You’ll love this classic crockpot beef chili with just 8 ingredients (and that’s counting salt and pepper!).
Don’t get me wrong, I love a good bowl of chili, but some of the recipes out there are just way too complicated. I’m not afraid to say “No, thank you” to recipes that have 30+ ingredients, too many steps, and use ingredients that aren’t already in my pantry. There is a small window of time that I can tackle those kinds of recipes, and most days just aren’t those kind of days. I mean, even my own Vegetarian Chili has a lot of ingredients so I tend to make this beef chili more often. But man, that veggie chili is delicious!
Most days, I just wanted a good ol’ basic chili that I can pull together without pulling my pantry and kitchen apart. And that’s exactly how I ended up with this super simple and classic Crockpot Beef Chili recipe. If you are anything like me and just need an easy recipe for dinner, I’ve got ya covered.
I originally came across this recipe from Tommy’s mom who made a similarly awesome chili dish for us one evening. When I saw the ingredient list, I was sold. This is pretty close to her recipe with a few minor tweaks and I think this is pretty close to perfect.
I love, love pairing this chili with my Better-than-Martha-Stewart’s Cornbread. A delicious chili with a side of homemade cornbread is my go-to southern comfort food. Especially now that we are starting to see a hint of fall in the weather. Chili in the fall is my FAVORITE. And I know I’m not the only one!
So, let’s get right into the recipe, shall we?
Simple & Classic Crockpot Beef Chili
This recipe serves 6 healthy portions (and makes awesome leftovers!)
2 pounds lean ground beef (I used 93%)
1 large yellow or white onion, chopped
2 (15 oz) cans red kidney beans, drained and rinsed
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
Sour cream (I love Trader Joe’s Organic Sour Cream)
Cheese (I like using cheddar, but the cheese choice is up to you)
Crumbled tortilla chips
Cook the beef and onion in a large dutch oven over medium-high heat or in your crockpot if it has a saute option. Cook and stir occasionally to break up the beef until it crumbles and is no longer pink (about 10-12 minutes).
Drain the fat and return the mixture to the crockpot.
Stir in the remaining ingredients and mix well.
Cook in your crockpot for 4-6 hours or on high for 2-3 hours.
Saute the meat and onions in a dutch oven, drain the fat, then return to the pot with the rest of the ingredients. Simmer on low for 45 minutes to an hour.
You can use ground turkey or bison in this chili! I prefer beef, but there is no reason it shouldn’t work in this recipe! If you want a white chicken chili recipe, make this one – it’s amazing!
I actually have a vegetarian chili recipe right here that’s extremely delicious. If you want to add a little more veggies to the chili – feel free. Corn, bell peppers, celery, and carrots all work really well in chili recipes.
Red kidney beans are always my go-to bean for chilis but pinto beans, black beans, and great northern beans all work well if you don’t have kidney beans handy. Feel free to mix and match, too.
You also don’t have to use canned beans if you prefer dried beans. Just make sure to soak your beans overnight and cook them before you add them to this recipe.
You can use fresh tomatoes. To equal one can worth, you probably need at least 5 or 6 tomatoes. I like my chili more tomato-y so I would always opt for more tomatoes rather than less when using fresh ones.
If you are looking for a bean-free Paleo chili that’s also super simple? I got ya covered with this recipe.
If you try this classic crockpot beef chili, leave a rating and a comment with how it went and any tweaks you made!! It helps others who make it too!Print
- 2 pounds lean ground beef (I used 93%)1 large yellow or white onion, chopped
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 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
- Cook the beef and onion in a large dutch oven over medium-high heat or in your crockpot if it has a saute option. Cook and stir occasionally to break up the beef until it crumbles and is no longer pink (about 10-12 minutes).
- Drain the fat and return the mixture to the crockpot.
- Stir in the remaining ingredients and mix well.
- Cook in your crockpot for 4-6 hours or on high for 2-3 hours.
This recipe was originally published in 2016. The photos got an major upgrade and I made minor tweaks to the recipe to make it even better for you! Enjoy these old school photos! 🙂