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    🏠Home » Recipes » Small Crock Pots Recipes

    Small Crock Pot Chili

    Dec 3, 2022 · Modified: Jan 6, 2023 by Dan Mikesell AKA DrDan · 79 Comments

    Recipe Table of Contents    
    4.30 from 270 votes

    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.

    orange bowl with chili with cheese
    Jump To:
    • 😊Why you will love this recipe
    • 👨‍🍳How to make crock pot chili
    • 🥣Ingredients
    • ♨️Crock Pot Size
    • ✔️Pro Tips
    • ❓FAQs
    • 📖Crock Pot Chili Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    😊Why you will love this recipe

    • It 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 2-quart crock pot. Very easy to double or more.
    • This is now our standard beef chili, and I'm sure it will be yours.

    👨‍🍳How to make crock pot chili

    1. Chop the onion and green pepper.
    2. 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.
    3. Rinse and drain light kidney beans.
    4. Add the beans, diced tomatoes, tomato paste, and spices to the crock pot.
    5. 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 sizeApproximate
    visual size
    Approximate
    yield in chopped onion
    Small¼ cup-lemon½ cup
    Medium½ cup-baseball 1 cup
    Large1 cup-grapefruit2 cups

    ❓FAQs

    Can ground meat be added to a crock pot raw?

    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.

    How to lower the sodium in chili?

    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.

    How to store leftover chili?

    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
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

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

    ground beef and Ingredient for crock pot chili

    The ingredients are what you would expect.

    adding chopped onion to browning ground beef

    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.

    rinsing beans under running water

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

    mixing all ingredients in the 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).

    Ladle of chili over the crock pot

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

    chili in bowl with spoon on gray plate
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    📝Recipe

    orange bowl with chili with cheese

    Small 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 small crock pot but can easily be adjusted to your taste and needs.
    Tap to leave a Rating
    4.30 from 270 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 small onion - ½ cup 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
    Prevent your screen from going dark

    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.
      adding chopped onion to browning ground beef
    • Chop half of the green pepper. Rinse and drain one can of light kidney beans.
      Chopped green pepper on a black board
    • 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).
      mixing all ingredients in the crock pot
    • Cook on low for 8 hours or 4 hours on high.
    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.

    Your Own 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-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. Use ground turkey or chicken if you wish.
    3. A small onion is ½ cup chopped. A medium onion is 1 cup chopped.
    4. Precook the ground meat since uncooked ground meat will clump.
    5. Rinsing the beans will decrease the sodium load.
    6. Add salt to taste only.
    7. This is a thick chili. Add more water or some beef broth if you like your chili more like a soup.
    8. The serving size is about 1 ½ cups.
    9. 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. .
    10. 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

    Nutrition Facts
    Small Crock Pot Chili
    Amount Per Serving
    Calories 350 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 5g25%
    Cholesterol 74mg25%
    Sodium 638mg27%
    Potassium 1216mg35%
    Carbohydrates 30g10%
    Fiber 10g40%
    Sugar 9g10%
    Protein 31g62%
    Vitamin A 2300IU46%
    Vitamin C 29mg35%
    Calcium 116mg12%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.
    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 and Lilly looking for Mr Squirrel in the snow

    More Small Crock Pot Recipes

    • Small Crock Pot Cashew Chicken
    • Small Crock Pot Beef Stew
    • Crock Pot Chicken Stew
    • Old Fashioned Vegetable Beef Soup—Stovetop or Crock Pot

    Reader Interactions

    Comments

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    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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