Slow Cooker Beef Chili

An EASY, classic Slow Cooker Beef Chili that takes no effort and makes a perfect meal the family will love. Perfect for dinner or game day!

Slow Cooker Recipes make for easy dinners on busy, cold days. A hearty meal like Slow Cooker Beef Stew or Ultimate Slow Cooker Pot Roast will warm up the entire family.

Bowl of Slow Cooker Chili with beef and kidney beans


Slow Cooker Beef Chili is a family favorite for game day party offerings. With a big crowd, the last thing you want to be doing is nursing a pot on the stove and making sure the bottom of the pot of chili doesn’t burn.

Making chili in a slow cooker is one of the easiest and healthiest ways you can make it and with a low and slow cook time the meat and beans melt together into a perfectly wonderful, hearty dish.

Beef chili recipes are popular on the site and you can eat chili as a quick and healthy meal, even with takeout like Wendy’s Chili (Copycat). Lower in fat than most red meat dishes and with a high fiber content thanks to the beans, this Slow Cooker Chili is a hearty meal that you can enjoy even when you’re trying to eat healthily.

beef chili recipe made in the slow cooker


  • This recipe uses kidney beans, but you can certainly use other beans as well like navy beans, white beans, or black beans. The firmness of the skin of the kidney bean holds up well even in the slow cooker.
  • HEAT! If you like things spicy definitely add in the jalapeño and kick up the chili powder.
  • Careful with chili powder, different varieties can have different heat levels.  This recipe uses standard supermarket chili powder.
  • Brown the meat before adding it to the slow cooker, it helps for both texture and flavor.
  • You’ll only use ¼ cup tomato paste in this recipe, if you have leftovers you can freeze them in small ziploc bags or in ice trays so you don’t waste a whole can.
  • If you want a deeper beef flavor, add in a spoonful of beef base to the recipe too. Beef broth is not recommended as it would thin the chili too much.
  • You can use Beef Base in addition to or in place of beef stock/broth. This way you can double up on the intensity without waiting for beef stock to reduce to intensify flavor.

crockpot chili with scallions on top


PS, you’ll also want to try this awesome Southern Cornbread to enjoy with this crockpot chili. It isn’t that normal super sweet cornbread you see in your regular grocery stores!

Tools Used in making this Slow Cooker Chili:

Slow Cooker: Love this slow cooker and how programmable it is, it is a workhorse. There is also…
New Slow Cooker: This recipe was made in this slow cooker. You can brown the meat in the insert without losing a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this a great versatile pan in the kitchen, heavy, keeps heat well and gives the BEST sear ever.


  • Serve: You shouldn’t leave cooked meat at room temperature for more than 2 hours.
  • Store: Let the Slow Cooker Beef Chili cool down, then seal it in an airtight container to store in the fridge for up to 4 days.
  • Freeze: To keep leftover chili longer, you can freeze it for 2-3 months.

crockpot chili topped with sour cream and onion

Pin this recipe now to remember it later

Pin Recipe

Slow Cooker Beef Chili

An EASY, classic Slow Cooker Beef Chili that takes no effort and makes a perfect meal the family will love. Perfect for dinner or game day!
Yield 8 Servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 2 pounds lean ground beef , 80/20
  • 1 yellow onion , chopped
  • 3 garlic cloves , minced
  • 2 16-ounce cans red kidney beans , rinsed and drained
  • 29 ounces canned diced tomatoes , not drained
  • 1/4 cup tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon ground cumin
  • 1 minced jalapeno , optional (if you want it spicy)
  • 1/2 cup saltine cracker crumbs , finely ground


  • Cook the beef and onion together in a large pot or cast iron skillet over medium high heat until the beef is browned well.
  • Add it to the slow cooker with the rest of the ingredients.
  • Cook on high heat for 3 hours or on low heat for 6 hours.



