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Enjoy a bowl of comfort with this easy Crock Pot Chili, featuring ground beef, hearty beans, and a blend of spices simmered to perfection.

crock pot chili in white bowl with fluted trim

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There’s nothing quite like a warm bowl of chili, especially when the weather starts to cool down. I love making this Crock Pot Chili because it’s practically effortless! I just throw everything into the slow cooker in the morning, and by dinnertime, the house smells incredible, and dinner is ready to go.

Why I love this recipe

I love how I can toss everything into the crock pot and let it do the work for me.
The spice from the chili powder and cumin mixes so well with the savory beef and sweet tomatoes.
Whether I want it mild or spicy, it’s easy to adjust the heat level to match my mood.
It’s hearty, comforting, and perfect for busy nights when I want something homemade but don’t have time to fuss over the stove.

Need a faster option? Try our stovetop chili recipe.

Ingredients

ground beef
salt and black pepper
green bell pepper
yellow onion
garlic
chili powder
cumin
ground chipotle
cayenne pepper
Worcestershire sauce
kidney beans
tomatoes
tomato sauce

Step by step

In a large skillet, sauté the ground beef with salt and pepper over medium-high heat. When the meat is almost completely browned, add the diced green bell pepper, onion, and garlic, cooking until the meat is fully cooked and the vegetables soften.
Drain any excess grease and transfer the browned meat mixture into your crock pot. Stir in the chili powder, cumin, ground chipotle, and cayenne pepper. Pour the Worcestershire sauce, kidney beans, diced tomatoes (with their juice), and tomato sauce. Stir everything together to combine.

browning ground beef, onion, and chopped bell pepper in skillet

browned ground beef and vegetables in slow cooker

Set your crock pot on low for 8 to 10 hours, or on high for 4 to 5 hours.
When ready to serve, ladle the chili into bowls and add your favorite chili toppings like shredded cheddar cheese, sour cream, sliced jalapeños, or fresh cilantro.

Tips for Best Results

Brown the meat first: Browning the beef before adding it to the crock pot adds an extra layer of flavor.
Don’t over-stir: Once everything is in the pot, resist the urge to stir it too much during cooking. Let the flavors develop naturally.
Adjust spice to taste: If you’re sensitive to heat, use less cayenne. For more heat, add jalapeños or extra chili powder.

Variations

I love swapping out the ground beef for ground turkey or chicken when I want something a little lighter. You can also throw in black beans or pinto beans for a bit more texture and protein and to make the batch stretch farther.

If you prefer a “soupier” chili (like my husband) add a cup of chicken broth or beef broth to the chili before cooking.

spoon full of crock pot chili held over bowl

Serving suggestions

Soft, buttery cornbread muffins are my go-to side. They are the perfect companion to soak up all that delicious chili.
I also like to scoop up my chili with corn chips or tortilla chips or crumble them on top for an extra crunch.
Sometimes, I serve my chili over a bowl of rice or even pasta (Cincinnati-inspired!) when I’m in the mood for an even heartier meal.

Storage

Leftovers? That’s the best part! Store your chili in an airtight container and keep it in the refrigerator for up to 5 days.

This crock pot chili is freezer-friendly, too! Just let it cool completely, toss it into bags or containers, and freeze for up to 3 months. When you’re ready to dig in again, thaw it out in the fridge overnight, and it’ll be ready for a quick stovetop or microwave reheat.

If you try this recipe please comment and rate it below, I love hearing from you!