Easy Slow Cooker Beef Chili
This easy slow cooker beef chili is the kind of dinner that practically cooks itself. Ground beef, kidney beans, tomatoes and warm chili spices simmer together in the Crock Pot until everything is thick, rich and full of flavour. It’s hearty enough for a complete meal, especially topped with melted cheese, creamy avocado and fresh green onions.
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I like this recipe for busy days because the prep is simple and the slow cooker does most of the work. Serve it with crusty bread, cornbread or tortilla chips for an easy Crock Pot chili dinner that is cozy, filling and great for leftovers.
Short Description
This easy slow cooker beef chili is thick, hearty and full of classic comfort-food flavour. Ground beef, kidney beans, tomatoes and warm chili spices cook low and slow until the sauce becomes rich and savoury. Add shredded cheese, avocado and green onions on top and you have an easy Crock Pot chili recipe that feels like a complete meal.
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Why It’s Good
What I like about this slow cooker chili is how little work it takes once everything is in the Crock Pot. Browning the beef first gives it much better flavour, then the slow cooking does the rest. The kidney beans stay hearty, the tomatoes cook down into the sauce, and the spices have plenty of time to blend together.
It’s also easy to adjust. Leave out the cayenne for a milder chili or add a little extra chili powder if you want more heat. And the leftovers are excellent. Chili somehow seems to taste even better the next day.
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When to Serve It
This easy beef chili is perfect for busy weeknight dinners, chilly fall and winter evenings, game day, casual family meals or whenever you want something warm and filling without spending hours at the stove. Serve it with cornbread, crusty bread or tortilla chips, or simply pile on the cheese and avocado and eat it straight from the bowl.
Simple ingredients for hearty slow cooker beef chili.
Main Ingredients
These are the main ingredients for easy slow cooker beef chili: lean ground beef, yellow onion, garlic, tomato paste, crushed tomatoes, diced tomatoes, kidney beans and beef broth. They create the rich, hearty base of this Crock Pot beef chili, with plenty of meaty texture and deep tomato flavour before the chili spices are added.
Thick and hearty slow cooker beef chili cooking low and slow.
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This easy slow cooker beef chili cooks low and slow until the ground beef, kidney beans, tomatoes and spices come together in a thick, rich sauce. As it simmers, the chili develops deeper flavour and that hearty texture you want from a good Crock Pot chili recipe. Give it a stir near the end and let it thicken slightly before serving.
Tips and Tricks
Brown the ground beef first. This gives your slow cooker beef chili much better flavour and keeps the meat from becoming too soft.
Use lean ground beef and drain off any extra grease before adding it to the slow cooker.
Go easy on the beef broth. A good Crock Pot chili should be thick and hearty, so it’s better to start with less liquid and add more only if needed.
Cook the tomato paste for a minute with the beef and onion. It deepens the tomato flavour and makes the chili taste richer.
Drain and rinse the kidney beans before adding them. This keeps the chili sauce from becoming cloudy or overly starchy.
Let it thicken near the end. If your slow cooker chili looks a little thin, remove the lid for the final 20–30 minutes.
Taste before serving. Slow cooking can mellow the seasonings, so you may want a little extra salt, chili powder or black pepper at the end.
Add cheese while the chili is hot so it starts to melt, then finish with avocado and green onions.
Save the leftovers. This easy homemade beef chili often tastes even better the next day once all those spices and tomato flavours have had more time to come together.
Variations
Make it spicier. Add extra cayenne pepper, crushed red pepper flakes or a diced jalapeño for a hotter slow cooker beef chili.
Try different beans. Replace one can of kidney beans with black beans or pinto beans for a slightly different texture and flavour.
Use ground turkey. Swap the beef for ground turkey if you want a lighter slow cooker chili recipe. Brown it first just like the beef.
Add corn. Stir in a cup of corn near the end of cooking for a little sweetness and extra colour.
Make it extra smoky. Add a little more smoked paprika for a deeper, richer Crock Pot chili flavour.
Add more tomato flavour. Use fire-roasted diced tomatoes if you like a slightly smoky, more robust sauce.
Keep it mild. Leave out the cayenne pepper and use a mild chili powder for a family-friendly easy beef chili.
Make it cheesier. Stir a handful of shredded cheddar into each bowl while the chili is hot, then add more on top.
Change the toppings. Try sour cream, chopped cilantro, tortilla chips, diced red onion or jalapeño slices. The basic slow cooker chili works with all kinds of toppings.
Storage Tips
Cool the chili before storing. Let your slow cooker beef chili cool slightly, then transfer it to an airtight container.
Refrigerate for up to 4 days. This easy Crock Pot chili keeps very well and the flavour often gets even better by the next day.
Store toppings separately. Keep avocado, shredded cheese and green onions in separate containers so they stay fresh and don’t get soggy.
Reheat gently. Warm leftover beef chili in a saucepan over medium-low heat or microwave individual portions until hot.
Add a splash of broth if needed. Chili thickens as it sits, so a small amount of beef broth or water can loosen it up when reheating.
Freeze for up to 3 months. Portion the cooled chili into freezer-safe containers, leaving a little room at the top for expansion.
Freeze without the toppings. Cheese, avocado and green onions are best added fresh after reheating.
Thaw overnight in the refrigerator before reheating for the best texture.
Portion before freezing. Freezing this homemade slow cooker chili in individual servings makes quick lunches and easy dinners much more convenient.
Easy Slow Cooker Beef Chili
Equipment
- Slow cooker or Crock-Pot
- Large skillet
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Can opener
- Colander for rinsing the kidney beans
- Ladle (for serving)
Ingredients
- 2 lb ground beef lean
- 1 yellow onion medium sized and finely diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28 oz crushed tomatoes 796 mL
- 1 can 14 oz / 398 mL diced tomatoes, with juices
- 2 14 oz kidney beans 398 mL each , drained and rinsed
- ¾ cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon brown sugar
- 1 tablespoon Worcestershire sauce
For Topping
- Shredded cheddar or Tex-Mex cheese
- Diced avocado
- Sliced green onions
Instructions
Brown the ground beef.
- Add the ground beef and diced onion to a large skillet over medium-high heat. Cook for 6–8 minutes, breaking the beef into small chunks as it cooks. Drain off excess grease.
Add the garlic and tomato paste.
- Stir in the minced garlic and tomato paste. Cook for about 1 minute, stirring often. Letting the tomato paste cook briefly gives this slow cooker beef chili a deeper, richer tomato flavour.
Transfer to the slow cooker.
- Spoon the browned beef mixture into your Crock Pot.
Add the remaining chili ingredients.
- Add the crushed tomatoes, diced tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, cayenne, brown sugar and Worcestershire sauce.
Stir well.
- Mix everything together until the ground beef and kidney beans are evenly coated in the tomato and spice mixture.
Slow cook the chili.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours.
Thicken if needed.
- If you prefer a thick Crock Pot beef chili, remove the lid for the final 20–30 minutes of cooking. Give it a stir once or twice while it thickens.
Taste and adjust.
- Add a little more salt, black pepper or chili powder if needed. Chili is one of those recipes where a final taste really does make a difference.
Add the toppings.
- Spoon the hot chili into bowls. Top with shredded cheese first so it starts to melt, then add chunky avocado and sliced green onions.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Serve This Slow Cooker Beef Chili With Cornbread
This hearty slow cooker beef chili pairs perfectly with warm homemade cornbread. The tender, slightly sweet bread is great for soaking up the rich beef, tomato and kidney bean sauce.
