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
- 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
- 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.
📖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
This recipe is listed in these categories. See them for more similar recipes.
🖼️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 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 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 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.
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.
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
Tom
How would you recommend reheating this chili after its been frozen?
DrDan
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
Lynda
I don’t have any tomato paste in the house; what Can I use for a substitute?
DrDan
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
Jean
Perfect! Worked well in my 4 qt. Crockpot.
Lance Love
Thanks for putting up the recipe. I have ground chicken instead of beef, any adjustments because the protein is changed?
DrDan
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
Elliott Humrich
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??
DrDan
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
Just adjust the “servings” in the “Adjust Serving Size” section....
Lisa
If I half this do I still need to cook it for 8hours?
DrDan
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
Beverly Barndt
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
DrDan
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
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!!!