This crock pot chili is thick, hearty and deeply seasoned, with browned ground beef, tender kidney beans, tomatoes, peppers and onion simmered low and slow with chili powder and cumin. It is sized for two in a small slow cooker, so you get two big, steaming bowls without a vat of chili to work through all week. Browning the beef and toasting the spices in a skillet first builds rich flavor, and the slow cooker takes care of the rest while you get on with your day. It is my kind of cozy fall dinner: a little prep in the morning or after lunch, and supper is waiting.
Why you’ll like this slow cooker chili
- Made for two: 8 ounces of beef and one can each of beans and tomatoes make two generous bowls.
- No half cans: every can is used whole, so nothing is left sitting in the fridge.
- About 15 minutes of prep: brown, stir and walk away.
- Flexible timing: cook it on low for 4 to 6 hours or on high for 2 to 3 hours.
- Pantry spices: chili powder, cumin, oregano and a little brown sugar make a balanced chili seasoning.
What makes this crock pot chili work
Browning the beef first. Raw ground beef in a slow cooker turns out gray and steamed. Browning it in a skillet adds deep, savory flavor and lets you spoon off excess fat before it ends up in the chili. It also means the beef is fully cooked, to 160°F, before the slow cooker even starts.
Blooming the spices and tomato paste. Cooking half the spice mix with the onion, pepper, garlic and tomato paste for a few minutes wakes up the spices and caramelizes the paste. The rest of the spices go into the crock, so the chili tastes layered rather than flat.
A small slow cooker. A two-person batch spread thin in a large 6-quart crock can scorch around the edges. A 2- to 3-quart slow cooker ends up about half to two-thirds full, which is the sweet spot for even, gentle cooking.
A shorter window. Full-size recipes often cook most of the day. With a smaller amount and the beef already browned, low for 4 to 6 hours is enough for the flavors to blend and the chili to thicken.
Ingredients for crock pot chili
The exact amounts are in the recipe card below. A few notes on choosing them:
- Ground beef: 85/15 beef has enough fat for flavor without making the chili greasy. Spoon off extra fat after browning if you use a fattier blend.
- Onion, bell pepper and garlic: half a small onion and half a green pepper are just right for two. Use the other halves in eggs or a salad the next day.
- Chili powder and cumin: the backbone of the flavor. Fresh spices make a big difference, so check that yours still smell strong.
- Brown sugar: a single teaspoon balances the acidity of the tomatoes; the chili does not taste sweet.
- Tomato paste: adds body and a deeper tomato flavor. A tube of paste is handy for small amounts like this.
- Diced tomatoes and kidney beans: one standard 15-ounce can of each. Rinse the beans to remove the starchy canning liquid.
- Beef broth: a small splash keeps the chili from getting too thick in a small crock.
- Toppings: shredded cheddar, sour cream and green onion are optional but make it feel complete.
How to make crock pot chili
- Brown the beef in a skillet for 5 to 7 minutes, to 160°F, and spoon off the fat.
- Mix the spices in a small bowl.
- Cook the onion, pepper, garlic, tomato paste and half the spices with the beef for 4 to 5 minutes.
- Move everything to a 2- to 3-quart slow cooker with the tomatoes, beans, broth and remaining spices.
- Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Taste, adjust the salt and serve with toppings.
How to tell each step is ready
Browning: let the beef sit undisturbed for a minute or two before breaking it up so it develops a brown crust. It is ready when there is no pink left, which is 160°F for ground beef.
Blooming: after 4 to 5 minutes with the vegetables and spices, the onion should be soft, the kitchen should smell toasty and the tomato paste should look a shade darker. Scrape up any browned bits so they go into the crock.
Slow cooking: keep the lid on while it cooks; every peek lets heat escape. The chili is ready when it is thick, steaming hot and the flavors taste blended rather than sharp.
Seasoning at the end: canned tomatoes and beans vary in salt, so give the chili a taste before serving and add a pinch more salt if it needs it.
Tips for the best slow cooker chili
- Use the same skillet for everything before the crock. The browned bits from the beef flavor the vegetables and spices.
- Rinse the beans. It keeps the chili from tasting tinny and helps control the salt.
