If you’re craving a hearty, warm, and deeply satisfying meal that practically makes itself while you go about your day, this Crock Pot Beef and Bean Chili Recipe is exactly what you need. It combines tender, flavorful ground beef with a medley of kidney and mixed beans, simmered low and slow with rich tomatoes and bold chili seasoning. The result is a bowl of comfort that’s bursting with texture, color, and savory goodness. Whether you’re new to slow cooker recipes or a seasoned pro, this dish is simple to pull together and perfect for family dinners, casual gatherings, or anytime you want a fuss-free meal that hugs you from the inside out.
Ingredients You’ll Need
Gathering the essentials for this chili is a breeze, but every ingredient plays a vital role in layering flavor, adding body, or enhancing the chili’s vibrant character. From the robust ground beef to the colorful variety of beans and rich tomato elements, each component works harmoniously to create the perfect bowl.
- 2 pounds ground beef: Choose lean or regular ground beef depending on your preference for richness and texture.
- 2 cloves garlic, minced: Fresh garlic amps up the savory notes and gives a lovely aromatic base.
- 1 onion, sliced or diced: Onions bring sweetness and depth; slice thinly for soft texture or dice for a chunkier bite.
- 31-38 ounces kidney beans, rinsed and drained (2 cans): These classic beans add a creamy texture and hearty dose of fiber.
- 15.5-19 ounces mixed beans, rinsed and drained (1 can): A colorful mix contributes variety in taste and visual interest.
- 6 ounces tomato paste (1 small can): Tomato paste intensifies the chili’s tomato flavor and gives a rich, velvety thickness.
- 5 tablespoons chili seasoning or chili seasoning packet (around 1.25 ounces): This magic blend spices up the chili with the perfect heat and complexity.
- 84 ounces canned tomatoes, whole or diced (3 cans): A combination of whole and diced tomatoes ensures chunkiness and natural sweetness.
How to Make Crock Pot Beef and Bean Chili Recipe
Step 1: Brown the beef and garlic
Start by adding your ground beef and minced garlic into a large skillet over medium-high heat. Cook the meat until it turns a beautiful golden brown, breaking it up with a wooden spoon or meat chopper as it cooks. This step takes about 5 to 6 minutes, and not only cooks the beef through but also brings out those rich, savory flavors that set the stage for the chili. Once browned, drain off any excess fat and if you wish, give the beef a quick rinse to reduce grease further.
Step 2: Layer ingredients in the slow cooker
Next, transfer the browned beef into your crock pot. Don’t stir yet! Layer your sliced or diced onions evenly over the meat, then add the drained kidney and mixed beans. Spoon the tomato paste on top, followed by your chili seasoning for that perfect heat balance. Finish by pouring in all the canned tomatoes—diced first, then whole if you’re using both. The layering technique allows the ingredients to meld deliciously as they cook, infusing every bite with flavor.
Step 3: Slow cook the chili
Cover your slow cooker and set it to cook on low for at least 8 hours. If you’re in a hurry, cooking on high for 4 to 6 hours will still produce a tasty chili, but the low-and-slow method is worth the wait for deeper flavor development and tender beans. There’s no need to stir while it cooks, which means less fuss and more time to look forward to that comforting meal.
Step 4: Stir and serve
When the cooking time is up, give your chili a good stir to combine all those wonderful layers. The texture will be thick, rich, and inviting—ready to enjoy!
How to Serve Crock Pot Beef and Bean Chili Recipe
Garnishes
A bowl of chili is just the beginning. Topping it off with shredded cheese, a dollop of sour cream, or a sprinkle of fresh cilantro adds freshness and creaminess that perfectly complement the spices. Crunchy tortilla chips or a slice of avocado can provide delightful contrasts in texture.
Side Dishes
Serve this chili alongside warm crusty bread or buttery toast to sop up every flavorful drop. A simple green salad or roasted vegetables make refreshing sides that balance the chili’s richness.
Creative Ways to Present
For a fun twist, turn your chili into a chili bowl by placing it inside a hollowed-out baked potato or over a bed of steamed rice. You can also try it as a topping for nachos, baked sweet potatoes, or even stuffed bell peppers for a unique and colorful presentation.
