Mom's Best Recipes
Recipe

Crock Pot Chili

Thick, cozy slow cooker chili with ground beef, beans, tomatoes, and a punchy spice blend that tastes like it simmered all day because it did.

Author By Matt Campbell
4.8
A bubbling crock pot chili ladled into a bowl, topped with shredded cheddar, sour cream, and sliced green onions on a warm kitchen table with soft natural light
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Chili in the slow cooker (Crock-Pot) is one of my favorite kitchen cheat codes. You do a little work up front, the slow cooker takes it from there, and dinner shows up tasting like you were responsible all day. This version is thick, beefy, and balanced: warm spice, a little tang from tomatoes, and enough body that it clings to your spoon instead of turning into soup.

It is also a build-your-own-toppings situation, which means everyone wins. Keep it classic with cheddar and sour cream, go crunchy with chips, or get weird in a good way with pickled jalapeños and a squeeze of lime. Just promise me you taste it near the end. Chili always needs one last tiny adjustment.

Bowls of ground beef, diced onion, minced garlic, canned beans, crushed tomatoes, and small dishes of chili spices arranged on a clean kitchen counter

Why It Works

  • Big flavor with easy steps: Browning the beef and onions first adds a deeper, toastier base without turning this into an all-day project.
  • Thick, scoopable texture: A small amount of tomato paste plus a slow simmer gives you chili that holds up on rice, baked potatoes, or chips.
  • Custom heat level: Start mild, then crank it up with cayenne near the end so you do not accidentally make it way hotter than you meant to.
  • Leftovers that get even better: The flavors settle in overnight, and day-two chili is a real thing.

Pairs Well With

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Storage Tips

Fridge: Refrigerate within 2 hours. For fastest cooling, portion chili into shallow containers (or spread it out a bit), then cover and refrigerate for up to 4 days. It will thicken as it chills.

Freezer: Freeze in portioned containers or zip-top bags (laid flat) for up to 3 months. Leave a little headspace because chili expands.

Reheat: Warm on the stovetop over medium-low, stirring often. Add a splash of broth or water if it is too thick. Microwave works too, just stir halfway through.

Make ahead

Chili is very make-ahead friendly. Cool and refrigerate overnight, then reheat gently. If a little fat rises to the top, you can skim it off before warming and it tastes even more dialed-in.

Portions of chili packed into clear meal prep containers on a kitchen counter, ready for the fridge and freezer

Common Questions

Can I put raw ground beef in the slow cooker?

You can, but I do not recommend it. Browning first gives you better flavor and texture, and you can drain extra grease so the chili is not oily.

How do I thicken slow cooker chili?

Three easy options: (1) crack the lid and cook on HIGH until it reduces, usually 45 to 90 minutes depending on your slow cooker, (2) mash a cup of beans and stir them back in, or (3) stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook 10 to 15 minutes until glossy and thicker. For a Tex-Mex vibe, you can also stir in 1 to 2 tablespoons masa harina and let it cook 15 minutes.

How do I make it less spicy?

Skip cayenne and use mild chili powder. If it is already too hot, stir in a little brown sugar, add more crushed tomatoes, or serve with sour cream and cheese to mellow it out.

Can I make this without beans?

Yep. Swap the beans for an extra pound of browned beef or add diced bell peppers and zucchini for bulk. You may want a splash more broth since beans absorb liquid.

What is the best chili powder to use?

Use whatever you like, but check if it is mild or hot. Most grocery-store “chili powder” is a blend (not pure ground chiles), which is perfect here.

A wooden spoon stirring thick chili inside a slow cooker, with visible beans and ground beef in a rich red sauce

The first time I leaned on slow cooker chili, it was pure survival cooking. I had a long day, a short attention span, and exactly zero interest in babysitting a pot. The slow cooker did the heavy lifting while I cleaned up the tiny chaos I created browning the beef. Now it is my go-to when I want the house to smell like I have my life together, even if I am absolutely eating over the sink while shredding cheese with one hand.