This recipe for The Best Crock Pot Chili gets better as it cooks low and slow in the slow cooker. Ground beef, seasonings and tons of flavor!
A DELICIOUS HOMEMADE CHILI
For me, there is nothing more comforting on a cool fall day than some delicious chili and warm CORNBREAD straight out of the oven! I actually won a chili cook-off with this recipe so I can promise you that it is one that most people love without it being too spicy or overwhelming with strong flavors. Most of us want to enjoy the flavor of the chili - not just spiciness and heat.
FREQUENTLY ASKED QUESTIONS:
Yes! This is really where the crock pot shines. Chili loves to cook slowly for a longer amount of time. It also wastes a whole lot less electricity than if you let it cook on your stovetop all day!
I have two actually. A can of refried beans and Worcestershire sauce. The refried beans really give the chili a nice thick texture (and flavor!) and the Worcestershire adds just a tiny background flavor that people can never quite put their finger on but makes all the difference!
In general, the longer the chili gently simmers, the better and deeper the flavors get. See my question below about overcooking.
Strictly speaking, you do not. You could technically put in a very lean meat in with your other ingredients and let it cook then break it up as you go or at the very end. However, I have found through lots of trial and error that it really is best to brown the meat first. It makes a huge difference in the overall final dish and helps to keep the chili from getting too greasy.
I think 8 to 10 hours should probably be the maximum amount of cook time. After that, the beans start to break down from being overcooked. It's not going to make you sick or anything but you start losing that optimal texture and flavor. If you have a programmable slow cooker, set it for about a 6 hour cook time then let it go to the "keep warm" setting until you're ready to eat.
Cornmeal helps. Start with a tablespoon then stir for a few minutes. Continue adding cornmeal and stirring it in until you reach your desired thickness. You could also use an extra can of kidney beans or pinto beans and mush them up really well then add to the crock pot. Allow the mixture to continue to simmer for about an hour and you should see the chili start to thicken.
When you've cooked chili and stored it in the refrigerator overnight, then go to pull it out the next day to reheat, it always seems to taste better, right? You aren't imagining that - Chili is so much better the next day! Basically that time it is hanging out in the fridge is giving time for those chili flavors to really deepen without overcooking. It is creating it's own unique flavor that you just can't get from the chili while it is still cooking. So save those leftovers!
Absolutely! Just pop your leftovers back into the slow cooker and (depending on how quickly you need it) set it on a high or low setting for a couple of hours until warmed through.
As I stated above, chili is wonderful when stored in the refrigerator overnight. So store leftovers in a lidded container (allow the chili to cool slightly before doing this.) Chili can also be frozen. Just make sure you are storing it in an airtight container that is freezer safe.
INGREDIENTS NEEDED FOR CHILI: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- celery
- onion
- chili powder
- cumin
- garlic
- petite diced tomatoes
- tomato sauce
- dark red kidney beans
- beef broth
- refried beans
- Worcestershire sauce
- salt and pepper
HOW TO COOK CHILI IN A CROCK POT:
In a skillet, brown and crumble ground beef with celery, onion and garlic over medium high heat until meat is completely brown and vegetables are tender. Season with salt and pepper.
Drain excess grease and pour beef mixture into a 4 quart (or larger) crock pot.
Open cans of tomatoes, tomato sauce, kidney beans (do not rinse or drain) and refried beans, beef broth and dump those into the crock pot. Add chili powder, cumin, Worcestershire sauce and mix thoroughly. Add salt and pepper to taste.
Cover with lid and cook on low for 4-6 hours (the longer, the better.)
Taste before serving and add more salt and pepper as necessary.
Serve with your favorite toppings.
CRAVING MORE? GIVE THESE RECIPES A TRY!
THE BEST CROCK POT CHILI
Ingredients
- 1 lb ground beef
- 1 stalk celery, chopped
- 1 onion, finely diced
- 1 ½ tablespoon chili powder
- 1 teaspoon cumin
- ½ tablespoon minced
- 1 (15 oz) can petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can dark red kidney beans
- 1 (15 oz) can beef broth
- 1 (15 oz) can refried beans
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste
Optional Toppings
- shredded cheddar cheese, chopped onions and sour cream
Instructions
- In a medium skillet, brown and crumble ground beef with celery, onion and garlic over medium high heat (until meat is completely brown and vegetables are tender.) Season with salt and pepper.
- Drain excess grease and pour beef mixture into a 4-quart or larger crock pot.
