The Country Cook

BEST CROCK POT CHILI (+Video)

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4.44 from 30 votes
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!

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!

THE BEST CROCK POT 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! bowl, crock pot chili

VIDEO INCLUDED BELOW:

CAN I USE TURKEY OR CHICKEN INSTEAD OF GROUND BEEF?

Of course! You can use any meat you prefer in this. Some folks even use venison or ground pork. If you want it to be a bit spicier, you could even add some spicy ground sausage to the meat mixture.The Best Crock Pot Chili recipe from The Country Cook

WHAT YOU’LL NEED:
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
Optional Toppings: shredded cheddar cheese, chopped red onions and sour cream

ground beef, stalk celery, yellow onion, chili powder, cumin, garlic, petite diced tomatoes, tomato sauce, dark red kidney beans, beef broth, refried beans, Worcestershire sauce
HOW TO MAKE THE BEST CROCK POT CHILI:

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.

ground beef, celery, onion in a skillet
Drain excess grease and pour beef mixture into a 4 quart (or larger) crock pot. ground beef, celery and onion into the bottom of a slow cooker
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.oval slow cooker with crock pot chili ingredients
Cover with lid and cook on low for 4-6 hours (the longer, the better.)Crock pot ground beef chili cooking in 4 quart slow cooker
Taste before serving and add more salt and pepper as necessary.spoonful, Crock Pot Ground Beef Chili
Serve with your favorite toppings.Slow Cooker Chili
Enjoy!

Originally published: January 2011
Updated & republished: September 2019

Best Crock Pot Chili

THE BEST CROCK POT CHILI

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!
4.44 from 30 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Crock Pot Chili
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Calories: 301kcal
Author: Brandie @ The Country Cook

Ingredients

  • 1 lb ground beef
  • 1 stalk celery, chopped
  • 1 onion, finely diced
  • 1 ½ tbsp chili powder
  • 1 tsp cumin
  • ½ tbsp garlic, 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 tsp 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) 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.

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. Also, 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 (just make sure to rinse and drain those beans before adding to the pot). And if you like your chili thicker, add a bit of cornmeal.

Nutrition

Calories: 301kcal | Carbohydrates: 20g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1023mg | Potassium: 887mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1180IU | Vitamin C: 13.7mg | Calcium: 86mg | Iron: 4.7mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

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About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Reader Interactions

Comments

  1. Jenna

    5 stars
    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 🙂

    Reply

  2. Vanessa

    5 stars
    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!

    Reply

  3. Breanne

    5 stars
    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?

    Reply

  4. Dave

    5 stars
    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.

    Reply

    • 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!

      Reply

  5. 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.

    Reply

    • 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. 🙂

      Reply

  7. CrazyLeLu

    5 stars
    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

    Reply

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