chili was the first thing I tried. And let me tell you—it was far from perfect. Too watery, too bland, too…something. But over time, I figured it out. I added more spices here, reduced the liquid there, and somehow stumbled on this version that feels just right.
Now, it’s my go-to recipe for those busy days when I want something hearty but don’t have the energy to cook. I love that it practically cooks itself. Plus, it’s one of those dishes that makes your house smell so good your neighbors might “accidentally” drop by.
Why You’ll Love This Crock Pot Chili Recipe?
This Crock Pot Chili isn’t just a meal—it’s an experience. Here’s why you’ll fall in love with it:
- Low Effort, High Reward: A little chopping, a little stirring, and your slow cooker does the rest.
- Flavorful & Filling: Packed with ground beef, beans, and veggies, it’s a meal that satisfies.
- Perfect for Leftovers: Like most good chilis, it’s even better the next day.
- Customizable: Not a fan of kidney beans? Swap them out. Want more spice? Bring it on!
- Crowd-Pleaser: Whether it’s a potluck or a quiet family dinner, this chili never disappoints.
Ingredient Notes:
Every ingredient in this chili brings something to the table (or the bowl, I guess). Here’s why they matter:
- Ground Beef: The backbone of a classic chili. You could swap it for turkey or chicken if you’re looking for a lighter option.
- Veggies: Onion, celery, and bell pepper give the chili texture and depth. Dice them small so they cook evenly.
- Garlic: A must-have in almost every savory dish, right? It adds that little “something extra.”
- Tomato Puree: This creates the rich, velvety base for the chili.
- Beans: A mix of kidney and cannellini beans keeps it hearty. Using canned beans makes it super convenient.
- Spices: Chili powder, basil, oregano, and parsley give this chili its signature flavor. Adjust to your taste—there’s no wrong answer here.
- Hot Pepper Sauce: Adds a hint of heat, but nothing overwhelming. Of course, you can always add more if you’re feeling adventurous.
How To Make Crock Pot Chili?
Step 1. Brown the Beef
Start by browning the ground beef in a skillet over medium heat. Cook it until it’s no longer pink—about 8-10 minutes—and drain the grease. (No one likes greasy chili, trust me.)
Step 2. Build the Base
Transfer the beef to your slow cooker. Add the diced onion, celery, green bell pepper, and garlic. Pour in the tomato puree and toss in the beans—both the drained and liquid ones.
Step 3. Spice It Up
Sprinkle in the chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce. Give it a good stir to make sure all those flavors start mingling.
Step 4. Let It Simmer
Cover the slow cooker and set it to low. Now comes the hard part—waiting. Let it cook for about 8 hours. This gives the flavors time to develop and meld together into something amazing.
Step 5. Serve and Enjoy
When the chili’s ready, give it one last stir. Ladle it into bowls and top it with your favorites—cheese, sour cream, green onions, or even a little squeeze of lime.
Want To Save This Recipe?
Storage Options:
This chili is like fine wine—it gets better with time. Here’s how to store it:
- Refrigerator: Let it cool completely before storing it in an airtight container. It’ll stay fresh for up to 4 days.
- Freezer: Portion the chili into freezer-safe containers. It’ll last up to 3 months. Just thaw overnight in the fridge before reheating.
Variations and Substitutions:
This recipe is a great base, but feel free to put your own spin on it. Here are some ideas:
- Switch the Protein: Use ground turkey, chicken, or even sausage for a new twist.
- Different Beans: Black beans or pinto beans work just as well if you’re not a fan of kidney beans.
- Vegetarian Option: Skip the meat and double up on the beans and veggies. Sweet potatoes or zucchini make great additions.
- Kick It Up a Notch: Add diced jalapeños, extra hot sauce, or a pinch of cayenne for more spice.
- Thicker Chili: Stir in a tablespoon of cornmeal or masa harina during the last hour of cooking for a thicker consistency.
What to Serve with Crock Pot Chili?
This chili is pretty perfect on its own, but pairing it with the right sides makes it even better. Here are some favorites:
- Cornbread: Sweet or savory, it’s the ultimate chili companion.
- Rice: Serve the chili over white or brown rice for a heartier meal.
- Tortilla Chips: Perfect for scooping or adding a crunchy topping.
- Salad: A crisp green salad or coleslaw adds a refreshing contrast.
Frequently Asked Questions:
Can I cook this chili on high instead of low?
Absolutely! If you’re short on time, cook it on high for about 4 hours. Just remember, slow and low brings out the best flavors.
How can I make this less spicy?
Omit the hot pepper sauce and go easy on the chili powder. You can always add more spice later if needed.
Can I prep this chili in advance?
Totally. In fact, it tastes even better the next day after the flavors have had time to meld.
This Crock Pot Chili is everything you need in a cozy, comforting meal. It’s hearty, flavorful, and ridiculously easy to make. Whether you’re feeding a crowd or just yourself, this recipe will warm your heart (and your stomach). Give it a try and let me know how you make it your own—I’d love to hear your creative twists!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crock Pot Chili
Ingredients
- Ground Beef: 1 pound
- Onion: ¾ cup diced
- Celery: ¾ cup diced
- Green Bell Pepper: ¾ cup diced
- Garlic: 2 cloves minced
- Tomato Puree: 2 10.75-ounce cans
- Kidney Beans: 1 15-ounce can with liquid and 1 (15-ounce) can, drained
- Cannellini Beans: 1 15-ounce can with liquid
- Chili Powder: ½ tablespoon
- Salt: 1 teaspoon
- Dried Basil: ¾ teaspoon
- Dried Oregano: ¾ teaspoon
- Dried Parsley: ½ teaspoon
- Ground Black Pepper: ¼ teaspoon
- Hot Pepper Sauce: ⅛ teaspoon
Instructions
Prepare the Ground Beef
- In a skillet over medium heat, cook the ground beef until it is evenly browned, approximately 8 to 10 minutes. Drain the grease and set the cooked beef aside.
Assemble the Ingredients in the Crock Pot
- Transfer the browned beef to a slow cooker. Add the diced onion, celery, and green bell pepper, followed by the minced garlic. Stir in the tomato puree, kidney beans (both with liquid and drained), and cannellini beans with liquid.
Add Seasonings
- Sprinkle the chili powder, salt, dried basil, dried oregano, dried parsley, ground black pepper, and hot pepper sauce over the mixture. Stir thoroughly to ensure even distribution of the seasonings.
Cook the Chili
- Cover the slow cooker with the lid and set it to the "Low" setting. Cook the chili for 8 hours, allowing the flavors to meld and the ingredients to tenderize.
Serve
- Once the cooking time is complete, give the chili a final stir. Ladle it into bowls and serve hot, garnished with your choice of shredded cheese, sour cream, or chopped green onions.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
