Super easy to make and one of the best homemade chilies you will ever have. This versatile chili is perfect in a small crock pot but can easily be adjusted to feed a crowd.
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😊Why you will love this recipe
- This crockpot chili for two makes only about 6 cups of chili (about 4 servings), so it is the "perfect chili for two" and smaller households.
- This is an "All-American" chile with ground beef, kidney beans, traditional chili spicing, and tomato base. Just what my wife wanted "a great everyday chili."
- Not very spicy with excellent mild heat—easy to adjust.
- Uses tomato paste with diced tomatoes for a sweeter tomato taste.
- Great for every day, a tailgate, or a family get-together.
- It fits in a mini crock pot (2 quarts). Very easy to double or more.
- This is now our standard beef chili, and I'm sure it will be yours.
Serve with Old Fashioned Cornbread or Cornmeal Biscuits.
This chili recipe is one of many small crock pot recipes for chili, which includes my favorite Ultra Simple White Chicken Chili, Healthy White Chicken Chili, Stew Meat Chili, and Crock Pot Texas Chili.
👨🍳How to make crock pot chili
- Chop the onion and green pepper.
- Brown the ground beef. After 3-4 minutes, add the chopped onion. Add minced or crushed garlic near the end of browning. Drain and add to the crock pot.
- Rinse and drain light kidney beans.
- Add the beans, diced tomatoes, tomato paste, and spices to the crock pot.
- Cook on low for 8 hours or high for 4 hours.
🥣Ingredients
- The Meat-This recipe is based on ground beef, but you can use any other ground meat, like turkey or chicken. Each will have a slightly different taste profile, but the spices and tomato products will even things out.
- Spices-Chili powder, cumin, and oregano. Optionally you can add a bit of cayenne pepper.
- Tomato products-Diced tomatoes make the base for the chili. Tomato paste is added to boost the tomato taste and some sweetness.
- Vegetable-Green bell pepper only, but you can adjust the heat with some jalapeno.
- Aromatics-Onion and garlic
♨️Crock Pot Size
This is scaled for small crock pots. A crock pot should be no more than 75% full. You can always use a larger crock pot, but it may cook slightly faster.
- A 2-quart is the smallest you should use for a single recipe.
- A double recipe needs 4 quarts or larger.
- A triple recipe fits in a crock pot of 6 quarts or larger.
- You can always use a bigger crockpot than required.
A single recipe makes 6 cups of chili. The serving size is about 1 ½ cups.
✔️Pro Tips
- You can make it spicier with minced jalapeno or some cayenne pepper.
- You can modify the beans, take out the bell pepper, or make other changes.
- If you make a single batch, you will have half a pepper and some tomato paste left over. Both will freeze well. Chop the pepper before freezing. With the tomato paste, make one tablespoon-size mound and freeze it for future use.
- This is a thick chili. Add more water or beef broth if you like your chili more like soup.
Approximate yield of chopped onion using different onion sizes.
| Onion size | Approximate visual size | Approximate yield in chopped onion |
|---|---|---|
| Small | ¼ cup-lemon | ½ cup |
| Medium | ½ cup-baseball | 1 cup |
| Large | 1 cup-grapefruit | 2 cups |
❓FAQs
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 slow cooker, it will cook in clumps and not break apart, which you want for a good chili texture. Also, fat and juices will not be drained.
Chili can get out of hand on sodium content. Don't add additional salt if you are salt sensitive. It can always be added at serving.
Rinsing the beans helps the sodium, and use low-sodium beans. And if you add broth to thin the chili, use low-sodium broth.
It will be good in the refrigerator for 3-4 days and will freeze well for 3-4 months.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo 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 chopped onion (½ cup). Add minced or crushed garlic near the end of browning—about 8 minutes in total. Drain and add to the crock pot.
Chop half of the green bell pepper. Rinse and drain one can of light kidney beans.
Add one 14 oz can diced tomatoes, a half of 6 oz can tomato paste, ½ cup water, 3 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon salt (to taste), ¼ teaspoon pepper, ⅛ teaspoon cayenne pepper (optional and adjust to taste).
Cook on low for 8 hours or 4 hours on high.
📖 Recipe
Small Crock Pot Chili
Ingredients
- 1 pound ground beef
- 1 small onion - ½ cup chopped
- 1 clove garlic - minced or crushed
- 14 oz light kidney beans - low sodium, rinsed, and drained.
- ½ green bell 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
- ¼ 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 chopped onion. Add minced or crushed garlic near the end of browning—about 8 minutes in total. Drain and add to a 2-quart or larger crock pot.
- Chop half of the green bell pepper. Rinse and drain one can of light kidney beans.
- Add one 14 oz can diced tomatoes, a half of 6 oz can tomato paste, ½ cup water, 3 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon salt (to taste), ¼ teaspoon pepper, ⅛ teaspoon cayenne pepper (optional and adjust to taste).
- Cook on low for 8 hours or 4 hours on high.
Your Own Private Notes
Recipe Notes
Pro Tips:
- This is scaled for a smaller crock pot. A 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.
- Use ground turkey or chicken if you wish.
- A small onion is ½ cup chopped. A medium onion is 1 cup chopped.
- Precook the ground meat since uncooked 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.
- The serving size is about 1 ½ cups.
- An easy recipe to double or triple. Use the serving adjustment above. It will change the volume in the ingredients list but not the wording in the instructions. .
- Good in the refrigerator for 3-4 days and will freeze well for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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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.
