Soups & Stews
This beef and bean chili crockpot recipe transforms tough cuts into melt-in-your-mouth tenderness while developing deep, complex flavors through slow simmering. The beauty of crockpot cooking lies in its ability to tenderize meat and meld spices over hours—no stirring required. I've perfected this version to balance hearty beef, rich beans, and aromatic spices for a chili that gets better as it sits.
The secret to restaurant-quality results at home is patience and proper layering. Ground beef browns first for deep flavor, while onions, garlic, and spices bloom in the pot to create an aromatic base. Beans absorb the rich broth, making every spoonful satisfying. This method ensures the chili remains thick and flavorful without requiring constant attention.
By the time you're ready to serve, you'll have a pot of chili with tender beef, perfectly cooked beans, and a broth so flavorful it coats every bite. The slow cooking process transforms simple ingredients into something truly special—warm, comforting, and packed with layers of taste. It's the kind of meal that feels like a hug in a bowl.
Perfect for feeding a crowd or meal prepping for the week, this chili reheats beautifully and tastes even better the next day. Serve with cornbread, tortilla chips, or a dollop of sour cream for the full experience. Let's get cooking!
Ingredients for beef and bean chili crockpot
Sixteen ingredients that turn into a chili so rich it tastes even better tomorrow.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 2 lb | Chuck roast ground preferred |
| Kidney Beans (Dried or Canned) 🌱 | 1 ½ cups | Drained and rinsed if canned |
| Black Beans (Dried or Canned) 🌱 | 1 ½ cups | Drained and rinsed if canned |
| Yellow Onion 🧅 | 1 whole | Diced medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Diced Tomatoes (Canned) 🍅 | 2 cups | San Marzano preferred |
| Tomato Paste 🍅 | ½ cup | For rich thickness |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety adds depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat |
| Olive Oil 🫒 | 1 tbsp | For browning beef |
The beef is where it all starts—80/20 ground chuck (not lean ground beef) gives you that perfect fat-to-meat ratio for juicy results. Grab it from the meat counter at Kroger or Whole Foods if you want to splurge on quality. Look for bright red color and good marbling. If you're using dried beans, soak them overnight (or use the quick-soak method)—they'll hold up better to the long cook time. For canned beans, go for low-sodium brands like Bush's or Great Northern—they won't make your chili taste bland.
No chili powder? Smoked paprika plus a pinch of cinnamon works in a pinch. Running low on beef broth? Water plus a bouillon cube saves the day. The tomato paste can be swapped for extra canned tomatoes if you're in a hurry (just add an extra cup). For a smokier flavor, throw in a chopped chipotle pepper in adobo—trust me, it's worth it. The onions and garlic should be cooked down until soft, but don't skip browning the beef first (that's where the deep flavor comes from). If you're meal prepping, double the spices—they'll mellow out during storage.
This chili tastes even better the next day, so make extra. Store in airtight containers in the fridge for up to 5 days or freeze for 3 months. I like to portion it into individual containers so I can grab and reheat for quick lunches. The beans get softer over time, so if you're serving it right away, keep the recipe as is—but if you're prepping ahead, use slightly less broth (1.5 cups) to prevent it from getting too watery. Freeze in portions with a splash of broth on top to keep it moist.
Why You'll Love This Recipe
- Dump-and-Go Magic: I swear by the 80/20 ground beef here—it renders down so richly while you’re scrolling through your phone, no stirring required. The onions and garlic? Just rough chop them, toss them in raw, and let the crockpot turn them into fragrant gold by itself. That’s how you cook when you’re exhausted.
- Deep, Smoky Richness: Between us, the dried beans (if you soak them overnight) soak up the beef juices and turn into these tender, meaty bites—no mushy texture here. That 80/20 fat in the beef? It caramelizes into a glossy, slightly crispy top layer that makes every spoonful feel like a reward. Honestly, it’s the kind of chili that makes you slow down mid-bite.