Calories: 281kcal | Carbohydrates: 11g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 660mg | Potassium: 760mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1155IU | Vitamin C: 14.8mg | Calcium: 68mg | Iron: 4.8mg
Keyword: Slow Cooker Beef Chili

Slow Cooker Beef Chili Collage

An EASY, classic Slow Cooker Beef Chili that takes no effort at all and is a perfect winter meal your family will love for dinner or for a game day treat!
RICH, HEARTY, thick beef stew with chili powder, beef, onions, tomatoes and more simmered low and slow for chili perfection!Slow Cooker Beef Chili CollageSlow Cooker Beef Chili Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. My go-to beef chili recipe. The only thing I change is I swap out the jalapeños for a chipotle pepper in adobo sauce which gives this a nice smoky heat. A crowd pleaser every time!

  2. Excellent. The only thing I changed was adding in a small can diced green chilis. I got nervous about liquid so I put hot water in my tomato paste can and got all the leftover tomato paste and added… probably 1/2 cup… and garlic salt, since I’m a salt freak. Next time I’m making the original amount. Had to cut in 1/2 because only I can of red kidney beans and 1 pound of ground beef. It was just wonderful!

  3. This is my go to recipe for Chili! It’s easy, doesn’t require a bunch of ingredients and super tasty! Sometimes I add a can of drained corn near the end of the cooking time.

    Thank you for this great recipe!

  4. This is a delicious chili—even my picky daughter likes it. The second time I made it I subbed ground turkey with beef bouillon added and cut the meat in half and the flavor was still wonderful. Thanks for a great recipe!

  5. As a lover of all things garlic, I would point out that it has to be added near the end. It will have been cooked to tasteless goo after 3-6 hours in the slow cooker whether fresh or granulated (powdered is more like flour). Likewise the onions but at least they can act as filler.

  6. This is my favorite chili recipe. It is not only easy to prepare but Delicious as well. Thank you Sabrina, for your tasty recipes!

  7. I see your recipes and would like to know what a serving size is considered. I see how many servings but not the size.

  8. Mine turned out dry and a little bland. I used all the ingredients as listed in the recipe. But, I may have altered the results by adding 2 medium chopped sweet potatoes, a green pepper, and a red pepper. Plus, I drained the meat after browning. To make it soupier, after the cook time was up, I added tomato sauce (needed 16-24oz) and 1-14.5oz chopped tomatoes, and cooked on high for an hour. It was okay.

    1. You changed the recipe and then gave only 3 stars? The recipe you are reviewing isn’t the one that she posted. I just find this mind boggling!

  9. This is our go to chili recipe. We add an extra can of tomatoes because we like more tomato. Thank you for our favorite chili recipe!!!

  10. This is my go-to chili and it’s the best chili I’ve ever had. I leave the crackers out and used jar jalapeños but other than that, I follow the recipe exactly. It always turns out delicious! Every recipe I’ve tried on your site has been a winner!

  11. I just used this recipe (without the jalapenos) and the chili turned out delicious. However, even after following the instructions, the chili was a bit dense with hardly any juices.

    1. My husband and I love this chili recipe!!!! I was wondering, if you make this the night before, then let it cool and put it in the fridge, can it still be heated up the next day? I am serving this for work but won’t have time in the morning to make it. Thoughts?

  12. After cooking the meat and onion I drained it. Was I not supposed to do that? The chili looks really dry after cooking for 1 hour. Thank you!

    1. We actually leave the fluid in for extra flavor and moisture. Its such a habit, I usually drain everything as well. Sorry it didn’t turn out the way you wanted!

  13. Am going to make this today. Love slow cooke anything. have a classic old pottery and metal version from 70’s. Wondering any idea what carb count would be if beans were taken out. Thanks, M

  14. Looks great but there is no way only 11 carbs. Beans have huge amounts of carbs, fiber, too, but not enough to reduce carbs that much.

    Used your recipes for years. Thanks, keep ’em coming.

