Easy Crockpot Ground Beef Chili with Beans

Your New Favorite Comfort Food Is Just a Crockpot Away

Hey there, friend! Chef Emily here, coming at you from my happily chaotic kitchen. Is there anything better than walking into a house that smells like a warm, spicy, deeply comforting hug? I don’t think so. And that, my fellow food lover, is the magic of a simmering pot of chili.

If you’re looking for a meal that’s equal parts easy, delicious, and crowd-pleasing, you’ve absolutely come to the right place. This Easy Crockpot Ground Beef Chili with Beans is my go-to for busy weeknights, lazy Sundays, and those “I need to feed a hungry crowd ASAP” moments. It’s hearty, bold, and bursting with flavor that only gets better as it sits. The best part? Your slow cooker does almost all the work. We’re talking 10 minutes of active prep for a meal that tastes like you’ve been slaving away for hours. So, grab your favorite apron (the one with the stains that tell a story), and let’s make something incredibly delicious together.

A Bowlful of Memories: My First Chili “Experiment”

This recipe takes me right back to my first apartment after culinary school. I was so eager to host my first “grown-up” dinner party and decided chili was the way to go. Confidence was high, ego was… higher. I decided to “elevate” a classic by adding a *whopping* amount of a super-hot chili powder a friend brought back from New Mexico. I didn’t taste it as I went. Big mistake.

My poor friends took one bite and immediately reached for every liquid in my kitchen—water, milk, even the leftover juice from a jar of pickles! We still laugh about the “Five-Alarm Fire Incident of 2012.” That night taught me a beautiful lesson: the best recipes aren’t about showing off; they’re about sharing joy and comfort. This chili is the delicious, balanced, and foolproof result of that lesson learned. It’s packed with flavor, not just heat, and it’s guaranteed to make people smile, not sweat!

Gathering Your Flavor Dream Team

Here’s everything you’ll need to create this cozy masterpiece. Don’t stress if you’re missing something—I’ve included my favorite swaps and chef secrets right here!

• 1 lb ground beef (80/20 blend): This is our hearty base. The little bit of fat adds so much flavor! For a leaner option, ground turkey or chicken works beautifully. For a plant-based twist, crumbled tempeh or a meatless ground alternative are fantastic.
• 1 small onion, diced: The sweet, aromatic foundation of any great chili. No fresh onion? A tablespoon of onion powder will do in a pinch.
• 3 cloves garlic, minced: Non-negotiable for that deep, savory flavor! Pre-minced jarred garlic is a totally acceptable time-saver here—use about 1 tablespoon.
• 1 (15 oz) can kidney beans, drained & rinsed: They hold their shape beautifully and give that classic chili feel. Pinto beans are a great substitute if that’s what you have!
• 1 (15 oz) can black beans, drained & rinsed: I love the color and slightly firmer texture they add. Feel free to use another can of kidney beans or even chickpeas for fun.
• 1 (15 oz) can diced tomatoes: They provide the perfect saucy liquid and little bursts of tangy sweetness. Fire-roasted diced tomatoes are my secret weapon for an extra layer of smoky flavor.
• 1 (8 oz) can tomato sauce: This is what brings everything together into a cohesive, luscious sauce.
• 2 tbsp chili powder: The MVP of the spice blend! This is a mix of ground chilies and other spices like garlic and oregano.
• 1 tsp ground cumin: This is the soul of the dish, adding that warm, earthy, unmistakable chili flavor.
• 1/2 tsp paprika: I use sweet paprika for its color and gentle sweetness, but smoked paprika would add a wonderful smoky depth.
• Salt & pepper to taste: Essential for making all those flavors pop! We’ll adjust this at the end.
• Optional toppings: This is where the party starts! Shredded cheddar cheese, a dollop of cool sour cream, sliced green onions, and spicy jalapeños are all highly recommended.

Let’s Get Cooking: Building the Perfect Pot of Chili

Okay, team! Let’s turn these ingredients into the cozy, comforting bowl of your dreams. Follow these steps, and you really can’t go wrong.

1. Brown the Beef: In a large skillet over medium-high heat, brown the ground beef along with the diced onion and garlic. Use your spoon to break the beef into nice, small crumbles as it cooks. Chef’s Hack: I add the onion and garlic right at the start so they soften and perfume the beef with their flavor. Once the beef is no longer pink, carefully drain off the excess fat. This step is key for a chili that’s flavorful but not greasy.
2. The Big Dump: Now for the easy part! Transfer the drained beef mixture into your crockpot. Add the drained and rinsed kidney beans, black beans, diced tomatoes (with their juices!), tomato sauce, chili powder, cumin, paprika, a good pinch of salt, and a few cracks of black pepper. Chef’s Tip: Don’t skip rinsing your beans! It washes away that thick, starchy liquid from the can, giving you a cleaner, better-textured chili.
3. Stir It Up: Give everything a really good stir until all the spices are evenly distributed and the ingredients are beautifully combined. It should already smell amazing.
4. Set It & (Almost) Forget It: Pop the lid on your crockpot. Now, you have a choice! For the most tender, melt-in-your-mouth results where the flavors have hours to mingle and get to know each other, cook on LOW for 6-8 hours. If you’re short on time, HIGH for 3-4 hours will get you a delicious dinner on the table faster.
5. The Final Taste Test: This is the most important step! Once the cooking time is up, give your chili a taste. This is your moment to be the chef. Does it need more salt? A pinch more cumin? Adjust the seasonings until it’s absolutely perfect for your palate.

