Easy to make and one of the best homemade chili recipes. It works in any crock pot, from a 2-quart mini to a full-size, and the recipe is easy to scale down for two or up to as much as 16 servings.
With ground beef, tender beans, and a mildly spicy tomato-based sauce, it’s sure to be your go-to chili recipe.
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Featured Comment by Rae:
⭐⭐⭐⭐⭐
"Five stars. I made this recipe for my office's chili cookoff...and won!!! "
My wife wanted “a great everyday chili.” This All-American crock pot chili has ground beef, kidney beans, traditional chili spicing, and a tomato-based sauce. It’s perfect for every day, tailgating, or a family get-together.
Simmers low and slow for 4 hours on high or 8 hours on low for the best flavor. In a hurry? This chili also cooks in about 45 minutes on the stovetop—great taste faster.
🐄 Ingredients
- Ground beef — 80/20 works best for flavor; drain after browning.
- Onion and garlic — your classic aromatics.
- Tomatoes — diced plus tomato paste for richness.
- Beans — canned kidney beans are traditional, but black or pinto beans work too.
- Bell pepper (optional) — adds sweetness and color.
- Spices — chili powder, cumin, oregano, salt, black pepper, and cayenne (optional heat).
👨🍳 Quick Overview: How to Make Crock Pot Chili
1. Chop the green bell pepper (optional) and onion. Rinse and drain canned kidney beans.
2. Brown the ground beef with chopped onion, adding the garlic near the end – about 8 minutes. Drain and move to the crock pot.
3. Add diced tomatoes, tomato paste, water, and spices.
4. Cook covered on low for 8 hours or 4 hours on high.
👇 Scroll down for the scalable recipe card and complete step-by-step photo instructions—or keep reading for tips and options.
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🥣 Variations and Ingredient Options
- Meat: Ground beef is classic. I suggest 80/20 for the best flavor, but leaner can be used. Ground turkey or chicken will also work with a slightly different taste.
- Beans: Most commonly canned dark or light kidney beans, but black beans or pinto work fine. This is not a recipe for dry beans, which require preparation and may not cook properly in a crock pot.
- Tomatoes: Diced tomatoes plus tomato paste form the base. Fire-roasted tomatoes add extra depth.
- Vegetables: Swap or skip the bell pepper, or add extra veggies if you like.
- Spices: Adjust the heat with cayenne or add half a jalapeño.
- Thickness: This is a thicker chili, but you can add water or broth if you prefer a soupier style.
♨️ Adjusting Recipe Size and Crock Pot Sizes
This recipe makes about 6 cups of chili (4 servings). Whatever size crock pot you use, keep it no more than 75% full so the chili cooks evenly.
- Half recipe (2 servings): Can be made in a smaller crock pot, but watch carefully—smaller pots often have temperature control issues.
- Full recipe (4 servings): Fits comfortably in a 2-quart mini crock pot or any larger size.
- Double recipe (8 servings): Needs a 4-quart or larger crock pot.
- Triple recipe (12 servings): Needs a 6-quart or larger crock pot.
Smaller amounts in a large crock pot may cook faster and can even burn around the edges, so check early.
👉 To scale, adjust the number of servings in the recipe card. Use the amounts shown in the ingredient list (the instructions will not auto-scale).
🍽️ Serving Suggestions and Toppings
Top with shredded cheddar cheese, sour cream, avocado slices, and sliced green onions.
Serve with Old Fashioned Cornbread, Cornmeal Biscuits, or tortilla chips for dipping.
❄️ Storage of Leftovers
Refrigerate leftovers in an airtight container for up to 4 days or freeze for 4 months. Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave until hot.
Other Small Crock Pot Chili Recipes to Try
This chili recipe is one of many small crock pot recipes. Try one of these popular chili recipes:
Small Crock Pot White Chicken Chili
This easy-to-make homemade chicken chili is my best chicken chili. Only 5 ingredients are needed: shredded chicken, white beans, salsa, cheese, and cumin to make this dump-and-go small-batch white chicken chili recipe, which can win the office chili cookoff.