- Tailgate or Tuesday: I’ve served this at football games (in slow cookers on tailgates, because yes, it’s portable) and as a lazy weeknight dinner where I didn’t even set the table. The beans hold up for days, so it’s my go-to for game days, potlucks, or when my college-aged kids show up hungry at 11 p.m. No one judges—no one ever does.
- Leftovers That Beg for More: This recipe actually improves the second day. The flavors meld overnight, and the beans get even softer—perfect for reheating with a sprinkle of cheese or a dollop of sour cream. I make a double batch on Sundays because it’s cheaper than takeout, feeds the whole family, and I still get compliments when I pack it for lunch. Budget win, flavor win.
Step-by-step instructions for slow-cooked beef and bean chili
Here's how to build chili that gets better as it simmers all day.
Brown the Beef for Maximum Flavor
Heat a large skillet over medium-high heat and add the 1 tablespoon olive oil. Once shimmering, add the 2 lb ground beef (80/20) and break it into small pieces with a wooden spoon. Cook undisturbed for 3-4 minutes until the beef loses its raw color and starts to brown.
This step is non-negotiable - browning develops deep, meaty flavors that no slow cooking can replace. Use a slotted spoon to transfer the browned beef (and all those precious browned bits) to your crockpot. Don't drain the fat - it adds richness to your chili.
Sauté the Aromatics
In the same skillet (don't clean it - those flavor bits matter), add the diced whole yellow onion and cook over medium heat for 5 minutes until softened. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant - you should smell that garlic releasing its oils.
Transfer the onion and garlic mixture to the crockpot with the beef. Here's the thing - if you skip this step, your chili will taste flat. The caramelized onions and toasted garlic form the flavor foundation.
Build the Chili Base
Add the 2 cups diced tomatoes (canned), 0.5 cup tomato paste, 2 cups beef broth, 1.5 cups kidney beans (drained if canned), 1.5 cups black beans (drained if canned), and all the spices: 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp cayenne pepper.
Stir everything together until the beans are well coated with the spiced tomato mixture. The beans should be fully submerged - if not, add a splash of water. This is where all the flavors come together.
Slow Cook to Perfection
Place the lid on your crockpot and cook on low heat for 7-8 hours or on high heat for 4-5 hours. The chili is done when the flavors meld completely and the beans are tender. Real talk: resist the urge to check it early - the longer it cooks, the deeper the flavors develop.
About 30 minutes before serving, give it a taste and adjust seasoning if needed. You might want to add more salt, chili powder, or even a squeeze of lime juice to brighten the flavors. The chili should be thick enough to coat the back of a spoon but still spoonable.
Serve and Enjoy
Ladle the chili into bowls and serve immediately. Top with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or diced avocado. The chili will continue to thicken as it sits, so if it seems too thin right after cooking, don't worry - it's perfect.
This chili tastes even better the next day, so make extra portions if you can. The flavors deepen as it sits, making it even more satisfying. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Pro Tips For Making Beef And Bean Chili Crockpot
- Brown the Beef First: Dump raw ground beef into the crockpot and you’re asking for a gray, greasy chili. Instead, sear it in a skillet over medium-high heat until it loses its pink—about 5-6 minutes—before transferring it to the pot. The Maillard reaction happens here, and that’s where the depth of flavor starts. (Yes, even if you’re impatient like me, skip this step and you’ll taste the difference.)
- Drain and Rinse Canned Beans: Canned beans are convenient, but they come packed in salty, starchy water that turns your chili into a mushy, waterlogged mess. Drain them, then rinse under cold water to cut the salt and starch. For dried beans, soak overnight and drain well—no one wants to eat a chili that’s basically a bean soup.
- Sauté Onions and Garlic: Tossing raw onions and garlic into the crockpot means they’ll stew into oblivion, losing their bright, sharp flavors. Instead, cook them in the same skillet as the beef until soft and golden—about 3-4 minutes—before adding them to the pot. This small step keeps their flavors intact and adds a layer of complexity that raw aromatics can’t match.