How to Serve This Cozy Masterpiece

Okay, the hard part is over (and it wasn’t even hard!). Now, let’s talk about turning this pot of goodness into a memorable meal. My favorite way to serve it is in a big, wide bowl—presentation matters, even on a Tuesday night!

I start with a ladleful of that steaming hot chili. Then, the fun begins: the topping bar! I set out little bowls of shredded sharp cheddar cheese, a big spoon for sour cream or Greek yogurt, a pile of thinly sliced green onions, and some pickled jalapeño slices for those who like a kick. For the ultimate comfort food experience, serve it alongside a slice of warm, buttered cornbread or a handful of sturdy tortilla chips for dipping. Don’t forget a ice-cold beer or a glass of sweet iced tea to wash it all down. Pure bliss!

Make It Your Own: Delicious Twists & Swaps

One of the best things about chili is how customizable it is. Here are a few of my favorite ways to mix it up!

• Spicy “Cincinnati-Style”: Stir in 1 teaspoon of cinnamon and a pinch of allspice or cloves for a warm, slightly sweet depth. Serve it over a bed of spaghetti for a true regional classic!
• Pumpkin Pie Chili: Sounds wild, but trust me! Add a cup of pure pumpkin puree along with the tomatoes. It adds a incredible creaminess and a subtle, sweet earthiness that pairs perfectly with the spices.
• White Chicken Chili: Swap the ground beef for shredded rotisserie chicken or ground turkey. Use cannellini or great northern beans instead of kidney/black beans, and use green enchilada sauce instead of tomato sauce. Season with a touch of oregano.
• Three-Bean Vegetarian Powerhouse: Simply omit the beef! Add an extra can of beans (like pinto or chickpeas) and maybe a cup of frozen corn for color and texture. You won’t miss the meat at all.
• Extra “Umami Bomb”: For a deeper, savory flavor, add a tablespoon of soy sauce or Worcestershire sauce when you add the other liquids. It’s a secret weapon for rich-tasting stews!

From My Kitchen to Yours: Chef Emily’s Notes

This recipe has been a living, evolving thing in my kitchen for years. I’ve made it for Super Bowl parties, for new parents needing an easy meal, and for myself on more than one chilly, I-need-comfort night. The version you see here is the happy result of all that trial and error.

One of my favorite kitchen stories involves this chili and my dog, Chowder (yes, named after this site!). I turned my back for one second and he managed to drag a whole bowl off the counter without spilling a single drop. He looked so proud, covered in beans and beef. We learned two things that day: 1) Chili is apparently irresistible to golden retrievers, and 2) Always place bowls toward the back of the counter!

Your Chili Questions, Answered!

Q: Can I just dump the raw ground beef in the crockpot without browning it first?
A: Technically, you can, but I really don’t recommend it. Browning the beef first adds a ton of flavor through the Maillard reaction (that’s chef-speak for “delicious browning”). It also allows you to drain off the excess fat, preventing your chili from being greasy.

Q: My chili is too thin! How can I thicken it?
A> No problem! The easiest way is to make a slurry. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Stir this into your chili, cover, and cook on high for another 15-20 minutes until thickened. You can also mash some of the beans against the side of the pot with a spoon—their natural starch will help thicken the sauce.

Q: Can I freeze the leftovers?
A: Absolutely! This chili freezes like a dream. Let it cool completely, then portion it into airtight containers or freezer bags. It will keep beautifully for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Q: It’s not spicy enough for me. How can I kick up the heat?
A> Let’s turn up the temperature! Add a diced chipotle pepper in adobo sauce (plus a little of the sauce) for a smoky heat. A pinch of cayenne pepper or a few shakes of your favorite hot sauce will also do the trick beautifully. Add gradually and taste as you go!

Nutritional Information (Per Serving)

Disclaimer: This is an estimate provided for informational purposes only. Exact values will vary based on specific ingredients used and any modifications made.

• Calories: 350
• Protein: 26g
• Carbohydrates: 22g
• Sugars: 5g
• Fat: 18g
• Saturated Fat: 7g
• Fiber: 7g
• Sodium: 680mg

This chili is a fantastic source of protein and fiber, keeping you full and satisfied. To reduce sodium, be sure to rinse your canned beans thoroughly and opt for “no salt added” canned tomatoes and tomato sauce.

Wrapping It All Up With a Bow (Of Chili!)

Well, there you have it! My all-time favorite, no-fuss, incredibly delicious Easy Crockpot Ground Beef Chili. It’s more than just a recipe; it’s a tool for creating warm, happy moments around the table without spending all day in the kitchen.

I hope this recipe becomes a trusted friend in your kitchen, just like it is in mine. Remember, cooking is about joy, not perfection. So have fun with it, make it your own, and most importantly, share it with someone you love.

If you make it (and I really hope you do!), please tag me @TastyChow on social media so I can see your beautiful creations! Nothing makes me happier than seeing you all in your kitchens, cooking up a storm.

Until next time, happy cooking!

— Emily 🥣❤️