- Open cans of tomatoes, tomato sauce, kidney beans (do not rinse or drain), refried beans, beef broth and dump those into the crock pot. Make sure you break up the refried beans a bit after putting those in the pot.
- Add chili powder, cumin, Worcestershire sauce and mix thoroughly. Add salt and pepper to taste. Cover with lid and cook on low for about 4-6 hours (the longer, the better).
- Taste before serving and add more salt and pepper as necessary.
Video
Notes
- Serve with your favorite toppings. This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like.
- If you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce.
- Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here.
- If you like your chili even thicker, add a bit of cornmeal. Or use an extra can of kidney beans or pinto beans and mash them up really well then add to the slow cooker. Simmer for an additional hour.
- Diced green peppers can also be added to this chili if you enjoy them. Sauté them along with the ground beef, celery and onion.
Nutrition
Originally published: January 2011
Updated & republished: September 2019
Jennifer
I can't wait to make this! The recipe called for 1/2 TBSP of minced. Is that minced garlic?
Thank you!
Lindsey
We love this recipe! Quick question: can we place the lean ground beef (No drainage) in the cooker raw and have the meat cook with the ingredients all together? Rather than cooking first? Thanks!
Lily Mraz
Ive made your original recipe chili for years & Loved it! Is there anyway to get that one again??
Michelle
This is my go to chili recipe. Love it. We always eat every bit! Thank you for sharing!
Kristina C Shaner
Has anyone ever made it without any broth? That's the only thing I am missing. Will it still took out ok?
CrazyLeLu
I’ve made these multiple times and love them but since your update, I don’t see the recipe for the cornbread anymore. Please help!!! I love that bread
Brandie @ The Country Cook
Sorry about that! I ended up giving the cornbread it's own blog post. Here is the link 🙂 https://www.thecountrycook.net/sweet-southern-cornbread-corn-cake/
Kayla
I am wondering why do you add the can of refried beans??
Brandie @ The Country Cook
Why not?! Adds great flavor. 🙂
CAROL BEHRENDS
The crockpot chili recipe looks great, however you didnt include how much of the spices to put in. I just got the ingredients but not the amounts..
Not good.
Brandie @ The Country Cook
Hi Carol - just scroll down to the printable recipe. All the measurements & full directions are there for you to print or just view. 🙂
Dave
This looks interesting. I have my own recipe that I’ve developed over the course of 20 years and I make 18 quarts at a time. For great chili flavor without the spice, finely chop an Anaheim or Poblano pepper. Then, if you want to spice it up (for this small of a batch) devein and seed 1/2 of a Serrano. Serrano’s are more consistent heat-wise than jalapeños. Oh, chop and add a green bell pepper too. It really pops the flavors.
Brandie @ The Country Cook
Hi Dave! Thanks so much! My family doesn't enjoy green peppers so that's why I leave them out but I definitely encourage adding them if you love them!
Breanne
This is one of our favorites! We do it with leftover Tri tip. I’m wondering if it can be done in a large stock pot instead?
Vanessa
I don’t normally leave comments but I can’t get over how delicious my cornbread turned out. I was nervous because all I had was a cupcake tin so I had to watch them like a hawk. They came out perfect after 15 minutes. I didn’t adjust the recipe aside from the bake time. Thank you for this recipe!
Jenna
This has been my go-to chili & cornbread recipe for almost 5 years. As soon as the weather starts to drop, my boyfriend begs me to make this biweekly.
Thanks for being an old reliable 🙂
Angela Knapp
I made the chili only for an Olympic themed Family Fun Day at my church.When it was finished cooking my 6qt crock pot was 3/4 full. By the time the event was over I had one and one-half to 2 bowlfuls left over for me eat.and everyone else had a healthy portion of their chilis left over. I would dare say that I got the Gold Medal for my chili.
Amanda
Just made today and we loved it!! I did add a little cornmeal to thicken the chili, but my hubby said it was the best meal I’ve ever made ????. The cornbread.... to die for!! The best either one of us has ever had!!
Brandie @ The Country Cook
Hi Amanda!! Oh wow - that is awesome! Cornmeal is always the way to go. Love it! Thank you for coming back to comment!
Danielle
This chili recipe was a huge hit last night. I have to say it was the most flavorful chili I've ever had. It's always scary to try new recipes but this chili was amazing. I added bell peppers and doubled the garlic. Thank you so much for sharing this!
Brandie @ The Country Cook
Hi Danielle! Sure do appreciate you coming back to let me know. Thanks so much!! So happy it was a hit!