❓FAQs
Yes. Brown the meat with the aromatics and drain, like the crock pot recipe. Add everything to the pot and simmer on the stovetop—45 minutes is recommended, but as little as 20 will work if all the ingredients (like the green pepper) are tender.
No. Ground meat needs to be browned first. While it would cook past the safe temperature in a crock pot, it will clump, release fat into the chili, and the texture won’t be right.
Don’t add extra salt if you’re watching sodium—it can always be added at the table. Use low-sodium canned beans and, if thinning, low-sodium broth., and rinse canned beans before adding.
• A small onion (about the size of a lemon) yields about ½ cup chopped.
• A medium onion (about the size of a baseball) yields about 1 cup chopped.
• A large onion (about the size of a grapefruit) yields about 2 cups chopped.
📖The Recipe Card
Small Crock Pot Chili (Ground Beef & Bean, Easy for Two or More)
Video Slideshow
Ingredients
- 1 pound ground beef (80/20 recommended)
- ½ cup chopped onion - 1 small
- 1 clove garlic - minced or crushed
- 14 oz canned kidney beans, low sodium, rinsed and drained
- ½ green bell pepper (optional)
- 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
Step-by-Step Instructions
- This recipe fits in a 2-quart mini crock pot, but can also be made in a bigger one.
- Chop half of the green bell pepper and a small onion. Rinse and drain one can of light kidney beans.
- Brown 1 pound of ground beef. After 3–4 minutes, add ½ cup chopped onion (one small). Near the end of browning, add minced or crushed garlic. The total browning time is about 8 minutes. Drain and add to the crock pot.
- Add one 14-oz can of diced tomatoes, 3-oz of tomato paste, ½ cup water, 3 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon salt (to taste), ¼ teaspoon pepper, and ⅛ teaspoon cayenne pepper (optional and adjust to taste).
- Cook covered on low for 8 hours or 4 hours on high.
Recipe Notes
Pro Tips:
- This recipe is scaled for a smaller crock pot. A 2-quart is the minimum, but I usually use a 3.5-quart. Details on scaling and crock pot sizes are in the post.
- Use ground turkey or chicken if you wish.
- A small onion is ½ cup chopped. A medium onion is equivalent to 1 cup of chopped onion.
- Rinse beans to reduce sodium, and add salt only to taste.
- This is a thick chili. Add more water or beef broth if you prefer your chili to be more like a soup.
- The serving size is about 1½ cups.
- Good in the refrigerator for 4 days and will freeze well for 4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
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.
Sauce says
Pretty good. I subbed the bell pepper for a mirepoix (used that to count as the onion as well) due to my distaste for peppers, and it turned out great. I also added 1/4 tsp of unsweetened cocoa powder, which gave it a rich taste.
Kellie Theriault says
This is always my go to Chili recipe. Absolutely delicious.
Dan Mikesell AKA DrDan says
Hi Kellie,
Welcome to the blog. This is my go to everyday chili.
Thanks for the note.
Dan
Jes says
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 says
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 says
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 says
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 says
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 says
What kind of green pepper are you saying? Green Bell or something with a little heat?
Dan Mikesell AKA DrDan says
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 says
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 says
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 says
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 says
Can I make this without beans and what would you suggest? My husband wants chili without beans.
Dan Mikesell AKA DrDan says
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 says
Is it tomato paste or tomato sauce
Dan Mikesell AKA DrDan says
Hi Hollie,
Welcome to the blog.
No sauce, there is diced tomatoes and tomato paste.
Dan
Leslie says
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 says
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 says
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 says
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 says
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 says
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 says
What would change to make on top of stove instead of crock pot?
Dan Mikesell AKA DrDan says
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 says
This recipe is on my bookmarked favorites. Thanks
Dan Mikesell AKA DrDan says
Hi Matthew,
Welcome to the blog.
I do love this chili.
Thanks for the note and rating.
Dan