Kellie Theriault
This is always my go to Chili recipe. Absolutely delicious.
Dan Mikesell AKA DrDan
Hi Kellie,
Welcome to the blog. This is my go to everyday chili.
Thanks for the note.
Dan
Jes
Hi! I’m excited to try this chili. If I wanted to cook it for a shorter amount of time, would 4 hours on high still work? Thank you!
Dan Mikesell AKA DrDan
Hi Jes,
Welcome to the blog.
Yes, 4 hours on high or 8 hours on low. The instructions have not changed. Think of it as simmer for flavor. You can stop early if you want as long as the added veggies are tender but the flavor won't come together as much—only a little difference.
Dan
Don K
Excellent small batch chili ! Living in Central Texas and being two "mature" culinary rebels in our area, we do like the beans in our chili - to the chagrin of some of our other local Texicans. I made a little change and one addition to your recipe. I reduced the chili power to 2 1/2 tablespoons, and omitted the optional cayenne pepper. Since we had a few ripe jalapenos in our heat tortured garden, I took one of them (about 3 inch long) and roasted it on the grill - charring it well. After sweating the jalapeno and removing the char / skin, I seeded and chopped about 2/3 of the jalapeno and added it to the recipe. The result was a "warmer" chili without being "hot". It seems the charred jalapeno is a bit sweeter and has a little less "heat" versus "raw". We added jalapeno cornbread (also with charred jalapenos) to complete the meal for the two of us. Great recipe, Dr. Dan. We always enjoy your great guidance in all of your recipes we have tried (and we have tried lots and lots of them!).
Keep cooking !
Don K
Dan Mikesell AKA DrDan
Hi Don,
Welcome to the blog and thanks for the note. It is good to have feedback. This chili is one of our favorite. I do have a very nice Texas chili around here you may enjoy—add beans if you want.
Dan
Izzy
SO GOOD AND EASY! First time making chili in my little slow cooker from my grandma and it was amazing! Upon taking his first bite, I’m pretty sure my boyfriend caught a glimpse of heaven. Super easy recipe to remember, as well. 100/10! Definitely going to add this to my personal cookbook. :)
Don
What kind of green pepper are you saying? Green Bell or something with a little heat?
Dan Mikesell AKA DrDan
Hi Don,
Welcome to the blog.
It is a bell pepper and I just edited the post to clarify. You can add something with some heat but thus is a small recipe so half a jalapeño is the most I would do. I usually stay with adjusting the cayenne pepper in smaller recipes.
Dan
Art
1.5 tablespoons chili powder in the 2 quart crock, way to much.
Could not eat it.
Reduce to 1/2 teaspoon maybe.
Dan Mikesell AKA DrDan
Hi Art,
The recipe is correct. That level of chili powder went back many years and was based on a Carroll Shelby Chili copycat. It provides a full deep chili taste that we and many others enjoy. But this is home cooking and feel free to change things to your taste.
Dan
Rae
I made this recipe for my office's chili cookoff...and won!!! I've never made chili before, but your recipe was very clear and turned out so well. I doubled the recipe, used 8 cloves of garlic (I love garlic), added a pinch of paprika, an extra 1/3 C of water and ~teaspoon of vegetable Better Than Bouillon. I was able to fit the doubled recipe in my 3qt crock pot and, luckily, nothing exploded. Thank you for sharing and helping me feel like a big winner today—I'm so proud!
Leanna G
Can I make this without beans and what would you suggest? My husband wants chili without beans.
Dan Mikesell AKA DrDan
Hi Leanna,
Welcome to the blog.
You can always leave out the beans but it will be a "hole" in the recipe. May I suggest a Texas chili which are generally made without beans.
My version of Texas chili is https://www.101cookingfortwo.com/spicy-3-chilies-texas-chili-la-crock/ . Like this recipe, it is for a smaller crockpot but also has stovetop instructions. It can easily be scaled to a larger size if needed.
It does not use ground beef but you can substitute ground for the beef chunks as long as you brown and drain it first. Also, there are three types of chili peppers that can be changed around for various heat levels and taste. It is one of my favorites.
Hope that helps.
Dan
Hollie Climer
Is it tomato paste or tomato sauce
Dan Mikesell AKA DrDan
Hi Hollie,
Welcome to the blog.
No sauce, there is diced tomatoes and tomato paste.
Dan
Leslie
This was excellent! The spice blend is perfect. I used 1 can of light red kidney beans, 2 cans of great northern, 2 cans of diced tomatoes 3/4 lbs of hamburger and then added a few jalapeños. All veggies I dumped into the in crock pot raw, only the hamburger I cooked separately. It was a hit in my household! I will absolutely be making again!
Lauren
This chili was perfect! I followed the recipe exactly and couldn't have been happier. For some reason, chili sometimes turns out soupy/liquidy, but this was a nice, hearty chili. My husband said the thinks it's the best one I've made!
Hayley
Hi there. I LOVE this recipe! Super similar to what my mom made growing up. I’m confused on the calories. Is it 50,000 calories a serving?!
Dan Mikesell AKA DrDan
Hi Hayley,
Welcome to the blog.
I have this chili on my list to make for this weekend.
About the calories. What most people call a "calorie" is really a kilocalorie (kcal) scientifically. So it is 350 kgal or 350 calories if you use the common but incorrect term. When talking to other doctors or diatians, I would usually say kcal, but if talking with patients, I would use the term calories.
Here, the software is from Europe and uses kcal. I have not changed their default term.
Dan
PS I have added a space between the number and the term that may help others.
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.