Amanda
This is the best chili I've ever had and first time I've ever made chili. I will always use this recipe from now on. Thank you so much for sharing this!
Brandie @ The Country Cook
Hi Amanda! Woo hoo! Absolutely love hearing that it turned out great for you!! Thanks for coming back to let me know!
Amber
I am going to use deer burger for this recipe. How would you change things? Also thinking about leaving it on low overnight.
Sandy
Found your recipe, lost mine.. DELICIOUS!! I had some leftover bacon in the fridge..crimbled it in, sprinkled with chives...Yummy!
Perfect match for the Chili!
Thank you so much for putting this up, I have to say it's better than the one I misplaced..☺
Everything happens for a reason..right??? ????
Brandie
That is great Sandy! So glad you found this recipe to enjoy!
ajm021
Is it okay if it cooks longer than 8 hours?
Brandie (The Country Cook)
It should be fine to cook a little longer or if your crock pot has a warm setting it can sit on warm for a bit until you can get to it. Enjoy.
Brandie @ The Country Cook
ha! Thank you Molly!!
Anonymous
So i made a mistake i accidentally put my crockpot on high for 4 hours insteaf of low will it be ok it looks really soupy i switched it to low
Brandie @ The Country Cook
Add some cornmeal to it and it will thicken it up. Hope that helps!
Kimberly Shamel
Can you tell me approx how many people this recipe will feed? TIA.
Brandie @ The Country Cook
About 4-6 (depending on how large the serving size is)
Alana M
I made the chili and the cornbread tonight for my family and it was DELICIOUS!!! For the chili we doubled everything except for the broth and omitted the onions and celery and cooked it on the stove for about 2 hours. This was the first chili recipe that I have come across that was just what I was looking for 😀 The cornbread was perfect as it wasn't too sweet nor too dry and I cooked it in the 8x8 casserole dish. Thanks for sharing this with us!
Brandie @ The Country Cook
LOVE hearing that Alana!! Thank you SO much!
Anonymous
Just made your cornbread and it's delicious! Thank you for a great recipe!!
Brandie @ The Country Cook
I know a lot of my fellow southerners have heart palpitations when I mention that I love a sweet cornbread (many call it corn cake) but I don't care - I love it! Ha!
Pam
if you use 2 lbs of meat do you just double everything else? Sorry if it's a dumb question, I'm not much of a cook LOL
Brandie @ The Country Cook
You don't have to at all. It'll just make it a little thicker and meatier 🙂
Sarah
If you double the entire recipe do you have to alter the cook time?
Kim Honeycutt
I love chili and this sounds awesome!! I pinned it a while back but forgot to make a comment. Thanks!!
Anonymous
I'm making it right now! Mine is a little runnier than I would have thought and it's been on about 5 hours. I've never made chili so I wanted to ask if it should be and if not, how can I fix it? Thank you!! Love your recipes!!
Name Already Taken
I think this is very similar to my chili but with the cumin and celery difference, so I am going to try it. Big ballgame coming up Monday so this will be a treat for my game-on husband for a very cold day.
Vicki
I make my cornbread with Lilly White Cornmeal (recipe on back of bag) in a 10" iron skillet. Put your skillet in the oven & get it hot with a little oil to keep the cornbread from sticking. Let the cornbread cool just a bit. Turn the iron skillet up side down. The cornbread also know as a corn pone should just fall out. As far as peanut butter & crackers with chili. My husband who's southern born has been eating peanut butter & jelly sandwiches with his chili since he was a little boy . Oh tried your hamburger steak recipe it was Yummy.
Yum Yucky
I need this cornbread in my life. My stomachs will be very pleased.
Teresa Gunnels
This is a great crock pot chili! My family loved it! Thanks
Anonymous
Thank you! I love all your recipes..
April
This recipe is great!
Anonymous
I made this Chili and Cornbread tonight!! I could have eaten the entire pan of cornbread!! SOOOO good!!! I have tried SO many of your recipes...they never disappoint! Thank you!!!
Christina
I have made the cornbread 3 times now. This is such good, moist, and just plain corn goodness. I have had such great luck with the recipes you post! I am going to be making a carrot cake in the next week...I only wish I was using a recipe from you, because then I know it would be great, lol! Anyway, the cornbread is awesome. We always devour it.
