Homemade Chili


My boys and husband love this homemade beef chili recipe with beans that I make in the slow cooker. Add some corn chips or Cheddar cheese and it is always a winner.

Prep Time:
10 mins
Cook Time:
4 hrs 15 mins
Total Time:
4 hrs 25 mins

What's better than warm and hearty chili with beans? Warm and hearty chili with beans that's made extra simple in the slow cooker. This easy chili recipe is the perfect set-it-and-forget-it meal for those busy nights when you want comfort food without the hassle.

Be sure to save this recipe because you'll come back to it again and again.

close up view of Homemade Chili topped with shredded cheese in a white bowl, with a side of chips

How to Make Chili With Beans

You'll find the full, step-by-step recipe below — but here's what you can expect from this slow cooker chili:

Brown the Beef

Sauté the garlic and onions until the garlic is fragrant and the onions are translucent. Then add the ground beef and cook until browned.

Make the Chili

Add the ground beef mixture to the slow cooker with the rest of the ingredients. Stir to combine. Set the slow cooker on Low and cook for 4-6 hours.

Learn more: How to Make the Best Homemade Chili

When to Add Beans to Slow Cooker Chili

With this recipe, you'll add the beans along with the rest of the ingredients (before you start cooking in the Crock-Pot). This will ensure the beans are cooked and tender.

How to Thicken Chili in the Slow Cooker

The best way to thicken any chili is to allow it to cook for longer. If you follow this recipe and allow the chili to cook for 4-6 hours on Low, you should be left with perfectly thickened chili.

However, if the chili is too thin for you, add a cornstarch slurry to thicken it quickly.

How to Store Chili With Beans

Store this slow cooker chili in an airtight container in the fridge for up to seven days. Reheat in the microwave or on the stove until warmed through.

How to Freeze Chili With Beans

This is a great freezer meal. To freeze, ladle completely cooled chili into zip-top bags and store flat in the freezer. Freeze for up to three months. Thaw in the fridge overnight. Reheat on the stove or in the microwave until warmed through.

Allrecipes Community Tips and Praise

"I like dishes that are quick and easy to prepare as well as delicious to eat. This recipe hits all the marks! The real test is my kids. All of them go back for seconds so it definitely a winner," says CraigT. "Add cheddar cheese, corn chips, and sour cream and chow down!"

"This turned out so delicious, and I am not an expert cook. I used ground chicken instead of beef, and veggie broth instead of water. I also added one extra tsp each of cumin and chili powder because I like mine spicy," according to sarahislam.

Editorial contributions by Bailey Fink


  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced, or more to taste

  • 2 pounds lean ground beef

  • 2 (16 ounce) cans kidney beans, rinsed and drained

  • 1 (28 ounce) can diced tomatoes

  • 1 (15 ounce) can tomato puree

  • 1 cup water

  • 1 (4 ounce) can chopped green chile peppers

  • 2 tablespoons mild chili powder

  • 2 teaspoons salt

  • 2 teaspoons ground cumin

  • 1 teaspoon ground black pepper


  1. Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.

    Onions and garlic cooking until translucent.

    Dotdash Meredith Food Studios

  2. Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.

    Transfer everything to a slow cooker.

    Dotdash Meredith Food Studios

  3. Cook on Low until flavors combine, 4 to 6 hours.

    Chili cooked on low until flavors combined.

    Dotdash Meredith Food Studios

Looking down at a bowl of homemade chili, topped with cheddar cheese.



I usually use a combination of beans like kidney and black or kidney and garbanzo. I usually use dried beans and cook them in my pressure cooker.

If you can't find puree, just use tomato paste and add water to it to get a puree consistency.

Nutrition Facts (per serving)

274 Calories
13g Fat
20g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 274
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 23%
Cholesterol 46mg 15%
Sodium 959mg 42%
Total Carbohydrate 20g 7%
Dietary Fiber 7g 24%
Total Sugars 4g
Protein 19g
Vitamin C 17mg 85%
Calcium 69mg 5%
Iron 5mg 27%
Potassium 471mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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