Crockpot Chili

A Chili Story From My Kitchen (feat. the Crockpot)

I have a thing for Crockpot Chili. Let’s just get that right out there. It’s my stormy night rescue, my “I forgot to meal plan” fallback, and basically, if you’ve ever found yourself sniffing the air in my house mid-afternoon, odds are there’s a slow cooker bubbling away somewhere in the vicinity. You know what’s funny? The first time I made this, I underestimated the spice and spent half dinner blowing my nose but wouldn’t change a thing. Oh—and side note, don’t wear a white shirt while stirring in the tomato sauce (trust me).

Why I Find Myself Making This Over and Over

I make this when the weather turns grumpy, or I need something I can let cook while I deal with life stuff (like finding the missing sock that’s definitely eating my time). My family goes absolutely bonkers for this—my oldest even brings a thermos of leftovers to school (though I’m not sure his teacher enjoys the chili smell in math class). And okay, sometimes I just want an excuse to eat chips for dinner. Plus, it’s so forgiving; you could probably forget it’s in the Crockpot for an extra hour and it’ll just get tastier. Taking the pressure off is… wonderful.

This Is What You’ll Need (Also, What You Can Swap)

• 1 lb (about 500g) ground beef—or ground turkey, if that’s what you’ve got lurking in the freezer. I’ve even gone half and half, no one noticed.
• 1 large onion, chopped. My grandmother always swore by red onion, but I grab whatever’s in the bin.
• 3 cloves garlic, minced. Warning: my hand always smells like garlic for a day after, but worth it.
• 1 green bell pepper, diced (sometimes I toss in a yellow pepper for extra sweetness, like if it’s looking lonely in the fridge)
• 2 cans (15 oz/425g each) kidney beans, drained and rinsed. Honestly you could go with black beans, or even pinto, if you like.
• 1 can (15 oz/425g) diced tomatoes—I just use store brand, never noticed a difference from the pricier stuff.
• 1 can (8 oz/225g) tomato sauce. One time I was short and just used extra diced tomatoes; it’s fine.
• 2 tbsp chili powder (I sometimes sneak more in, but don’t tell the spice-sensitive members of the family)
• 1 tsp cumin
• 1/2 tsp smoked paprika (not essential, but I love the depth)
• 1/2 tsp salt—taste and see if you want more later
• 1/4 tsp black pepper (maybe a bit more if you like things with a kick)
• Optional: 1 tsp brown sugar. Sounds weird, but it just… pulls it together
• Optional: 1 jalapeño, finely chopped—for when you’re feeling cheeky

Alright, Let’s Make Some Chili (Distractions Welcome)

1. Brown your ground beef in a skillet over medium heat. I tend to add a tiny drizzle of oil so nothing sticks; break it up as it cooks. Don’t worry if it sticks a bit, just scrape it off (extra flavor!).
2. Drain off most of the fat, but honestly, sometimes I leave a bit for flavor. No shame.
3. Toss the browned meat into your slow cooker. Now, add the chopped onion, garlic, and bell pepper. If you’re prepping ahead, you can totally do this the night before and fridge the insert—no judgment.
4. Pour in the beans, diced tomatoes, and tomato sauce. Try not to splatter, unless you’re into Jackson Pollock kitchen art.
5. Sprinkle over the chili powder, cumin, smoked paprika, salt, black pepper, brown sugar (if using), and jalapeño if you dare. Give it a good stir. This is where I usually sneak a taste. Ignore how weird it looks, it sorts itself out as it cooks!
6. Set your Crockpot to low for 6-7 hours, or high for 3-4 hours. I lean towards low—lets the flavors meld better, I think. But if you’re short on time, high works too (did that once when the in-laws showed up early).
7. Stir once or twice if you remember (I usually forget; it’s fine). After cooking, taste and adjust seasoning as you like. Sometimes I throw in extra salt or a dash more chili powder here.
8. Serve hot! With whatever toppings you like—see below for the wayward ideas my family insists upon.

Things I’ve Learned the Messy Way (Notes)

• If it looks too thick, add a little water or broth. Did that once with coffee, on accident, and I… wouldn’t recommend it.
• Chili always seems better the next day, like it got a pep talk overnight.
• Don’t panic about the color—it deepens as it cooks, so it’s never as pale as it first looks.

Weird and Wonderful Variations

• I tried tossing in a square of dark chocolate once—surprising, but oddly good. Don’t overdo it, though.
• Swapped beef for plant-based mince for a veggie version. Worked a treat, though my uncle claimed he could tell (I’m not sure he could, to be honest).
• Added sweetcorn one time when I had leftover cobs. Not my favorite, but the kids liked it.
• I used lentils once instead of beans. Mistake—the texture just wasn’t right. Stick to what you like.

If You Don’t Have a Crockpot…

Just use a heavy pot on the stove, super low and slow, stirring every now and then. Or borrow one from your neighbor—always good for making friends around here.

