Go Back Email Link
–+ servings
A close up of the finished crockpot chili in a soup ladle.
Print Recipe
5 from 7 votes

Chili Crockpot Recipe

This Crockpot Chili is easy to make and includes instructions for making it into a freezer meal with complete how-to freeze chili directions!
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: main dish
Cuisine: American
Keyword: beef, chili, slow cooker
Servings: 8 people
Calories: 517kcal
Author: Jess Jankowski
Cost: $19.13

Equipment

  • slow cooker
  • Measuring spoons
  • Liquid measuring cup
  • Measuring spoons
  • Wooden mixing spoon
  • large skillet
  • cutting board
  • chef's knife

Ingredients

  • 2 pounds lean ground beef
  • (2) 10.75-oz cans tomato soup
  • 2 ½ cups water
  • 2 medium yellow onions diced finely
  • (2) 15-oz cans chili beans drained, mild or hot
  • (2) 16-oz cans pinto beans rinsed and drained
  • (2) 10-oz cans Rotel with green chiles
  • 3 Tablespoons Worcestershire sauce
  • 2 Tablespoons garlic salt
  • 6 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper

FOR SERVING: (all optional)

  • Sliced jalapenos
  • Shredded Mexican cheese
  • Corn chips
  • Sour cream
  • Sliced green onion
US Customary - Metric

Instructions

COOK MEAT AND ONIONS:

  • In a large 12- inch skillet cook ground beef over medium-high heat until almost cooked all the way through.
  • Add onions and cook until soft, about 4-5 minutes **see freezing instructions below
  • Drain off the grease and add the meat and onions to the crockpot.
  • Add all other ingredients to crockpot.
  • Stir well.
  • Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
  • Serve immediately with your favorite toppings.
  • Store leftovers in an airtight container in the refrigerator.

FREEZING INSTRUCTIONS:

  • Label 2 large freezer bags or containers with the recipe name, date, and cooking instructions.
  • After cooking the ground beef and onions, add them to the freezer bags or containers.
  • Add the remaining ingredients.
  • Remove as much air as possible, then seal and freeze for up to three months.
  • TO COOK: Remove the chili from freezer the night before cooking.
  • Place the chili in the crockpot with 1 cup of extra water per freezer bag and cook LOW for 4-5 hours or HIGH for 2-3 hours.

Notes

This recipe will fit in (2) gallon-size freezer bags.

Nutrition

Serving: 1.5cups | Calories: 517kcal | Carbohydrates: 69g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 3051mg | Potassium: 2143mg | Fiber: 19g | Sugar: 16g | Vitamin A: 2183IU | Vitamin C: 22mg | Calcium: 167mg | Iron: 10mg