Easy Crock Pot Chili is a slow cooked chili recipe that I have been making for twenty five years!
Slow Cooked Chili
This recipe came from a Taste of Home magazine from the early 1990s. Anyone else love and remember the old Taste of Home magazines and cookbooks.
Taste of Home helped me learn to love cooking. I still love and use so many of those old Taste Of Home recipes including this Crock Pot chili recipe.
Over the years I have changed this recipe up slightly, but it is the same basic recipe that I started with years ago.
Cook Once Eat Twice
Chili is one of my favorite cook once eat twice meals. Sometimes it is even cook once eat three times.
There are so many ways that you can eat leftover chili that doesn’t feel like you are eating chili every day.
Ways To Use Up Leftover Chili
- Chili Cheese Fries
- Chili Cheese Nachos
- Chili Cheese Pasta
- Chili Dogs
- Chili Bowls
- Pop Up Chili Pie
- Serve over baked potatoes with cheese and sour cream
One of the reasons that I love chili so much is because it is so versatile. You can easily double a batch of chili and freeze the extra for serving later on.
This recipe makes enough for about 12 servings, so for most families this recipe will give you plenty to freeze or use later.
Freezer chili works great served as chili or in any of the recipes for using leftover chili that I shared above.
Cook the chili as directed. Let it cool completely. Freeze in freezer-safe containers or zip-top bags. Reheat and serve.
- ground beef
- canned kidney beans
- canned diced tomatoes
- tomato sauce
- green pepper
- chili powder
- Shredded cheddar cheese, optional
What meat is best for chili?
This recipe calls for ground beef. That is the most popular meat for chili. However, I love to use venison or half venison half beef. The venison adds great flavor to the chili.
Ground turkey or ground chicken also works well, but will have a little different flavor.
- 2 pounds ground beef or ground venison
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 medium onions, chopped
- 1 green pepper, chopped
- 2 garlic clove, minced
- 2 tablespoons chili powder
- 1 teaspoons salt
- 1 teaspoon pepper
- In a large skillet, cook beef, onions, and peppers over medium heat until the meat is done and onions and peppers are tender.
- Drain fat off.
- Place cooked beef mixture in crock pot and add the remaining ingredients.
- Stir well.
- Cover and cook on low for 7-8 hours or on high for 4 hours.
- Serve with cheese, Fritos, cornbread, etc.
This chili is gluten free as long as you read labels to make sure all the ingredients are gluten free.
Amount Per Serving: Calories: 282Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 74mgSodium: 484mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 25g
Originally posted January 2012. Updated February 2021.