Crockpot chili

It was 20 degrees out this morning. That means it’s still winter. That means we can still have chili!!

Whip up a batch of this Crockpot Chili to welcome in the chilly fall weather! This recipe is so quick to put together, and it smells so great simmering all day long.

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This recipe is another from my new favorite cookbook, “Slow Cooking All Year ‘Round” by Gooseberry Patch. I have yet to find a recipe in that cookbook that I haven’t loved!

Crockpot Chili

You’ll need to start off by browning 2 pounds of ground beef in a large skillet, then put it in your slow cooker. (Or pull two pounds of your crockpot ground beef out of the freezer. Thaw it, and toss it right back in your slow cooker where it came from.) Then saute one chopped onion and some garlic in the same pan. Add that to the beef in the slow cooker.

The beautiful thing about this recipe is that is the only “cooking” you’ll do!

Add in some diced tomatoes, crushed tomatoes, kidney beans, chili beans, and some spices. Give it all a good stir, and you’re done!

Give this recipe for Crockpot Chili a try the next time you have a snow day! You'll love the smell simmering all day long, and it's a great filling meal at the end of a cold day.

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Well, except for the waiting part. This smells so good simmering all day long… It will be tough to resist grabbing a little taste if you’re home all day!

Top with shredded cheese, sour cream, tortilla chips, cornbread, or whatever you like with your chili.

What are your favorite chili toppers?

Crockpot chili

Yield: 8 servings

Crockpot chili

Adapted from "Slow Cooking All Year Round" by Gooseberry Patch.


  • 2 pounds ground beef
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 28-oz can diced tomatoes
  • 28-oz can tomato puree
  • 15-oz can kidney beans, drained and rinsed
  • 15-oz can chili beans
  • 2-1/2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt


  1. Brown ground beef, drain, and add to slow-cooker. In same skillet, cook onions until translucent (about 5 minutes), then add garlic and cook for 1 minute more. Add to slow-cooker.
  2. Add remaining ingredients to slow cooker, stir to combine.
  3. Cover and cook on low for 6-8 hours.

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  1. It’s real cool in Mantioba, too, so I made chili for my farmer, and am now on my way to speak to the Real Farm Wives of Indiana at the Midwest Farm Women’s Conference.
    Hope to see you there!

  2. Elaine, I won’t be able to make it to the Midwest Farm Women’s Conference, but I hope you have a great time and get to meet some of the Real Farmwives!

  3. Pingback: 15 Beef, Bean, Chicken and Vegetarian Chili Recipes - Solid Gold Eats

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