Crockpot Chili with Ground Beef and Beans

Crockpot Chili with Ground Beef and Beans is a hearty, comforting dish that's perfect for chilly days or anytime you want something warm and filling. With tender ground beef, a…

By Hazel • September 9, 2025 • Reading time: 6 min

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Crockpot Chili with Ground Beef and Beans is a hearty, comforting dish that’s perfect for chilly days or anytime you want something warm and filling. With tender ground beef, a mix of beans, tomatoes, and a blend of spices slowly simmered together, this chili has a rich and satisfying flavor that smells incredible as it cooks.

I love how easy this chili is to make—just toss everything into the crockpot in the morning, and by dinner time you have a meal that tastes like it’s been cooking all day. The slow cooking really helps the flavors blend and makes the beef super tender. Whenever I make it, I always double the recipe because it reheats so well and even gets better the next day.

My favorite way to eat this chili is topped with shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s also great for game day or casual gatherings because it’s so easy to serve and share. I always find that a pot of this chili brings everyone together around the table with smiles and a full belly.

Key Ingredients & Substitutions

Ground beef: I like using lean ground beef (about 85% lean) for a good balance of flavor and less grease. You can swap it for ground turkey or plant-based meat if you want a lighter or vegetarian option.

Beans: Kidney and pinto beans give great texture and color. If you don’t have those, black beans or cannellini beans work well too.

Diced tomatoes and tomato paste: These build the chili’s rich base. Canned fire-roasted tomatoes add a nice smoky flavor if you want a twist.

Spices: Chili powder, cumin, and smoked paprika are essential for that classic chili taste. Feel free to adjust the chili powder if you prefer more or less heat.

How Do You Make the Best Crockpot Chili with Ground Beef and Beans?

The key to great crockpot chili is layering flavors and cooking low and slow.

• Brown the beef first: This adds flavor and prevents a greasy chili. Don’t skip draining the fat, or your chili might be too oily.
• Cook onions and garlic with the beef: It softens them and brings out their flavors before slow cooking.
• Add beans and liquids: Adding broth or water keeps it juicy and helps the flavors blend while cooking.
• Low and slow cooking: Cook on low for 6-8 hours to let flavors meld and beef get tender. You can do high for 3-4 hours if you’re short on time, but low is best.
• Adjust seasoning at the end: Taste the chili and add more salt, pepper, or chili powder as needed before serving.

Equipment You’ll Need

• Crockpot or slow cooker – This is the star equipment; it cooks the chili slowly and makes the beef tender without much effort.
• Large skillet – Great for browning the ground beef and softening onions before adding them to the crockpot.
• Wooden spoon or spatula – Perfect for breaking up the ground beef and stirring the chili ingredients together.
• Can opener – Needed to open the cans of beans, tomatoes, and tomato paste.
• Measuring spoons – To add the right amount of spices for balanced flavor.

Flavor Variations & Add-Ins

• Swap ground beef for ground turkey or chicken for a leaner chili option that’s still flavorful.
• Add chopped bell peppers or diced jalapeños to give extra crunch and a mild spicy kick.
• Mix in a bit of cocoa powder or a square of dark chocolate to deepen flavor and add subtle richness.
• Top with shredded Monterey Jack or pepper jack cheese for a slightly different cheesy twist.

Crockpot Chili with Ground Beef and Beans

Ingredients You’ll Need:

Main Ingredients:

• 1 lb (450g) ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (6 oz) tomato paste
• 1 cup beef broth or water

Spices & Seasonings:

• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Diced avocado
• Chopped cilantro
• Tortilla chips

How Much Time Will You Need?

This chili requires about 15 minutes of prep time for browning the beef and chopping ingredients. Then, let it cook in your crockpot on low for 6 to 8 hours, or on high for 3 to 4 hours, allowing all flavors to blend nicely. It’s a perfect set-it-and-forget-it meal.

Step-by-Step Instructions:

1. Brown the Beef and Sauté Aromatics:

Set a large skillet over medium heat and cook the ground beef until it’s browned and no longer pink, breaking it up with a spoon. Drain off any excess fat. Add the chopped onions and minced garlic to the beef, then cook for 2 to 3 minutes until the onions become soft and fragrant.

2. Transfer to Crockpot and Add Remaining Ingredients:

Move the beef, onions, and garlic mixture into your crockpot. Add the drained kidney beans, pinto beans, diced tomatoes (with juice), tomato paste, and beef broth. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything together so it’s well combined.

3. Slow Cook and Finish Up:

Cover your crockpot with the lid. Cook on low for 6-8 hours or on high for 3-4 hours. Before serving, taste your chili and add extra salt or spices if you’d like. Serve hot, topped with your favorite shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, and a side of crunchy tortilla chips if you want.

Can I Use Frozen Ground Beef in This Recipe?

Yes, but be sure to fully thaw the ground beef before browning it. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker thawing. This ensures even cooking and prevents extra moisture in your chili.

Can I Make This Chili Vegetarian?

Absolutely! Simply skip the ground beef and add extra beans or lentils for protein. You can also add vegetables like bell peppers, zucchini, or mushrooms to make it hearty and flavorful.

How Long Does Leftover Chili Keep?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Chili also freezes well for up to 3 months — just thaw overnight in the fridge before reheating.

Can I Adjust the Spice Level?

Yes! Adjust chili powder to make it milder or spicier. You can also add a pinch of cayenne pepper or diced jalapeños for extra heat, or reduce the chili powder if you want a milder flavor.