If there’s one dish that instantly makes my kitchen smell like home, it’s Crockpot Chili with Ground Beef and Beans. It’s hearty, comforting, and—bless its little soul—mostly cooks itself while I juggle the chaos of homework, soccer practice, and that never-ending laundry pile. This is the kind of dinner that feels like a hug in a bowl.
I’ll be honest: chili has been a part of my Texas upbringing for as long as I can remember. My mom used to keep a big pot simmering on the stove during football season, and now my crockpot has taken over the tradition. Except this time, I get to press a button and walk away—now that’s what I call progress.
Table of Contents
Why You’ll Love This Crockpot Chili with Ground Beef and Beans
- Hands-off cooking – just 10 minutes of prep and the slow cooker takes it from there.
- Family-friendly – mild enough for picky eaters, but you can spice it up if you like it fiery.
- Budget-friendly – canned beans and tomatoes make it both hearty and affordable.
- Versatile – serve it with cornbread, over baked potatoes, or even as a topping for nachos.
What Does Crockpot Chili with Ground Beef and Beans Taste Like?
Think rich, savory beef mingling with smoky paprika, earthy cumin, and just the right kick of chili powder. The beans give it a creamy bite, and the slow cooking makes the flavors cozy up together like old friends at a tailgate party. It’s bold but balanced—the kind of chili that makes you reach for a second bowl before you realize you’re already stuffed.
Ingredients You’ll Need for Crockpot Chili with Ground Beef and Beans
When it comes to making a hearty pot of Crockpot Chili with Ground Beef and Beans, the ingredients are simple, budget-friendly, and pantry staples you probably already have on hand. Think of this list as the building blocks of that comforting, smoky bowl of chili that will warm up your kitchen. Here’s what you’ll need:
Main Ingredients:
- Ground Beef (1 lb): I like using lean ground beef (around 85/15) so you get rich flavor without too much grease. If you prefer something lighter, ground turkey works too—try my Turkey Chili Recipe for a variation.
- Onion (1 medium, diced): Onions add depth and sweetness as they cook down, balancing out the spices. Yellow onions are my go-to, but white onions will work in a pinch.
- Garlic (3 cloves, minced): Fresh garlic brings that punchy aroma that makes your kitchen smell incredible while the chili simmers.
- Kidney Beans (1 can, 15 oz, drained and rinsed): These beans are hearty and meaty, making each spoonful more satisfying.
- Pinto Beans (1 can, 15 oz, drained and rinsed): Creamy with a subtle flavor, pinto beans blend beautifully with kidney beans for a texture-rich chili.
- Diced Tomatoes (1 can, 15 oz): The juicy base of the chili. Keep the juice—they help build the broth. Fire-roasted tomatoes add extra smokiness if you can find them.
- Tomato Sauce (1 can, 8 oz): Thickens the chili and ties the tomatoes and beef together into a smooth, rich sauce.
- Beef Broth (1 cup): Adds depth and keeps the chili moist as it cooks low and slow. You can use water in a pinch, but broth is worth it for that savory flavor.
Spices (the soul of the chili):
- Chili Powder (2 tbsp): This is the backbone of your chili. It gives warmth, color, and that classic chili flavor.
- Ground Cumin (1 tsp): Earthy and slightly nutty, cumin balances out the tanginess of the tomatoes.
- Smoked Paprika (1 tsp): Adds a subtle smoky flavor that makes the chili taste like it’s been slow-smoked over a campfire.
- Dried Oregano (½ tsp): A gentle herb that rounds out the spices with a touch of freshness.
- Cayenne Pepper (¼ tsp, optional): For those who like a little heat. Adjust this to your taste—or skip it if you’ve got spice-sensitive kids.
- Salt and Black Pepper: Essential for bringing all the flavors together. Taste and adjust before serving.
Optional Toppings (because chili is all about customization):
- Shredded cheddar cheese (melts beautifully on top)
- A dollop of sour cream (for cooling creaminess)
- Diced avocado (adds a buttery bite)
- Fresh cilantro, chopped (brightens everything up)
- Tortilla chips (for scooping, because spoons are optional in my house)
The beauty of Crockpot Chili with Ground Beef and Beans is that it’s incredibly forgiving. Don’t stress if you swap pinto beans for black beans, or use chicken broth instead of beef. Every variation creates a slightly different but still cozy bowl of chili.
✨ Jessica’s Tip: If you’re craving another twist on chili, check out my Pumpkin Chili Recipe—it’s a fall favorite with a hint of sweetness that pairs perfectly with cornbread.
Step-by-Step Instructions: How to Make Crockpot Chili with Ground Beef and Beans
Making Crockpot Chili with Ground Beef and Beans couldn’t be easier, and that’s why it’s a lifesaver for busy moms like me. With just a few simple steps, your slow cooker will do most of the work while you go about your day. Follow these steps for a foolproof, flavorful chili that will have your whole family asking for seconds.
Step 1: Brown the Ground Beef
Start by heating a large skillet over medium-high heat. Add 1 pound of ground beef and cook it until it’s nicely browned and no longer pink. Use a wooden spoon to break it into crumbles—it makes for the perfect bite-sized pieces in your chili. Don’t rush this step; a good browning gives your chili deeper flavor.
