Delicious and Easy: The Ultimate Crockpot Chili Recipe

Whip up my ridiculously easy chili recipe at home—it’s like a warm hug in a bowl, packed with thick, rich, and flavor-loaded goodness. Bonus: it’s made with simple ingredients and zero stress. Perfect for those nights when you want comfort without the chaos!

Jump to Recipe Print Recipe Pin Recipe

When autumn leaves perform their swan dive, and the air gets that crisp, “sweater-weather” vibe, I know our Crockpot Chili Recipe will soon come out of hibernation. It’s all about the smoky whiff of cumin, those beans humming away in rich undertones, and that heat – oh, that glorious heat that hugs your insides like a toasty blanket. A killer crockpot chili recipe isn’t just recommended; it’s pretty much a culinary law in my book. Our legendary recipe has been the MVP of countless Halloween bashes and Super Bowl showdowns, making our kitchen a hall of fame for comfort food. Trust me, this recipe is so easy; it’s almost like cheating at the cook-off. Can’t wait to dive into it again this year!

WHY YOU NEED OUR EASY CHILI RECIPE

• Award-Winning Flavor – Okay, let me tell you about my chili—it’s thick, rich, hearty, and packed with just the right kick of spices. Seriously, I have entered this recipe into chili cook-offs and actually won. Okay, okay, it was a chili cook-off at work, but nonetheless, I won!!
• No Fancy Ingredients – The best part? You don’t need anything fancy to make it. We’re talkin’ everyday ingredients you probably already have in your pantry or can source easily at any grocery store.
• Quick and Easy Prep – It’s super easy too—like, minimal prep. Just cut up some onions and green pepper, brown the beef and sausage, toss everything else in the pot, and let it do its thing. It’s my go-to for busy weeknights, lazy Sundays, or when we’re having people over for game day. And it is perfect for a Halloween party or other Fall get-together.
• Cook It Your Way – And because I’m all about giving you options, you can make it three ways—in the Crock Pot (my favorite), on the stovetop, or even in the Instant Pot. Whatever works for you!

Ingredients & Substitutions

Here is where we suggest our favorite ingredients for this easy crockpot chili recipe, and possible substitutions to make it your own. For specific measurements, see our recipe card.

• Hamburger – You’ll need 1 pound of ground beef—your chili’s hearty foundation. It gives you that classic, beefy flavor and makes every bite super satisfying.
• Pork Sausage – Got some Jimmy Dean Reduced Fat Premium Pork Sausage? Toss in the whole 12 oz instead of (or along with!) the ground beef. It adds a rich, savory twist and a little kick of sausage-y magic.
• Onion – Just one onion, chopped up. It’s the flavor base and brings a subtle sweetness once sautéed. Your chili will thank you.
• Green Pepper – One green bell pepper, diced. It adds color, crunch, and a mild veggie flavor that rounds everything out beautifully. We also usually add in a few red and yellow peppers for fun.
• Brooks Mild Chili Beans (40 oz) – This big ol’ can is the star of the show. These beans are already packed with flavor, so they bring that slow-cooked taste without the wait.
• Brooks Hot Chili Beans (15.5 oz) – This smaller can adds a sneaky little heat to balance the mild ones. Spicy, but not scary—we’re just waking up the tastebuds here.
• Bush’s Kidney Beans (15.5 oz) – For a little extra heartiness and texture. Kidney beans hold their shape and soak up all that chili goodness like a pro.
• Diced Tomatoes (2 cans, 14.5 oz each) – Go for the basil, garlic, and oregano variety from Red Gold or Del Monte if you can. It adds extra Italian-inspired flavor without extra effort.
• Rotel – This one’s the zinger. Rotel brings diced tomatoes and green chiles to the party for just the right pop of heat and brightness.
• Tomato Paste (12 oz) – Rich, thick, and oh-so-necessary. This paste deepens the flavor and gives your chili that beautiful thick, stew-like consistency.
• Chilli Man Chili Mix (2 packets) – Don’t even think about skipping this. It’s the secret sauce of the whole dish! These spice packets pull it all together and make your chili taste like it simmered all day—even if it didn’t. However, if you are in a pinch, and need to season it on the fly, you could try out our homemade taco seasoning recipe!

How to Make My Easy Homemade Chili

• 1 – Open up those cans
  Grab all your canned ingredients—Red Gold diced tomatoes, both Brooks chili beans (mild and hot), Rotel, tomato paste, and the kidney beans. Now, here’s the trick: drain the kidney beans first. Everything else can go in as-is, liquid and all.
• 2 – Add to the crock pot
  Pour all those beautiful cans (minus the kidney bean liquid) into your crock pot. It’s already starting to look like comfort in a bowl!
  
