Classic Chili in the Crock-Pot
Guess what friends? It’s September 22nd, and you know what that means? It means it’s the FIRST DAY OF FALL! Woohoo! And in honor of the start of MY favorite seasons (fall through the New Year), I have the most delicious classic chili recipe to share with you.
This is the chili recipe I grew up on, and the one I make year-after-year all winter long. You’re going to love it.
Planning dinner is sometimes a chore
Some days I’m really motivated and have a grocery list and dinner plan in place by 9:00 a.m. and other days…I don’t. I just throw things in the Crock-Pot and hope for the best.
I’m not going to tell you which one occurs more often, but I’ll let you take your best guess (wink!). One of my favorite easy meals that never disappoints (or gets biffed up) is this classic chili recipe (and cornbread)!
The basic ingredients
There are a few things I always start chili with and that would be crushed tomatoes, diced tomatoes, tomato sauce, and chili powder and then I just add to that based on what I have in the house.
Sometimes we get beef, sometimes turkey, sometimes bell peppers, and sometimes kidney beans, but no matter what I throw in, the most delicious, filling, warm, savory meal comes out. That’s the beauty of chili, if you ask me.
A funny story…
When I sat down to actually write out this chili recipe, I had to really think about what I was doing; how much of this, how much of that? I make this recipe so often, I just wing it most of the time. I’m glad to have the basics nailed down now and have it all archived here on the blog forever.
How to make this classic chili recipe
- On the stovetop, cook ground beef (or chicken, or turkey) over medium heat with the chopped onion until completely cooked. Drain the fat, if necessary.
- Meanwhile, add crushed tomatoes, tomato sauce, diced tomatoes, and two cans of chili beans to the Crock-Pot.
- Stir in the spices, honey, and white vinegar.
- When the meat and onion are fully cooked, add them to the Crock-Pot and give it a good stir.
- Set the Crock-Pot for 2-3 hours on high or 4-6 hours on low. If you’re around, stir it occasionally. If not, that’s fine too.
Why this classic chili recipe is the best
This chili is a tradition. It’s wholesome and filling, and it’s easy to throw together on busy nights. It’s got all the traditional chili flavors you’d expect, but you can get creative with it and throw in something fun like bell peppers, sweet potatoes, Tabasco, or even sausage. And don’t forget the cornbread on the side.
Questions about this recipe
I’m feeling chili inspired now, what are your favorite chili recipes? Let’s discuss.
- 1 pound ground beef (or ground chicken or turkey)
- 1 onion (chopped)
- 1 tsp olive oil
- 1 can crushed tomatoes (28 ounces)
- 1 can tomato sauce (15 ounces)
- 1 can diced tomatoes (15 ounces)
- 2 cans chili beans in sauce (15 ounces)
- 2 TBS chili powder
- 1 tsp garlic
- 1/2 tsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp pepper
- 2 TBS white vinegar
- 2 TBS honey
- In a frying pan over medium-high heat olive oil, cook beef and onion until brown and cooked thoroughly.
- In the Crock-Pot add, crushed tomatoes, tomato sauce, diced tomatoes, and chili beans and stir.
- Stir in vinegar, honey, spices, salt, and pepper.
- Add cooked meat and onion and mix well.
- Cook on low 2-3 hours on high or 4-6 hours on low.
- Let cool for 10 minutes before serving. Garnish with grated cheddar cheese, green onion, and cornbread.
Other fall recipes for you
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Kristine is a self-taught cookie baker and photographer. She's passionate about finding time for everything and making baking, crafting and homemaking simple. More...
Your chili looks delicious! I love the shredded cheddar on top too. I serve mine that way and include a little BBQ sauce in my recipe. Happy Fall!
Ooh Andrea, I love the idea of adding BBQ sauce! I’m totally going to try that!
This Chili really does look PERFECT!! Oh my gosh, now you have me craving chili. I’m so glad it’s Fall and time for comforting food!
Thank you so much Annie!! Happy fall!
It looks like comfort in a bowl to me!
Thank you so much! Happy fall!
Great twist with white vinegar & honey. The Italian seasoning adds a great layer, too. Thanks for for this recipe. I want some now!!!
Oh my gosh, thank you so much! I try to use as many whole food ingredients as possible in my recipes. Happy fall!
Everyone needs a classic chili in their recipe book. this one looks fantastic! Chili is great for so many things – besides just eating out of a bowl, it’s a great burrito filling, nacho topper, and makes a great dip! Thanks for this recipe!
I totally agree Debi! And I love all of your suggestions, it’s absolutely a wintertime staple for me! 🙂
I loooooove chili. It’s so comforting on cold days. I love to eat mine with a dollop of sour cream and sprinkle of cheese. Mmmm dairy. Gotta love it. But believe it or not, I have never made it in a crock pot! I will definitely be saving this for later. Thanks for sharing!
Sharon! You must try it in your Crock-Pot – it’s so easy! Thank you so much! 🙂
Chilli is so versatile and you can use it in so many different ways. Yours looks delicious.
I totally agree Nayna! Thank you so much!
I’m crazy about chili! But like you said, they are never the same twice and I never measure anything! Whatever you have in the house, you add! And your right, chili is just not the same without cornbread!!
Haha Beth, I know exactly what you mean! Thank you so much! Happy fall!
You can’t beat a classic chilli dish. Perfect for a cold night like tonight. Extra cheese for me!
Yes Dannii, more cheese always makes it better! 🙂