👉 Tip from my Texas kitchen: If you’d rather go lighter, you can absolutely use ground turkey here. In fact, I have a full Turkey Chili Recipe that shows how delicious the swap can be.
Step 2: Sauté the Aromatics
Once the beef is browned, drain any excess fat. Then add your diced onion and minced garlic right into the skillet. Let them cook for 2–3 minutes until soft and fragrant. This little step transforms your chili from “just okay” to mouthwatering. That sizzle and aroma? That’s the magic of layering flavor early.
Step 3: Transfer Everything to the Crockpot
Now it’s time to let your slow cooker do the heavy lifting. Pour the cooked beef, onion, and garlic mixture into your crockpot. Then add the kidney beans, pinto beans, diced tomatoes with juice, tomato sauce, and beef broth.
Sprinkle in the spice mix: chili powder, cumin, smoked paprika, oregano, cayenne (if you like it spicy), and of course, salt and pepper. Stir it all together so every bean and beef crumble is coated with flavor.
💡 Pro tip: If you love a thicker chili, use less broth to start. You can always add more later if needed.
Step 4: Slow Cook to Perfection
Cover the crockpot with its lid and choose your cooking time:
- Low for 6–8 hours (perfect if you’re heading out for the day).
- High for 3–4 hours (if you want chili ready by dinner without waiting all night).
As the chili simmers, the spices will meld, the beans will soak up flavor, and the sauce will thicken into a rich, hearty stew. This is why Crockpot Chili with Ground Beef and Beans has earned its place as a family classic—it practically cooks itself while your house fills with the most inviting smell.
Step 5: Taste and Adjust
About 30 minutes before serving, lift the lid and give the chili a stir. Taste it carefully (don’t burn your tongue!) and adjust the seasonings. Sometimes beans soak up more salt, so you may need a pinch more. If you’d like a little more kick, this is the time to stir in extra chili powder or cayenne.
Step 6: Serve with Toppings
Ladle the chili into bowls and let everyone add their favorite toppings—shredded cheese, sour cream, diced avocado, fresh cilantro, or tortilla chips for scooping. That’s part of the fun! In my house, tortilla chips are mandatory—and sometimes they even replace spoons.
For another fun twist on serving, try topping a baked potato with this chili (like a hearty version of my Hobo Casserole with Ground Beef and Potatoes). It’s comfort food layered on comfort food.
Step 7: Enjoy the Leftovers (if there are any!)
Chili always tastes even better the next day as the flavors continue to blend. Pack up leftovers in airtight containers and enjoy easy lunches throughout the week. Or freeze some for future cozy nights—it’s like a gift to your future self.
⭐ Jessica’s Note: The beauty of Crockpot Chili with Ground Beef and Beans is how flexible it is. Make it mild for the kids, fiery for the grown-ups, or customize it with your favorite beans. Once you make it a couple of times, it’ll become second nature, and your crockpot will practically beg you to make it again.
Tips and Tricks for Perfect Crockpot Chili with Ground Beef and Beans
- Taste before serving – beans can mellow out spices, so you may want to adjust salt and chili powder at the end.
- Batch cooking bonus – this freezes beautifully; portion into containers and you’ve got ready-made dinners for weeks.
- Want it thicker? Crack the crockpot lid open for the last 30 minutes.
- Kid-friendly tip: skip the cayenne and let adults sprinkle hot sauce on their own bowls.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in single portions for up to 3 months. Reheat on the stovetop or microwave.
FAQs
Can I use ground turkey instead of beef?
Yes! It will be lighter but still delicious.
What’s the best side to serve with chili?
Cornbread, baked potatoes, or even a crisp green salad. Personally, I love pairing it with my Pumpkin Chili Recipe for a fun twist.
Can I make this without beans?
Absolutely—try my No Bean Chili Recipe for a bean-free version.
Conclusion
This Crockpot Chili with Ground Beef and Beans is one of those dependable recipes you’ll come back to again and again. It’s simple, hearty, and fits seamlessly into busy weeknights or laid-back Sundays. Next time your crockpot is looking lonely, give it this job—it won’t disappoint.
And when you make it, I’d love to see your version! Snap a photo, tag me on social, or leave a comment on how your family enjoyed it.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Crockpot Chili with Ground Beef and Beans: Quick, Easy & Delicious
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
This easy Crockpot Chili with Ground Beef and Beans is hearty, flavorful, and perfect for a hands-off meal. Packed with tender beef, beans, and bold spices, it’s an ideal comfort food for any night of the week.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 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 can (8 oz) tomato sauce
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro, chopped
- Tortilla chips
Instructions
1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it into crumbles. Drain the fat.
2. Add diced onions and minced garlic to the skillet and cook for 2–3 minutes until soft and fragrant.
3. Transfer the cooked beef, onions, and garlic to your crockpot.
4. Add kidney beans, pinto beans, diced tomatoes with their juice, tomato sauce, and beef broth or water.
5. Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir everything well to combine.
6. Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours.
7. Before serving, taste and adjust seasoning if needed.
8. Serve hot with shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, and tortilla chips if desired.
Notes
This chili is even better the next day after the flavors have had more time to develop.
For a spicier chili, increase the cayenne or add hot sauce to taste.
Freeze leftovers in airtight containers for up to 3 months.
