The Easiest Crock Pot Chili

Simple Chili

Diana Rattray

Ratings (11)
  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
705 Calories
11g Fat
99g Carbs
55g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy slow-cooker chili recipe made with lean ground beef, tomatoes, and pinto beans.

By using a purchased chili mix and canned diced tomatoes, canned tomato sauce and canned pinto beans, this delicious ground-beef dinner couldn't be more simple to create. It requires 8 to 10 hours of cooking in a slow cooker set on low. Just set it and forget it. 

Serve the chili in warm bowls with a side of warm cornbread and butter.

Ingredients

  • 1 pound lean ground beef, 85% to 90% lean
  • 2 (15-ounce) cans tomato sauce
  • 1 (14.5-ounce) can diced tomatoes with onion and garlic
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 1 envelope McCormick chili seasoning
  • 1/2 teaspoon garlic powder or to taste
  • 2 teaspoons chili powder or to taste
  • Salt and pepper to taste

Steps to Make It

  1. Brown the ground beef with the onion. Drain.

  2. Transfer the ground beef and onion mixture along with the remaining ingredients to slow cooker; stir to blend.

  3. Cover the pot and cook on low for 8 to 10 hours.

  4. Serve in heated bowls with hot cornbread and butter on the side.

Note: For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's ready.

Kitchen Notes

Top your chili off with freshly baked cornbread croutons. Toss about 2 cups of cubed cornbread with 1/4 cup of melted butter and a tablespoon of fresh chopped parsley, if desired. Spread the cubes out on a large baking sheet. Bake in a preheated 450 F oven for about 8 to 10 minutes, or until they are browned.