- Add Tomatoes Last: I learned this the hard way—adding crushed tomatoes or tomato paste early turns them into a sad, watery sludge. Hold off until the last 30 minutes of cooking, when the chili is already simmering. This keeps their texture vibrant and their acidity sharp, cutting through the richness of the beef and beans. (Your future self will thank you.)
Wine and beer pairings for these flavors
Red Wine Classics
For chili's rich, smoky depth, I reach for a bold red wine like Zinfandel from California—its dark fruit and spice notes complement the chili powder and cumin beautifully. A Malbec from Argentina, with its blackberry and cocoa undertones, also pairs wonderfully, especially if your chili has a touch of sweetness from tomato paste. Serve slightly chilled (60-65°F) to let the wine's acidity cut through the chili's heartiness. 🍷
Crisp White Wines
If you prefer white wine, an off-dry Riesling from Germany or Washington State balances the chili's spice with its honeyed fruit and slight sweetness. Alternatively, a dry Gewürztraminer from Alsace offers floral notes that contrast nicely with the smoky flavors. Keep these wines slightly cooler (50-55°F) to preserve their crispness and refresh your palate between bites.
Craft Beer Pairings
A Mexican lager like Modelo Especial or Pacifico is my go-to beer pairing—its clean, slightly malty profile lets the chili's flavors shine without overpowering them. For a bolder option, try a wheat beer with citrus notes, like Blue Moon, to brighten the dish. Avoid heavy IPAs or stouts, as their bitterness can clash with the chili's richness. 🍺
Cocktail Pairings
For a festive touch, serve a Mexican Mule—made with tequila, ginger beer, and lime—next to your chili. The lime's acidity cuts through the fat, while the ginger beer adds a spicy kick. Alternatively, a smoky mezcal margarita enhances the chili's depth with its caramel and herbal notes. Both cocktails elevate the meal without competing with the chili's flavors.
Regional Wine Suggestions
In Texas, I’d recommend a Texas Hill Country Red like Temple Wine Cellars’ Cabernet Sauvignon—its bold, fruity profile stands up to the chili’s spice. For a West Coast twist, a Napa Valley Syrah offers peppery notes that mirror the chili’s heat. If you're in the Midwest, a Ohio Valley Cabernet Franc with its earthy undertones works perfectly. 🗺️
Nutrition facts
Frequently asked questions
Can I use lean ground beef instead of 80/20?
While you can use lean ground beef, it won't be as flavorful or tender. The fat in 80/20 ground chuck is what creates rich flavors and keeps the chili moist during slow cooking. If you must use lean, add 1 tablespoon of bacon fat or olive oil to compensate for the lost richness.
How do I make this chili spicier?
Add an extra ½ teaspoon of cayenne pepper or a chopped chipotle pepper in adobo sauce. For heat without dryness, stir in 1 teaspoon of hot sauce or a dash of red pepper flakes. Taste as it cooks and adjust gradually—you can always add more heat later.
Can I substitute canned beans for dried?
Yes! Use 1 (15 oz) can of kidney beans and 1 (15 oz) can of black beans, drained and rinsed. For best results, choose low-sodium brands to avoid altering the seasoning. Dried beans take longer to cook but develop a creamier texture—soak overnight if using them.
Why does my chili taste too thin?
Thin chili often happens if too much liquid was added or the beans absorbed too much broth. Fix it by simmering uncovered for 10-15 minutes on high heat to reduce the liquid, or stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water. For prevention, use slightly less broth next time.
Can I make this chili in an Instant Pot?
Brown the beef and sauté the aromatics as directed, then transfer everything to your Instant Pot. Cook on high pressure for 15 minutes, then quick-release. The chili will be ready faster but may need a few extra minutes to thicken. Add a splash of broth if needed.