Crockpot Chili Recipe (Set It and Forget It)

Name: Crockpot Chili Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1 lb lean ground beef; 1 lb beef Italian sausage (or spicy beef Italian sausage); 1 medium yellow onion (diced); 1 red bell pepper (seeded and chopped); 1-2 garlic cloves (minced); 30 oz kidney beans (rinsed and drained (2 cans)); 15 oz pinto beans (rinsed and drained (1 can)); 29 oz diced tomatoes (with juices); 3 oz tomato paste; 8 oz tomato sauce; 2 tbsp Worcestershire sauce; 1 cup beef broth; 1 tsp hot sauce; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; 0.5 tsp salt; 0.5 tsp ground black pepper; 1 tbsp brown sugar

Author: Hilary PARKER

Published: July 14, 2026

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This crockpot chili recipe delivers a thick, deeply spiced bowl that basically runs itself. Combine ground beef, beef Italian sausage, three kinds of tomatoes, and a bold spice blend in the slow cooker before you leave in the morning, and you come home to dinner that smells like you spent all day in the kitchen.

I’ve been making this version for years, and the detail that keeps it above every other slow cooker chili I’ve tried is the two-meat base. Using ground beef alongside beef Italian sausage adds layers of flavor that a single protein simply cannot match. The sausage brings fennel, black pepper, and a subtle richness that makes this chili taste as if it came from a place with a very long recipe history.

Crockpot Chili Recipe with ground beef, kidney beans, and white beans in a rich tomato sauce, garnished with herbs.

Three things to lock in before you put the lid on

This chili builds its depth in the first 15 minutes on the stovetop, and the slow cooker does everything after that,these notes will make sure every detail lands right.

Prep Ahead Brown the meat and chop the vegetables the night before. Refrigerate in the skillet or a container, then pour everything into the crockpot in the morning with zero effort.

Why It Works Cooking on LOW keeps the proteins breaking down gradually rather than seizing up. That 4 to 6 hour window is what transforms a pot of ingredients into a thick, cohesive chili instead of a watery one.

Finishing Touch Taste before serving and adjust the salt. Beans absorb a significant amount of seasoning during cooking, so you’ll almost always want a pinch more at the end. A squeeze of lime juice cuts through the richness nicely.

Why Two Meats Make This Chili Better

Ground beef alone is good. Ground beef and beef Italian sausage together is something different. What surprised me the first time I made this combination was how much character the sausage added, not just extra fat, but actual flavor complexity I had been chasing with additional spices for years.

Ground beef provides the body with a familiar savory base. The beef Italian sausage adds fennel, a deeper pepper note, and just enough fat to keep the finished texture silky rather than dry. When both are browned together, and their drippings go into the crockpot along with the beans and tomatoes, the result is a chili that tastes fully developed even at the two-hour mark on HIGH.

According to USDA guidelines, ground beef must reach an internal temperature of 160°F for food safety. Browning it first in a skillet is the most reliable way to hit that temperature, and it also builds the crust that makes the meat flavorful rather than steamed and gray.

What You Need

The ingredient list is longer than a five-component weeknight dinner, but most of it is pantry staples. The only things you’re likely buying fresh are the onion, bell pepper, and meat.

Ingredient	Substitution Options
Beef Italian sausage	Turkey Italian sausage for a leaner version
Kidney beans	Black beans or chickpeas
Pinto beans	Black beans, or leave one can out for a less bean-forward chili
Red bell pepper	Green bell pepper or poblano for more heat
Beef broth	Chicken broth or vegetable broth
Brown sugar	Granulated sugar or honey in the same quantity
Smoked paprika	Regular paprika works, though the smoky depth won’t be there

One honest note on beans: always use rinsed and drained canned beans, not dry beans straight from the bag. I tried dry beans once out of curiosity. After 8 hours on LOW, they were still chalky in the center. Canned only.

A bowl of chili ingredients: diced tomatoes, red kidney beans, tomato paste, and spices.

How to Make Crockpot Chili

Step 1: Brown the ground beef and beef Italian sausage together in a large skillet over medium heat until mostly cooked through. A little pink is fine since the slow cooker will finish the job.

