If you follow Fit Foodie Finds, you know we take chili seriously — especially as Midwestern gals. This slow cooker chili is one we’ve perfected: ground beef, beans, our favorite homemade chili seasoning, and a surprising touch of maple syrup for balance.
Featured Comment
“Absolutely delicious! 5 stars from my hubby and he’s picky with his chili!” – Jenikka
It’s officially chili season. This classic slow cooker chili is simple, comforting, and perfect for busy days. Minimal prep, big flavor, and it’s easy to customize based on what you have on hand.
A Quick Rundown on How to Make Slow Cooker Chili
- Brown the ground beef in a skillet.
- Transfer the beef to the slow cooker.
- Add the remaining ingredients, stir, and cover.
- Cook on low for 3–4 hours.
This recipe is similar to our stovetop beef chili but adapted for the crockpot for hands-off convenience.
The #1 Ingredient You Don’t Want to Skip
A little sweetness helps the spices shine. We use pure maple syrup — warm and unrefined — but brown sugar or honey can be substituted if needed.
Ingredient Variations
Make this chili your own with easy swaps:
- Ground meat: Substitute ground turkey, chicken, or a plant-based ground for a lighter or vegetarian option.
- Beans: Use black beans, chickpeas, or cannellini beans, or omit them for a meatier chili.
- Broth: Beef broth works well with beef, but chicken broth or water are fine substitutes.
- Sweetener: Swap maple syrup for brown sugar or honey.
- Spices: Use 3–4 tablespoons of a homemade chili seasoning blend or one store-bought packet if you prefer.
More Crockpot Soups & Chili
- Crockpot Chicken Chili
- Slow Cooker Turkey Chili
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Chicken Pot Pie Soup
- Crockpot Chicken Noodle Soup
- Slow Cooker Taco Soup
Do I have to cook the beef first?
We recommend browning the beef before adding it to the slow cooker to ensure it reaches a safe internal temperature and develops flavor.
Quick Stovetop Directions
Brown the ground beef in a large stockpot, add the remaining ingredients, bring to a boil, then reduce heat and simmer for 10 minutes.
How long does chili last in the fridge?
Store chili in an airtight container in the refrigerator for up to 5 days.
To reheat: Warm multiple servings in the slow cooker on high for 1–2 hours, or microwave individual bowls for 1–2 minutes, stirring halfway through. If the chili thickens as it cools, add 1 tablespoon of broth or water at a time to reach the desired consistency.
Freezing Instructions
Chili freezes well. Let it cool completely, transfer to freezer-safe containers, seal, and freeze for up to 3 months.
Leftover Chili Ideas
Turn leftovers into new meals:
- Chili Baked Potatoes: Top a baked potato or sweet potato with chili and shredded cheese.
- Chili Nachos: Spread tortilla chips on a baking sheet, top with warm chili and cheese, and heat until melted.
- Chili Mac and Cheese: Combine chili with mac and cheese for a hearty mash-up.
What to Serve on Top
Popular toppings include:
- Tortilla chips
- Sliced avocado or guacamole
- Fresh cilantro
- Sour cream or Greek yogurt
- Diced bell peppers
- Diced red onion
- Lime wedges
Slow Cooker Beef Chili
This easy crockpot chili calls for ground beef, beans, and homemade chili seasoning. Warm and comforting, it’s a set-and-forget dinner ideal for busy schedules.
By: Emily Richter
Prep: 20 mins · Cook: 3 hrs · Total: 3 hrs 20 mins · Servings: 8
Ingredients
- 2 lbs ground beef (85% lean recommended)
- 1/2 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 15 oz butter beans, drained and rinsed
- 30 oz kidney beans, drained and rinsed
- 15 oz tomato sauce
- 28 oz crushed tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons maple syrup
- 2 teaspoons hot sauce (we use Tabasco)
- 1/4 cup chili powder
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon ground pepper
- 2 cups beef broth (or chicken broth/water)
Instructions
- Heat a large skillet over medium-high heat and add the ground beef. Break it up and cook for 3–4 minutes.
- Add the diced onion and minced garlic and cook until the beef is almost fully browned but still slightly pink.
- Drain off about half of the grease, leaving enough for flavor, then transfer the beef mixture to the slow cooker.
- Add the remaining ingredients to the slow cooker and stir to combine.
- Cover and cook on low for 3–4 hours.
- Serve with Greek yogurt or sour cream, shredded cheddar, and sliced avocado if desired.
Tips & Notes
- Storage: Refrigerate in an airtight container for up to 5 days. Reheat gently and add broth or water a tablespoon at a time if it thickens.
- Freezing: Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.
Nutrition
Calories: 394 kcal · Carbs: 36 g · Protein: 34 g · Fat: 14 g · Fiber: 8 g · Sugar: 12 g
Nutrition information is an estimate and should be used as a guideline.
Photography by: The Wooden Skillet