Crockpot Chili with Ground Beef and Beans Easy Hearty Recipe

One chilly Sunday afternoon last fall, I found myself scrambling to pull together a meal for an unexpected crowd of friends. The kind of day where you want something warm, filling, and effortless because, honestly, you’d rather be chatting than chained to the stove. That’s when I threw together this crockpot chili with ground beef and beans, a recipe that’s become my secret weapon for cozy, no-fuss dinners.

At first, I was skeptical about how “easy” chili could be without sacrificing flavor. Spoiler alert: after testing this recipe over 15 times, I can confidently say it’s hearty, deeply satisfying, and seriously simple. Plus, the slow cooker does all the heavy lifting, freeing me up for whatever else I’ve got going on—whether that’s binge-watching a show or tackling a pile of laundry.

This crockpot chili with ground beef and beans easy hearty recipe has since become a staple in my kitchen. It’s the kind of dish that fills the house with that irresistible, spicy aroma, and everyone always asks for seconds. And trust me, when you’ve got a batch of this simmering away, weeknight dinner stress just melts right off.

Why You’ll Love This Recipe

This chili has completely changed my weeknight dinner game. Seriously, there are about a dozen reasons I keep coming back to it, but here are the big ones:

• Hands-Off Cooking — Toss everything in the crockpot and forget it for 6-8 hours. I’ve literally started this before work and come home to dinner ready to serve.
• Hearty and Filling — The ground beef and beans pack a protein punch that keeps everyone satisfied, even the teenagers who eat like they’re training for a marathon.
• Flavor That Builds — Slow cooking melds the spices, tomatoes, and beef into a rich, comforting bowl of goodness that tastes way deeper than anything you’d rush on the stovetop.
• Budget-Friendly — Feeds a crowd without breaking the bank. Ground beef and pantry-friendly beans make this affordable, and it stretches for leftovers.
• Customizable — Whether you want it mild or spicy, packed with veggies, or extra meaty, this recipe adapts easily (more on that later!).
• Perfect for Meal Prep — Makes a big batch that reheats beautifully for lunches or quick dinners during the week.

This crockpot chili is my go-to when I want something that feels like a warm hug in a bowl but doesn’t require hours of babysitting. It’s reliable, flavorful, and just plain comforting.

Ingredients You’ll Need

Here’s the best part: most of these ingredients are probably hanging out in your pantry or fridge already. I’m picky about a few things here, so I’ll explain why as I go.

• Ground beef (1.5 pounds / 680g) — I use 80/20 for a good balance of flavor and fat. Leaner beef works but can dry out during slow cooking.
• Kidney beans (2 cans, 15 oz each / 425g each, drained and rinsed) — Classic chili beans. I prefer canned for convenience, but cooked dried beans are great too.
• Black beans (1 can, 15 oz / 425g, drained and rinsed) — Adds color and texture contrast. You can swap for pinto beans if you prefer.
• Diced tomatoes (2 cans, 14.5 oz each / 411g each) — Use fire-roasted if you want a smoky depth, but regular works fine.
• Tomato paste (2 tablespoons / 30ml) — Gives body and richness to the sauce.
• Yellow onion (1 large, diced / about 250g) — Adds sweetness and depth. White onion is fine but less flavorful.
• Garlic (4 cloves, minced / about 2 teaspoons) — Fresh only. Garlic powder just doesn’t cut it here.
• Beef broth (1 cup / 240ml) — Use low sodium so you can control salt. Water works in a pinch but broth adds umami.
• Chili powder (3 tablespoons) — The star spice. I use a blend with smoked paprika included.
• Cumin (2 teaspoons) — Adds earthiness and warmth.
• Paprika (1 teaspoon) — Sweet or smoked, depending on your mood.
• Oregano (1 teaspoon, dried) — Classic herb that brightens the chili.
• Salt (1 teaspoon, adjust to taste) — Essential for bringing out all the flavors.
• Black pepper (½ teaspoon)
• Optional add-ins:
• 1 bell pepper, diced — Adds color and crunch.
• 1 jalapeño, minced — For heat lovers.
• 1 tablespoon brown sugar — Balances acidity if your tomatoes are too tart.

Pro tip: If you want to add a little twist, toss in a splash of beer or a teaspoon of cocoa powder for a subtle richness. I’ve done both, and they bring a nice complexity.

Equipment Needed

You don’t need fancy gear for this recipe. Here’s what I actually use:

• Crockpot / Slow cooker — Any size 5-7 quarts will do. Mine’s a 6-quart Hamilton Beach, and it’s been a workhorse.
• Large skillet — For browning the ground beef before adding to the crockpot. You can skip this step, but browning adds flavor.
• Wooden spoon or spatula — For breaking up the beef and stirring.
• Can opener — Obvious, but necessary!
• Measuring spoons and cups — For spices and liquids.
• Knife and cutting board — For prepping onions, garlic, and optional peppers.