- Adjust the thickness at the end. For a thicker chili, cook uncovered on high for the last part of the cooking time. For a thinner one, stir in a splash of broth.
- Set out toppings. A little cheese, sour cream and green onion add creaminess and freshness to every bowl.
- Make it ahead. Chili often tastes even better the next day once the flavors have had time to settle.
Swaps and variations
- Different beans: pinto or black beans work just as well as kidney beans.
- Milder or hotter: skip the cayenne for a family-friendly chili, or add a larger pinch for more heat.
- Different toppings: diced avocado, crushed tortilla chips or a squeeze of lime are all good.
What to serve with chili
Chili is a meal on its own, but a few simple sides make it feel like a feast. Warm cornbread is a classic, along with tortilla chips, a baked potato or a scoop of rice under each bowl. A crisp green salad with a tangy dressing balances the richness. Curl up with two bowls on a chilly evening and it becomes the coziest kind of dinner for two.
Storing, freezing and reheating
Refrigerate leftover chili in a covered container within two hours of cooking and eat it within 3 days. For longer storage, freeze it in an airtight container for up to 3 months.
Reheat chili on the stove or in the microwave, stirring now and then, until it is steaming hot and reaches 165°F. Reheat on the stove or in the microwave rather than in the slow cooker, which warms food too slowly to be safe for leftovers.
A small crock of chili bubbling away is one of the simplest ways to make an ordinary day feel cozy. Brown the beef, fill the slow cooker and enjoy two hearty bowls tonight.
Frequently asked questions
Do you have to brown the meat before putting it in the crock pot?
Browning is strongly recommended. It adds flavor, lets you drain extra fat and makes sure the beef is fully cooked to 160°F before the slow cooker starts.
What size slow cooker do I need for two?
A 2- to 3-quart slow cooker is ideal for this recipe. In a large crock the small batch spreads thin and can scorch, so check it early if a big slow cooker is all you have.
Can I freeze leftover chili?
Yes. Cool it, then freeze it in an airtight container for up to 3 months, and reheat it on the stove or in the microwave to 165°F.
Print
Crock Pot Chili for Two
- Total Time: 6 hours 27 minutes
- Yield: 2 servings
Description
Browned beef, peppers, onion, kidney beans and tomatoes slow cooked with warm chili spices in a small slow cooker, for two hearty bowls.
Ingredients
- 1 teaspoon olive oil
- 8 ounces ground beef (85/15)
- 1/2 small yellow onion, diced
- 1/2 green bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon brown sugar
- Pinch of cayenne pepper (optional)
- 1 tablespoon tomato paste
- 1 can (15-ounce) diced tomatoes, with juices
- 1 can (15-ounce) kidney beans, drained and rinsed
- 1/2 cup beef broth
- Optional toppings: shredded cheddar, sour cream, sliced green onion
Instructions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook for 5 to 7 minutes, breaking it up, until browned and no longer pink (160°F). Spoon off any excess fat.
- Stir the chili powder, cumin, oregano, salt, pepper, brown sugar and cayenne together in a small bowl.
- Add the onion, bell pepper, garlic, tomato paste and half of the spice mix to the skillet. Cook for 4 to 5 minutes, stirring, until the vegetables soften and the tomato paste darkens slightly.
- Scrape the beef mixture into a 2- to 3-quart slow cooker. Add the diced tomatoes with their juices, the beans, broth and the rest of the spice mix, and stir.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until thick and the flavors have blended.
- Stir, taste and adjust the salt. Serve hot with your favorite toppings.
Notes
Equipment: 10-inch skillet, 2- to 3-quart slow cooker, small bowl, wooden spoon
- Pinto or black beans can replace the kidney beans.
- For a thicker chili, cook uncovered on high for the last part of the cooking time; for a thinner chili, stir in a splash of broth.
- Leave out the cayenne for a mild chili.
- Refrigerate leftover chili in a covered container for up to 3 days, or freeze it for up to 3 months.
- Reheat on the stove or in the microwave until steaming hot, to 165°F.
- Cook ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F on the stove or in the microwave, not in the slow cooker (USDA FSIS).
- Prep Time: 15 minutes
- Cook Time: 6 hours 12 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
