The Best Crock Pot Chili (+Video)
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 MAKE 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.
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 (+Video)
Ingredients
- 1 pound ground beef
- 1 stalk celery, chopped
- 1 onion, finely diced
- 1 ½ Tablespoons chili powder
- 1 teaspoon cumin
- ½ Tablespoon minced garlic
- 15 ounce can petite diced tomatoes
- 15 ounce can tomato sauce
- 15 ounce can dark red kidney beans
- 15 ounce can beef broth
- 15 ounce 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: January 2011
Updated & republished: September 2019
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!
This is going on my menu for next week!!! It sounds amazing, and SO EASY!!!
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!
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!
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!
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 🙂
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!
Happy Belated Birthday! Chili and cornbread warm you kitchen as well as your soul. We need chili here, because of below zero wind chills!
Why is cornbread so good? 🙂 Happy Birthday!
Veronica – I hope you like it! Happy Belated Birthday!! I always say I'm 25 with 10 years experience…lol.
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!
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
Yours is the third blog I've read about chili today… and that's what I just posted about myself!:)
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!!
Yum! This cornbread and chili looks delicious! Hope your bday was great too!
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!
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.
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!
I've never tried corn bread, might have to give it a go! Thanks for the inspiration!
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!!
Happy late birthday!
We are having White Chicken Chili today….waiting for this snowstorm that is supposed to be rolling through.
Jill – it's all about good lighting…lol.
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!
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!
This is the best chili recipe I have found. Now my family's favorite!
Will do Boulder! Thanks so much for stopping by.