Super easy to make, and one of the best homemade chilies you will ever have. This versatile chili is perfect in a smaller crock pot and can easily be adjusted to your taste and needs.
Introduction and My Rating
Who says everyday chili needs to be blah? This wonderful hardy red ground beef chili recipe made in your crock pot. Great for every day, a tailgate, or family get together.
I have a lot of chili recipes, 13 at last count, and I love them all. But my wife (Wifo) asked for plain red chili. Just an "everyday" red ground beef chili. Not chicken, black bean, or anything else "special'. Just a "plain chili" as she calls it. An "all-American" chili, so to speak.
It needed to be ground beef, with kidney beans and tomato-based. A nice medium heat was mandatory. Not hot, read that as no jalapeno, although it would be a nice addition to this recipe.
I had an older chili recipe, Crock Pot Red Beef Chili, that was published only in the second month of this blog and had a fair amount of heat. A little change here, a little tuck there, and I had a recipe that I really could eat every day. I have "retired" the previous recipe.
My Rating
A very solid 5, and yes, I could survive on this alone. I suggested an all chili diet. I got slapped down, but she did love it.
🐄The Meat
This recipe is based on ground beef, but you can use any other ground meat. Each will have a slightly different taste profile, but the spices and tomato products will even things out.
So this is a good place for ground turkey or ground chicken if you want.
Precook the ground meat.
Ground meat needs to be precooked for crock pot recipes. This is not a safety thing but a texture thing. While the meat will cook well past the 165 safe temperature in the cooker, it will cook in clumps and not broken apart, which you want for a good chili texture.
♨️Crock Pot Size
This is scaled for a smaller crock pot. A 2 1/2 quart is the smallest you should use. A double recipe needs 4 quarts or larger. And a triple recipe fits in a crock pot of 6 quarts or larger.
This is an easy recipe to adjust. Use the serving adjustment just above the ingredients in the recipe card area. That will do the math for you. It will not adjust to numbers in the instruction section, however.
The serving size is about 1 1/2 cups. It will freeze well and is good in the refrigerator for 3-4 days.
👨🍳Tips
This is a great recipe for what it is. It is an everyday ground beef red chili. And this is now our standard beef chili, and I'm sure it will be yours.
You can make it as a crockpot turkey chili if you want.
You can make it hotter with a minced jalapeno pepper or a bit more cayenne pepper.
If you want, you can modify the beans, take out the bell pepper, or other changes.
If you make a single batch, you will have half a pepper and some tomato paste leftover. Both will freeze well. Chop the pepper before freezing. With the tomato paste, make one tablespoon-size mound and freeze for future use.
This is a thick chili. Add more water some beef broth if you like your chili more like soup.
🧂A Sodium Note
Chili can get out of hand on sodium content. I rinsed the beans that help the sodium. I always use low sodium beans any more. And if you add broth to thin the chili, use low sodium broth.
❄️Storage
It will be good in the refrigerator for 3-4 days and will freeze well for 3-4 months.
📖Crock Pot Chili Recipes
Ultra Simple Crock Pot White Chicken Chili - This is the easiest and best chicken chili ever.
Crock Pot Three Bean Turkey Chili
Low Fat High Taste Crock Pot White Chicken Chili
🖊️Instructions
NOTE: Images are for a double batch. The instructions and ingredients are for a single batch.
The ingredients are what you would expect.
Start by browning one pound of ground beef. After 3-4 minutes, add one small onion chopped. Add minced or crushed garlic near the end of browning—about 8 minutes in total. Drain and add to a small crock pot.
Chop half of a green pepper. Rinse and drain one can light kidney beans.
Add one 14 oz can diced tomatoes, a half of 6 oz can tomato paste, 1/2 cup water, 3 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt (to taste), 1/4 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional and adjust to taste).
Cook on low for 8 hours or 4 hours on high.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
📖 Recipe
Crock Pot Chili
Ingredients
- 1 pound ground beef
- 1 onion - small chopped
- 1 clove garlic - minced or crushed
- 14 oz light kidney beans - low sodium, rinsed, and drained.
- ½ green pepper
- 14 oz diced tomatoes
- 3 oz tomato paste
- ½ cup water
- 3 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon cayenne pepper - optional and adjust to taste
Instructions
- Start by browning one pound of ground beef. After 3-4 minutes, add one small onion chopped. Add minced or crushed garlic near the end of browning. About 8 minutes in total. Drain and add to a small crock pot.
- Chop half of a green pepper. Rinse and drain one can light kidney beans.
- Add one 14 oz can diced tomatoes, a half of 6 oz can tomato paste, 1/2 cup water, 3 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt (to taste), 1/4 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional and adjust to taste).
- Cook on low for 8 hours or high for 4 hours.
Recipe Notes
Pro Tips:
- This is scaled for a smaller crock pot. A 2 1/2 quart is the smallest you should use. A double recipe needs 4 quarts or larger. And a triple recipe fits in a crock pot of 6 quarts or larger. I always do a double batch.
- Substitute other ground meat if you want. Use ground turkey or chicken if you wish.
- Precook the ground meat since uncook ground meat will clump.
