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Classic Crockpot Chili

User Rating 4.5 Star Rating (14 Reviews)


Crock Pot Chili
rpavich/Flickr/CC BY 2.0
Feel free to substitute for just about any ingredient in this Classic Crockpot Chili recipe. Use your imagination! I like my chili mild, so if your ideal chili burns your tongue, add red pepper flakes, jalapeno and habanero chilies, and of course, more chili powder. And make sure you take a look at all of my Chili Recipes for even more ideas.

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours, 15 minutes

Yield: 8 servings


  • 1 lb. ground beef
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 2 (14 oz.) cans diced tomatoes, undrained
  • 15 oz. can tomato sauce
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 (15 oz.) cans red kidney beans, rinsed and drained
  • 2 Tbsp. cornstarch
  • 1/4 cup water


Sauté ground beef in heavy skillet with onions until the meat is brown, stirring to break up meat. Drain well. Mix all ingredients except cornstarch and water in 4 quart slow cooker.

Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Incredible!, Guest Brdz

The spices in this recipe makes this chili incredible. Do not use the cornstarch and water. Instead, add one more can of kidney beans that has been drained and mashed up in a blender. The juice will be perfect!

30 out of 32 people found this helpful.

See all 14 reviews

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