You have just found the best way to make the best chili recipe with our Mom’s Slow Cooker Chili recipe.
This chili recipe will be made in the crock pot to stew all day, it’s the best beef chili you’ve ever had with a hint of sweetness. You can make this crockpot chili recipe with minimal effort by throwing the simple ingredients into the slow cooker and leave it to cook. Or if you need it sooner you can make it on the stove top in a large stockpot if you don’t have enough time to wait!
Our mom’s chili recipe is a tried and true, our family favorite way to make chili, that is filled with flavor. We love coming around the table on a cold winter day to warm up with a bowl of chili or serve it on a game day.
Recipe Ingredient Notes
- Ground beef
- Onion diced
- Canned diced tomatoes
- Tomato sauce
- Ketchup
- Water
- Dark red kidney beans rinsed and drained
- Chili seasoning mix
- Celery stalks chopped
- Worcestershire sauce
- Sugar
How to Make Mom’s Slow Cooker Chili
- Brown ground beef with chopped onion over medium-high heat until no longer pink. Drain grease well.
- Combine the following ingredients in the slow cooker – Diced tomatoes, tomato sauce, ketchup, water, kidney beans, chili seasoning mix, chopped celery, Worcestershire sauce, and sugar. Stir together.
- Add the browned hamburger/onion mixture to the slow cooker. Stir everything together.
- Cook low heat for 6-8 hours or on high for 3-4 hours.
- Top with chili toppings like shredded cheese and Frito’s corn chips.
Recipe Cooking Tips
To add more flavor to this recipe, you could try the following suggestions:
- Add more beans of different kinds like pinto beans, chili beans, and black beans;
- Chopped-up bell pepper;
- Toss in some cloves garlic;
- Add a tablespoon of cumin for a more intense flavor;
- Top the chili with nacho cheese to make it a chili con carne.
The following toppings work well with this chili recipe: shredded cheese, frito’s corn chips, and sour cream.
Storage Suggestions
Once you are done cooking the chili, any leftover chili should be left to cool to room temperature and store the chili in an airtight container in the fridge for 4-5 days.
Convert to a Freezer Meal
We get asked how to turn this Slow Cooker Chili into a freezer meal A LOT. Here’s how you do it!
- Brown your ground beef and onions according to directions in original recipe.
- In a large Ziploc or freezer safe bag, combine remaining ingredients.
- Place laying flat in your freezer to save the most space. We like to label our bags before hand so we know what’s in the bag. If you’re anything like us, in a months time you’ll forget what freezer meals you’ve stuck in the freezer.
- Place freezer bag in the refrigerator the night before cooking to allow it to partially thaw.
- Cook according to the directions in original recipe. It’s that easy!
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Mom’s Slow Cooker Chili Recipe
Ingredients
- 1 pound ground beef
- 1 onion diced
- 28 ounces canned diced tomatoes
- 8 ounces tomato sauce
- ⅓ cup ketchup
- ½ cup water
- 15 ounces dark red kidney beans rinsed and drained
- 1.25 ounce chili seasoning mix
- 3 celery stalks chopped
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon sugar
- 1 ½ cups shredded cheese optional topping
- 9.25 ounces Frito's Corn Chips optional topping
Instructions
- Brown ground beef with chopped onion until no longer pink. Drain grease well.
- Combine the following ingredients in the slow cooker – Diced tomatoes, tomato sauce, ketchup, water, kidney beans, chili seasoning mix, chopped celery, Worcestershire sauce, and sugar. Stir together.
- Add the browned hamburger/onion mixture in the slow cooker. Stir everything together.
- Cook low for 6-8 hours or on high for 3-4 hours.
- Top with shredded cheese and Frito's corn chips.
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