Easy & Delicious Crock Pot Chili

Even though it’s not quite cool enough here to break out the Fall staples, football season has me wanting Crock Pot Chili on the regular. Making chili in the crock pot is the perfect football watching staple because you can get it cranking early in the day, it doesn’t require a separate serving dish, you can serve it with this Sweet Onion Skillet Cornbread and call it good, or you can toss the components for assembling a Frito pie onto the counter- easy peasey; either way practically fuss free yet still super comforting.

Game on television? Make some chili.

Raining outside? Make some chili.

Starting to snow with nowhere to go? Make some chili.

Of course, we rarely get snow in Louisiana so I’m basically dreaming up that last excuse.


Now, I know that there’s bound to be a debate over whether you prefer your chili with or without beans so let me just go ahead and state for the record that my husband and I are team beans. He cares for them a bit less than I do, but I go ahead and add not one but two types of beans. I like the heartiness that it lends to the chili, and it’s the easiest way to feed a larger crowd when you’ve got some beans added in there.

What I also love about Crock Pot Chili on the weekends, is that you’re bound to have leftovers. Leftover chili means chili stuffed baked potatoes!

You’re welcome for helping you plan not one, but two of your nightly meals.

Crock Pot Chili

Easy & Delicious Crock Pot Chili

Easy & Delicious Crock Pot Chili

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes


  • 2 pounds lean ground beef
  • 1 1/2 cups chopped onions
  • 1 small green bell pepper, chopped
  • 1 (15 ounces) can red kidney beans, rinsed and drained
  • 1 (15 ounces) can pinto beans, rinsed and drained
  • 1 (28 ounces) can crushed tomatoes (or diced if you like the chunks)
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper (optional)


    Cook the first 3 ingredients in a large skillet over medium-high heat, breaking up the meat crumbles and cooking until the meat is no longer pink; drain. Place the meat mixture into a 5-quart slow cooker and stir in the beans. Add the tomatoes and the seasoning. Cook on HIGH for 3 hours or LOW for 5-6 hours.


You can also substitute the ground beef for turkey if you’re feeling super healthy. It’s equally delicious and practically quilt free given you don’t get too carried away with the toppings.

Speaking of toppings….

If you’re wanting to really push the envelope and try something fun and festive, prepare these Mason Jar Frito Pies.