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! 
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.
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
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.
Originally published: January 2011
Updated & republished: September 2019
THE BEST CROCK POT CHILI
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
Nutrition
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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.
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 🙂
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!
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?
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.
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!
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.
Hi Carol – just scroll down to the printable recipe. All the measurements & full directions are there for you to print or just view. 🙂
I am wondering why do you add the can of refried beans??
Why not?! Adds great flavor. 🙂
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
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/
Has anyone ever made it without any broth? That’s the only thing I am missing. Will it still took out ok?