• 3 – Add your first seasoning packet
  Sprinkle in one packet of the Chilli Man Seasoning Mix. This is the start of all that chili flavor coming together. Give it a little stir so it’s all cozy in there.
• 4 – Chop your veggies
  Dice up that onion and green pepper. Nothing fancy here—just a good rough chop will do. They’ll soften up nicely while cooking and add so much flavor.
  
• 5 – Brown the meat and veggies
  In a skillet, brown your ground beef and the pork sausage together. Now, about halfway through cooking, you can toss in your diced onion and green pepper so everything finishes together and soaks up all that flavor.
  OR – you can just dump your onion and green pepper right into the crock pot without cooking them first. Honestly, it depends on how long you plant to cook the chili prior to serving. You don’t want the veggies to be crunchy!
• 6 – Season the skillet mixture
  Once your meat is fully browned and the veggies are softened, sprinkle in the second packet of Chilli Man Seasoning. Let it simmer on low heat for about 5 minutes. This lets the seasoning soak into the meat, making it extra tasty.
  
• 7 – Add the meat mixture to the crock pot
  Pour that seasoned meat and veggie mixture into the crock pot with the rest of your ingredients. Give everything a good stir to mix it all together.
  
• 8 – Taste test and adjust
  Now’s the fun part—grab a spoon and taste your chili! If it tastes a little too tangy or acidic (tomatoes will do that), add a small sprinkle of sugar. Stir and taste as you go until it hits just the right balance for you.
• 9 – Let it slow cook
  Cover the crock pot and cook on low for 4 to 5 hours. That’s it! Go about your day while all the flavors come together and make something delicious.
  
• Optional Step 10 – Serve it up!
  Top with a little shredded cheese, a dollop of sour cream, or some crushed crackers. Serve with cornbread, or just dig in with a spoon and a big cozy blanket.

Serving Ideas

This easy chili is already packed with flavor, but let’s be honest—the toppings totally take it to the next level. Here are some of my favorite ways to dress it up and serve it:

• Toppings Galore – I usually sprinkle on a Mexican cheese blend (cheddar works great, too) and a dollop of sour cream. I am a pretty basic kind of girl though. My friends love some creamy avocado slices, and a little fresh cilantro. Not into cilantro (honestly, I think it tastes like soap)? Green onions make a great swap. And if you’ve got baked tortilla chips, crumble a few on top—they add the perfect crunch!
• Cornbread on the Side – My Mexican cornbread recipe is always a win. It’s cozy, a little sweet, and pairs perfectly with the chili’s bold flavors.
• Over Potatoes – Want to get a little extra cozy? Spoon your chili over roasted potatoes. It’s comfort food heaven. Or bake up some sweet potatoes (or use the air fryer!) and load them with chili. Trust me, it’s so good.
• Chili Cheese Fries – Oh yes. Grab your favorite fries (baked, fried, or air-fried—all are welcome) and smother them with warm chili and melty shredded cheese. You can even throw them under the broiler for a minute to get that bubbly, cheesy finish. Add sour cream or jalapeños if you’re feelin’ fancy.
• Chili Cheese Nachos – This is the ultimate game day snack—or let’s be honest, lazy dinner that still feels like a win. Spread out some tortilla chips on a baking sheet, spoon chili over the top, sprinkle on cheese, and bake until everything’s hot and melty. Add sour cream, salsa, avocado, or whatever else makes your nacho-loving heart happy.

Alternate Cooking Methods

• Instant Pot Instructions
  If you’re using an Instant Pot, start by hitting the Sauté button. Go ahead and brown the beef and sausage just like you would on the stove, tossing in the onions and peppers once the meat gets going. Once everything’s browned and smelling amazing, add all the other ingredients right into the pot. Pop the lid on, seal it up, and set it to the Meat/Stew setting for 35 minutes. When it’s done, let the pressure release naturally—no need to rush it!
• Stove Top Instructions
  Doing this on the stove? No problem! Start by sautéing the onions and green pepper in a large skillet with a little oil until they’re nice and soft. Then add in your beef and sausage, and cook until there’s no more pink in the meat. Once that’s all browned up, transfer everything (including all your canned goodies) into a big soup pot or Dutch oven—something in the 6 to 8 quart range.
  Bring it all to a boil, stirring often so nothing sticks or burns on the bottom (especially those beans!). Once it hits a boil, turn the heat way down to low, cover it, and let it simmer for about 45 minutes. Give it a stir now and then—and that’s it! Cozy, hearty chili coming right up.

