The Best Crockpot Chili Recipe (Easy Dump-and-Go!)

This crockpot chili is the ultimate comfort food, tender ground beef, bold spices, and rich tomato sauce that simmers to perfection while you go about your day. With just 10 minutes of prep, this easy crockpot dinner does all the heavy lifting for you, making it perfect for busy weeknights.

Whether you prefer classic chili with beans, a beanless chili recipe crockpot style, or a spicy taco chili crockpot variation, this recipe has you covered with simple swaps that transform the flavor completely.

Why This Recipe Works

Minimal Prep, Maximum Flavor: Brown the beef and bloom your spices in just 10 minutes, then let the slow cooker build deep, complex flavors for 4-8 hours. This is true crock pot meals simplicity, set it and forget it.

Perfectly Balanced Texture: Ground beef creates hearty, meaty bites while crushed tomatoes and tomato sauce provide body without being soupy. The optional masa harina thickener adds steakhouse-level richness in the final minutes.

Customizable for Every Diet: Make it a healthy crockpot meal with lean meat and extra vegetables, or keep it traditional with beans and full-fat beef. The beanless version delivers 29g protein per serving while staying under 310 calories.

Better the Next Day: Like all great homemade chili recipe crockpot versions, the flavors deepen overnight, making this ideal for meal prep or weekend batch cooking.

Ingredient Notes

Base & Aromatics

• Ground beef (85% lean, 2 lbs): Provides rich flavor and tender texture; browning first creates Maillard depth and ensures safe internal temp of 160°F
• Yellow onion (1 medium, diced): Sweet aromatic backbone
• Garlic (4 cloves, minced): Essential flavor layer
• Bell pepper (1, optional): Adds sweetness and color without heat

Tomato Base

• Crushed tomatoes (28 oz can): Body and texture
• Tomato sauce (15 oz can): Smooth consistency
• Tomato paste (2 Tbsp): Concentrated umami when bloomed with spices
• Beef broth (1 cup): Loosens and carries spices throughout

Spice Blend

• Chili powder (3 Tbsp): Foundation spice—use ancho or New Mexico for authentic flavor
• Ground cumin (2 tsp): Earthy warmth
• Smoked paprika (1 tsp): Depth without heat
• Dried oregano (1 tsp): Herbal note
• Cayenne pepper (¼-½ tsp): Adjustable heat
• Kosher salt (¾ tsp) + black pepper (½ tsp): Season in layers

Optional Depth Boosters: Pinch of cocoa powder or instant espresso adds steakhouse complexity

Beans (Choose Your Style)

• Classic with beans: 1 can kidney beans + 1 can black beans, rinsed and drained
• Beanless (Texas-style): Skip beans entirely; add ½ lb extra ground beef or chuck cubes for pure meat chili

Thickener & Finish

• Masa harina (2 Tbsp + 3 Tbsp water): Creates silky, restaurant-quality body in the final 10 minutes
• Apple cider vinegar (1-2 tsp): Brightens flavors at the end

Step-by-Step Instructions

Yield: 6-8 servings | Prep: 10 minutes | Cook: 6-8 hours low or 3-4 hours high

Step 1: Brown the Beef (Flavor Foundation)

Heat 1 Tbsp oil in a large skillet over medium-high heat. Add 2 lbs ground beef and cook 6-8 minutes, breaking into crumbles until no pink remains and internal temperature reaches 160°F. Drain excess grease and transfer to slow cooker.

Why this matters: Browning creates rich Maillard flavor and ensures food safety before the slow cook.

Step 2: Build Aromatics & Bloom Spices

In the same skillet, add 1 diced onion and 1 diced bell pepper (if using). Cook 3-4 minutes until softened, then add 4 minced garlic cloves and cook 30 seconds until fragrant. Stir in 2 Tbsp tomato paste and cook 1 minute to caramelize, then add 3 Tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and ¼-½ tsp cayenne. Toast spices 30 seconds until aromatic.

Pro tip: Blooming spices in hot fat releases their essential oils for maximum flavor impact.

Step 3: Load the Slow Cooker

Transfer aromatics to slow cooker with browned beef. Add 1 can (28 oz) crushed tomatoes, 1 can (15 oz) tomato sauce, 1 cup beef broth, ¾ tsp salt, and ½ tsp black pepper. Stir to combine thoroughly.

Step 4: Slow Cook to Perfection

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until thick, deeply flavored, and beef is tender. The longer cooking time develops richer flavor.

Step 5: Add Beans (If Using)

During the last 30 minutes of cooking, stir in 1 can rinsed kidney beans and 1 can rinsed black beans. This timing keeps bean skins intact and prevents mushiness.