  15. This is a really good chili! I don’t like it too hot so use 2 tbsp of chili powder instead of 3 tbsp. I added one can of diced mushrooms and canned corn. Thank you for the excellent chili recipe. Was just what I was looking for. I will be cooking this again.

    1. You can but I would recommend browning the beef first so it’ll have more flavor. You might need to cook it on high for 4 or stick with low for 6 since it will all be cooking in the slow cooker. Hope this helps!

  16. Hi there! I’ve made this recipe several times in my slow cooker and love it! Do you think I could make this in my instant pot?

    1. I’m sure you can though I haven’t tested it to know the exact timing. You might want look up another recipe online using one to use as a guideline. I’ll add it to my research list also.

  17. No matter how creative I choose to get in venturing out from this chili recipe, this is the one I always refer to when it is time for chili. I definitely have this one saved.

      1. Hi there I cooked this without the crackers. I feel like there is not enough salt? The video did not show adding the saltine crackers in the slow cooker, so I did not add them. Should I have added the crackers in the slow cooker with everything else before it slow cooked? Pls kindly advise.

  18. I have three pounds of beef I want to use up and curious how much I should increase everything else. I love this recipe so much as is and I want more to freeze! Thanks!

    1. You can use the slider tool (hover over the servings) and adjust until you see the ground beef change to 3 pounds. Enjoy!

  19. I have made this several times. My biggest problem is there are no leftovers!! Everyone who has tried it absolutely loves it. Thanks for such an awesome recipe.

    1. This chili hit the spot….we all loved it. I did have to substitute Ritz crackers for the saltines because someone, (namely husband), had pigged out on the crackers I thought I had, but it was still delicious. I plan on trying a lot of your other chili recipes as well!

  20. this was the best!!!..had our meal then froze in portions for the 2 of us (love my Foodsaver)..second time from the freezer to the pot was just like fresh ty for this..huggzz

  21. I plan to make this Chili but prefer pinto beans, can I put dried beans in or should they be cooked prior? Thanks!

  22. Fantastic chili recipe! Love the full and robust flavor, as well as the basic simplicity…. After having made it a few times, I’ve modified it a bit…… I use 2.25 lbs. of ground beef – I insert 1 beef bouillon cube – I add a 7 oz. can of little green chilies – I omit the jalapeno pepper – I add a dash of Chili de Arbol powder – I add a pinch of ground cinnamon – I add about a cup of beer.

    I love to make and put on about 11 p.m., just before bed. It cooks all night and is ready when I wake up… I transfer to a cast iron dutch oven, stick in the fridge – then reheat when I get home for dinner that night.

  23. I love this chili, it’s amazing… but! How is this 281 calories per serving? The 2lbs of 80/20 ground beef is 288 calories per serving on it’s own. I think it’s more like 360.

    1. The nutritional info is calculated automatically by the ingredient list on my site. If you’re watching calories or anything else, it’s best to double check like you did to ensure it fits within your dietary needs. So glad you enjoy it so much!

  24. I recently moved out on my own and got a crock pot for Christmas. I decided to try your recipe for my first chili attempt. It came out great!! My parents tried it and said it was delicious and asked to take leftovers. Thanks so much for the recipe! 🙂

  25. I had to add olive oil or the meat would have stuck to pan. I added a little extra of the garlic and spices and topped with sour cream, chives, cilantro and lime juice with a few toasted crostini on the side. Perfect. Was ready in 2 hours on high heat (I didn’t use a slow cooker). Very simple and good.

    1. I like to add a scoop of beef base to deepen the beef flavor. If you want to add stock, you’ll just need to eyeball it as it’ll cause your chili to be thinner, so I usually don’t add it. My suggestion is to start with a small amount and then add on to your liking.

    1. You’ll want to make sure to use a large enough slow cooker and then you may need to add an additional 30 minutes of cook time. Enjoy!