- Rinsing the beans will decrease the sodium load.
- Add salt to taste only.
- This is a thick chili. Add more water or some beef broth if you like your chili more like a soup.
- Serving size is about 1 1/2 cups.
- An easy recipe to double or triple. Use the serving adjustment above. It will change the volume in the ingredients but not the wording in the instructions.. Cooking time will remain the same.
- Good in the refrigerator for 3-4 days and will freeze well for 3-4 months.
Nutrition
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 navigation. Please enjoy this excellent chili.
Roger
Well I tried two of yours recipes the last couple of days. The country style spare ribs and crock pot chili (on the stove top) Both are keepers. I live by myself and these cooking for two recipes come in handy, the only time I cook bigger meals is when my kids and grand kids come back home a few times a year.
Dan Mikesell AKA DrDan
Hi Roger,
Welcome to the blog.
I'm so glad you are finding it useful. It is very hard to cook for one. In fact, it is hard to cook for two and you will see lots of recipes that have leftovers.
This chili is one I really like. I get a bit attached to recipes that are totally my development and come out well.
Thanks for the note and rating. Be sure to ask if you have questions or comments.
Dan
Roger Crawford
What would change to make on top of stove instead of crock pot?
Dan Mikesell AKA DrDan
Hi Roger,
Welcome to the blog.
OK, I haven't done a stovetop chili for 4-5 years. But I would do it basically the same but simmer covered for about 1 hour. Check the green pepper to see if it is ready. One hour or a little less is enough for the flavors to come together nicely but the pepper will be the last thing done.
If you skip the pepper. As little as 30 minutes will be good but 1 hour would be better.
Again, be sure to cover and be at a low simmer.
Dan
Matthew Telander
This recipe is on my bookmarked favorites. Thanks
Dan Mikesell AKA DrDan
Hi Matthew,
Welcome to the blog.
I do love this chili.
Thanks for the note and rating.
Dan
Tom
I've made this recipe a few times now. I have found that you can up the recipe to between 12-14 servings in a standard full size crockpot. Living in an irish family, no one can handle anything spicy so I cut back to just a pinch of cayenne. I also cut back about 15-20% on the chili powder and subbed half of that with taco seasoning. Finally, I like to do half black and half light kidney beans. Recipe is great as written, just my pallet adjustment.
The recipe freezes and reheats extremely well. I often freeze a few servings to have for lunch on a cold day.
Jasmine
Can this recipe be made in an instant pot instead?
Dan Mikesell AKA DrDan
Hi Jasmine,
Welcome to the blog.
I'm sure it would but I rarely use a pressure cooker. I suspect about 1 hour would do it but please compare to simular recipes.
Dan
Hayley
Man, I haven't lived with my mom (or had her chili) in 8 years now, and I was really starting to miss it. For some reason, chili is the one thing I don't settle on: its gotta be moms or better, or I don't want it!
I don't tweak this recipe at all and it turns out just like hers, everytime. This recipe is my favorite comfort of all time. I brought a bowl over to my dad and he demanded I send him the link, and the past year both of us have been lovin this recipe. And I'm sure for many years to come. Thank you for sharing this recipe! I'll definitely have to give some of your other chilis a go!
Tigger
Just made this recipe for the first time for my boyfriend and I and it is definitely a keeper! For easy to prepare. My boyfriend loved it! I can't wait to make it my next family pot luck.
Diane
Thank you ..... my husband loved the chili 😊
I only used pinto beans & made two crockpots of chili as a side for Mother’s Day... I look forward to trying your other recipes ! So easy to make too!
Doug
Made this on a snow and it was great! Not easy to make a "small" crock pot of chili but this recipe halved quite nicely. Substituted Bush's seasoned black beans and added a diced fire roasted Hatch green chili for added heat. It is a keeper.
Tor Hembre
I am a Norwegian guy, been living in Texas since 2011, and I finally decided to cook a chili. Been looking around for recipes , and when I found this one, why not! Got everything I needed, so started to put stuff together today, and after 8 hours I finally go t to taste it. I love it, my wife love it, but the only thing I don't liked was the wait! 8 hours of delicious smell, without being able to dig into it...... Really happy , it was easy, good and will def make it again ! Thanks !!
Dan Mikesell AKA DrDan
Hi Tor,
Welcome to the blog.
Glad you enjoyed the chili. I'm surprised it, I thought in Texas, you had to eat chili weekly. It's the law, I thought. Just kidding....
This is our favorite chili most of the time. You can cook it on high for 4 hours or simmer in a large pot on the stove top for about 2 hours.
Thanks for the note and rating.
Dan
Linda
I don't like diced tomatoes l can I use tomatoe sauce so no chunks? ( I even pull beans out and give to my husband). I have been looking to find a recipe just for the two of us. If I wanted leftovers after our dinner should I double
this or does a single recipe have leftovers ?Thanks Linda
Dan Mikesell AKA DrDan
Hi Linda,
Welcome to the blog.
First, using sauce instead of diced tomatoes is fine. A serving size, as written, is about 1 1/2 cups. Since it is 4 servings, you should have leftovers of that is what you eat. I generally eat more, so I always make this double so we have several meals.
Dan