WHAT’S FOR DINNER?
Easy Crockpot Chili
Array/5
COOK TIME
4-8 hours
TOTAL TIME
4-8 hours
SERVINGS
8-10 servings
There’s nothing like a big bowl of slow-cooked chili filling the kitchen with the best smell ever. This Easy Crockpot Chili is hearty, beefy, and just the right mix of savory, spicy, and a little sweet thanks to one *secret* ingredient. This set it and forget it chili is one of the best meals to enjoy in the Fall!
Ok there are a MILLION chili recipes out there on the internet but I’m going to tell you why you should make mine. First because it won an award for best chili! It was at my husband’s work against 4 other dishes, but let’s take that win.
Second, It has a not so secret ingredient that truly makes the flavors shine by balancing the salty savory with a touch of sweetness. And yes, that ingredient is sugar and I promise it’s worth it. And last but not least, it’s made with just SEVEN incredibly simple ingredients you can easily find at your regular grocery store including ground beef, onion, crushed tomatoes, tomato sauce, kidney beans, chili powder, and well . . . sugar.
The beauty of this chili recipe is that you can customize it in so many different ways by using different meat, different beans, changing the spice level (I like mine mild) and adding whatever toppings you enjoy. Us midwesterners love Fritos, sour cream, and cheese but feel free to make it your own. No matter how you create your bowl, this set it and forget it recipe is one of the easiest chilis you can have in your recipe collection!
Ingredients You’ll Need
Ground Beef – Gives this chili the hearty base and rich beefy flavor. Browning it first helps develop the flavor and keeps the texture from turning mushy in the slow cooker.
Onion – Adds savory onion sweetness as it cooks down, giving the chili a more balanced flavor foundation that compliments the other flavors.
Canned Tomatoes – Adds liquid volume to the chili and brings acidity and juiciness that tie the beef and beans together. Crushed or diced tomatoes create a thicker chili, while whole tomatoes can be broken up for a chunkier texture.
Tomato Sauce – Gives body and a smooth, cohesive texture to the chili while enhancing the tomato flavor without adding extra chunks.
Dark Red Kidney Beans – Add protein, fiber, and that classic hearty texture. Make sure you rinse and drain them first so it doesn’t make the chili too thick or gummy.
Chili Powder – The main seasoning that defines the dish. Start with a small and tolerable amount and adjust as it simmers to match your spice preference.
Sugar – The “secret ingredient” that softens the acidity of the tomatoes and rounds out the spice. Just a touch changes the flavor into that perfect savory-sweet balance.
How To Make Simple Crockpot Chili
Brown the beef: In a large skillet over medium heat, cook the ground beef until it’s browned and no longer pink. Use a wooden spoon to break it into crumbles as it cooks. Drain off any excess grease to keep your chili from becoming oily.
Sauté the onion: Add the chopped onion to the skillet with the cooked beef and cook for another 2–3 minutes until it turns soft and fragrant. This builds flavor before everything goes into the slow cooker.
Combine ingredients: Transfer the cooked beef and onion to the crockpot. Add the canned tomatoes, tomato sauce, drained kidney beans, chili powder, and sugar. Stir everything together until the ingredients are evenly mixed.
Slow cook the chili: Cover and cook on low heat for 6–8 hours or high heat for 3–4 hours, depending on your schedule. The longer it cooks, the more the flavors will deepen.
Taste and adjust: Before serving, give the chili a good stir and taste for seasoning. Add more chili powder, salt, or even a dash of hot sauce if you prefer a spicier flavor.
Serve and enjoy: Ladle the chili into bowls and top with shredded cheese, sour cream, crackers, or Fritos for that perfect finishing touch. Enjoy!
Expert Tips
Drain the grease completely after browning the beef to keep your chili rich but not greasy. Pour it into a fine-mesh strainer or blot with paper towels before adding it to the crockpot.
Taste halfway through to check your seasoning as flavors mellow during the long cook. This is the best time to adjust spice levels before the final simmer.
Let it rest before serving for about 10–15 minutes once cooking is complete if you have time. The sauce thickens and the flavors come together better before serving.
Let the chili cook until the tomatoes lose their sharp flavor. You’ll know it’s ready when the sauce turns a deeper red and smells a little sweet instead of tangy.
For best results, cook on LOW if you have time as the longer, slower heat allows the flavors to fully develop and the beef to become extra tender without the beans breaking down.
Keep the lid on throughout cooking to hold in heat and moisture. Each time it’s lifted, the crockpot can lose about 20 minutes of cooking time.
