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    🏠Home » Recipes » Chili Recipes

    Crock Pot Chili

    Feb 26, 2020 | Last Updated Dec 5, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.28 from 231 votes

    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.

    orange bowl with chili with cheese

    Table of Contents
    • 🐄The Meat
    • ♨️Crock Pot Size
    • 👨‍🍳Tips
    • 📖Crock Pot Chili Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    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

    My rating system. Great 5 out of 5

    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 ½ 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 ½ 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

    Chili Nachos

    Crock Pot Stew Meat Chili

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Chili Recipes, Crock Pot Recipes, Featured | Chili Recipes, Featured | Crock Pot Recipes, Small Crock Pots Recipes
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    🖼️Step-by-Step Photo Instructions

    NOTE: Images are for a double batch. The instructions and ingredients are for a single batch.

    burger and chili ingredients

    The ingredients are what you would expect.

    adding chopped onion to burger in pan

    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.

    rinsing red beans under running water

    Chop half of a green pepper. Rinse and drain one can light kidney beans.

    mixing chili ingredients in white crock pot

    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).

    cooked chili in a ladel over the crock pot

    Cook on low for 8 hours or 4 hours on high.

    chili in bowl with spoon on gray plate
    graphic Subscribe to 101 Cooking for Two

    📖Recipe

    orange bowl with chili with cheese

    Crock Pot Chili

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.28 from 231 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 20 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric
    • 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
    • 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 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, 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 high for 4 hours.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. This is scaled for a smaller crock pot. A 2 ½ 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.
    2. Substitute other ground meat if you want. Use ground turkey or chicken if you wish.
    3. Precook the ground meat since uncook ground meat will clump.
    4. Rinsing the beans will decrease the sodium load.
    5. Add salt to taste only.
    6. This is a thick chili. Add more water or some beef broth if you like your chili more like a soup.
    7. Serving size is about 1 ½ cups.
    8. 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.
    9. 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

    Calories : 350 kcal (18%) | Carbohydrates : 30 g (10%) | Protein : 31 g (62%) | Fat : 13 g (20%) | Saturated Fat : 5 g (25%) | Cholesterol : 74 mg (25%) | Sodium : 638 mg (27%) | Potassium : 1216 mg (35%) | Fiber : 10 g (40%) | Sugar : 9 g (10%) | Vitamin A : 2300 IU (46%) | Vitamin C : 29 mg (35%) | Calcium : 116 mg (12%) | Iron : 7 mg (39%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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.

    Molly
    « How to Grill Baby Back Ribs on a Gas Grill
    Pan Seared Oven Roasted Pork Chops »

    Reader Interactions

    Comments

    1. Hayley

      October 22, 2020 at 12:54 pm

      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?!

      Reply
      • Dan Mikesell AKA DrDan

        October 22, 2020 at 1:09 pm

        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.

    2. Roger

      March 04, 2020 at 7:41 pm

      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.

      Reply
      • Dan Mikesell AKA DrDan

        March 04, 2020 at 7:54 pm

        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

    3. Roger Crawford

      February 28, 2020 at 7:22 pm

      What would change to make on top of stove instead of crock pot?

      Reply
      • Dan Mikesell AKA DrDan

        February 28, 2020 at 7:44 pm

        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

    4. Matthew Telander

      February 02, 2020 at 9:38 am

      5 stars
      This recipe is on my bookmarked favorites. Thanks

      Reply
      • Dan Mikesell AKA DrDan

        February 02, 2020 at 1:35 pm

        Hi Matthew,

        Welcome to the blog.

        I do love this chili.

        Thanks for the note and rating.

        Dan

    5. Tom

      January 22, 2020 at 9:53 am

      5 stars
      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.

      Reply
    6. Jasmine

      January 10, 2020 at 8:50 am

      5 stars
      Can this recipe be made in an instant pot instead?

      Reply
      • Dan Mikesell AKA DrDan

        January 10, 2020 at 7:44 pm

        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

    7. Hayley

      November 01, 2019 at 9:55 pm

      5 stars
      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!

      Reply
    8. Tigger

      October 14, 2019 at 12:53 pm

      5 stars
      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.