Step 2: Add the diced onion, chopped bell pepper, and minced garlic to the skillet. Stir to combine and cook until the onion turns translucent, about 3 to 4 minutes. This step matters: softening the aromatics in the same pan as the meat means their flavors layer together before the crockpot ever turns on.

Step 3: Transfer the entire skillet mixture to a 6-quart crockpot or slow cooker.

Step 4: Add the kidney beans and pinto beans.

Step 5: Pour in the diced tomatoes with their juices, the tomato sauce, and the tomato paste. Add the Worcestershire sauce, beef broth, and hot sauce.

Step 6: Add the chili powder, cumin, smoked paprika, cayenne, salt, black pepper, and brown sugar. Stir the entire pot to combine everything evenly.

Step 7: Place the lid on the slow cooker and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir once or twice if you’re around, but the chili handles itself.

Step 8: Serve hot with your preferred toppings: shredded cheddar, sour cream, sliced jalapeños, green onions, corn chips, or avocado.

Tips From My Kitchen

In my experience, most slow cookers run a touch hot on HIGH. The difference between 2 hours and 3 hours on HIGH can mean the difference between perfect and very thick. I default to LOW every time unless I’m genuinely short on time.

What I’ve also found: this chili tastes noticeably better on day two. The spices mellow and integrate overnight in the refrigerator in a way that no amount of slow cooking replicates. If you can make it the night before a gathering, do it.

The mistake most people make is lifting the lid to check on the chili. Every time you lift it, the cooker loses heat and adds 15 to 20 minutes to the cook time. Put the lid on, walk away, and trust it.

Slow-cooked beef chili with red and pinto beans, featuring rich red hues and a thick, hearty consistency.

What to Serve With Crockpot Chili

This chili works as a standalone bowl, as a topping for baked potatoes, or as the base of a nacho bar. For sides, it pairs well with:

easy homemade cornbread

easy dinner rolls recipe

crockpot baked potatoes

The leftovers also tuck into flour tortillas with shredded cheese for a fast chili burrito the next day.

Storage and Reheating

Refrigerator: Store in an airtight container and use within 4 days. The flavor improves each day.

Freezer: Cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth if needed to restore consistency.

Nutrition

Per Serving (approx. 1 cup)	Amount
Calories	433 kcal
Protein	29g
Carbohydrates	40g
Fat	17g
Fiber	12g
Sugar	6g
Sodium	836mg

Slow-cooked chili with ground beef, kidney beans, and tomatoes, garnished with cheese and jalapeños.

Frequently Asked Questions

Can I put raw beef in a crockpot for chili?

Technically yes. Raw ground beef can go directly in the slow cooker, and the USDA confirms ground beef cooked to 160°F is safe regardless of method. But browning it first in a skillet produces a far better result: the Maillard reaction develops deep savory flavor that won't happen inside a moist, closed cooker. The extra pan is worth it.

What is the secret to really good chili?

Adding the spice blend early and cooking it in fat, not liquid. Chili powder, cumin, and smoked paprika bloom in the rendered fat from browning meat, integrating the spices in a way that adding them to liquid never achieves. A second factor is using two meats: ground beef for body, beef Italian sausage for depth and character.

When making crockpot chili, do you brown the meat first?

Yes, and it makes a noticeable difference. Raw ground beef added directly to the slow cooker turns gray, crumbly, and flat-tasting. Browning it first creates texture and layers of flavor that carry through 6 hours of cooking. It also gives you the chance to cook off excess fat before everything goes in the pot.

What gives chili the most flavor?

The combination of bloomed spices, softened aromatics, and time. Cooking the onion, bell pepper, and garlic in the same pan as the browned meat layers those flavors together before the slow cooker turns on. Worcestershire sauce adds umami depth, and a small amount of brown sugar balances the acidity of three different tomato products.

What are the common mistakes when making chili?

Three mistakes come up most often: using dry beans straight from the bag (they won't cook through in a slow cooker), lifting the lid repeatedly during cooking (adds 15 to 20 minutes each time), and skipping the stovetop browning step (results in flat flavor and soft, gray meat texture in the finished chili).