Crock Pot Chili Recipe
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Every Southerner has a signature chili recipe and this crock pot chili, loaded with meat, beans, and flavorful seasonings, is mine.
Why did I come up with this crock pot chili recipe? Well, any Southerner worth their salt has a great chili recipe, preferably a signature one. This is why I set out several years back trying out this one and that, tweaking and adding until I came up with one I could call my own.
I’ve tweaked it slightly over the years for my personal taste and for this tutorial I am making it in the crockpot for all of you. This prevents anyone from having to stand over the stove and fret over it while it simmers and the flavor develops fully. If you brown and freeze your meat ahead of time (like I do), this becomes a “toss it in and turn it on” recipe that is great for a quick and easy meal!
So, what kind of ingredients can you expect in my signature slow cooker chili? Besides the aforementioned meat, my chili is overloaded with two different types of beans, veggies, and spices and seasonings to give it that quintessential chili flavor. When you need an easy chili recipe to feed a growing family, look no further. Just pop all the ingredients into your slow cooker, go about your day, and come home to a) your house smelling amazing and b) dinner ready to be served.
While we’re on the topic, you might want to check out my hot dog chili and my skillet chili bake, because you can never have too many favorite chili recipes! Alright, let’s get slow cookin’!
Recipe Ingredients
- can
- Kidney can
- Chopped green chiles
- Onion
- Ground beef
- Tomato sauce
- Tomatoes (or canned diced tomatoes/)
- Celery
- Cumin
- Chili powder
How to Make Crock Pot Chili
Chop the celery.
Chop the onion (I used my brand new food processor).
Now, dump all canned items, liquid and all, into the crockpot.
(If you have small kids, just put half the can of chiles in until you make sure they aren’t too hot. Normally they are very mild whenever I get the Walmart brand, but I got these from another grocery store and they were uncharacteristically hot! That is the first time this has ever happened and I’ve been making this chili for years. I’ll stick with Walmart’s brand of chopped green chiles from now on).
Add the celery and chopped onion to the slow cooker.
Pour in the ground beef and then add the cumin…
Chili powder…
Salt…
And water.
Stir and cover. Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
I serve mine with crackers, shredded cheese, and sour cream. A bowl of crock pot chili also goes great with cornbread.
Storage
- Store leftover chili in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
- This chili freezes and reheats so well too. Store leftovers in the freezer for up to 3 months. Thaw in the fridge before simply reheating in the microwave.
Recipe Notes
- For turkey chili, simply substitute the ground beef for ground turkey. You can also use ground pork or ground chicken.
- It’s easy to adapt this to make a . Instead of the meat, add another can of beans or even lentils.
- For added flavor, instead of simply adding water, dissolve 2 beef bouillon cubes into the 2 cups of water to make beef broth.
- Want to add more veggies? You can definitely add a diced red or green bell pepper.
Recipe FAQs
Can you put raw ground beef in the slow cooker?
Yes, you can place raw beef in the slow cooker. However, if you have the time, I recommend quickly browning the beef beforehand to enhance the dish’s flavor.
How long can chili cook in the crockpot?
Your bean chili can cook in the crockpot all day, or for up to 8 hours, on low.
Should I drain canned beans for slow cooker chili?
This is totally up to you. For this slow cooker chili recipe though, I recommend not draining both cans of beans and adding them in, liquid and all, directly to the slow cooker.
Can I make chili ahead of time?
Absolutely! This crockpot chili recipe is a great dinner to make in advance, as leftovers will last in the fridge for up to 4 days. When it’s time to serve, just reheat the chili in the microwave.
What do you serve with crock pot chili?
I love to serve my crockpot chili with tortilla chips or crackers, shredded cheddar cheese, diced avocado or guacamole, and sour cream. You can also garnish with chopped green onion, fresh cilantro, or sliced jalapeno for added heat. It tastes great with cornbread, homemade dinner rolls, homemade tortillas, or buttermilk biscuits to soak up the delicious stew-like broth too. Another option is to serve the chili in a baked potato for a delicious main dish.
You may also enjoy these sensational :
Southern-Style Crock Pot Pulled Pork Recipe
Ingredients
- 2 lbs ground beef
- 1 can kidney beans with liquid 29 ounces
- 1 can pinto beans with liquid 29 ounces
- 1 can tomato sauce 29 ounces
- 1 cup diced onion
- 1/2 cup diced green chiles
- 3 medium tomatoes or one large can of diced tomatoes
- 1 1/2 tsp black pepper
- 2 cups water
- 2 tsp salt
- 3 tsp chili powder
- 1/4 cup diced celery
- 2 tsp cumin
Instructions
- Brown the ground beef until done.2 lbs ground beef
- In a large pot (or crockpot), combine the beef plus all remaining ingredients. If in a pot, bring to a simmer over low heat and cook, stirring a few times an hour, for two to three hours (you can avoid this by using the crockpot).2 lbs ground beef, 1 can kidney beans with liquid, 1 can pinto beans with liquid, 1 can tomato sauce, 1 cup diced onion, 1/2 cup diced green chiles, 3 medium tomatoes, 1 1/2 tsp black pepper, 2 cups water, 2 tsp salt, 3 tsp chili powder, 1/4 cup diced celery, 2 tsp cumin
- In a crock pot, stir the ingredients to combine and cover. Cook on low for 7-8 hours or on high for 3-4 hours.
Nutrition
Food Safety Tip from the USDA
“Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out for more than 1 hour.
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
Basically, food can be kept at room temp safely for two hours but should be refrigerated or frozen after that in order to avoid food safety issues.
I am going to be making this chili this week ! Thank you !!
Oops that was rice & cheese the first night…
Well a crock pot of chili goes a long way in our home….chili with rice & beans the first night. Hot dogs with chili the next, and then with the leftovers I make enchilada casserole. Add a little water to it layer chili, corn tortillas, chili , shredded cheese (your choice), tortillas & repeat. End with cheese on top. You can throw in some chopped ones if you like. Warm in 350 oven until bubbly… Yum!
Hey Christy, can I freeze this and it still taste just as good? And if so, how long will it keep for in the freezer? Thanks:)
Yes, it freezes great! I try to eat it within 3 months but it would last longer if needed.
This chili recipe looks great, plus easy being made in crock pot.
Thanks for this recipe. We love left overs for taco salads and stuffed potatoes for lunch. Slow cookers rock!!
To Jenny C — my Mom, God bless her, would get hungry for soup in the summer months…so she’d turn up the air conditioner, and we’d have soup! I remember having chili, potato soup, bean soup, etc. during the summer months, and it was great! So now, I don’t wait for fall/winter to have soup! Love this website!! Will try this chili recipe soon!!