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Crockpot Chili Recipe

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This Crockpot Chili is a hearty, hands-off dish featuring ground beef, kidney beans, and a flavorful blend of spices. With minimal prep and long, slow cooking, it delivers a rich, deeply seasoned bowl of comfort perfect for busy weeknights, game days, or make-ahead meal prep.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef
  • 2 15 oz cans tomato sauce
  • 2 cups low sodium beef stock or beef broth
  • 1 6 oz tomato paste
  • 2 15 oz cans light red kidney beans drained and rinsed
  • 1 medium poblano or green bell pepper seeded and diced (jalapeno can be used)
  • 1 medium onion diced
  • 4 cloves garlic minced
Spices
  • 1/4 cup dark chili powder
  • 2 Tbsp brown sugar
  • 2 tsp ground cumin
  • 2 tsp seasoned salt
  • 2 tsp Mexican oregano
  • 1 1/2 tsp lemon pepper
  • 1 1/2 tsp granulated garlic
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/8 tsp ground cinnamon
For Serving
  • sour cream
  • green onions
  • shredded cheddar cheese

Equipment

  • Medium skillet
  • 6-quart crockpot
  • Mixing spoon
  • Knife
  • Cutting board

Method
 

  1. Heat a medium skillet over medium-high, add the ground beef, and cook for about 8 minutes until browned with no pink remaining. Drain off any excess fat and set aside.
  2. Place the browned beef, tomato sauce, beef stock, tomato paste, and drained kidney beans into a 6-quart crockpot. Stir until everything is evenly combined.
  3. Add the diced poblano (or green bell pepper), diced onion, minced garlic, chili powder, brown sugar, ground cumin, seasoned salt, Mexican oregano, lemon pepper, granulated garlic, smoked paprika, onion powder, and ground cinnamon to the crockpot. Mix thoroughly until the spices are well distributed.
  4. Cover the crockpot and cook on high for 3–4 hours or on low for 6–8 hours.
  5. Stir before serving and ladle the hot chili into bowls. Garnish with sour cream, shredded cheddar cheese, and green onions, or your preferred toppings.

Nutrition

Calories: 485kcal

Notes

You can prepare the chili mixture in the crockpot insert the night before and refrigerate, then cook as directed the next day, adding about 30 extra minutes for a cold start. For variety, substitute ground turkey, chicken, pork, or venison in place of beef. To adjust the spice level, use bell pepper for mild or add jalapeño or hot sauce for additional heat. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. The chili thickens as it cools; add a splash of beef stock if reheating and it seems too thick. Serve with cornbread, tortilla chips, or over baked potatoes for a complete meal.

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