  26. I’ve made this more times than I can count. I double the recipe (double everything except for the beef and only 1.5x the beans – mostly because that’s the max I can fit in the slow cooker) and freeze in portions for easy dinner/ lunch. I follow the recipe exact except I’ve never added the crackers. Definitely try the white kidney beans and brown the meat, as suggested. Love it! Thanks for sharing!!!

  27. Reading all the comments and I’m confused. Starting to make this now but wondering why everyone said water or beef broth I do not see this in the recipe at all. Am I missing something?

    1. You aren’t missing anything, there is no water or beef broth in my recipe. Some folks are adding beef stock concentrate (not broth) for extra beefy flavor, but it is not necessary. Hope this helps!

  28. Awesome!! Our family loves football and I have been looking for just the right chili to please everyone on a game day. This dish did not disappoint and was a hit with everyone, The beef base was a great addition and the only addition I made was to chop up a green pepper and add it mid-way through browning the ground beef with the onions. Also, my children have a thing with tomatoes and “skins” so I substituted pureed tomatoes for the diced and it still came out great. It worked out great and added a little texture and color. Thank you! This will surely be a regular go-to.

  29. I followed the recipe exactly, including using one of those little pots of Knorr beef stock pots (not water) BUT I ended up putting in only 2 tablespoons of chili powder (one mild, one hot). It was perfect for me but it was too spicy for my daughter so I ended up putting in two tablespoons of maple syrup! That’s the only tweak I made. My husband said it was the best chili he’d ever had. Great recipe!

    1. I’m so glad you liked it! And that you were able to make it milder for your daughter. 🙂 Thanks for coming back and letting me know!

    1. Sorry I didn’t see this earlier. You don’t want to add water, it will thin out the chili too much. I do not add the grease to the slow cooker.

  30. Made this today but tweaked it a little. Added a little (half cup) of beef stock disolved in water. Didn’t want to lose flavor by just adding straight water. I like a thinner chili and add crackers as I eat. Added a couple stalks of celery and a green pepper. Great recipe. I just personalized it to my taste a bit. Thanks.

  31. Good recipe. Made a few modifications.
    1) used canned tomatoes with green chilies.
    2) added about 2 cups of beef broth; 1 cup into the slow cooker at the start of cooking and another after the first hour so that the chili would not be dry.

  32. Made it this weekend and it was DELICIOUS! It’s going to be a staple around here all fall/winter. I added the beef base and the saltines definitely added a little thickness… similar to adding corn tortillas to a tortilla soup. My husband asked if I would make a batch and freeze it in individual servings for him to grab for lunches when he needs/want it… and if you knew how picky he is – you would know how big that is! Hahaha

  33. I’m obsessed with making slow cooker chili. This is my new favorite recipe. Thank you for the beef base tip / this chili is on a new level.

    1. You could adjust a few things depending on the flavors you’re going for. I suggest adding jalapeño, cayenne pepper and/or chipotle pepper for a spicier kick. For the sweet side you can add brown sugar or ketchup. You’ll want to play around with it and find the perfect combination for your taste buds. Good luck!

  34. This is my fave chili recipe. I prefer it with the extra spice but still delicious without the jalapeno, I’ve made it both ways. Awesome recipe and super easy.

  35. Perfect Beef Chili! My son can’t wait to get home from his baseball game tonight! Chili & cornbread it is!

  36. This is the best chili ive ever had. I made it with ives imitation ground beef instead and it was absolutely fantastic. I just added 1/2 teaspoon coriander.

  37. i love this recipe and have made it once before, im going to make it again tonight, my one questions is, how much is 1 serving? 1 cup? just wondering for us calorie counters. overall this is a relatively healthy meal which i love. thanks!

  38. I’ve made this a few times. First time was the exact recipe as here minus the pepper. I’ve also done it with half amount of each ingredient for a smaller pot that I can eat when it’s just me. I eat it over rice, so a small amount goes a long way. Both times I cooked on low for 6 to 7 hours.