Make Ahead and Storage
Storing Leftovers
Leftover chili tastes even better the next day as the flavors have more time to marry. Store cooled chili in an airtight container in the refrigerator, where it will keep fresh for up to 3 to 4 days.
Freezing
This Crock Pot Beef and Bean Chili Recipe freezes beautifully. Portion it into freezer-safe containers or bags, label with the date, and freeze for 2 to 3 months. When ready to enjoy, thaw overnight in the fridge to preserve texture and flavor.
Reheating
Reheating chili is easy and versatile. Warm it gently on the stovetop, in a microwave, or even back in your crock pot on low. Add a splash of broth or water if it has thickened too much in the fridge for a perfect, spoonable consistency.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be swapped in for beef if you want a lighter version. Just be mindful that these meats are leaner, so you may want to add a bit of oil when browning or increase seasoning for extra flavor.
Do I need to rinse canned beans?
Rinsing canned beans helps remove excess sodium and any canning liquid flavors, resulting in a cleaner, fresher taste in your chili. It’s a simple step that elevates the dish.
What kind of chili seasoning works best?
Using a quality chili seasoning blend or packet saves time and adds consistent flavor. Look for blends with a balance of chili powder, cumin, paprika, garlic, and onion powders. You can always adjust the heat by adding cayenne or hot sauce later.
Is it necessary to brown the meat first?
While you technically could skip browning, searing the ground beef first locks in flavor and improves the texture of the chili. It also helps reduce excess fat, resulting in a richer but cleaner-tasting chili.
How long can I leave chili in the crock pot?
This chili can happily cook for 8 hours on low and can even be left a bit longer if needed. Just don’t exceed about 10 hours to avoid overcooking beans or toughening the meat.
Final Thoughts
I truly hope you give this Crock Pot Beef and Bean Chili Recipe a try because it’s one of those dishes that just feels like a warm hug in a bowl. It’s easy to prepare, packed with flavor, and downright comforting anytime you need a satisfying meal. Once you taste how the simple ingredients come together into a rich, hearty chili, you’ll be adding it to your regular rotation for lazy days or busy weeks. So grab your slow cooker, fire it up, and let this chili do its magic!
Print
Crock Pot Beef and Bean Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crock Pot Chili recipe combines ground beef, beans, tomatoes, and a blend of chili seasonings slow-cooked to perfection. It’s an easy, flavorful meal ideal for busy days, delivering a comforting, rich chili with minimal effort.
Ingredients
Meat and Aromatics
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 onion, sliced or diced
Beans and Tomatoes
- 31–38 ounces kidney beans, rinsed and drained (2 cans)
- 15.5–19 ounces mixed beans, rinsed and drained (1 can)
- 6 ounces tomato paste (1 small can)
- 84 ounces canned tomatoes (whole or diced, or a combination, 3 cans)
Seasonings
- 5 tablespoons chili seasoning or chili seasoning packet (about 1.25 ounces)
Instructions
- Brown the Beef: Add the ground beef and minced garlic to a large skillet over medium-high heat. Cook until the meat is browned, breaking it up with a wooden spoon or meat chopper, about 5-6 minutes. Drain the meat to remove excess fat and rinse if desired.
- Assemble in Crock Pot: Transfer the cooked beef to the slow cooker. Layer with sliced or diced onions, rinsed and drained kidney beans, mixed beans, tomato paste, chili seasoning, and canned tomatoes. If using both whole and diced tomatoes, add diced first and top with whole tomatoes. There is no need to stir.
- Slow Cook: Cook on low heat for 8 hours or more, or on high heat for 4-6 hours, allowing flavors to develop and meld together.
- Final Touches and Serve: Stir the chili well before serving. Garnish with shredded cheese, sour cream, fresh cilantro, bread, toast, or your favorite chili toppings.
Notes
- Cut onions from top to bottom into thin strips for best texture.
- Chili tastes even better the next day as the flavors intensify overnight.
- If chili thickens after refrigeration, add a bit of broth or water to thin it when reheating.
- Store chili in the refrigerator for 3-4 days or freeze in labeled containers for 2-3 months.
- Thaw frozen chili overnight in the refrigerator and reheat on the stovetop, microwave, or in a crockpot.
