This small batch, basic ground beef and tomato chili with beans, made in the slow cooker. Can be doubled.

Crockpot Beef Chili with Beans

A slow cooker is a perfect vehicle for cooking chili.

Although most chili can be made on the stovetop in not a lot of time, something about the process of cooking it low and slow makes the flavor just pop.

This slow cooker recipe is quick, easy, delish, and, actually for those of you trying to tone down a bit right now, with a lean ground beef (90/10) it's actually even diet friendly! (Yeah, I do have a few of those hanging around here.)

For this recipe, I used my freezer stash of tomato paste dollops, but be sure to check out that tip if you have to open a new can, because if you're anything like me, you open a can of tomato paste and it disappears into the back of your fridge until it's a petri dish of the unspeakable!

And, with the exception of yellow onion which I had to replenish, this recipe was also made up of ingredients from the fridge, pantry or freezer too, so I'm still in line with my usual cooking out of the pantry theme for the new year so far.

I also had a bit of salsa verde I wanted to use up, so that is what I used in place of the peppers.

Nutritional Factoid: Did you know that while most canned beans are very high in sodium, draining and rinsing them gets rid of nearly half of the sodium level? And, just so you know, it also helps to reduce some of those gas-causing sugars too.

In terms of chili as a main dish, this is a small batch chili - okay to double for a larger slow cooker, however, do be mindful of any hot chilies you use as you may want to avoid doubling those, unless you like high heat!

Here's how to make my Small Batch Crockpot Beef Chili with Beans.

Add the ground beef to a 4-quart slow cooker or absent a browning function, a skillet. I have used a combination of pork and beef in this chili at times.

Brown the ground beef using the sauté function, breaking up the meat as it cooks.

Drain off excess fat if needed. Y'all know I love my Easy Greasy!

Transfer back to slow cooker.

Chop up some onion and garlic.

Add to the slow cooker.

Add the chili powder and cumin.

Add the salt and pepper; stir to thoroughly coat.

I'm using a large can of whole tomatoes that I'll use my kitchen shears to chop up in the can. I like the flavor of the whole tomatoes, versus using already diced canned tomatoes, but those would work too.

Add chopped tomatoes, green chilies, beans, tomato paste and Italian seasoning; stir to mix. Up to 1/4 cup chopped sweet or hot peppers - jalapeno, habanero, scotch bonnet, or serrano peppers (depending on heat level desired) - may be used in place of the green chilies.

Cover and cook on low for 4 to 6 hours or high for 3 to 4 hours. 

Taste and adjust seasonings as needed before serving.

Serve as is with a side of saltines, or over rice, pasta, tortilla or corn chips or dress it up with your favorite garnishes as pictured at the top! Some great garnishes include Greek yogurt, sour cream, green onion, shredded cheese, sliced avocados, fried tortilla strips, oyster crackers, Goldfish crackers, hot sauce, additional sweet or red chopped onion, cilantro.

For more of my favorite chili recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


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