Dinner/ Gluten-Free/ Recipes

Simple & Classic CrockPot Beef Chili

I love chili but some of the recipes out there are just way too complicated. 30+ ingredients with promises they’re all normal and easy to find. (And I’m totally guilty of this with some of my chili recipes, ahem, see my vegetarian three-bean chili recipe). But sometimes I just want a good ol’ basic chili that I can pull together without pulling apart my pantry.

Simple & Classic CrockPot Beef Chili

When Tommy and I were visiting his family a few months ago, his mom made an awesome chili and when I saw the ingredient list, I was sold. This is pretty close to her recipe (I subbed in diced tomatoes and added extra water, when her recipe called for no tomatoes and just tomato juice), and I think this is pretty close to perfect. You know what’s not perfect? The forecast. It’s supposed to be 10* this weekend. More chili please.

Simple Beef CrockPot Chili

Simple & Classic Beef Chili with Kidney Beans

Serves 6  (and makes awesome leftovers!)

  • 2 pounds lean ground beef (I used 93%)
  • 1 large onion, chopped
  • 2 (15 oz) cans red kidney beans
  • 1 (14.5 oz) can diced tomatoes, with juice
  • 1 (10 oz) can tomato soup + 1 can water
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Garnish: sour cream, cheese, avocado, crumbled tortilla chips, cilantro
  1. Cook the beef and onion in a large dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink (about 10-12 minutes). Drain the fat and return the mixture to the dutch oven.
  2. Stir in the remaining ingredients, reduce heat to low and simmer for 1 hour, stirring occassionally.

You can also add everything to a crockpot (minus the garnishes, of course) after you cook and drain the meat. Cook on medium for 4-6 hours. That’s how I roll because crockpot recipes are the best.Simple Beef Chili

Simple Beef CrockPot Chili

Looking for a bean-free Paleo chili that’s also super simple? I got ya covered.

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  • Reply

    Nothing like warm chili in these cold months! So comforting 🙂

  • Reply

    That’s similar to my 45-minutes-on-the-stove recipe – I add cumin and oregano, and I do half kidney beans half black beans. We serve with skillet cornbread – mmm! And now I know what I’ll be doing with the ground beef in my fridge. I keep a set of the needed the canned goods on hand so I can make it on the spur of the moment.

    • Reply
      Teri [a foodie stays fit]

      Cumin and oregano sound like good additions! And I LOVE black beans – I’ll try that next time. Do you have a good skillet cornbread recipe you could share? I need one! I could eat an entire pan of cornbread in one sitting. 🙂

  • Reply

    This is almost exactly like my chili recipe, but I use tomato sauce instead of tomato soup, & I usually throw some green peppers in there. 😉

  • Reply

    Yum! You’re making me crave chili now! I like how you can simply make it in a crockpot. It looks delicious!

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