This crockpot chili is a hearty and flavor-loaded recipe with ground beef, beans and tomato sauce and Rotel cooked nice and slow. A favorite dinner during the fall and winter!
Love chili? Try my crockpot turkey chili and my easy chili recipe.
Table of Contents
Easy Crockpot Chili
When it comes to easy slow cooker recipes, homemade chili is always the first thing that comes to mind, especially during fall and winter! There’s such a connection between slow cooker chili and homestyle comfort.
This crockpot chili recipe is by far one of my favorites. It’s hearty and filling and is brimming with flavor just like my Wendy’s copycat chili or turkey chili but the low and slow method gives it time for the flavors to marry and gives the beef a chance to get so nice and tender.
Why You’ll Love Rotel Chili in the Slow Cooker
- It doesn’t get any easier than a crock pot chili. It’s basically a set it and forget it a recipe, once all of the ingredients are combined.
- There is no standing over the stove waiting to give it a stir which makes this an easy chili recipe you’ll want to make over and over again.
- You can prepare this chili in the morning and come home to it in the afternoon. This is a family favorite that takes little effort!
Chili Recipe Ingredients
- Ground beef: Use lean ground beef to avoid all the excess grease. Or, swap the ground beef for ground turkey or ground chicken.
- Veggies: Onion and bell peppers. I used red bell pepper but you can use green bell peppers.
- Broth and water: Beef broth and water help thin the chili to the right consistency.
- Seasonings: Salt, ground black pepper, garlic powder, light brown sugar and chili seasoning. If you like more spice, add cayenne pepper for heat or smoked paprika for a smokey taste.
- Tomatoes: You’ll need one can tomato sauce and one can Rotel.
- Beans: I used light red kidney beans, dark red kidney beans and black beans. White kidney beans (cannellini) or Navy beans could be substituted.
How to Make Chili in a Crockpot
- Brown beef and veggies. In a large saucepan over medium-heat on the stovetop, brown the ground beef, onion and bell peppers for 10 minutes. Season with salt and pepper.
- Add to slow cooker. Place the browned ground beef mixture in the slow cooker. Add in broth, tomato sauce, chili seasoning, brown sugar, stir to combine then add beans and Rotel.
- Cook the chili. Cook on low for 5 to 6 hours or high for 3 to 4 hours. Taste and adjust seasonings.
- Ladle chili into bowls. Serve this chili with rotel warm garnished with your favorite toppings.
Tips and Variations
- Rotel is a combination of diced tomatoes and green chiles. Add these two separately if you can’t find a can of it, but don’t skip it, this is the best chili recipe with Rotel.
- Use homemade chili seasoning if you have some on hand. It’s a combination of chili powder, garlic powder, cumin, and onion powder.
- For a low sodium chili, look for a low sodium label on the tomato sauce and broth.
- Be sure not to skip browning the beef in a skillet first. It adds a ton more flavor!
- Have a pack of chicken? You may want to try this crack chicken chili recipe instead!
Serving Suggestions
Along with a bowl of corn chips or tortilla chips and a piece of cornbread on the side, below are some of our favorite toppings to serve with this slow cooker chili recipe.
- Tortilla strips
- Sour cream
- Grated cheddar cheese
- Cilantro
- Jalapenos
- Green onions
- Diced avocados
Need more slow cooker recipes? Try crockpot potato soup, crockpot turkey meatloaf, crockpot Mississippi pot roast and crockpot beef stroganoff!
More Chili Favorites
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Crockpot Chili
Video
Ingredients
- 1 pound lean ground beef
- ½ cup chopped onion
- ½ cup chopped bell peppers
- 1 ½ teaspoons Kosher salt , divided
- ¼ teaspoon ground black pepper
- 15 ounce can beef broth
- 15 ounce can tomato sauce
- ½ teaspoon garlic powder
- 2-3 Tablespoons chili seasoning , about 1 package
- 1-2 Tablespoons light brown sugar
- 15 ounce can light red kidney beans , rinsed and drained
- 15 ounce can dark red kidney beans , rinsed and drained
- 15 ounce can black beans , rinsed and drained
- 10.5 ounce can Rotel
- ¼ cup water , if needed
Optional toppings: shredded cheese, tortilla strips, sour cream, cilantro
Instructions
- Brown beef. In a large saucepan over medium-heat, combine 1 pound ground beef, 1/2 cup chopped onion and 1/2 cup bell peppers. Sauté for 10 minutes, or until meat is browned and onion is tender. Sprinkle in 1 teaspoon of salt and 1/4 teaspoon pepper. Drain grease, if needed.
- Add to slow cooker. Place beef in the slow cooker. Add in 15 ounces broth, can tomato sauce, 2-3 Tablespoons chili seasoning, 1-2 Tablespoons brown sugar, 1/2 teaspoon garlic powder and remaining 1/2 teaspoon of salt. Mix well. Then add in the can of light red kidney beans, dark red kidney beans, black beans and 1 can rotel. Add water if needed to thin it out.
- Cook on low for 5 to 6 hours or high for 3 to 4 hours. Salt and pepper to taste. Add more chili seasoning if you'd like to take up the heat.
- Ladle chili into bowls. Serve warm with your favorite toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
Do you prefer a spicy chili? I keep this chili more on the mild side so it is kid-friendly, but for those that love spice, add 1/4 to 1/2 teaspoon of cayenne pepper. You could also use a can of hot Rotel instead of the can of mild Rotel.
I love to serving this with cornbread muffins or grilled cheese! For a lighter option try some fresh salad greens with salsa ranch dressing.
A few reasons. For food safety reasons as well as flavor and texture. If you skip browning the beef this dish may turn out the way you like it.
While technically all the ingredients are cooked when you place them in the slow cooker, the low and slow method allows all the flavors to develop into the rich and hearty chili you love. You can cook it on high for 3-4 hours or low 5-6 hours.
Keep stored in an airtight container in the fridge for up to 4 days. Put some on your hot dogs and you’ve got homemade chili dogs, pour it over a tray of sheet pan nachos or make chili and cornbread skillet.
Make a big batch of this crock-pot chili and put some in the freezer for later! When stored properly in an airtight container or freezer-friendly bag it can last for up to 6 months. If frozen, thaw first in the fridge or microwave and simmer on the stove over low heat until warm.
Categorized as: American, Beef, Beef, Crockpot, Crockpot, Crockpot, Dairy-Free, Dinner, Freezer-Friendly, Freezer-Friendly, Gluten-Free, Halloween, Nut-Free, One Pot, One Pot, Soups, Super Bowl
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Finally, I’ve found a chili recipe that all 4 of us love! This is so good, sweet with a hint of heat.. perfection!
I love this! So glad you liked the chili!
Looks awesome 😎 I am going to make this today.
Followed your recipe and it came out good. Thanks. Now everyone can enjoy.
So happy to hear that!
Such an easy and delicious recipe. My family loved it. We paired the chili with jalapeño cheese artisan bread! Perfect for a fall evening. Thank you for sharing.
So glad you enjoyed it :) Jalapeno cheese artisan bread sounds SO yummy!
What is Rotel? What can I substitute it with. I don’t think we have it in Canada.
Rotel has a combination of diced tomatoes and green chiles. You can also add diced tomatoes and green chiles separately :)
The best recipe when you don’t have time to stand by the stove!
My favorite winter comfort food. Looks delicious. The flavors are amazing. I’m going to give your recipe a try.