I just made The Best Easy Chili Recipe and now I’ve got a ridiculously rich, spoon-stopping pot that vanishes before I can even plan leftovers.

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I’m obsessed with this Crockpot Easy Chili because it tastes like I actually tried but didn’t sweat it. I love the way browned ground beef and chopped onion punch through tomato and spice so each spoonful feels honest and bold.

This is the Best Easy Chili Recipe Crockpot for nights when I want real food without fuss. Beans that soak up the juices, a little tang from tomatoes, sharp cheddar on top if I’m feeling extra.

It’s messy, hearty food that sticks to your ribs and keeps coming back for more. No drama, just big flavor and zero cleanup hassle.

Ingredients

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Ground beef: hearty protein, gives beefy depth and a little chew.
Yellow onion: sweet bite, softens and smells like home.
Garlic: garlicky punch, wakes the whole pot up.
Green bell pepper: fresh crunch and mild grassy note.
Kidney beans: creamy heft, makes it feel like real chili.
Black or pinto beans: extra body and earthy contrast.
Diced tomatoes: bright acidity, chunks for texture.
Tomato sauce: smooth tomato base, ties everything together.
Tomato paste: concentrated tomato punch, adds savory backbone.
Beef broth or water: thins or thickens, keeps it saucy.
Chili powder: chili backbone, adds warmth and color.
Ground cumin: smoky earthiness, gives that chili vibe.
Paprika: mild smoke or sweetness, subtle color boost.
Dried oregano: herbal note, kinda savory and familiar.
Worcestershire sauce: umami kick, a little tangy depth.
Salt: seasons everything, don’t skip adjusting it.
Black pepper: slight heat, rounds the spiciness.
Brown sugar or honey: tiny sweet note, balances tomato tang.
Olive or vegetable oil: for browning and warmth.
Optional toppings: cheesy, creamy, or fresh bright finishes.

Ingredient Quantities

1 1/2 pounds ground beef, lean but not super lean

1 medium yellow onion, chopped (about 1 cup)

3 cloves garlic, minced or smashed, more if you like it

1 green bell pepper, seeded and diced

2 (15 ounce) cans kidney beans, drained and rinsed

1 (15 ounce) can black beans or pinto beans, drained and rinsed

1 (28 ounce) can diced tomatoes, undrained

1 (15 ounce) can tomato sauce

2 tablespoons tomato paste

1 cup beef broth or water, add more if you like it thinner

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika or regular paprika

1 teaspoon dried oregano

1 tablespoon Worcestershire sauce

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

1 tablespoon brown sugar or a little honey, optional but balances acidity

2 tablespoons olive oil or vegetable oil for browning

Optional toppings: shredded cheddar, sour cream, chopped green onions or cilantro

How to Make this

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1. Heat the oil in a large skillet over medium high heat. Add the chopped onion and diced green pepper and cook until they start to soften, about 4 minutes, then add the minced garlic and cook 30 seconds more.

2. Add the ground beef to the skillet and cook, breaking it up with a spatula, until no longer pink and nicely browned in spots. Season with about 1 teaspoon salt and 1/2 teaspoon black pepper while it cooks. Drain any excess fat.

3. Transfer the browned beef and vegetables to your crockpot. Add the drained and rinsed kidney beans and the drained black or pinto beans.

4. Pour in the can of diced tomatoes with their juices, the tomato sauce, tomato paste, and the cup of beef broth or water. Stir to combine, scraping any browned bits from the skillet into the crockpot for extra flavor.

5. Add the chili powder, ground cumin, smoked or regular paprika, dried oregano, Worcestershire sauce, and brown sugar or honey. Stir well so the spices are evenly distributed.

6. Taste the liquid once everything is mixed, adjust salt and pepper if needed, and add a little more broth or water now if you prefer a thinner chili.

7. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The longer it cooks on low the better the flavors meld, but both times work fine.

8. About 15 minutes before serving, give the chili a good stir, taste and correct seasoning one last time. If it seems too thin, mash a few beans against the side of the crockpot or remove the lid and let it simmer on High to thicken.

9. Serve hot with optional toppings like shredded cheddar, sour cream, and chopped green onions or cilantro. Leftovers keep well and taste even better the next day.

Equipment Needed

1. Large skillet or frying pan for browning the beef and veggies
2. Spatula or wooden spoon for breaking up the meat and stirring
3. Cutting board and chef’s knife for chopping onion, pepper and garlic
4. Crockpot or slow cooker (at least 4 to 6 quart)
5. Can opener for the beans and tomatoes
6. Colander or fine mesh strainer to drain and rinse beans
7. Measuring cups and spoons for broth, spices, and tomato paste
8. Ladle or large serving spoon for serving and stirring during the cook

FAQ

Q: Can I skip browning the beef and just throw everything in the crockpot?

A: You can, but browning adds flavor and gets rid of excess fat. If you skip it the chili will still cook, it just won’t have as deep a taste. If you're short on time, brown quickly in a hot pan with a little oil, drain and add to the crockpot.

Q: Can I use ground turkey or chicken instead of beef?

A: Yes, you can swap in ground turkey or chicken. They make it leaner so you might want a bit more oil or a splash of beef broth for richness, and taste for salt since lean meat can need more seasoning.

Q: How long does this chili keep in the fridge and can I freeze it?

A: Store in an airtight container for up to 4 days in the fridge. It freezes great for up to 3 months. Thaw in the fridge overnight, reheat on the stove or microwave and add a bit of water or broth if it got thick.

