Easy Crockpot Chili Recipe: 6-Ingredient Slow Cooker Meal

The easiest crockpot chili recipe requires just 15 minutes of prep time and 6 simple ingredients: 1 pound ground beef, 1 onion, 2 cans kidney beans, 1 can diced tomatoes, 1 packet chili seasoning, and 1 cup beef broth. Cook on low for 6-8 hours or high for 3-4 hours for perfect, flavorful chili every time.

Creating delicious homemade chili doesn't need to be complicated or time-consuming. This straightforward crockpot chili recipe delivers rich, satisfying flavor with minimal effort—perfect for busy weeknights or game day gatherings. As an experienced home cook who's tested dozens of slow cooker recipes, I've perfected this method to ensure consistent results without unnecessary steps.

Why This Easy Crockpot Chili Recipe Works

What makes this slow cooker chili stand out from other easy chili recipes for crockpot is its perfect balance of simplicity and depth of flavor. Unlike many simple crockpot chili recipes that sacrifice taste for convenience, this version builds layers of flavor while requiring minimal active preparation time.

The magic happens through the slow cooking process, which allows the spices to fully develop and the ingredients to meld together beautifully. You'll achieve restaurant-quality results without standing over a hot stove all day—a true beginner-friendly crockpot chili recipe that even novice cooks can master.

Complete Ingredient List

These precise measurements yield enough chili for 6 generous servings. All ingredients are readily available at standard grocery stores, making this a practical everyday crockpot chili recipe.

Ingredient	Amount	Notes
Ground beef (85% lean)	1 pound	Substitute ground turkey for lighter option
Yellow onion, diced	1 medium	About 1½ cups diced
Red kidney beans, drained and rinsed	2 (15oz) cans	Low-sodium preferred
Diced tomatoes with green chilies	1 (28oz) can	Rotel brand recommended
Chili seasoning mix	1 (1oz) packet	Or 2 tbsp homemade blend
Beef broth	1 cup	Low-sodium preferred

Step-by-Step Cooking Instructions

Follow these straightforward steps for the best crockpot chili recipe for beginners. The entire process requires just 15 minutes of active preparation.

1. Brown the beef: In a skillet over medium-high heat, cook ground beef and diced onion until beef is no longer pink (about 5-7 minutes). Drain excess fat.
2. Transfer to slow cooker: Move the cooked beef and onion mixture to your crockpot.
3. Add remaining ingredients: Stir in kidney beans, diced tomatoes, chili seasoning, and beef broth until well combined.
4. Cook on low setting: Cover and cook on LOW for 6-8 hours for maximum flavor development.
5. Alternative cooking method: For faster results, cook on HIGH for 3-4 hours (stir occasionally).
6. Final seasoning: Taste and adjust salt, pepper, or additional spices as needed before serving.

Pro Tips for Perfect Crockpot Chili

These expert techniques transform your easy slow cooker chili from good to exceptional:

• Layer flavors: Don't skip browning the beef—it creates a flavor foundation that simmering alone can't achieve
• Thickening trick: If your chili seems too thin after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes
• Flavor boost: Add one diced chipotle pepper in adobo sauce for smoky depth without excessive heat
• Texture secret: Mash about ¼ of the beans before adding for a thicker, heartier consistency

Customization Options for Your Chili

One reason this simple crockpot chili recipe remains popular is its versatility. Try these variations:

• Vegetarian version: Omit beef and use vegetable broth; add 1 cup corn and 1 diced bell pepper
• Texas-style: Replace beans with an additional pound of beef chuck roast, cut into 1-inch cubes
• White chicken chili: Substitute chicken breast, white beans, and green chilies for a lighter option
• Spicy upgrade: Add ½ teaspoon cayenne pepper or a diced jalapeño with the onions

Serving and Storage Recommendations

For the best experience with your easy crockpot chili recipe, follow these serving and storage guidelines:

Serve hot with your choice of toppings: shredded cheddar cheese, sour cream, diced onions, fresh cilantro, or oyster crackers. This chili pairs perfectly with cornbread or crusty rolls for a complete meal.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Chili actually tastes better the next day as flavors continue to meld. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave at 50% power to preserve texture. Add a splash of broth if needed to restore ideal consistency.

Frequently Asked Questions

Can I make this crockpot chili recipe without browning the meat first?

Yes, you can skip browning for true dump-and-go convenience, but you'll sacrifice significant flavor depth. The Maillard reaction that occurs during browning creates complex flavor compounds that simmering alone cannot replicate. If short on time, at minimum brown just the onions to add some flavor foundation.

How can I make my crockpot chili thicker without changing the flavor?

The easiest method is to remove about 1 cup of chili, mash the beans, then return it to the crockpot and stir well. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking. Avoid flour as it can create a pasty texture.

Is 8 hours on low better than 4 hours on high for crockpot chili?

Yes, 6-8 hours on low generally produces superior results for chili. The longer, slower cooking allows flavors to develop more fully and creates a more integrated taste profile. The high setting works in a pinch but can sometimes result in slightly less complex flavor development and potentially tougher meat if using chuck roast.

Can I add vegetables like zucchini or carrots to this easy crockpot chili recipe?

Absolutely. Diced carrots, zucchini, or even sweet potatoes work well. Add harder vegetables like carrots at the beginning, but add more delicate vegetables like zucchini during the last 2 hours to prevent them from becoming mushy. For best results, sauté vegetables first to enhance their flavor before adding to the crockpot.

What's the best way to store and reheat leftover crockpot chili?

Store cooled chili in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave at 50% power. Add a splash of broth if needed to restore ideal consistency.