How It Keeps (Or Doesn’t, Around Here)

Chili keeps in the fridge for three days (in theory), but honestly, in my house it never lasts more than a day! Freezes like a dream, though—just pop into containers and reheat on the stove or microwawe (oops, microwave, meant to type that).

You Should Eat This With…

I love it with a handful of shredded cheese and a big dollop of sour cream. My youngest insists on corn chips crushed on top; my partner swears by a dash of hot sauce and a sprinkle of spring onions. If it’s especially blustery, we do garlic bread on the side. Total comfort meal.

What I Wish I’d Known Earlier (Pro Tips)

• Don’t rush the sautéing at the start—I tried, once, and the chili was… okay. Not great. The browning really makes a difference.
• Taste before adding extra salt at the end. Sometimes the canned beans and tomatoes bring enough already.
• Chili powder brands vary a LOT—start with less if you’re cautious, build up if you live life on the spicy side.

People Actually Ask Me These All the Time (FAQ)

• Can I double the recipe? For sure! Just use a bigger Crockpot, unless you like chaos (and chili lava on the counter).
• What if I don’t have all the spices? Just use what you’ve got. It won’t win any chili cook-offs, but it’ll still taste good.
• Can I skip the beans? You can, though it’ll be more like a chunky meat sauce. Still pretty delicious.
• Is it spicy? Up to you! Use less chili powder and skip the jalapeño if you’re not into heat.
• Do I absolutely have to brown the meat? Technically, maybe no, but honestly, you want the flavor; it’s worth dirtying one pan, promise.

Bit of a ramble there, sorry! Anyway, hope this brings as much warmth to your kitchen as it does mine.

★★★★★ 4.60 from 30 ratings

Crockpot Chili

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A hearty, flavorful slow-cooked chili made with ground beef (or turkey), kidney beans, tomatoes, and a blend of spices. Perfect for a comforting dinner or meal prep.

🖨️ Print Pin Recipe

Ingredients

• 1 lb (about 500g) ground beef—or ground turkey, if that’s what you’ve got lurking in the freezer. I’ve even gone half and half, no one noticed.
• 1 large onion, chopped. My grandmother always swore by red onion, but I grab whatever’s in the bin.
• 3 cloves garlic, minced. Warning: my hand always smells like garlic for a day after, but worth it.
• 1 green bell pepper, diced (sometimes I toss in a yellow pepper for extra sweetness, like if it’s looking lonely in the fridge)
• 2 cans (15 oz/425g each) kidney beans, drained and rinsed. Honestly you could go with black beans, or even pinto, if you like.
• 1 can (15 oz/425g) diced tomatoes—I just use store brand, never noticed a difference from the pricier stuff.
• 1 can (8 oz/225g) tomato sauce. One time I was short and just used extra diced tomatoes; it’s fine.
• 2 tbsp chili powder (I sometimes sneak more in, but don’t tell the spice-sensitive members of the family)
• 1 tsp cumin
• 1/2 tsp smoked paprika (not essential, but I love the depth)
• 1/2 tsp salt—taste and see if you want more later
• 1/4 tsp black pepper (maybe a bit more if you like things with a kick)
• Optional: 1 tsp brown sugar. Sounds weird, but it just… pulls it together
• Optional: 1 jalapeño, finely chopped—for when you’re feeling cheeky

Instructions

1. 1
   Brown your ground beef in a skillet over medium heat. I tend to add a tiny drizzle of oil so nothing sticks; break it up as it cooks. Don’t worry if it sticks a bit, just scrape it off (extra flavor!).
2. 2
   Drain off most of the fat, but honestly, sometimes I leave a bit for flavor. No shame.
3. 3
   Toss the browned meat into your slow cooker. Now, add the chopped onion, garlic, and bell pepper. If you’re prepping ahead, you can totally do this the night before and fridge the insert—no judgment.
4. 4
   Pour in the beans, diced tomatoes, and tomato sauce. Try not to splatter, unless you’re into Jackson Pollock kitchen art.
5. 5
   Sprinkle over the chili powder, cumin, smoked paprika, salt, black pepper, brown sugar (if using), and jalapeño if you dare. Give it a good stir. This is where I usually sneak a taste. Ignore how weird it looks, it sorts itself out as it cooks!
6. 6
   Set your Crockpot to low for 6-7 hours, or high for 3-4 hours. I lean towards low—lets the flavors meld better, I think. But if you’re short on time, high works too (did that once when the in-laws showed up early).
7. 7
   Stir once or twice if you remember (I usually forget; it’s fine). After cooking, taste and adjust seasoning as you like. Sometimes I throw in extra salt or a dash more chili powder here.
8. 8
   Serve hot! With whatever toppings you like—see below for the wayward ideas my family insists upon.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 365 caloriescal

Protein: 27gg

Fat: 12gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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