    This time I’m doing it with 3lbs of beef and adjusted the other ingredients to match. Cooking it on high this time so that Me and my girlfriend can eat a little earlier. Also added a whole green pepper as well as a red pepper.

  39. I make this chili for me and my boyfriend All. The. Time. It’s amazing. I follow the recipe exactly but I haven’t tried adding beef base or jalapenos. I use one can of red kidney beans and 1 can of cannelini beans. The first time I made it I was worried because it looked dry, but by the end of cooking it always has the perfect amount of liquid. I’ve tried it 3 hours on high and 6 hours on low and both work just fine. Highly recommend, best chili I’ve had!

      1. What would be the cooking time if I decided to NOT brown the meat first and put it into the crock raw? I know some recipes cook the Chili that way but I don’t know what the proper cook time would be. Thanks.

        1. I would not recommend that – it will cook the beef but it will have more of a boiled texture. And you will miss the browning of the onions, so that will affect the flavor. If you decide to do it, break the beef apart small.

          It will work but again, it wouldn’t be to my taste. Let me know if you try it!

  40. I cooked this on low for about 6.5 hours a few nights ago, and it came out awesome. I went light on the chili powder and no jalapenos. Also no crackers, since my son and I like to eat chili over steamed rice (jasmine is good). We like a little more moisture to our chili. Other than that, I went by your recipe. Tasted so good that it was gone fast. I just put a pot on tonite with a little less ground beef, and used one can each of kidney and white beans. We will see how this comes out, but thank you for a great recipe!

  41. I made this last night and it was delicious, very hearty! …I definitely had to add some tomato sauce as it was very dry. I only cooked it on LOW for 3 hours, at high it was starting to stick to the bottom of the slow cooker after only 20 minutes. I would not bother adding the crushed saltines next time. If I had gone out and left it on high it would have been a disaster! A piece of garlic bread was a great addition along with shredded cheddar cheese on top!

    1. So glad you checked it when you did. I know every slow cooker is different and it sounds like yours runs hotter than mine. I’m happy you enjoyed it.

  42. This was the most delicious chili I’ve ever made. I made my own chili powder blend and added 2 minced corn tortillas at the beginning so the flavor would be infused.

    And ot came together so easily and quickly. Thanks for posting the recipe.

  43. Definitely trying out this recipe! But do you put crushed saltines in? What texture does this give the chili? I’ve never tried it before.

  44. I’m making this chili today, just wondering if I need to drain the beef after cooking it on the stove or do I just add it straight to the crock pot?

    1. Mine wasn’t very fatty so I didnt’ need to. If you feel like there is a lot of fat from yours, you definitely can.

    1. This original recipe doesn’t include any beef base but I prefer to add a scoop of beef base to almost all of my stews. I just love the bold flavor that it adds. It’s up to you and your taste. Hope this helps!

  45. I’ve made this three times now and it’s been delicious but looks nothing like the pictures (it’s much lighter than the pics). I leave it on for 4 hours on high because 3 is way way too short in my cooker, and even then it seems not thick enough. Am I doing something wrong?

    1. The most immediate ideas I’d have is that I really browned my beef pretty darn well as well as my onions and my chili powder is pretty dark. I also use a tomato paste that is pretty dark in color. The biggest reason is likely the beef/onion browning. When I sear for the slow cooker I sear pretty dark because I want it to preserve some texture even given how much it will sit in the liquids. Also if it isn’t thick enough I think the culprit is the brand of tomatoes, I really do think some brands sneak in way more liquids than other brands. You can absolutely cook for longer it won’t hurt it one bit or just add a bit more saltines.

  46. It was very good! I made it with lb ground turkey and added chopped potatoes. I didn’t have tomato paste but my can of “crushed tomatoes” was basically the consistency of paste. I paired it with homemade bread and it was a hit!
    Thank you for sharing!

