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There are some recipes that come and go with the seasons — and then there are the ones that quietly become part of your family’s rhythm.
I first made this chili as a young mom, searching for meals that were hearty, affordable, and guaranteed to feed a hungry table. What began as a practical dinner quickly turned into one of the most dependable recipes in my kitchen — the kind we return to again and again when life feels busy and comfort is calling.
Over the years, this chili has simmered on my stove for weeknight dinners, cooked low and slow in the crockpot during long fall Saturdays, and warmed our home after cold Midwest evenings. It’s rich, deeply flavorful, and wonderfully simple — exactly the kind of comfort food every home cook needs in their rotation.
Whether you choose the slow cooker or stovetop method, this is a recipe built for real life: easy to prepare, satisfying, and even better the next day.
Wanna eat like a midwesterner? Pair with cinnamon rolls, and you’ll never go back!
Why You’ll Love This Recipe
- A tried-and-true family staple for over a decade
- Flexible — make it in the crockpot or on the stove
- Hearty enough to feed a crowd
- Even better as leftovers
- Freezer-friendly
- Kid-approved (with a simple texture trick!)
- Classic comfort food with dependable flavor
Ingredients
You’ll find the full list of measured ingredients in the recipe card below, but here’s what brings this chili together:
Ground beef creates a rich, hearty base, while onion, bell peppers, and garlic build deep flavor from the very start. Kidney beans add texture and heartiness, and a combination of tomatoes and tomato sauce gives the chili its classic body.
Warm spices like chili powder and cumin round everything out for that cozy, slow-simmered taste.
Optional toppings like shredded cheese, sour cream (or plain green yogurt), and oyster crackers or saltines make each bowl customizable — and always disappear quickly at our table.
Equipment Needed
- Large pot or Dutch oven — Ideal for building flavor before slow cooking.
- Slow cooker — Allows the chili to simmer gently for rich, developed flavor throughout the day.
- Meat chopper — Makes breaking up ground beef fast and effortless.
- Food processor (optional) — Perfect for finely chopping vegetables if you need a smoother texture for picky eaters.
How to Make This Chili
Great chili starts with layering flavor — and taking just a few minutes to build that base makes all the difference.
Begin by sautéing the onion and bell peppers until softened. This step removes their sharpness and creates a subtle sweetness that carries through the entire pot. Once the garlic and spices are added, letting them cook briefly helps “bloom” the spices, intensifying their flavor and aroma.
Browning the ground beef with the vegetables ensures every bite is seasoned from the inside out rather than tasting like separate components added later.
From there, the magic is mostly hands-off.
Slow Cooker Method
Transferring everything to the crockpot allows the chili to cook gently for hours, giving the flavors time to deepen and meld together beautifully. It’s the perfect option for busy days when you want dinner waiting for you.
Stovetop Option
Short on time? Letting the chili simmer on the stove still creates rich flavor — just be sure to allow enough time for the ingredients to fully develop and the chili to thicken.
Either way, you’re rewarded with a pot of chili that tastes like it has been tended to all day.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintEasy Crockpot Chili — Also Perfect for the Stovetop
This easy crockpot chili is a hearty, family-favorite recipe packed with ground beef, beans, tomatoes, and warm spices. Slow cooked for rich flavor and simple prep, it’s the perfect comfort meal for busy weeknights, cozy weekends, and feeding a hungry crowd.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) / 3–4 hours (high)
- Total Time: about 4-8 hours
- Yield: 8 servings
- Category: Dinner, Soup
- Method: Crockpot, Slow cooker
- Cuisine: American
Ingredients
- 3 TBSP vegetable oil
- 1 yellow onion, diced
- 2 red bell peppers, diced
- 2 tsp salt
- 1 whole head garlic, minced (about 6 TBSP — adjust to taste)
- ¼ cup chili powder
- 1 TBSP ground cumin
- 2 lbs ground beef
- 1 (28 oz) can diced or crushed tomatoes, with juices
- 1 (14 oz) can tomato sauce
- 2 (15 oz) cans kidney beans, drained
- 1 (4 oz) can diced green chiles
Optional Toppings
- Sour cream or plain green yogurt
- Shredded cheese
- Oyster crackers or saltine crackers
Instructions
Build the Flavor Base
Heat vegetable oil in a large pot over medium heat until shimmering. Add diced onion, bell peppers, and salt. Cook for about 8 minutes, or until softened.
Stir in the minced garlic, chili powder, and cumin. Cook for 1 minute to allow the spices to bloom and deepen in flavor.
Add the ground beef and break it apart using a meat chopper. Cook for 7–8 minutes, or until the meat is fully browned and no longer pink.
Slow Cook
Transfer the mixture to a slow cooker. Add the diced (or crushed) tomatoes with their juices, tomato sauce, kidney beans, and green chiles. Stir well to combine.
Cover and cook:
-
Low: 6–8 hours
-
High: 3–4 hours
Serve
Ladle into bowls and serve warm with sour cream (or plain green yogurt), shredded cheese, and oyster crackers or saltine crackers if desired.
Notes
Hide the veggies for picky eaters:
If your kids are sensitive to the texture of onions, bell peppers, or green chiles, pulse them in a food processor before cooking. This keeps all the flavor while creating a smoother chili that blends beautifully — no one will even notice they’re there.
Tips for Success
- Don’t rush the sauté step. Soft vegetables create better overall flavor.
- Let it simmer. Chili improves as the flavors meld together.
- Taste before serving. A final pinch of salt can bring everything to life.
- Make it ahead if you can. Chili is famously even better the next day.
Storage & Reheating
Store:
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer Tip:
For easy future meals, freeze leftover chili in individual freezer cubes. Once frozen, transfer them to a freezer-safe bag so you can reheat just the amount you need. It’s perfect for quick lunches, busy weeknights, or anytime you want a homemade meal without starting from scratch.
Reheat:
Warm gently on the stovetop or microwave, adding a splash of broth or water if needed to loosen it.
Frequently Asked Questions
Can I make this chili ahead of time?
Yes — and it’s actually encouraged. The flavor deepens overnight, making leftovers especially delicious.
Does chili taste better the next day?
Almost always. Resting allows the spices to fully develop and the ingredients to meld together.
Can I freeze this chili?
Absolutely. It’s one of the best freezer meals and reheats wonderfully.
How can I make this chili kid-friendly?
If your kids are sensitive to the texture of onions, bell peppers, or green chiles, pulse them in a food processor before cooking. You’ll keep all the flavor while creating a smoother chili that blends right in — most kids won’t even notice they’re there.
Serving Ideas
In the Midwest, chili and cinnamon rolls are a classic pairing — that sweet and savory combination is pure comfort and always a hit at the table.
This chili is also delicious served with:
- Warm cornbread
- 👉 Buttery dinner rolls
- 👉 Warm Cinnamon Rolls ** OUR FAVORITE!!
- A simple side salad
Final Thoughts
Every home cook needs a dependable chili recipe — the kind you can make without second-guessing and know it will turn out every time.
For our family, this has been that recipe for years. It’s hearty, reliable, and perfect for everything from busy weeknights to relaxed weekends at home.
Once you make it, don’t be surprised if it finds a permanent place in your rotation too.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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