The Easiest Crock Pot Chili

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 01/13/20
Simple Chili

Diana Rattray
Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
705 Calories
11g Fat
99g Carbs
55g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 705
% Daily Value*
Total Fat 11g 15%
Saturated Fat 4g 20%
Cholesterol 67mg 22%
Sodium 179mg 8%
Total Carbohydrate 99g 36%
Dietary Fiber 31g 109%
Protein 55g
Calcium 280mg 22%
*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.)

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.

For a low-calorie version, try this Low Calorie Crock Pot Chili recipe.

Ingredients

  • 1 pound lean ground beef, 85% to 90% lean
  • 1 medium onion, chopped
  • 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.