  47. Easy and tasty recipe! Nutritional info is way off, though. By my calculation, for those of us who care about these things, this recipe serving 8 yields about 400 calories per serving, using 85/15 beef.
    % Daily Values*Total Fat 18.28g28% Saturated Fat 6.787g34% Polyunsaturated Fat 0.695g  Monounsaturated Fat 7.83g Cholesterol 77mg26%Sodium 730mg30%Potassium 540mg Total Carbohydrate 28.37g9% Dietary Fiber 7.4g30% Sugars 5.86g Protein 29.46g  Vitamin A 232%Vitamin C 206%Calcium 73%Iron 245%

    1. So glad you enjoyed it! I use a program that automatically computes the nutritional information for me. I’ll have to double check it, thanks.

        1. It didn’t pick up a few of the ingredients but based on my nutritional information, it looks to be around 280 calories for a 1 cup serving. Enjoy!

          1. I! I’m not sure if I’ll get a response in time but worth a try: I just made this and started it in the slow cooker about 5 minutes ago. It looked really thick right from the start so I did not add the saltine crackers. Does this recipe turn liquidy enough while it’s cooking? Or will it remain this thick? Adding the crackers sounds good but it’s so thick already. I’m hoping it will have some liquid develope in it. Advice pretty please 🙂 thank you. Ps it smells yummy! Thanks for sharing this.

          2. So sorry I’m just now seeing this. How did it turn out for you? I hope you enjoyed it.

  48. I am preparing this chili recipe now and I don’t have can beans. I have dry beans so do I increase the liquids…add liquids ?

    1. Dry beans need to be soaked overnight before using them in a recipe so they won’t work as a last minute substitution. Sorry.

  49. This is hearty and delicious! I didn’t use jalepeno (had to keep it mild for the kiddos), and I used one can of dark red kidney beans and one can of cannellini beans. Since my husband doesn’t like tomato chunks (weirdo), I used tomato puree instead of diced. The spoonful of beef base was a great tip.

    This is the first chili dish I’ve eaten that I didn’t have to add a bunch of sour cream or cheddar cheese to. It’s excellent by itself. Thanks so much!

  50. This Chili is the best Chili in the world, I literally just got done making it and trying it for the first time, and it was AMAZING!!! I did season the ground beef with salt, pepper, and garlic salt though, gave the beef a really good flavor, so that’s all I did different from the recipe. Over-all, insanely good Chili, and easy to make to boot not to mention inexpensive. I will be recommending this till the day I die.

  51. I’m making chili for the first time ever and this recipe is by far the best I’ve come across! And the comments have helped me to add/remove as I go!! Thanks so much for sharing this with us and I will let you know how it turns out!!

  52. I made this chili for my cats quincenera party. Everyone loved it! I used ground turkey and added a chopped poblano pepper and skipped the saltines. Easy and very delicious thanks Sabrina! Love your blog!

  53. I made this precisely by the recipe but it was very bland and way too thick without any sort of added liquid. Maybe I’ll try adding some beef base and another can of tomatoes.

  54. Hi, did u add the crackers into the slow cooker or is that for after when being served? It said add all ingredients to crock pot so I just wanna make sure, never heard of this but it may be the secret I’ve been looking for… haha!

    1. I added them to the mixture. It helps to give it a good thickness, slow cooker recipes have a tendency to be watery. I also have a new non slow cooker chili recipe on the blog if you’re looking for a classic non cracker recipe. 🙂

  55. Not bad but not brilliant. Felt it was too dry and needs more liquid. To make it tastier add 200ml of beef stock. An extra onion Diced red pepper and diced mushrooms and a tin of white beans.

  56. Daaamn. I’m always a little hesitant of following blog based recipes bc a lot of the comments and reviews are based off of the photos and the theoretical taste of the food. I just made it and it was sooooo goood. Perfect flavor and heat. Thank you!

