Easy Crockpot Chili with Ground Beef and Beans

This easy crockpot chili is the recipe my family asks for the minute the air turns cool. Ground beef, kidney beans, bell peppers, and our garden tomatoes all simmer together while you go about your day.

You brown the beef, dump everything in the slow cooker, and walk away. Start it at lunchtime, and dinner is ready when everyone comes home hungry.

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One step you can’t skip in this easy crockpot chili is browning the ground beef first. Raw ground beef cooks into one big greasy clump in the slow cooker, and there is no way to drain off the fat.

Serve it with a warm square of Grandmother Mable Landfear’s Cornbread, and you have a cozy fall dinner the whole family will love.

Make a big pot on Sunday, and healthy weeknight dinners are ready for several nights.

Why You’ll Love This Easy Crockpot Chili

• Hands-off cooking: No standing at the stove stirring. The slow cooker does the work.
• Dinner for days: One pot on Sunday feeds your family for several weeknights.
• Loaded with beans and vegetables: Kidney beans, bell peppers, and tomatoes make it hearty and filling.
• Simple seasoning: Two packets of McCormick 30% Less Sodium Chili Seasoning do all the work.
• Company ready: We serve it at dinner parties, and it is always a hit.

Our Family’s Favorite Fall Chili

When September rolls in, you can feel that first chill in the air. The leaves start turning a soft golden yellow, and I start thinking about chili.

Chili with cornbread is the recipe my family asks for more than any other. We make a big pot of this homemade chili on Sunday afternoon. It gives us an easy weeknight dinner for several nights in a row.

This is also the chili I make when friends come over for a dinner party. It is always a hit. I love that it is rich and hearty, but still full of vegetables and beans, so you can feel good serving it.

The best part is the crockpot. You don’t have to watch a pot on the stove all afternoon. Start it at lunchtime, and it is ready for dinner.

A Healthy Crockpot Chili with Beans

This is a classic crockpot chili with ground beef and beans. It cooks up thick and tomato rich, the kind of chili that sticks to your spoon.

The kidney beans and bell peppers add fiber and vegetables to every bowl, so this is a healthy chili recipe the whole family will eat.

The 30% less sodium seasoning helps keep the salt down. You control the heat, too. Keep it mild for the kids and pass the hot sauce for the grownups.

Ingredients for Crockpot Chili with Ground Beef

• 1 pound ground beef
• 2 bell peppers, seeded and chopped
• 2 cans dark red kidney beans (about 15 ounces each), drained and rinsed
• 2 tablespoons dried onion flakes
• 2 quarts home-canned tomatoes, or two 28-ounce cans diced tomatoes with their juices
• 2 cans tomato paste (6 ounces each)
• 2 packets McCormick 30% Less Sodium Chili Seasoning Mix
• Black pepper, to taste

Ingredient Notes and Substitutions

1. Tomatoes: I use two quarts of our garden tomatoes. Two 28-ounce cans or four 14.5-ounce cans of diced tomatoes work just as well.
2. Tomato paste: Use two small 6-ounce cans or one 12-ounce can. It thickens the chili and gives it that deep tomato taste.
3. Beans: Dark red kidney beans hold their shape through the long cook. Pinto or black beans are an easy swap.
4. Onion: Dried onion flakes save you from chopping. One fresh chopped onion works too.
5. Ground beef: Lean ground beef, ground turkey, or ground chicken all work in this slow cooker chili.
6. Salt: Skip it. The seasoning packets and tomatoes already have salt, so taste at the end first.

Homemade Chili Seasoning (No Packets Needed)

If you would rather skip the McCormick packets, you can mix your own chili seasoning in about two minutes. It lets you control the salt and the heat.

This makes enough to replace the 2 packets in this easy crockpot chili.

• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional
• 1 tablespoon flour or cornstarch, optional, to help thicken

Stir everything together in a small bowl and add it to the slow cooker in place of the packets. 
Pro tip: Leave out the cayenne at first, then taste at the end and add a pinch if your family likes more heat. You can mix up a big jar ahead of time, too. Use about 6 tablespoons for each batch of chili.

Tips for the Best Slow Cooker Chili

• Drain the beef: Pour off the grease after browning so your chili doesn’t turn oily.
• Rinse the beans: It washes away the thick canning liquid and some of the salt.
• Pick the right size of Crockpot: A 6-quart slow cooker gives this big batch room to bubble.

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Equipment Needed

• 6-quart slow cooker
• Large skillet for browning the beef
• Can opener
• Large Cooking Spoon

How to Make Easy Crockpot Chili

1. Brown the beef. Cook the ground beef in a large skillet over medium heat until no pink remains, about 8 to 10 minutes. Drain off the grease.
   Pro tip: Break the meat into small crumbles so it spreads through every bite.
2. Prep the slow cooker. Spray the inside of your crockpot with cooking spray.
   Pro tip: This makes cleanup so much easier after a long cook.
3. Add everything and stir. Add the browned beef, bell peppers, kidney beans, onion flakes, tomatoes with their juices, tomato paste, and chili seasoning. Stir until the tomato paste is mixed in.
   Pro tip: Stir the paste into the tomatoes first so you don’t end up with thick clumps.
4. Slow cook. Cover and cook on high for 5 to 6 hours. Give it a stir once or twice if you are home.
5. Season and serve. Taste and serve hot.
   Pro tip: Chili tastes even better the next day, so leftovers are a bonus.

What to Serve With Crockpot Chili

Chili and cornbread just belong together. We always serve our crockpot chili with Grandmother Mable Landfear’s Cornbread.

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Frequently Asked Questions

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