The Country Cook
Hey Christina & USA Mom! Thank you for taking the time to come back & let me know how it turned out for you! I truly appreciate your comments. It means so much to me to know folks are enjoying the recipes from this website. So thrilled you loved it!
USA Mom
I made a big pot of chili and thought cornbread would be a nice complement. In 28 years of marriage, I'd never made it. When I asked hubby if he liked cornbread, he made a face and said, "it's ok". Unswayed, I gave this recipe a try. I used Bob's Red Mill whole grain cornmeal - medium grind which gave it some crunch. Baked the batter in an 8 x 8 glass dish. It took nearly 30 minutes and my oven temp is accurate. OMG is this recipe delicious! When hubby ate a piece, he kept saying how good it was and he ate another. Apparently, the cornbreads he's had in the past were dry and tasteless. I have to control myself from eating the whole pan. Thanks again for another fabulous recipe!
Amber
This is going on my menu for next week!!! It sounds amazing, and SO EASY!!!
The Country Cook
Trish - that is so great to hear! Yay!! So happy to hear you love this one!! Thank you for taking the time to come back & let me know how it turned out for you!
Trish
My husband has always been the chili maker in the house...until I found this. We've had it several times already and every time I've made it there isn't a drop left. Everyone loves it, including the kids! We even upgraded my crock pot (I had a 4 qt and the ingredients just barely fit) just so we could make a bigger batch! Thank you so much for this delicious and easy recipe!
The Country Cook
Rebecca, that was so funny!! So glad you liked this recipe & thank you so much for taking the time to come back & let me know how it turned out for ya!
Rebecca
This corn bread is yummy! I was making it from a packet and the hubby said it tasted like card board lol! This is far from card board 🙂
Cakewalker
I'd have never thought to use Worcestershire sauce in a chili, but I'll bet it lends a terrific depth of flavor! Your Grandma may have something there with the peanut butter & crackers side dish... You've got a beautiful, fun family - the photo shows it. Cheers!
Becky
Happy Belated Birthday! Chili and cornbread warm you kitchen as well as your soul. We need chili here, because of below zero wind chills!
Tiffany
Why is cornbread so good? 🙂 Happy Birthday!
thecountrycook
Veronica - I hope you like it! Happy Belated Birthday!! I always say I'm 25 with 10 years experience...lol.
Kimberly
Happy Belated Birthday! And that chili looks so good, but especially the cornbread... I'm from down south originally so the sweet cornbread just brings back memories from my childhood! Glad you had a wonderful day!
Veronica Gantley
The chili looks so good! I will have to make it this weekend. My bithday was the 19t this past wednesday. I turned 27 hehehehe +20
MsByn
Yours is the third blog I've read about chili today... and that's what I just posted about myself!:)
Kim - Liv Life
Happy Birthday to the Birthday Girl!! Sounds like you had a perfect birthday day.
I always forget to use my slow cooker... I really need to get that out more often.
Love that cornbread!! We are cornbread lovers here, and I know this would be popular!!
happywhennothungry
Yum! This cornbread and chili looks delicious! Hope your bday was great too!
thecountrycook
Steph - I really hope you like it as much as we do. And cornbread waffles? That sounds INSANELY good. Now I want to come to your house for dinner!
Steph@PlainChicken.com
I just put the chili in the crockpot for dinner! Can't wait to try it. I am making cheesy cornbread waffles to go with it.
Miz Helen
Your Chili and Cornbread look so good especially today it is so cold. Thank you so much for coming to Full Plate Thursday and please come back!
foodblogandthedog
I've never tried corn bread, might have to give it a go! Thanks for the inspiration!
thecountrycook
Sigs - I was just talking to Jill about the snow. Her blog post is hilarious. However, I do believe y'all in North Carolina are going to get the worst of this storm. Be safe!!
Siggy Spice
Happy late birthday!
We are having White Chicken Chili today....waiting for this snowstorm that is supposed to be rolling through.
thecountrycook
Jill - it's all about good lighting...lol.
Jill (jillpickle, jillpickle74)
Aww happy birthday! Wish I'd have known! And look how pretty you are! That chili looks good though I'm going to have to save it for another day. Got chili con carne on the menu this week so its a bit too similar for this week. But next week, game on!
Chris
This is one of the best cold weather meals in my book! Happy belated birthday and happy to find you on FoodBuzz. Check my blog tomorrow for and equally yummy cold weather crock pot recipe!
Anonymous
This is the best chili recipe I have found. Now my family's favorite!
thecountrycook
Will do Boulder! Thanks so much for stopping by.