  57. Delicious. I made this yesterday. My husband even enjoyed it. He’s not a big fan of kidney beans either. So I just used 1 can. Everyone that came by enjoyed it too. I found that adding the vinegar, after cooked, really gave it a nice bite. Thanks. ?

  58. I just make this an house ago i cut the recipe in half. It smelled so good I had to try it before it was done. OMG amazing! This will be my go to from here on out! Thank you so much for sharing! Can’t wait for the family to get home and dig in

  59. I made this. It came out nothing like the photo shown. I don’t think that much meat is needed or add more liquid to the prep.

  60. I’m making this recipe right now and I used a bag of kidney beans and it seems as though it’s drying out . What can I use ?

  61. I’ve made this twice now, and it’s been such a hit!! I didn’t use any saltine crackers, and the chili still had great consistency! Thank you for sharing! (Ps. I added the white beans, and it was yummy!)

  62. Delicious chili!! Made half the receipe in my 2 1/2 qt slow cooker. I used crushed tomatoes and added a dash of chipotle chili pepper, cumin and ancho chili pepper to the receipe. Also, jalapeño pinto beans instead of red beans. Cream of corn and cheddar cheese cornbread was also a hit!!!

  63. Just wanted to let you know that I used this recipe for a chili cook off for a church function and won first place! I followed the recipe to a T including adding a spoonful of beef base. I didn’t add the jalapeño though. Thank you!

  64. Way too much ground beef (2 lbs.) and 2 cans of kidney beans for one 28 oz. can of diced tomatoes in the crock pot. So glad I bought 2 28 oz. cans of the tomatoes because there just wasn’t enough liquid for all the beef and beans. I also had to increase the garlic and spices for the recipe. The saltine crackers were pointless and I should have used my better judgement and not bought a box of them that we will never eat. For anyone making this recipe- 1/2 cup of the crackers is approximately 15-I used my food processor to finely grind them. I suggest you don’t bother-they didn’t add anything to the recipe. If I made this recipe again-I would use 1 lb. ground beef instead of two. =

    1. The crackers weren’t supposed to go in the recipe but just on top. I was confused about this too. Can the original recipe write make that more clear in the instructions please?

      1. Sorry about the confusion. To be clear, ALL of the ingredients go into the slow cooker. You can use more crackers at the end for a garnish (completely optional).

  65. In the process of cooking now! Looks and smells delicious! Only thing is I added corn to it, cant wait to eat it!

      1. I’m excited to make this for Super Bowl Sunday…would that be 28 oz cans if you’re using both types beans? – one kidney and one white beans?

        1. So sorry I missed your question, it got caught in my spam filter. You’ll want to use 28-32oz worth of beans, whatever combination you’d like to use. Hope you enjoyed it!

  66. Is the only liquid from the canned tomatoes? Mines in the crock pot right now and there’s very little liquid to it. What could I add? I don’t want it soupy, but it doesn’t look much like chili right now. 🙁

  67. This was way, way, WAY too much garlic for my taste. The recipe is great, and fairly simplistic, but I think it would be much better with 1/2 garlic clove.

  68. Made this tonight. It was fantastic!! We made 6 bowls and we have two large Tupperware containers completely full. I was nervous in the beginning about not adding any liquid other than the juice of the tomato can. But in the end there was a good amount of liquid. Can’t wait to make this again!

  69. First off, I didn’t follow the recipe verbatim – but there’s good reason. I didn’t realise that my crockpot was far too small for this – so I wound up making it on the stove in a dutch oven. I also omitted the saltines and added half a bottle of beer.

    I made this the night before having company over. Simmered it for an hour on the stove then let it cool before putting it away. I reheated it in a smaller pot before eating and I’m firmly convinced that this is one of those dishes where the flavours develop the longer you let it sit.

    My boyfriend loved it so much that as he was eating the last bowl of it, he asked me to make another batch. Highly recommend.

        1. I clearly needed more coffee before commenting. You’re right, everything gets added in in the beginning. Thanks for catching that!

