This Easy Crockpot Chili is the perfect hands-off meal for busy days, packed with rich flavors and hearty ingredients. With a blend of ground meats, bold spices, and a splash of beer for depth, this chili comes together effortlessly in the slow cooker.

Why You’ll Love This Recipe
- Requires minimal effort—just brown the meat, toss everything in the crockpot, and let it cook.
- Perfect for busy days.Packed with rich, hearty flavors from the combination of beer, beef broth, and spices.
- A comforting and filling meal, especially when served with cornbread or sourdough.
- Easily customizable with different spice levels, meats, or extra veggies like bell peppers or carrots.
- Tastes even better the next day as the flavors continue to develop.
- Works great for meal prep since it stores well in the fridge or freezer for easy future meals.

Recipe Tips
Brown the meat well: Let the ground meat develop a deep brown color before adding it to the crockpot. This adds extra depth of flavor.
Deglaze the pan: After cooking the meat, pour a splash of the beer into the skillet and scrape up any browned bits before adding it to the crockpot for extra flavor.
Adjust spice level: If you like it spicier, add a pinch of cayenne pepper or diced jalapeños. For a milder version, reduce the chili powder slightly.
Thicken if needed: If the chili is too thin, remove the lid and let it simmer uncovered for the last 30 minutes, or mash some of the beans to naturally thicken it.
Let it sit before serving: Chili tastes even better after resting for 15-20 minutes. The flavors deepen as it cools slightly.
Make it ahead: This chili tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Equipment
- Large skillet: To brown the meat and sauté the onions and garlic.
- Wooden spoon or spatula: For breaking up the meat and stirring ingredients.
- Cutting board: For chopping the onion and mincing the garlic.
- Sharp knife: To dice the onion and mince the garlic.
- Measuring spoons: To measure the chili powder, cumin, brown sugar, and tomato paste.
- Measuring cups: For measuring the beer, beef broth, and tomato sauce.
- Can opener: To open the cans of diced tomatoes and 4-bean mix.
- Colander: To drain and rinse the beans.
- Slow cooker (crockpot): To cook the chili low and slow.
Ingredients
- Ground beef and ground mix: 1 lb of ground beef and 1 lb of mix (beef, pork, veal)
- Onion: large white or yellow onion, diced
- Garlic: minced
- Spices: Chili powder, cumin, salt and pepper
- Sugar: brown sugar
- Tomato paste
- Beer: light beer
- Beef broth
- Diced tomatoes: with juices
- Tomato sauce
- Beans: 4-bean melody mix, drained and rinsed

How to Make This Easy Crockpot Chili
Brown the meat: In a large skillet over medium heat, cook the ground beef and mixed ground meat until browned. Drain excess fat if needed.
Sauté the aromatics: Add the diced onion and garlic to the skillet and cook for 2-3 minutes until softened. Stir in the chili powder, cumin, salt, and pepper, cooking for another minute until fragrant.
Layer in the crockpot: Transfer the meat mixture to the crockpot. Stir in the brown sugar, tomato paste, beer, beef broth, diced tomatoes, tomato sauce, and beans. Mix well.
Slow cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, stirring occasionally.
Taste and adjust: Before serving, taste the chili and adjust seasoning as needed. If you prefer a thicker consistency, let it cook uncovered for the last 30 minutes.
Serve: Enjoy hot with shredded cheese, cornbread, or sourdough bread on the side.

Easy Crockpot Chili
Equipment
- Large skillet
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring Cups
- Can Opener
- Colander
- Slow cooker (crockpot)
Ingredients
- 1 lb ground beef
- 1 lb mixed ground meat beef, pork, veal
- 1 large onion diced
- 4 cloves garlic minced
- 3 tbsp chili powder
- 1 ½ tsp cumin
- Salt and pepper to taste
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- 1 cup beer
- 2 cups beef broth
- 1 quart diced tomatoes with juices
- 1 pint tomato sauce
- 2 cans 4-bean mix drained and rinsed
Instructions
- Brown the meat: In a large skillet over medium heat, cook the ground beef and mixed ground meat until browned. Drain excess fat if needed.
- Sauté the aromatics: Add the diced onion and garlic to the skillet and cook for 2-3 minutes until softened. Stir in the chili powder, cumin, salt, and pepper, cooking for another minute until fragrant.
- Layer in the crockpot: Transfer the meat mixture to the crockpot. Stir in the brown sugar, tomato paste, beer, beef broth, diced tomatoes, tomato sauce, and beans. Mix well.
- Slow cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, stirring occasionally.
- Taste and adjust: Before serving, taste the chili and adjust seasoning as needed. If you prefer a thicker consistency, let it cook uncovered for the last 30 minutes.
- Serve: Enjoy hot with shredded cheese, cornbread, or sourdough bread on the side.
Notes
- Brown the meat well: Let the ground meat develop a deep brown color before adding it to the crockpot. This adds extra depth of flavor.
- Deglaze the pan: After cooking the meat, pour a splash of the beer into the skillet and scrape up any browned bits before adding it to the crockpot for extra flavor.
- Adjust spice level: If you like it spicier, add a pinch of cayenne pepper or diced jalapeños. For a milder version, reduce the chili powder slightly.
- Thicken if needed: If the chili is too thin, remove the lid and let it simmer uncovered for the last 30 minutes, or mash some of the beans to naturally thicken it.
- Let it sit before serving: Chili tastes even better after resting for 15-20 minutes. The flavors deepen as it cools slightly.
- Make it ahead: This chili tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.