Crockpot Chili Recipe

By Becky Hardin

Updated Sep 24, 2025

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There’s nothing I love more than a set it and forget it recipe, and this crockpot chili delivers one hearty and satisfying meal that’s packed with all the good stuff— beef, beans, tomatoes, and so much more! I find it’s perfect for those busy weeknights, but great for game day and parties too.

Easy Crockpot Chili Recipe

This crockpot chili always hits the trifecta for me—rich, comforting, and downright delicious! I love how the slow cooker does all the work, letting the flavors meld together into something hearty and satisfying. It’s become a true family favorite in my house. I usually take a few extra minutes to brown the meat first, and it makes all the difference, giving the chili that deep, rich flavor I can’t get enough of.

This crockpot beef chili is one of my favorite recipes to make for game day. It’s super easy to make (you can even make it ahead of time), it feeds a lot of people, and it goes with everything. I love to top it with my favorite toppings, and when there are leftovers, they taste even better the next day!

Recipe Card

Crockpot Chili Recipe

4.55 from 44 votes

Prep: 10 minutes mins

Cook: 3 hours hrs 15 minutes mins

Total: 3 hours hrs 25 minutes mins

Servings: 12 people

Author: Becky Hardin

Print Rate Pin

Crockpot chili is packed with all the good stuff: beef, beans, tomatoes, and so much more! Set up your crock pot and come home to a warm, comforting, and delicious chili. It's a family favorite, and perfect for game day or parties too!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Crockpot

Ingredients 

1x2x3x

For the Chili:

• ▢ 4 cups or more cold water
• ▢ 4 lbs. ground chuck
• ▢ 2 tbsp canola or vegetable oil
• ▢ 1 large sweet yellow or yellow onion diced
• ▢ 2 cloves garlic minced
• ▢ 3 tbsp chili seasoning or homemade
• ▢ 2 tsp kosher salt
• ▢ 1 tsp ground black pepper
• ▢ ¼ cup Heinz Ketchup plus 2 tablespoons
• ▢ 1 tbsp Worcestershire Sauce
• ▢ 1 tbsp yellow mustard
• ▢ 1 tbsp cider vinegar
• ▢ 24 oz. Tomato puree
• ▢ 14.5 oz. diced tomatoes with juices
• ▢ 30 oz. black beans, drained & rinsed
• ▢ 30 oz. red beans, drained & rinsed

Toppings:

• ▢ hot sauce, cheese, sour cream, onions, black olives, avocado, crackers

Instructions 

For the Chili:

• Spray the inside of the slow-cooker with nonstick cooking spray. Set the it to HIGH and add 4 cups water.
  4 cups or more cold water
• Brown the beef in a large skillet set over medium heat. Drain the fat and add the beef to the slow-cooker.
  4 lbs. ground chuck
• Return the skillet to medium heat and add the oil and diced onions. Cook the onions until softened and translucent, about 4 minutes, and add the garlic. Cook an additional 30 seconds.
  2 tbsp canola or vegetable oil, 2 cloves garlic, 1 large sweet yellow or yellow onion
• Add the onion/garlic mixture to the slow cooker and stir.
• Add all the other chili ingredients and stir well. Season to taste with salt, pepper and chili seasoning (if desired). Stir.
  3 tbsp chili seasoning, 2 tsp kosher salt, 1 tsp ground black pepper, ¼ cup Heinz Ketchup, 1 tbsp Worcestershire Sauce, 1 tbsp yellow mustard, 1 tbsp cider vinegar, 24 oz. Tomato puree, 14.5 oz. diced tomatoes with juices, 30 oz. black beans, drained & rinsed, 30 oz. red beans, drained & rinsed
• Replace the lid, and cook on HIGH for 2 hours.
• The chili is ready at this point, but if it is thicker than what you love, add another cup or 2 of water and stir. Cook another 30 minutes for the flavors to meld.
• If the chili is too thin, remove the lid and cook 30-60 minutes or until it has reduced to the thickness you desire.
• Serve with your favorite condiments and toppings and crackers. Enjoy!
  hot sauce, cheese, sour cream, onions, black olives, avocado, crackers

Calories: 646kcalCarbohydrates: 46gProtein: 41gFat: 34gSaturated Fat: 14gCholesterol: 107mgSodium: 593mgPotassium: 1447mgFiber: 15gSugar: 6gVitamin A: 3548IUVitamin C: 11mgCalcium: 109mgIron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How To Make Crockpot Chili Step By Step

Prepare the crockpot: Spray the inside of the crockpot with nonstick cooking spray, set it to HIGH, and add 4 cups of water.

Brown the meat: Brown 4 lbs. of ground chuck in a large skillet set over medium heat. Drain the fat and transfer the beef to the slow-cooker.

Cook the veggies: Using the same skillet, add 2 tbsp of oil and the diced onions and cook them until they are softened and translucent, about 4 minutes. Add 2 cloves of garlic and cook for 30 more seconds. Cook for an additional 30 seconds.

Transfer the onion/garlic mixture to the slow-cooker and stir.

Add the remaining ingredients: Add 3 tbsp chili seasoning, 2 tsp kosher salt, 1 tsp ground black pepper, ¼ cup plus 2 tablespoons Heinz Ketchup, 1 tbsp Worcestershire Sauce, 1 tbsp yellow mustard, 1 tbsp cider vinegar, 24 oz. tomato puree, 14.5 oz. diced tomatoes with juices, 30 oz. black beans, 30 oz. red beans, and stir. Season to taste with salt, pepper, and chili seasoning.

Cook: Cover and cook on HIGH for 2 hours. If the chili is thicker than what you love, add another cup or two of water, stir, and cook another 30 minutes. If the chili is too thin, remove the lid and cook 30-60 minutes or until it has reduced to the thickness you desire.

Serve: Serve with your favorite condiments and toppings, and crackers. Enjoy!

How to Store

Store leftovers in the fridge for up to 5 days and reheat over the stove or in the microwave. To freeze leftovers, let them cool, then scoop them into small portion freezer containers (resealable bags work great) to freeze. Thaw in the fridge overnight, then cook in the slow crockpot on LOW until warmed through. You can also reheat over the store or in the microwave.

It’s best to eat it within two months so it still contains the same fresh flavor and thick texture. The longer it’s kept frozen, the more the flavor and texture change.

Serving Suggestions

This slow cooker beef chili is so hearty and filling, but it wouldn’t be chili if I didn’t add a dollop of guacamole and a drizzle of pico de gallo. For soaking up all the amazing flavors, I’ll make cornbread or buttermilk biscuits.

more chili recipes we love

Loaded Chili Mac and Cheese

Instant Pot Chili Verde

Sweet Potato Chili

Buffalo Chicken Chili