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Does anyone else ever just get a craving for a big bowl of chili? It’s one of my go-to dishes when I want something hearty and comforting, and this crockpot version is my favorite! So we’re talking browned ground beef, onions, garlic, tomatoes, broth, and a generous mix of chili spices that deepen as the hours go by. The beans go in toward the end so they stay tender but not mushy, and the whole thing cooks down into a thick, hearty chili that tastes like it’s been on the stove all afternoon, but without you actually standing over it.

It’s bold, comforting, and perfect for both weeknight dinners, game day spreads, or any time you need to feed a crowd without the fuss. Set out some shredded cheese, sour cream, jalapeños, cilantro, and hot sauce, and let everyone build their own bowl.

Don’t miss more of my reader-favorite crockpot recipes! I think you’ll also love my crockpot turkey chili, crockpot lasagna soup, crockpot taco casserole, crockpot spaghetti meat sauce, and crockpot Mexican pulled pork!

Ingredients

Want to grab the printable recipe card? No worries, it’s at the bottom of this post!

Ground beef — A classic choice for hearty chili; use your preferred fat percentage.
Onion, diced — Adds sweetness and depth as it cooks down.
Garlic, minced — Fresh garlic brings stronger flavor than powdered.
Diced tomatoes — These form the base of the sauce and add acidity.
Beef broth — Keeps the chili rich and helps control thickness.
Tomato paste — Concentrates the tomato flavor and adds body.
Worcestershire sauce — Adds a savory, umami boost.
Chili powder — The primary seasoning that gives chili its signature flavor.
Ground cumin — Adds warmth and earthiness.
Smoked paprika — Brings a subtle smoky flavor without needing smoked meat.
Dried oregano — A little herbal depth goes a long way.
Garlic powder — Enhances the garlic flavor in the base.
Cayenne pepper — Adjust to taste for a little kick.
Salt and pepper — Season to taste throughout cooking.
Bay leaves — Infuse the broth with savory flavor; remove before serving.
Dark red kidney beans, rinsed and drained — Hold their shape well in chili.
Cannellini beans, rinsed and drained — Creamier and lighter; great for texture contrast.

How To Make Crockpot Chili

In a skillet over medium heat, sauté the ground beef with the onion and garlic until the meat is fully browned, breaking it up as it cooks. Once everything is looking golden and fragrant, transfer it straight into the slow cooker.

Add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, cumin, paprika, oregano, garlic powder, cayenne, salt, pepper, and bay leaves.

Pop the lid on and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
During the last hour of cooking, stir in the beans so they warm through without getting mushy.

Ladle into bowls and load it up with your favorite toppings — shredded cheese, sour cream, cilantro, hot sauce, jalapeños… the works.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for 3–4 days. Chili actually gets even better as it sits and the flavors deepen.
Freeze: Chili freezes beautifully. Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened in the fridge. You can also reheat in the microwave in 30–60 second intervals, stirring between each round.

Recipe Notes

Brown the beef well. Taking a few extra minutes to get good color on the meat adds big flavor to the finished chili.
Add the beans later. Stirring them in during the last hour keeps them from getting overly soft or breaking down too much.
Adjust thickness as you go. If the chili gets too thick, add a splash of beef broth. If it’s too thin, remove the lid for the last 20–30 minutes to help it reduce.
Taste and tweak. Chili powders vary wildly in intensity. Start with the amount listed, taste near the end of cooking, and adjust with more chili powder, cumin, or salt.
Make it ahead. Chili always tastes even better the next day once the flavors have had time to blend.
Remove the bay leaves before serving. Easy to forget but important!

Serving Ideas

This chili is a full meal on its own, but the toppings are where the fun really starts. Set everything out buffet-style and let everyone build their perfect bowl:

Shredded cheese — Cheddar, Monterey Jack, or a Mexican blend all melt beautifully.
Sour cream — Adds a cool, creamy contrast to the warm spices.
Fresh cilantro — Brightens the whole bowl.
Jalapeños — Fresh or pickled, depending on how spicy you like it.
Hot sauce — A must for anyone who loves extra heat.

You can also serve chili with cornbread, baked potatoes, rice, or tortilla chips for scooping. Perfect for weeknights, game day spreads, or feeding a hungry crowd.

Troubleshooting

This recipe is tried and tested, but if you do run into any problems, here’s how to fix them:

Chili is too thick: Add a splash of beef broth or water until it reaches your ideal consistency. Slow cookers vary, so this is an easy fix.
Chili is too thin: Remove the lid during the last 20–30 minutes of cooking to help it reduce and thicken naturally.
Too spicy: Stir in a bit more tomato paste, a small spoonful of brown sugar, or an extra splash of broth to mellow the heat.
Not flavorful enough: Add a pinch of salt first. It often brings everything to life. Then adjust chili powder, cumin, or smoked paprika as needed.
Meat tastes bland: This usually means it needed a harder sear at the beginning. Next time, brown the beef longer for maximum flavor.

Print Recipe

Crockpot Chili

This cozy crockpot chili is hearty, flavorful, and perfect for busy nights or feeding a crowd. Ground beef simmers low and slow with tomatoes, broth, warm spices, and two kinds of beans, creating a rich, comforting bowl that only gets better as it cooks. Finish it with your favorite toppings — cheese, sour cream, jalapeños, cilantro — and dinner is done!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Servings:

Ingredients

2 lbs ground beef
1 onion diced
4 cloves garlic minced
28 oz can diced tomatoes
3 cups beef broth more as needed
3 tablespoons tomato paste
1 tablespoon worcestershire sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
Salt and pepper to taste
2 bay leaves
2 15 oz cans dark red kidney beans, rinsed and drained
2 15 oz cans cannellini beans, rinsed and drained

Instructions

In a skillet over medium heat, sauté the ground beef with the onion and garlic until the meat is fully browned, breaking it up as it cooks. Once everything is looking golden and fragrant, transfer it straight into the slow cooker.
Add the diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, cumin, paprika, oregano, garlic powder, cayenne, salt, pepper, and bay leaves.
Pop the lid on and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
During the last hour of cooking, stir in the beans so they warm through without getting mushy.
Ladle into bowls and load it up with your favorite toppings — shredded cheese, sour cream, cilantro, hot sauce, jalapeños… the works.

I’ve been asked for this recipe countless times by friends and family, and I know it’s always made its way into their regular rotations once they’ve tried it for themselves. I hope that you’ll love it too! Once you’ve made it, I’d really love to hear your thoughts in the comments below. It helps other readers, and it always makes my day. Enjoy!

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