      Reply
    9. Diane

      May 11, 2019 at 8:43 pm

      5 stars
      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!

      Reply
    10. Doug

      April 14, 2019 at 9:36 am

      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.

      Reply
    11. Tor Hembre

      March 17, 2019 at 9:48 pm

      5 stars
      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 !!

      Reply
      • Dan Mikesell AKA DrDan

        March 18, 2019 at 8:52 pm

        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

        April 06, 2020 at 7:41 pm

        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

        April 06, 2020 at 7:48 pm

        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

    12. Tom

      March 07, 2019 at 8:51 am

      5 stars
      How would you recommend reheating this chili after its been frozen?

      Reply
      • DrDan

        March 07, 2019 at 9:13 am

        Hi Tom,
        Welcome to the blog.
        I prefer to thaw things with beans before reheating. So I usually move chili from the freezer to the refrigerator for a day. Then reheating in a microwave if 1 or 2 servings. If more, then stovetop.
        It's always easier to reheat something that is not rock hard frozen also.
        Thanks for the question and rating.
        Dan

    13. Lynda

      February 18, 2019 at 3:09 pm

      I don’t have any tomato paste in the house; what Can I use for a substitute?

      Reply
      • DrDan

        February 18, 2019 at 4:24 pm

        Hi Lynda,
        Welcome to the blog. You can use tomato sauce or even crushed or diced tomatoes. Use a 14-16 oz can and leave the cup of water out.

        Also, to my taste, I find tomato paste adds a touch of sweetness. You should taste test near the end of cooking and add a touch of sugar if you want. About 1/4 to 1/2 teaspoon would do.

        Dan

    14. Jean

      February 03, 2019 at 8:07 am

      Perfect! Worked well in my 4 qt. Crockpot.

      Reply
    15. Lance Love

      February 02, 2019 at 7:41 pm

      Thanks for putting up the recipe. I have ground chicken instead of beef, any adjustments because the protein is changed?

      Reply
      • DrDan

        February 02, 2019 at 7:46 pm

        Hi Lance,
        Welcome to the blog.
        The chicken should work fine without adjustments. It will taste a bit different but a lot of the taste here is from the spices.
        Dan

    16. Elliott Humrich

      January 03, 2019 at 8:49 pm

      I'm annoyed because I'm came hear looking for "cooking for two" which is what your website calls itself! This is clearly for 8 to 10 people! How can I get this down to two??

      Reply
      • DrDan

        January 03, 2019 at 9:11 pm

        Hi Elliott,

        Welcome to the blog.

        You can find the discussion about recipe sizes at https://www.101cookingfortwo.com/recipes-not-two-servings/ Basically, it comes down most of the time to the "lowest component". In this case, one pepper and one can of tomato paste. Most will want to use the full ingredient instead of a fraction that may get tossed.

        This recipe will refrigerate well for 4 days and freeze will for months.

        This recipe, like all recipes on this site, have an adjustment feature you can use to adjust the components to the amount you want. It does not adjust the text of the directions, however.

        Hope that helps.

        Dan

      • J Moya

        January 12, 2019 at 5:17 pm

        Just adjust the “servings” in the “Adjust Serving Size” section....

    17. Lisa

      December 16, 2018 at 3:29 pm

      If I half this do I still need to cook it for 8hours?

      Reply
      • DrDan

        December 16, 2018 at 5:37 pm

        Hi Lisa,
        Welcome to the blog.
        Yep do the 8 hours on low or 4 hours on high. You are getting the flavors to combine.
        Dan

    18. Beverly Barndt

      November 16, 2018 at 2:00 pm

      Rockstar, I just broke the insert of my crockpot! What are the stove top directions for how long to cook???? Making this tomorrow. Thanks so much for your time Beverly

      Reply
      • DrDan

        November 16, 2018 at 4:20 pm

        Hi Beverly,

        Cook the beef and onion in a large dutch oven. Drain then add everything else. Simmer covered for about 1-2 hours.

        Dan

      • Beverly Barndt

        November 17, 2018 at 12:38 am

        O M G thanks soooo much!!! I was soooo excited that you answered me my honey is like what what! I was Like O M G He answered me!!!

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