Q: My chili tastes a little flat. How can I brighten it up?

A: Try a splash of vinegar or a squeeze of lime, or stir in a teaspoon of more brown sugar if it's too acidic. A pinch more salt often helps too. Taste as you go because a little goes a long way.

Q: Can I make this on the stove instead of using a crockpot?

A: Absolutely. Brown the beef and veggies in a pot, add the rest, bring to a simmer, then cover and cook gently for 30 to 45 minutes so flavors meld. Stir occasionally and add a bit of water if it gets too thick.

Q: How can I make the chili spicier or milder?

A: For more heat add cayenne, chipotle powder, chopped jalapeños, or a few dashes of hot sauce. To make it milder remove the seeds from peppers, use less chili powder, or add a dollop of sour cream when serving to cool it down.

Easy Crockpot Chili Recipe Substitutions and Variations

Ground beef: swap for 1 1/2 lbs ground turkey or chicken for leaner chili, or use 1 lb ground beef + 1/2 lb bulk Italian sausage for more flavor; for vegetarian use 2 cups cooked lentils or meatless crumbles.
Kidney/black beans: use 3 cans of one kind if you like uniform texture, or swap one can for 2 cups cooked pinto or navy beans; drained canned chickpeas also work in a pinch.
Diced tomatoes/tomato sauce: replace the 28 oz diced + 15 oz sauce with a single 28 oz can crushed tomatoes plus 6 oz tomato paste for a thicker, richer base; or use fire-roasted diced tomatoes for smokier flavor.
Beef broth: use chicken broth or water with 1 tsp bouillon if you need what you have, or a splash of beer for depth; for low-sodium option use water and add salt to taste.

Pro Tips

1. Brown the beef well, dont be shy about getting some little dark bits on it; those browned bits give way more flavor than you think. Drain most of the fat but leave a tablespoon or so for richness, especially if your beef is pretty lean.

2. Bloom your spices in the hot skillet for 30 seconds with the meat and veggies before you transfer to the crockpot. It wakes them up and keeps the chili from tasting flat after hours of slow cook.

3. If the chili tastes too acidic from the tomatoes, add the brown sugar a little at a time and taste, or a teaspoon of baking soda if it really needs it. Dont dump it all at once, you’ll over-sweeten.

4. For thicker chili mash a cup of beans with the back of a spoon or a potato masher about 30 minutes before serving, then stir them back in. That adds body without extra thickening agents and also makes leftovers silkier.

5. Let it sit off heat for 10 to 20 minutes before serving if you can, the flavors settle and get better. Reheat gently next day, and always taste and adjust salt and pepper right before serving, because slow cooking can hide saltiness.

Easy Crockpot Chili Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made The Best Easy Chili Recipe and now I’ve got a ridiculously rich, spoon-stopping pot that vanishes before I can even plan leftovers.

Servings

servings

Calories

552

kcal

Equipment: 1. Large skillet or frying pan for browning the beef and veggies
2. Spatula or wooden spoon for breaking up the meat and stirring
3. Cutting board and chef’s knife for chopping onion, pepper and garlic
4. Crockpot or slow cooker (at least 4 to 6 quart)
5. Can opener for the beans and tomatoes
6. Colander or fine mesh strainer to drain and rinse beans
7. Measuring cups and spoons for broth, spices, and tomato paste
8. Ladle or large serving spoon for serving and stirring during the cook

Ingredients

1 1/2 pounds ground beef, lean but not super lean
1 medium yellow onion, chopped (about 1 cup)
3 cloves garlic, minced or smashed, more if you like it
1 green bell pepper, seeded and diced
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can black beans or pinto beans, drained and rinsed
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
1 cup beef broth or water, add more if you like it thinner
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika or regular paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 tablespoon brown sugar or a little honey, optional but balances acidity
2 tablespoons olive oil or vegetable oil for browning
Optional toppings: shredded cheddar, sour cream, chopped green onions or cilantro

Directions

Heat the oil in a large skillet over medium high heat. Add the chopped onion and diced green pepper and cook until they start to soften, about 4 minutes, then add the minced garlic and cook 30 seconds more.
Add the ground beef to the skillet and cook, breaking it up with a spatula, until no longer pink and nicely browned in spots. Season with about 1 teaspoon salt and 1/2 teaspoon black pepper while it cooks. Drain any excess fat.
Transfer the browned beef and vegetables to your crockpot. Add the drained and rinsed kidney beans and the drained black or pinto beans.
Pour in the can of diced tomatoes with their juices, the tomato sauce, tomato paste, and the cup of beef broth or water. Stir to combine, scraping any browned bits from the skillet into the crockpot for extra flavor.
Add the chili powder, ground cumin, smoked or regular paprika, dried oregano, Worcestershire sauce, and brown sugar or honey. Stir well so the spices are evenly distributed.
Taste the liquid once everything is mixed, adjust salt and pepper if needed, and add a little more broth or water now if you prefer a thinner chili.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The longer it cooks on low the better the flavors meld, but both times work fine.
About 15 minutes before serving, give the chili a good stir, taste and correct seasoning one last time. If it seems too thin, mash a few beans against the side of the crockpot or remove the lid and let it simmer on High to thicken.
Serve hot with optional toppings like shredded cheddar, sour cream, and chopped green onions or cilantro. Leftovers keep well and taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.