Step 6: Thicken & Brighten

Whisk together 2 Tbsp masa harina with 3 Tbsp water until smooth. Stir into chili and cook uncovered 10 minutes to thicken. Finish with 1-2 tsp apple cider vinegar to brighten flavors, then adjust salt and heat to taste.

Step 7: Serve & Top

Ladle into bowls and serve with shredded cheddar, sour cream, diced red onion, sliced jalapeños, fresh cilantro, and tortilla chips.

Expert Tips for Perfect Chili

Always brown the beef first: This step is non-negotiable for food safety (160°F internal temp) and superior texture. It also creates irreplaceable Maillard flavors that slow cooking alone can’t achieve.

Add heat at the end: If you want extra spice, stir in additional cayenne during the last 30 minutes rather than at the beginning. This preserves bright heat without bitterness.

Masa timing is critical: Add masa slurry only in the final 10 minutes. Adding too early can mute spice flavors and create gummy texture.

Don’t skip the vinegar: That splash of acid at the end balances richness and makes all the flavors pop.

Next-day magic is real: Refrigerate overnight and reheat with a splash of broth—the flavors meld and intensify dramatically.

Recipe Variations

Best Chili Recipe Crockpot (Competition-Style)

Use 1 lb ground beef + 1 lb beef chuck cubes for varied texture. Add ½ tsp cocoa powder and ½ tsp instant espresso to spice blend for steakhouse depth. Increase chili powder to 4 Tbsp.

Taco Chili Crockpot

Add 3 Tbsp taco seasoning (or 1 packet) to spice blend. Stir in 1 cup corn and 1 can fire-roasted diced tomatoes during last hour. Top with crushed tortilla chips, avocado, and lime wedges.

Beanless Chili Recipe Crockpot (Texas-Style)

Skip beans entirely and increase beef to 2.5-3 lbs total (use half ground beef, half chuck cubes for texture). Add extra 1 Tbsp chili powder. Keep masa for signature thickness. Results in 29g protein, 310 calories per serving.

Crockpot Recipes Healthy / Healthy Crockpot Meals

Use 93% lean ground beef or ground turkey (cook to 165°F). Add 2 cups diced zucchini and 1 cup mushrooms with beans. Swap sour cream for Greek yogurt when serving. Reduces fat by 40% while boosting protein.

Kid-Friendly Crock Pot Meals

Reduce cayenne to ⅛ tsp or omit entirely. Add 1 Tbsp brown sugar to balance acidity. Serve over rice or with mini pasta shapes on the side.

Serving Suggestions

Classic Bowl: Serve in bowls with cheddar, sour cream, green onions, and cornbread.

Chili Bar: Set up a toppings station with shredded cheese, diced onions, jalapeños, cilantro, lime wedges, sour cream, and tortilla chips.

Creative Twists: Spoon over baked potatoes, hot dogs, nachos, rice, or spaghetti (Cincinnati-style).

Storage & Reheating

Refrigerator: Store in airtight container 4-5 days. Flavor improves dramatically on day 2.

Freezer: Freeze up to 3 months in freezer-safe containers (do not add dairy toppings before freezing).

Reheat: Stovetop over low heat with a splash of broth to restore consistency, or microwave in 90-second intervals, stirring between.

Adjust Consistency: Too thick? Stir in beef broth. Too thin? Simmer uncovered 15-20 minutes or add cornstarch slurry (1 tsp cornstarch + 2 Tbsp water).

Frequently Asked Questions

Do I have to brown the beef first?

Yes, for best flavor, texture, and food safety. Browning ensures beef reaches 160°F before slow cooking and creates essential Maillard flavors.

Can I skip the masa harina?

Absolutely. For a thinner chili, omit it entirely. For similar thickness, use 1 tsp cornstarch mixed with 2 Tbsp water, stirred in during the last 10 minutes.

What if my chili is too spicy?

Stir in 1-2 tsp brown sugar or add a dollop of sour cream to each bowl. You can also add more broth to dilute heat.

Can I make this beanless?

Yes—see the beanless variation above. Increase meat content and chili powder for authentic Texas-style chili.

Can I use ground turkey instead?

Absolutely. Brown turkey to 165°F internal temperature before adding to slow cooker. The flavor will be lighter but still delicious.

Nutrition Information

Per 1½-cup serving (classic with beans):
Calories: 360 | Fat: 18g | Carbs: 26g | Fiber: 7g | Protein: 27g | Sodium: 860mg

Per serving (beanless version):
Calories: 310 | Fat: 19g | Carbs: 10g | Fiber: 2g | Protein: 29g | Sodium: 780mg

This slow cooker chili recipe ground beef version delivers restaurant-quality results with minimal effort—the perfect weeknight warrior recipe that tastes like you spent hours in the kitchen.