For our chili recipe, this Crock-pot is King

Finding a crockpot big enough to hold the entire batch in one fail swoop is essential so all those flavors can meld together. I suggest a 6-8 quart version with a timer and temperature control.

Our Pick

Perfect Size for the Perfect Pot!

This slow cooker is a multitasking marvel! With a digital timer that’s smarter than you think, it’ll have your meals ready just when you’re starting to feel hungry. And guess what? Cleaning up is as easy as pie, thanks to its user-friendly design. Plus, it’s so compact it’ll slide into your fridge like a boss, saving you fridge real estate for more important things.

Check Out Programmable Slow Cooker!

Storage & Meal Prep Tips

• Store it – Got leftovers? Lucky you! Just pop them into an airtight container and stash it in the fridge. It’ll stay fresh for up to 5 days. Heck, we usually just stick the whole crockpot in there with the lid on.
• Meal prep magic – Honestly, chili might be even better the next day after all those flavors have had time to hang out. So don’t be shy—make the full batch! Store it in the fridge and it’ll be ready to heat and eat whenever you need a cozy meal.
• To reheat – You can warm it up on the stove over medium heat, or just toss a bowl in the microwave if you’re in a hurry.
• Freeze for later – Let your chili cool completely, then transfer it to a freezer-safe container. It’ll keep in the freezer for up to 6 months. When you’re ready for it, let it thaw overnight in the fridge, then reheat and enjoy!

Tips & Tricks

• Finding all the ingredients is a breeze at your local supermarket. Feel free to swap in your favorites. And why slave over a hot stove when you can let the Crockpot do the heavy lifting for you?
• We generally tend to stick to the same brands consistently because they provide a sense of familiarity and comfort. I vividly recall a time when we faced a shortage of our beloved Chilli Man Seasoning Mix, and the dish just didn’t taste as delicious without it.
• Another helpful tip is that when we are looking to purchase sausage, we often opt for the reduced-fat Jimmy Dean. It’s worth noting that certain local supermarkets may not always stock this particular type, but fear not, as there are usually suitable alternatives available for substitution. I also try to go with leaner ground beef (93/7) as well.

The Ultimate Crockpot Chili Recipe

Print

Pin

Rate

This recipe is a no-brainer—so easy, it practically cooks itself! Just round up your ingredients, chuck them into the crockpot, and kick back. Let that slow cooker do its slow-mo dance, infusing every bite with flavor. It's like culinary magic: minimal effort, maximum taste.

We like to whip up this dish a day early and let it chill in the fridge overnight, kind of like a culinary sleepover. This trick lets the flavors buddy up and throw a party, making the dish not just tasty, but a full-on flavor fiesta when it hits the table.

Cherie Stirewalt

Prep Time 45 minutes minutes

Serving Size 20 cups

Equipment

• 1 6-8 qt Crockpot

Ingredients

• 1 lb hamburger
• 12 oz Jimmy Dean Reduced Fat Premium Pork Sausage can substitute
• 1 onion
• 1 green pepper
• 1 big can 40 oz Brooks Mild Chili Beans
• 1 small 15.5 oz can Brooks Hot Chili Beans
• 1 can kidney beans 15.5 oz Bush’s
• 2 cans 14.5 oz diced tomatoes basil garlic, oregano Red Gold or Del Monte
• 1 can Rotel
• 1 tomato paste 12 oz Hunts or Contadina
• 2 packages of Chilli Man chili mix this is the most important ingredient!!

Instructions

• Open up all the cans and put in a crock pot. Make sure to drain the liquid from the kidney beans.
• Put one of the Chilli Man Seasoning Mixes in as well.
• Dice the onion and green pepper
• Brown together the hamburger and tube of sausage and add the diced onion and green pepper to that mixture. After the hamburger and sausage is browned, then add the other pack of Chilli Man Seasoning to that mixture and let it simmer for 5 minutes.
• Add all this to the crock pot.
• Taste it all together and see if you want some sugar to cut the acidy taste. Sprinkle sugar a bit at a time and mix until it tastes good to you!
• Cook on low for 4-5 hours

Nutrition Facts

Serving: 1cup | Calories: 259kcal | Carbohydrates: 39g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 989mg | Potassium: 560mg | Fiber: 10g | Sugar: 12g

Notes

I provide nutrition facts as a courtesy and make no warranties regarding its accuracy and encourage you to make your own calculations based on the ingredients you use.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe