This easy small-batch chili is my best homemade chili recipe. It works in any size crock pot—from a 2-quart mini to a full-size—and easily scales from 2 to 12 servings.
With ground beef, tender beans, and a mildly spicy tomato-based sauce, it’s sure to be your go-to chili recipe. Whether you want a small chili for two or enough for a game day crowd, it always comes out right.
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Featured Comment by Rae:
⭐⭐⭐⭐⭐
"Five stars. I made this recipe for my office's chili cookoff...and won!!! "
⏱️ Quick Answer: How long does chili take in a crock pot?
- Low: 8 hours, preferred for longer simmer for better flavor.
- High: 4 hours.
My wife wanted “a great everyday chili.” This All-American crock pot chili has ground beef, kidney beans, traditional chili spices, and a tomato-based sauce. It’s perfect for an everyday meal, game day, or a family get-together.
🐄 Ingredients
- Ground beef — 80/20 works best for flavor; drain after browning.
- Onion and garlic — classic chili aromatics.
- Tomatoes — diced plus tomato paste for richness.
- Beans — canned kidney beans are traditional, but black or pinto beans work too.
- Bell pepper (optional) — adds sweetness and color.
- Spices — chili powder, cumin, oregano, salt, black pepper, and cayenne (optional heat).
👨🍳 Quick Overview: How to Make Crock Pot Chili
1. Chop the green bell pepper (optional) and onion. Rinse and drain canned kidney beans.
2. Brown the ground beef with the onion, adding the garlic near the end – about 8 minutes. Drain and move to the crock pot.
3. Add diced tomatoes, tomato paste, water, and spices.
4. Cook covered on LOW for 8 hours or HIGH for 4 hours.
👇 Scroll down for the scalable recipe card and complete step-by-step photo instructions—or keep reading for tips and options.
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🥣 Variations and Ingredient Options
- Meat: Ground beef is classic, but ground turkey or chicken also works.
- Beans: Use canned kidney, black, or pinto beans. Don't use dry beans without properly preparing them first.
- Tomatoes: Fire-roasted diced tomatoes add extra depth.
- Vegetables: Skip the bell pepper or add extra vegetables if you like.
- Heat: Adjust the cayenne to taste or add half a jalapeño.
- Thickness: This is a thick chili. Add water or broth for a thinner chili.
♨️ Chili for Two (or a Crowd): Crock Pot Sizes & Scaling
This recipe makes about 6 cups of chili (4 servings). Whatever size crock pot you use, keep it no more than 75% full so the chili cooks evenly.
Make it as written for 4 people or for two with leftovers, or scale down to a true 2-serving batch—or up to 8 or 12.
- Half recipe (2 servings): Can be made in a smaller crock pot, but watch carefully—smaller pots often have temperature-control issues.
- Full recipe (4 servings): Fits comfortably in a 2-quart mini crock pot or larger.
- Double recipe (8 servings): Needs a 4-quart or larger crock pot.
- Triple recipe (12 servings): Needs a 6-quart or larger crock pot.
Smaller amounts in a large crock pot may cook faster and can even burn around the edges, so check early.
👉 To scale, adjust the number of servings in the recipe card. Use the amounts shown in the ingredient list (the instructions will not auto-scale).
Chili for one person
There’s too much work and too much waste with partly used ingredients to make just one serving of chili. Make the half recipe (2 servings) instead and freeze the extra.
🍽️ Serving Suggestions and Toppings
Top with shredded cheddar cheese, sour cream, avocado, or sliced green onions.
Serve with Old Fashioned Cornbread, Cornmeal Biscuits, or tortilla chips for dipping.
❄️ Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days or freeze for 4 months. Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave until hot.
Other Small Crock Pot Chili Recipes to Try
This chili recipe is one of many small crock pot recipes. Try one of these popular chili recipes:
Small Crock Pot White Chicken Chili
This easy-to-make homemade chicken chili is my best chicken chili. Only 5 ingredients are needed: shredded chicken, white beans, salsa, cheese, and cumin to make this dump-and-go small-batch white chicken chili recipe, which can win the office chili cookoff.
❓FAQs
Yes. Brown the ground beef with the onion and garlic, and drain. Add the remaining ingredients and simmer for about 45 minutes, or until the vegetables are tender.
It should be browned first. Raw ground meat will clump and release excess fat into the chili, giving it a poorer texture.
Use low-sodium canned beans and rinse them well. Don't add extra salt during cooking—it can always be added at the table. If you thin the chili, use water or low-sodium broth.
• A small onion (about the size of a lemon) yields about ½ cup chopped.
• A medium onion (about the size of a baseball) yields about 1 cup chopped.
• A large onion (about the size of a grapefruit) yields about 2 cups chopped.
📖The Recipe Card
Small Crock Pot Chili (Ground Beef & Bean, Easy for Two or More)
Video Slideshow
Ingredients
- 1 pound ground beef (80/20 recommended)
- ½ cup chopped onion - 1 small
- 1 clove garlic - minced or crushed
- 2 cups canned kidney beans, low sodium, rinsed and drained
- ½ green bell pepper (optional)
- 2 cups diced tomatoes
- 3 oz tomato paste
- ½ cup water
- 3 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper – optional and adjust to taste
Step-by-Step Instructions
- This recipe fits in a 2-quart mini crock pot but can also be made in a larger crock pot.
- Chop half of the green bell pepper and a small onion. Rinse and drain one can of light kidney beans.
- Brown 1 pound of ground beef. After 3–4 minutes, add ½ cup chopped onion (one small). Near the end of browning, add minced or crushed garlic. The total browning time is about 8 minutes. Drain and add to the crock pot.
- Add one 14-oz can of diced tomatoes, 3-oz of tomato paste, ½ cup water, 3 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon salt (to taste), ¼ teaspoon pepper, and ⅛ teaspoon cayenne pepper (optional and adjust to taste).
- Cook covered on LOW for 8 hours or HIGH for 4 hours.
Recipe Notes
Pro Tips:
The full recipe fits in a 2-quart mini crock pot. See the post for scaling and crock pot sizes. Use ground turkey or chicken if you wish. A small onion is ½ cup chopped. A medium onion is equivalent to 1 cup of chopped onion. Rinse beans to reduce sodium, and add salt only to taste. This is a thick chili. Add more wate r or beef broth if you prefer your chili to be more like a soup. The serving size is about 1½ cups. Refrigerate for up to 4 days or freeze for up to 4 months.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published January 19, 2015. The text and options have been expanded. I have published it now as a smaller recipe. I generally make a double batch, and that was initially published. I have also refreshed all the photos and added a table of contents to help with navigation. Please enjoy this excellent chili.
Christine says
Hi! I'm looking forward to making this chili, but can you double check the metric conversions? They don't quite make sense (as of mid-June 2026). 1 pound of ground beef is 454 grams, not 907.2 grams. 1 US clove of garlic doesn't equal 2 metric cloves. US and metric tablespoons are approximately the same size - a metric tbsp isn't twice as large as a US tbsp. I'm bookmarking this recipe, will come back in the future and will definitely try the recipe once it's corrected! :)
Fran says
This chilli recipe was so good. I am a recent widow and traded my large crock pot for a much smaller one. As good as some recipes are, I simply did not want to cook batches of the same recipe and find place to freeze all of them. This Chilli recipe has now become my no. 1 go to
Dan Mikesell AKA DrDan says
Hi Fran,
Welcome to the blog.
This is one of our personal favorites, glad you enjoyed it!! You might want to try the white chicken chili—also a family favorite.
Thanks for the note and rating.
Dan
Pam says
Delicious recipe, good ratio of ingredients for a nice and hearty chili and perfect for 2 people. I subbed beef stock instead of water.
Pat says
I made this today. The ground beef could be cut back to 3/4#. Everything else I did the same except to add a pinch of Turmeric. I will make it again! Thank you.
Eric says
Good recipe! As a home baker I habitually weigh everything & your metric conversions were good as well, an uncommon surprise. It was a balmy +5F this morning so I put the chili together. I pressure cooked my 3/4c dried black beans to my preferred firmness before adding them. Added & omitted some herbs/spices for personal preference as well. Made a skillet cornbread w/corn kernels to accompany. Looking fwd to making the chicken stew & others.
Love the dog pics!
Scrig says
So good and so easy! I enjoyed it with corn chips. I will definitely be making it again.