A Comforting Crockpot Chili Recipe

This Crockpot Chili starts with browned ground beef and onion, then lets the slow cooker bring the beans, tomatoes, and spices together. Tomato paste deepens the sauce, while cumin, chili powder, and optional cinnamon give the pot a warm finish.

Use the High setting when you have an afternoon or the Low setting when you have a longer cooking window. Put the optional toppings on the table so everyone can finish their bowl their own way.

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Why You’ll Love This Recipe

• Browning the beef first builds flavor before the slow cooker takes over.
• Canned kidney beans keep the bean preparation straightforward.
• The tomato paste and crushed tomatoes make a rich base without a long stovetop reduction.

Key Ingredients

Ground beef: Brown it with the onion and drain excess fat before transferring to the slow cooker. The slow cooking stage blends flavor; it does not replace the initial browning.

Canned kidney beans: Drain and rinse them. This recipe uses canned beans, not raw dried kidney beans; do not swap dried beans straight into the slow cooker.

Crushed tomatoes and tomato paste: Crushed tomatoes form the sauce, while briefly cooking the paste with the beef builds depth.

Beef broth: Loosens the chili and carries the spices through the beans and meat. Broth brands vary in salt, so make the final salt adjustment after cooking.

Chili powder, cumin, oregano, paprika, and garlic: These make up the main seasoning. Cinnamon and cayenne are optional and change the warmth and heat of the bowl.

Cheddar, corn chips, and green onions: Optional toppings provide richness, crunch, and freshness. Add them to individual bowls instead of leaving them in the slow cooker.

Useful Tools

Use a large slow cooker that can hold the ingredients within its manufacturer’s fill limits, plus a skillet for browning.

The first three products below are from my shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.

• Chef Knife: Chop the onion and slice the green-onion topping.
• SnG Food Thermometer: Check browned beef, reheated chili, and safe hot holding.
• AB’s Premium Garlic Press: Prepare the garlic before loading the slow cooker.
• Spring Chef Measuring Cups and Spoons (paid link): Measure the liquids and seasonings from the recipe card before cooking starts.
• Pyrex Glass Mixing Bowls (paid link): Keep the prepared ingredients organized and use separate clean bowls for raw and cooked foods.

How to Make Crockpot Chili

1. Brown the beef and onion

Heat a skillet over medium-high heat and cook the ground beef with the chopped onion, breaking up the meat. Cook until browned and the beef reaches 160°F; timing depends on the pan and batch size. Drain excess fat.

2. Cook the tomato paste

Stir the paste into the meat mixture and cook for about 1 minute, stirring so it coats the beef without scorching.

3. Fill the slow cooker

Transfer the beef mixture and add the drained canned kidney beans, crushed tomatoes, broth, garlic, chili powder, cumin, oregano, and paprika. Include the optional cinnamon and cayenne if using, then season with salt and pepper.

4. Cook with the lid on

Cover and cook on High for 4 hours or Low for 8 hours. Keep the lid on as much as practical so the cooker holds its heat.

5. Check the finish

Stir and taste before adding more salt, pepper, or heat. If the chili is thicker than you like, loosen it with a little broth; let extra liquid blend in before serving.

6. Serve and top

Ladle into bowls and add optional cheddar, corn chips, and green onions. If holding for service, keep the chili at 140°F or hotter.

Pro Tips

• Use drained canned kidney beans; do not put raw dried kidney beans directly into the slow cooker.
• Brown the beef and onion first and drain excess fat for a richer, cleaner-tasting chili.
• Add crunchy chips and fresh green onions to the bowls at serving time.

Make-Ahead, Storage, and Reheating

Cool leftover chili in shallow containers rather than leaving the whole crock to cool slowly. Refrigerate within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days.

Freeze cooled chili in meal-size portions for longer storage; keep the fresh toppings separate. Thaw in the refrigerator. Reheat on the stove or in the microwave until the chili reaches 165°F, stirring so the center heats evenly.

What to Serve With Crockpot Chili

Choose the sides that fit your appetite and the occasion. These options add bread, vegetables, or a richer side for a larger table.

• Southern Cornbread: serve a slice alongside your bowl for dipping into the rich chili.
• Creole Cornbread: a cheesy cornbread alternative.
• Soft and Fluffy Dinner Rolls: soft bread for the dinner table.
• Southern Baked Mac and Cheese: a creamy side for a larger comfort-food spread.

More Chili Recipes to Try

Want another way to put chili on the table? These recipes each bring something different to the pot:

• Homemade Chili: A stovetop beef-and-bean chili with green bell pepper, jalapeño, and warm spices.
• Ultimate Cajun Chili: Chicken thighs and andouille sausage with black-eyed peas, okra, and fire-roasted tomatoes.

For a slow-cooker beef-and-bean version, stick with the Crockpot Chili recipe on this page.

Variations and Alternate Recipes

Adjust the optional cayenne to control heat, or omit the cinnamon for a more straightforward chili-spice profile. Keep the canned-bean method intact. These separate recipes offer other hearty meat-and-bean or slow-simmered dinner ideas.

• Louisiana-Style Red Beans and Rice: a hearty bean-and-andouille meal.
• Dirty Cabbage: a beef-and-sausage cabbage dinner.
• Southern-Style Meatloaf: a beef-and-sausage loaf with a sweet-tangy glaze.
• Southern Smothered Meatballs and Rice: a saucy ground-meat dinner.

Frequently Asked Questions

Can I skip browning the beef?

The original method browns the beef and onion first. That step develops flavor, lets you remove excess fat, and keeps the beef in smaller crumbles.

Does the cinnamon make the chili sweet?

The cinnamon is optional and adds warm spice rather than sugar. Leave it out if you prefer the main chili-and-cumin flavor.

Can I reheat a cold batch in the slow cooker?

Reheat leftovers on the stove or in the microwave to 165°F first. Then transfer to a preheated slow cooker for hot holding at 140°F or above.

More AB Recipes

More Comfort-Food Menu Ideas

• Sweet Potato Cornbread: a warmly spiced bread option.
• Honey Balsamic Brussels Sprouts: roasted vegetables with a sweet-tangy finish.
• Green Beans and Bacon: a savory green vegetable side.
• Ultimate Baked Mac and Cheese: another complete baked macaroni recipe.
• Dirty Smothered Potatoes: a loaded potato skillet with sausage and ground meat.
• Fried Cabbage with Smoked Sausage and Shrimp: a cabbage dinner with seafood and smoked sausage.
• Old-School Smothered Pork Chops and Potatoes: pork and potatoes finished in a savory gravy.
• Andouille-Stuffed Chicken Thighs with Cajun Pan Gravy: a stuffed chicken dinner with smoky sausage flavor.
• Southern-Style Meat Lovers Lasagna: a layered pasta dinner with beef, sausage, and cheese.
• One Pan Smothered Chicken and Rice: a chicken dinner with rice cooked in the same pan.

Finish With Dessert

• Chessmen Banana Pudding: a chilled dessert to make ahead.
• Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.

Save This Recipe

Save this recipe for the next time you want crockpot chili on the dinner table.