If you don’t have a slow cooker, you can make this in a large heavy pot on the stove, simmering gently for 1-2 hours, but the crockpot method is my favorite for hands-off convenience.

How to Make It: Step-by-Step

Alright, let’s make this crockpot chili with ground beef and beans easy hearty recipe! I’m walking you through exactly how I do it, including the little tweaks that make it come out perfect every time.

Step 1: Brown the Ground Beef (10 minutes)

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with your spoon, until it’s browned and no longer pink (about 7-8 minutes). Drain excess fat if needed—too much fat will make the chili greasy.

Browning the beef first adds depth and caramelization you won’t get just by slow cooking.

Step 2: Sauté Onion and Garlic (5 minutes)

In the same skillet, add a bit of oil if it’s dry, then toss in diced onion and cook until softened and translucent (about 3 minutes). Add the minced garlic and cook for another minute until fragrant.

Step 3: Combine Ingredients in Crockpot (5 minutes)

Transfer the browned beef, sautéed onions, garlic, beans, diced tomatoes, tomato paste, beef broth, and all the spices into your crockpot. Stir everything together well.

Step 4: Cook Low and Slow (6-8 hours)

Cover and cook on low for 6-8 hours, or on high for 3-4 hours if you’re pressed for time. The longer it simmers, the more the flavors meld and deepen.

Step 5: Final Seasoning (5 minutes)

About 30 minutes before serving, taste your chili and adjust salt, pepper, or chili powder as needed. If it’s too thick, add a splash of beef broth or water. If it’s too thin, remove the lid and cook uncovered on high for 20-30 minutes to reduce.

Step 6: Serve and Enjoy!

Ladle into bowls and top with your favorites—shredded cheese, sour cream, chopped green onions, or fresh cilantro.

Total hands-on time: About 20 minutes. The crockpot does the rest.

Expert Tips & Tricks

• Brown the beef first: I’ve skipped this step before, and the chili lacked that rich, meaty flavor. It’s worth the extra 10 minutes.
• Use low sodium broth: You want control over salt levels. Start with less salt and add more at the end.
• Don’t over-stir: Stirring too often during slow cooking can break down beans and make the chili mushy.
• Adjust spice level last: Chili powder varies in heat. Add a little at a time and taste.
• Save leftovers: Chili tastes even better the next day once the flavors have had time to marry.
• Add texture: I like to throw in diced bell peppers or jalapeños during the last hour for a fresh bite.
• Make it smoky: Try swapping 1 tablespoon of chili powder for chipotle chili powder for a smoky kick.

Variations & Substitutions

Once you’ve nailed this basic crockpot chili, here’s how you can switch things up:

• Vegetarian Version: Skip the ground beef and add extra beans and diced veggies like zucchini or mushrooms. Use vegetable broth instead of beef.
• Hearty Shredded Beef Chili: Swap ground beef for shredded chuck roast. I got some great tips adapting the slow cooker for shredded beef chili in this shredded beef chili recipe.
• Spicy Kick: Add diced chipotle peppers in adobo sauce or hot sauce to taste. I love this for game day—adds a nice smoky heat.
• Slow Cooker Creamy Beef and Noodles: If you ever want a creamy switch-up, check out this slow cooker creamy beef and noodles recipe for an easy comfort meal.
• Gluten-Free: This recipe is naturally gluten-free as long as you check your broth and spices for hidden gluten.
• Make it a Soup: Add an extra cup or two of broth for a thinner, soup-like consistency perfect for dipping cornbread.

Serving & Storage

Serving Suggestions: I serve this chili with warm cornbread or over fluffy rice for extra comfort. A simple green salad or roasted vegetables balance the meal nicely.

For toppings, I’m all about shredded cheddar, dollops of sour cream, sliced avocado, and fresh cilantro. If you want a little crunch, tortilla chips are perfect.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The chili thickens as it cools; just add a splash of broth or water when reheating.

Reheating: Warm gently on the stove over low heat, stirring occasionally. Microwave works in a pinch—heat in short bursts with a splash of liquid to keep it creamy.

Freezing: This chili freezes well. Portion it into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Information

I’m not a nutritionist, but here’s a rough breakdown per serving (based on 8 servings):

This recipe delivers a good dose of protein and fiber thanks to the beef and beans. It’s comfort food, so it has some fat from the beef, but you can always use leaner meat or add more veggies to lighten it up.

