Classic Crockpot Chili That Tastes Like It Simmered All Day

There’s just something about a big pot of chili simmering away that makes the whole house feel extra cozy. The smell alone is enough to make everyone wander into the kitchen asking when dinner will be ready. It’s one of those meals that feels hearty and comforting without being complicated, and honestly, that’s exactly what I need on busy days.

I love that I can brown the beef, toss everything into the slow cooker, and let it do its thing while I get on with laundry, work, or driving kids around. By the time dinner rolls around, it tastes like I’ve been standing over the stove all day, even though I absolutely haven’t. That’s my kind of cooking. Big flavor, minimal effort, and plenty to go around.

And let’s talk about how flexible it is. You can keep it classic, turn up the heat, pile on the toppings, or stretch it into leftovers for the next day. It’s perfect for chilly nights, game day gatherings, or just when you want something warm and filling that everyone will happily eat. This is one of those dependable, no-stress dinners that never lets me down.

Equipment

• Large skillet: This is just for browning the beef and sautéing the onion, pepper, and garlic so you build that rich flavor right from the start.

• Wooden spoon or spatula: Perfect for breaking up the ground beef and stirring everything together without scratching your pan.

• Slow cooker (6–8 quart): The real star of the show. This is where all the magic happens while you go about your day.

• Cutting board: You’ll need this for chopping the onion, bell pepper, and mincing the garlic.

• Sharp knife: Makes prepping those veggies quick and easy so you’re not fighting with dull blades.

• Measuring spoons and cups: Helpful for getting those spices and broth just right so the flavor turns out perfectly balanced.

• Ladle: Makes serving nice, generous bowls super easy without making a mess all over the counter.

Ingredients

• 2 pounds lean ground beef: This makes the chili nice and hearty, with plenty of rich, meaty flavor in every single bite.

• 1 large onion, chopped: Adds that subtle sweetness and depth that makes everything taste like it’s been simmering all day.

• 1 red bell pepper, diced: Gives a little natural sweetness and color that balances out the spices beautifully.

• 4 garlic cloves, minced: Because chili without garlic just isn’t the same, and four cloves really wake everything up.

• 2 cans kidney beans: These make it extra filling and give you that classic chili texture we all expect.

• 28oz can diced tomatoes: Adds juicy texture and little tomato bites throughout the whole pot.

• 28oz can crushed tomatoes: This is what gives the chili that thick, rich, saucy base.

• 1/2 cup broth: Just enough liquid to help everything simmer together and build deep flavor as it cooks.

• 2 tablespoons chili powder: The star spice that gives this chili its signature warmth and bold flavor.

• 2 teaspoons ground cumin: Adds that earthy, slightly smoky depth that makes chili taste authentic and cozy.

• 2 teaspoons dried oregano: Brings a subtle herby note that rounds out all the bold spices.

• 1 1/2 teaspoons salt: Enhances all the flavors and ties everything together.

• 1 teaspoon black pepper: Adds a gentle kick without overpowering the dish.

• 1/2 teaspoon cayenne pepper: Just enough heat to keep things interesting, but you can always adjust it to your family’s taste.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

Step 1: In a large skillet set over medium heat, cook the ground beef with the onion, bell pepper, and garlic until the meat is fully browned, about 6–7 minutes. If there’s excess grease in the pan, carefully drain it off.

Step 2: Transfer the cooked meat mixture to the crock pot. Add the kidney beans, diced tomatoes, crushed tomatoes, beef broth, and all of the spices, then stir until everything is well combined.

Step 3: Cover and cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally to ensure even cooking.

Step 4: Serve hot and top with sour cream, shredded cheddar cheese, and sliced jalapeño peppers, if desired.

Serving & Storing

• Pile on the toppings: I love setting out bowls of shredded cheddar, sour cream, sliced jalapeños, and green onions so everyone can build their own perfect bowl.

• Serve it with something cozy on the side: Cornbread, tortilla chips, or even a thick slice of buttered bread turn this into a full, comforting meal.

• Make it a chili bar for gatherings: If you’re feeding a crowd, keep it warm in the slow cooker and let everyone help themselves. It’s easy and always a hit.

• Leftovers taste even better: The flavors deepen overnight, so don’t be surprised if it’s even more delicious the next day.

• Store it properly: Let it cool, then keep it in an airtight container in the fridge for up to 4 days.

• Freeze for later: This freezes beautifully. I like portioning it into freezer-safe containers so I can pull out just what I need for an easy future dinner.

• Reheat gently: Warm it on the stove over medium-low or in the microwave, adding a splash of broth if it thickens up too much.

Variations & Substitutions

• Make it spicier: If your family likes a little heat, add extra cayenne, a diced jalapeño, or even a splash of hot sauce to kick things up.

• Tone down the heat: Skip the cayenne completely or cut it in half if you’re cooking for little ones or anyone who prefers it mild.

• Swap the beans: Not a kidney bean fan? Black beans or pinto beans work just as well and still give you that hearty texture.

• Use ground turkey instead: If you want something a little lighter, ground turkey is an easy swap and still tastes amazing with all those spices.

• Add extra veggies: Stir in corn, zucchini, or even shredded carrots if you want to sneak in a few more vegetables.

• Make it thicker: Let it cook uncovered for the last 30 minutes or mash a few of the beans to naturally thicken the chili.

• Stretch it even further: Add an extra can of beans or a bit more broth if you’re feeding a bigger crowd.

• Turn it into a different meal: Spoon it over baked potatoes, serve it on hot dogs, or use it as a filling for nachos for a whole new dinner idea.

Little Tricks That Make a Big Difference

• Brown the beef really well: Don’t rush this step. Let it get nice and deeply browned because that caramelization adds so much flavor to the whole pot.

• Drain excess grease: If there’s a lot of fat in the pan, carefully drain it off so your chili doesn’t end up greasy.

• Bloom the spices: Stir the chili powder and cumin into the hot meat for a minute before adding everything to the slow cooker. It wakes up the spices and makes the flavor even richer.

• Stir once or twice while it cooks: If you’re home, give it a gentle stir during cooking so everything blends together evenly.

• Taste before serving: Right before you dish it up, taste and adjust the salt or spice level. Sometimes it just needs a tiny pinch more to really shine.

• Let it rest for a few minutes: After cooking, turn the slow cooker off and let it sit for 10 to 15 minutes. It thickens slightly and the flavors settle beautifully.

• Add a splash of acidity at the end: A tiny squeeze of lime juice or a splash of apple cider vinegar can brighten everything up if it tastes a little heavy.

What to Serve with Crockpot Chili

• Warm, buttery cornbread: This is my absolute favorite pairing. That slightly sweet, crumbly texture with a big spoonful of chili on top is just perfection.

• Tortilla chips: Perfect for scooping, dipping, or even crumbling right into your bowl for a little crunch.

• A simple green salad: Something light and fresh balances out the richness of the chili and makes dinner feel a little more complete.

• Baked potatoes: Split them open and spoon chili right over the top with cheese and sour cream. It turns into the ultimate comfort meal.

• Garlic bread or crusty bread: Great for soaking up every last bit at the bottom of the bowl.

• Rice: If you want to stretch the chili even further, serving it over rice makes it extra filling and budget-friendly.

• Hot dogs for chili dogs: Especially fun for game day or casual family nights. Just pile it on and don’t forget the cheese.

• A toppings bar: Set out shredded cheddar, sour cream, jalapeños, green onions, avocado, and even crushed crackers so everyone can build their bowl exactly how they like it.