  70. My family doesn’t like tomatoes in chili, would this recipe work without tomatoes? Should I substitute some tomatoe sauce?

  71. Waaaaay too much chili powder. My boyfriend and I could not eat any of it because there was so much in it. 3 tablespoons was definitely too much

    1. I just tossed the garlic in with the other ingredients into the slow cooker but you can cook it with the onion and beef if you prefer. I hope you enjoy it!

    1. No broth is needed for this recipe. I like to add a spoonful of beef base to intensify the flavor without thinning out the chili with too much liquid from broth/stock. Hope this clears up any confusion.

  72. I’m making this today for the very first time. I’m also making homemade cornbread and cinnamon rolls to go with it. My family is very excited to try this.

      1. Can I leave out the canned tomatoes? My husband is not a tomato fan. I still plan on using the paste. Was just hoping to omit to cans of diced tomatoes. Would I need to add something in its place?

  73. It says 8 servings. Approximately how much in each serving serving? I’m making this for a football game on Sunday and want to make sure there is enough for everyone! Would a double batch of this fit in a 6qt cooker?

    1. 1 serving size is approximately 1 cup. I’m not sure if a double batch would fit in a 6qt so I would recommend using 2 slow cookers to be sure.

  74. OMG, I made this just the other day and they ATE IT ALL!!!! And requested more, so I’m making a huge batch tomorrow.

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  75. Going to make this for Super Bowl!! Sounds yummy. Do you actually include saltines in pot for cook time? Or are they used for top of chili when you serve it?
    Thank you

  76. I never cooked chili before and I have a chili contest on Sunday at my church and I signed up to be in th contest because I want to make something I never made before , I love to cook and I’m up for a nice challenge . No water needed , the liquid come from all the sauce correct? Will that be enough for a big crowd or should I double the ingredients? If I do double it does the cooking time doubles as well ? I want to cook it overnight on low heat so the flavors is nice and tasty . For a first time cooking this what do you recommend? Thanks , any tips and advice helps i really want to win this contest and be proud I made a delicious chili using your recipe but without the jalapeños because I don’t like spicy food ?

    1. I’m honored that you’d use my recipe for the contest!! To answer your questions….you are correct, there isn’t any water need for this recipe 🙂 Also, I think that this recipe should be enough for the contest considering most people will just have a taste and aren’t getting a full bowl. If you do decide to double it, I would suggest making it in two slow cookers as I’m not sure double the ingredients would fit into one slow cooker. Good luck!!

    1. I didn’t mean to confuse you, so sorry. I just meant that I like to add a scoop of the base to intensify the flavor. No need to make broth or add any liquid to this recipe.

    1. Same time should work. With chili its all just about the flavors coming together. I’d do 1 1/2 times the liquid to be on the safe side, you can always add more later if you see it is drying out.

        1. Sorry for the confusion….double the tomatoes (not drained) or you can even add a bit of beef broth if needed.

  77. This just makes me feel all warm and happy simply from looking at the photos. Nothing pumps me up for dinner like knowing it’s chili night!

  78. I made a small pot of this, and it was yummy.  Thank you so much.  I will be making this a lot THS winter, but in a much larger pot.  You rock!

  79. I’d love to try that slow cooker chili, it looks awful delisoush? And when i was a little girl my mom used to make chili every weekend? What size slow cooker did you cook your chili in? I have a 5 or 6 qt. pot? I love to have all of your recipes to try if possible, because i love to cook?

    1. I used a 6 qt slow cooker for this recipe. There’s a link you can click on above in the “Tools Used” section to see the exact one I used. I absolutely love it!

      1. Hello my slow cooker doesn’t have a high low setting… So do I cook mines for 3 or 6 hours with one setting ?

        1. It would depend on whether your one setting is considered high or low. I would suggest looking at the manual or researching it online to see what temp it gets up too and decide whether it’s considered low or high. Hope this helps!