Final Thoughts

So there you have it—my tried-and-true crockpot chili with ground beef and beans easy hearty recipe. I’ve probably cooked this a dozen times and tweaked it just enough to make it foolproof. It’s saved me from countless “what’s for dinner?” moments with minimal effort and maximum flavor.

This chili is perfect for busy weeknights, casual get-togethers, or anytime you want a warm, comforting meal without fuss. Don’t be afraid to make it your own—add more heat, swap in your favorite beans, or throw in extra veggies.

If you give this recipe a try, drop a comment below and tell me how it turned out! I love hearing about your kitchen wins (and mishaps). Cooking should be fun, easy, and delicious—and this chili hits all three.

Happy cooking! May your crockpot always be full and your home smell amazing.

Frequently Asked Questions

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

A: Absolutely! Ground turkey or chicken works fine—just brown it the same way. The chili will be lighter but still tasty. You might want to add a bit more seasoning since poultry is milder.

Q: Do I have to brown the beef first?

A: You don’t have to, but I highly recommend it. Browning adds flavor and improves the texture. If you’re in a hurry, you can skip it, but the chili won’t taste quite as rich.

Q: Can I make this chili spicy?

A: For sure! Add diced jalapeños, chipotle peppers in adobo, or extra chili powder. Start small and taste as you go—spice levels can vary widely.

Q: How long does crockpot chili last in the fridge?

A: It keeps well for up to 4 days in an airtight container. Just reheat gently with a splash of broth or water to keep it from drying out.

Q: Can I freeze this chili?

A: Yes! Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

Q: What if my chili is too watery?

A: No worries. Remove the lid during the last 30 minutes of cooking to let excess liquid evaporate. You can also stir in a tablespoon of tomato paste to thicken.

Q: Can I add vegetables to this chili?

A: Definitely! Bell peppers, corn, zucchini, or mushrooms all work great. Add firm veggies like peppers and zucchini at the start so they soften slowly. Corn is best added in the last hour to keep its bite.

Crockpot Chili with Ground Beef and Beans Easy Hearty Recipe

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• Author: Nora Winslow
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 8 servings 1x

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Description

A warm, filling, and effortless crockpot chili recipe featuring ground beef and beans, perfect for cozy dinners and meal prep.

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Ingredients

Scale 1x2x3x

• 1.5 pounds ground beef (80/20)
• 2 cans kidney beans (15 oz each), drained and rinsed
• 1 can black beans (15 oz), drained and rinsed
• 2 cans diced tomatoes (14.5 oz each)
• 2 tablespoons tomato paste
• 1 large yellow onion, diced (about 1 cup)
• 4 cloves garlic, minced (about 2 teaspoons)
• 1 cup beef broth (low sodium)
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Optional add-ins:
• 1 bell pepper, diced
• 1 jalapeño, minced
• 1 tablespoon brown sugar
• Optional twists: splash of beer or 1 teaspoon cocoa powder

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Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink (about 7-8 minutes). Drain excess fat if needed.
2. In the same skillet, add a bit of oil if dry, then add diced onion and cook until softened and translucent (about 3 minutes). Add minced garlic and cook for another minute until fragrant.
3. Transfer the browned beef, sautéed onions, garlic, beans, diced tomatoes, tomato paste, beef broth, and all spices into the crockpot. Stir well to combine.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
5. About 30 minutes before serving, taste and adjust salt, pepper, or chili powder as needed. If too thick, add a splash of broth or water. If too thin, cook uncovered on high for 20-30 minutes to reduce.
6. Ladle into bowls and serve with toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.

Notes

[‘Browning the beef first adds depth and caramelization.’, ‘Use low sodium beef broth to control salt levels.’, ‘Avoid over-stirring during slow cooking to prevent mushy beans.’, ‘Adjust spice level at the end to taste.’, ‘Add diced bell peppers or jalapeños during the last hour for texture and heat.’, ‘For a smoky flavor, substitute 1 tablespoon chili powder with chipotle chili powder.’, ‘This recipe is naturally gluten-free if broth and spices are checked for gluten.’, ‘Leftovers store well in the fridge for up to 4 days and freeze for up to 3 months.’]

• Prep Time: 20 minutes
• Cook Time: 6-8 hours
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approximatel
• Calories: 350
• Sugar: 6
• Sodium: 480
• Fat: 12
• Saturated Fat: 5
• Carbohydrates: 30
• Fiber: 8
• Protein: 25

Keywords: crockpot chili, ground beef chili, slow cooker chili, hearty chili, easy chili recipe, chili with beans, weeknight dinner, comfort food