I love three things about cold weather: a warm fire, a nice bowl of crock pot chili and a game of football. The three just seem to flow naturally, and it works.  


crock pot chili

When I was growing up, my Mom would cook a big pot of chili on the first cold day of the season. (Note: I grew up in Louisiana where 50 degrees meant coats and scarves.) Now that I live in the Dallas area, a few things have changed, but others have not.  I am not running to grab my coat on a 50-degree day, but I am guaranteed to cook chili at the first sign of fall (especially if there’s a football game on tv!)

I like the cool days because I have an excuse to stay home and watch over a pot of chili.  Sometimes I let it cook for hours, letting the flavors simmer together.  But even if you don’t have time to watch over a pot all day, I have good news… this 6 ingredient chili recipe can also be made in a crock pot! (You can thank me later.)  This chili is a hit at tailgate parties, too!


  • 2 lb. ground beef
  • 3 (15 oz.) cans diced tomatoes
  • 2 (15 oz.) cans kidney beans, drained
  • 1 small white onion, chopped
  • 2 Tbsp. chili powder
  • 2 Tbsp. garlic powder
  • (optional toppings: shredded cheese, chopped tomatoes, sour cream, chopped green onions, cilantro, corn chips, crackers, etc.)

In a large stockpot, cook ground beef over medium-high heat until browned, stirring frequently.  Drain the excess grease.

*Now you can choose whether or not to make this in the crock pot or on the stove, though both directions are the same:

Stovetop: Add 2 Tbsp oil to the bottom of the stockpot.  Heat.  Add chopped onion and cook until clear. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for at least 30 minutes.

Crockpot: Add remaining ingredients and stir to combine.  Slow cook the chili on low for 6-8 hours. 

Serve warm with additional toppings, if desired. 



  1. I gave the recipe a try, its super easy and delicious. Only difference was I added jalapenos to kick it up a notch or two. Thanks for sharing your recipe

    • I’ve made this many times with my own tweaks. I’ve used black beans and kidney beans, as well as black beans and pinto beans instead of just kidney beans. And because my children don’t like cooked onion, I add 1 TBLSP onion powder instead of the chopped onion. My family loves this chili recipe and ask for it at least twice a month. It’s so easy and omg! Makes the house smell sooooo good to come home to after a long day at work. Best of all, outside of browning the ground beef, there is no effort. The crock pot does everything else. Love it!

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  3. I made this yesterday. It is so easy and very good. I will make it again for the super bowl!

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  5. Laura Erlandson Reply

    This crock pot chili recipe is a game-changer for game day! Simple, delicious, and perfect for cozying up during cold weather. Excited to try it out for the next football game. Thanks for sharing this flavorful recipe!

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