This crockpot chili recipe makes a big batch of hearty, thick slow cooker ground beef chili that’s perfect for a crowd. A secret ingredient (pstt…it’s beer!) adds the best flavor, while letting the slow cooker do all the work.
- Flavor: This hearty dish has a balanced classic chili flavor with a rich tomato base and all the cozy chili goodness you expect.
- Prep Note: Add half of the seasoning mix to the beef before cooking to build flavor from the start. Be sure to include the beer, since it adds so much rich flavor.
- Recommended Tools: Just a 6-quart slow cooker and a frying pan!
- Serving Suggestions: Great for big gatherings or planned leftovers. To finish, serve it with cornbread so it can soak up every last spoonful.
Pantry Staples, Big Flavor
- Meat: Ground beef is ideal for this recipe. Use lean ground beef with just a bit of fat for flavor. Ground turkey or chicken works well, too.
- Tomatoes: Whole tomatoes give a chunkier texture. Mash them for a thicker chili or replace with a second can of diced tomatoes.
- Beans: Rinse canned beans in a strainer with cold water before using. You can replace kidney beans with black beans, pinto beans, garbanzo beans, or white beans.
- Beer: It’s my secret ingredient for a savory flavor. As it simmers, the alcohol cooks off, but if needed, you can easily swap in an alcohol-free beer or beef broth.
- Seasoning: This chili is well seasoned with chili powder, ground cumin, and smoked paprika for a deep, savory flavor. For a spicy chili, add some jalapenos for mellow heat, cayenne or sharper heat, or hot sauce at the end for more control.
- Veggies: This recipe keeps the veggies simple, with onions and green bell peppers. Add extra vegetables like mushrooms, corn, or shredded zucchini.
How to Make Chili in a Crock Pot
- In a skillet, brown the ground beef mixture, and drain any excess grease.
- Add the beer, simmering to reduce (full recipe below).
- Place cooked beef and all remaining ingredients in the slow cooker and cook.
Save Some for Later
Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze portions in zippered bags with the date labeled on them for up to 4 months.
Reheat on the stovetop or in the microwave. To stretch leftover chili even further, spoon it over a baked potato or hot dog to make chili dogs.
Cook on high for 4 hours or low for 7-8 hours.
Crockpot chili is perfect for doubling, just ensure your slow cooker isn’t more than ¾ full.
To thicken crockpot chili, leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry and slowly stir it into the chili (you might not need all of it).
You don’t have to, but it’s worth it for better flavor and to drain grease so the chili isn’t oily or thin.
Yes, just leave them out. Let it cook uncovered near the end if you want it thicker.
More Chili Favorites
Did you make this Crockpot Chili? Leave a rating and comment below!
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In a small bowl, combine all seasoning mixture ingredients.
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Combine half the seasoning mixture with ground beef and mix until well combined.
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Brown ground beef*, onions, and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.
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Combine beef mixture, kidney beans, canned tomatoes, tomato sauce, and green bell pepper in the slow cooker. Add the remaining seasoning. If desired, slightly mash the whole tomatoes.
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Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.
- Ground beef may need to be browned in batches, depending on the size of your pan.
- The chili will be very hot after cooking and will thicken as it cools. I allow it to cool at least 30 minutes with the lid off, stirring occasionally (and it is still very hot).
- This chili has a fairly mild flavor. Add one finely diced jalapeno or a pinch of cayenne pepper to add a little bit of heat.
- Beer is recommended, but if needed, you can replace it with beef broth. I often use a light beer (such as Budweiser), but use your favorite.
- You can add vegetables to this crockpot chili recipe. Diced bell peppers, zucchini, and mushrooms contain water, so precook and drain them or leave the lid off the slow cooker for the last hour of cooking.
- To thicken leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry of equal amounts of water and corn starch in a jar. Shake the jar until the slurry is blended, then slowly stir it into the chili (you might not need all of it).
- If doubling this recipe, ensure the slow cooker isn’t more than ¾ full.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 4 months.
Calories: 271 | Carbohydrates: 6g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 379mg | Potassium: 583mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1105IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course, Slow Cooker
Cuisine American, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
