Classic Crockpot Chili

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 03/14/22
Classic Crockpot Chili

 rez-art/Getty Images 
Prep: 15 mins
Cook: 7 hrs
Total: 7 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
343 Calories
11g Fat
36g Carbs
27g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 343
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 19%
Cholesterol 50mg 17%
Sodium 602mg 26%
Total Carbohydrate 36g 13%
Dietary Fiber 10g 37%
Total Sugars 6g
Protein 27g
Vitamin C 20mg 98%
Calcium 109mg 8%
Iron 6mg 31%
Potassium 1078mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Feel free to substitute for just about any ingredient in this classic Crockpot chili recipe. Use your imagination! We like our chili mild, so if your ideal chili burns your tongue, add red pepper flakes, jalapeño and habanero chilies, and of course, more chili powder. And make sure you take a look at all of our chili recipes for even more ideas.

Real chili from Texas or Mexico does not contain any beans and uses pieces of round steak or chuck instead of ground beef. But if you're looking for a classic American chili recipe, this one is hard to beat. It's a mild recipe, so season it according to your tastes.

All you need with this simple recipe is some sour cream, sliced avocados or guacamole, shredded cheese, a green salad, and some cold iced tea or beer.

Ingredients

  • 1 pound ground beef

  • 2 medium onions, chopped

  • 4 cloves garlic, chopped

  • 2 (14-ounce) cans diced tomatoes, undrained

  • 1 (15-ounce) can tomato sauce

  • 1 to 2 tablespoons chili powder, to taste

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried oregano leaves

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 1/4 teaspoon cayenne pepper

  • 2 (15-ounce) cans red kidney beans, rinsed and drained

  • 2 tablespoons cornstarch

  • 1/4 cup water

Steps to Make It

  1. Sauté the ground beef in heavy skillet with the onions until the meat is brown, stirring to break up the meat as it cooks. Drain well.

  2. Combine the cooked beef and onions, garlic, diced tomatoes, tomato sauce, chili powder, ground cumin, dried oregano, salt, pepper, cayenne pepper, and the drained and rinsed kidney beans in a ​4-quart slow cooker and stir.

  3. Cover the crock pot and cook on low heat for 6 to 8 hours or until the vegetables are tender. Turn the heat to high. Mix the cornstarch and water in a small bowl until smooth and add to the chili, stirring well. Uncover the slow cooker and cook for about 15 minutes, until the chili slightly thickened.

  4. Serve the chili with lots of accompaniments, including sour cream, chopped green onions, guacamole, sliced jalapeño, and shredded cheese.