Ways To Customize
Protein: Instead of ground beef, you can use ground turkey, chicken, buffalo, or even leave the meat out and add extra beans for a vegetarian chili.
Sauce: Add a small can of diced green chilies or fire-roasted tomatoes for extra smokiness. Swap the tomato sauce for crushed tomatoes or a can of Rotel to change up the flavor and texture.
Spices and Seasonings: Adjust the chili powder to your heat preference or mix in smoked paprika, cumin, or cayenne for extra kick. A splash of Worcestershire sauce or a dash of cocoa powder or even cinnamon adds richness that rounds out the flavor.
Beans: Use a mix of beans like pinto, black, or navy beans to add variety in texture and color. For a thicker chili, mash a small portion of the beans before adding them to the crockpot.
Texture: For a thicker consistency, stir in a few spoonfuls of tomato paste or let the lid vent slightly at the end to evaporate excess liquid. For a looser, soupier chili, add a splash of beef broth during cooking.
Best Toppings For Chili
Fritos
Sour Cream
Chopped Cilantro
Shredded Cheddar Cheese
Sliced Green Onions
Diced Red Onion
Crushed Tortilla Chips
Jalapeño Slices
Avocado Chunks
Hot Sauce
Lime Wedges
Pickled Red Onions
Cornbread Crumbles
Greek Yogurt
Crumbled Bacon
Diced Fresh Tomatoes
Fresh Parsley
Guacamole
Diced Bell Peppers
Crumbled Queso Fresco
Shredded Lettuce
Chopped Black Olives
Salsa or Pico de Gallo
Storing & Freezing
Storing: Once cooled, transfer leftover chili to airtight containers and refrigerate for up to 5-6 days. The flavors actually improve as it sits, making it even better the next day. Store in single-serving portions if you want easy lunches throughout the week.
Freezing: Portion the cooled chili into freezer-safe containers or resealable bags, leaving a little space at the top for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm leftover chili in a pot over medium heat, stirring occasionally until heated through. Add a splash of water or broth if it’s thicker than you’d like. For quick meals, microwave single servings in 1-minute intervals.
Making Ahead: Assemble all ingredients in the crockpot insert the night before, cover, and refrigerate overnight. In the morning, set the insert into the base, turn it on low, and let it cook while you go about your day.
FAQ
Can I make this in an Instant Pot?
Use the sauté function to brown the beef and onion first, then add the remaining ingredients. Seal and cook on High Pressure for 15 minutes, followed by a 10-minute natural release. The flavor is slightly different than the slow-cooked version but still rich and hearty.
Do I need to cook the ground beef before adding to the slow cooker?
Yes. Browning the beef first adds flavor and keeps the chili from turning greasy. It also helps the meat hold its texture during long cooking so it doesn’t get rubbery.
What can I do if my chili is too thin or thick?
If it’s too thin, let it cook uncovered for the last 30 minutes or stir in a spoonful of tomato paste. If it’s too thick, mix in a little broth or water until it reaches your desired consistency.
Is it okay to leave chili in the crockpot overnight?
It’s best to cook chili during the day and cool it afterward. Leaving it on “keep warm” overnight can affect texture and safety. Instead, refrigerate leftovers once cooled and reheat when ready to serve.
How do I make this chili less spicy?
Keep the chili powder on the lighter side and skip any hot sauce or cayenne. You can also stir in a small spoonful of Greek yogurt or sour cream at the end to mellow the spice while adding creaminess.
Why does my chili taste better the next day?
Like most slow-cooked dishes, chili’s flavors continue to marry together as it rests. The spices, tomatoes, and beef deepen overnight, giving you an even more balanced, savory flavor when reheated the next day.
More Crockpot Recipes
Print
Easy Crockpot Chili
The easiest chili ever! This is my family recipe, very basic and you can make it as spicy as you like. Plus a little secret ingredient to give it a little somethin somethin.
Ingredients
1 pound ground beef, browned and drained
1/2 onion, chopped
1 large can crushed, diced or whole tomatoes
1 can of tomato sauce
2 cans dark red kidney beans, drained
Chili powder to taste
1/2 to 1 Tablespoon sugar
Instructions
- In a large skillet, brown your ground beef until no longer pink. Drain grease. Pour beef into a crock pot or large soup pot.
- Then add all the other ingredients into the crockpot. If using canned whole tomatoes, cut up into chunks.
- Mix all together, taste to see if you want more chili powder. Then set the crock pot to low for 4-8 hours. Or in a large pot on low. The longer the better.
- Serve with shredded cheese, Fritos, crackers, sour cream. So many options!
Notes
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