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Mom’s Slow Cooker Chili Recipe (our Halloween Tradition!)

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Our Mom's Slow Cooker Chili Recipe is the perfect soup recipe for fall. We would have it for dinner every Halloween and it's a tradition we've kept with our own families. You can also make this chili on the stove top.
Mom’s Slow Cooker Chili Recipe (our Halloween Tradition!)

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. 

2 bowls of Mom's Slow Cooker Chili with toppings

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. 

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!

Switch out your classic chili recipe for one of these:

Ingredients used to make Mom’s Slow Cooker Chili:

Close up of Mom's Slow Cooker Chili in the slow cooker
  • 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

Favorite toppings:

A bowl of Mom's Slow Cooker Chili with bowl of cheese and a bowl of chips
  • Shredded cheese (optional topping)
  • Frito’s Corn Chips (optional topping)
  • Sour cream (optional topping)

How to make Mom’s Slow Cooker Chili:

Mom's Slow Cooker Chili in the slow cooker with a wooden spoon
  1. Brown ground beef with chopped onion over medium-high heat until no longer pink. Drain grease well.
  2. 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.
  3. Add the browned hamburger/onion mixture to the slow cooker. Stir everything together.
  4. Cook low heat for 6-8 hours or on high for 3-4 hours.
  5. Top with chili toppings like shredded cheese and Frito’s corn chips.
A bowl of Mom's Slow Cooker Chili with a corn chip scooping out a bite

Tips for adding even more flavor to this beef and bean chili recipe:

  1. Add more beans of different kinds like pinto beans, chili beans, and black beans. 
  2. Chopped-up bell pepper.
  3. Toss in some cloves garlic.
  4. Add a tbsp cumin for a more intense flavor.
  5. Top the chili with nacho cheese to make it a chili con carne

How to store this perfect comfort food:

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. 

What to serve this easy chili recipe:

Other slow cooker recipes:

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Serves: 7

Mom’s Slow Cooker Chili Recipe

Our Mom's Slow Cooker Chili is the perfect fall soup recipe. We would have it for dinner every Halloween and it's a tradition we've kept with our own families. 
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Print Pin

Ingredients

  • 1 pound ground beef
  • 1 onion diced
  • 28 ounces canned diced tomatoes
  • 8 ounces tomato sauce
  • 1/3 cup ketchup
  • 1/2 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 1/2 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.

Video

Notes

How to make Slow Cooker Chili Into 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!
  1. Brown your ground beef and onions according to directions in original recipe.
  2. In a large Ziploc or freezer safe bag, combine remaining ingredients.
  3. 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.
  4. Place freezer bag in the refrigerator the night before cooking to allow it to partially thaw.
  5. Cook according to the directions in original recipe. It’s that easy!

Nutrition

Calories: 337 kcal · Carbohydrates: 27 g · Protein: 21 g · Fat: 17 g · Saturated Fat: 7 g · Cholesterol: 57 mg · Sodium: 599 mg · Potassium: 850 mg · Fiber: 7 g · Sugar: 9 g · Vitamin A: 2621 IU · Vitamin C: 14 mg · Calcium: 185 mg · Iron: 5 mg

Equipment

  • Skillet
  • Slow Cooker
  • Wooden Spoon

Recipe Details

Course: Main Course
Cuisine: American
Mom's Slow Cooker Chili in a bowl with a spoon

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Mom’s Slow Cooker Chili Recipe
Published: September 1, 2023

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Questions & Reviews

  1. Heather @ http://justamomandwife.blogspot.com/ says:
    How many does this feed I am trying to feed 7-9 people I was thinking about doubling it
  2. Lita says:
    The Tumbleweed Contessa had a chili playoff for last year's Super Bowl. It was fun.
  3. Blair says:
    What size packet of chili seasoning?
  4. Denise says:
    I think you definitely must double this recipe to feed that many, though I'm not sure you need to double the meat,or the chili seasoning packet. Just my opinion.
  5. Jill says:
    Oh yum! I can almost taste it! It looks good!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
  6. Camille says:
    This comfortably feeds 6 people. I would double it and then you will have a little leftover in case anyone wants seconds! :)
  7. Camille says:
    I am so sorry- I don't know the exact size! I just purchased the packet that is McCormick brand that is usually by all the gravy mixes and other seasoning packets.
  8. Natalie Evershed says:
    Can I freeze this once it has been made? I'm concerned that the beans, once cooked, will get all mushy once they de-freeze.
  9. Six Sisters says:
    I think it will be fine. Red kidney beans are pretty hearty.
  10. jennifer says:
    Do you drain the tomatoes and beans before adding?
  11. Six Sisters says:
    Do not drain the tomatoes, you'll want that liquid. But you do drain the kidney beans. -The Six Sisters
  12. alison says:
    Your moms Chilli is AMAZING!!! Thanks for posting the recipe, the hubby and kids loved it and it was easy peasy!! :D You ladies have an awesome site....I check it out all the time!
  13. Erica says:
    I made this last night and was disappointed. Mine was so watery that I had to add about 1/4 cup of flour to thicken. I just now saw that you are supposed to drain the kidney beans. Please put that in the actual directions! The chili was lacking some kind of flavor, but I'm unsure what that one flavor is. I am a fan of quite a few of your other recipes so was bummed when I didn't feel that way about this one.
  14. Jackie says:
    Can this be made on the stove and simmered for an hour or two?
  15. Cyd says:
    Yes, that will work too!
  16. Denise says:
    My friend just told me about your blog and also "Cooking With Mr. C." on Facebook. (also a blog) I just "Liked" his Facebook page and came to your site. It looks terrific. I love when people share blogs with each other. Denise
  17. Christina says:
    Just to make sure :) this can be a freezer meal right ? thank you ladies :)
  18. Cyd says:
    You should be able to freeze this after cooking. Then just reheat after thawing.
  19. regan says:
    I love this recipe! I've made it for several people and always had great reviews...yummy!
  20. liz says:
    I live in australia and tomato sauce here is ketchup. So im a litte confused on what to use..
  21. Cyd says:
    Our tomato sauce in the US is not as thick as ketchup. It come's in a can. Hopefully you have something similar to that in Australia. Tomato sauce is not quite as tangy as ketchup.
  22. Michelle says:
    So I made this tonight for supper at my 10-year-old son says, " This is the best meal I've ever eaten!" What a compliment! I added a can of chili beans and left out the chili seasoning packet so it wouldn't be too spicy for him. Very delicious!
  23. Michelle says:
    This is a new family favorite having it tonight on this cold rainy day! Love so many of the recipes you post.
  24. Dave says:
    How long will these meals stay good for while frozen?
  25. Cyd says:
    The slow cooker chili should be fine for a month or two if you have it in a good air tight container.
  26. Kristen says:
    Compliments to mom! That was fabulous... My kids even ate it!!!
  27. Kali says:
    I made this last night for dinner and it was DELICIOUS! My mouth watered as soon as I opened the door coming home from work because of how good it smelled mmmm mmmm mmmmmmm! I omitted the 3 stalks of celery and added 2 cans of fire roasted diced tomatoes to give it a kick and those were the only adjustments I had made to the recipe. I will definitely be making this again :)
  28. Bobbi Gillitzer says:
    I make this all the time and was wondering, could I put it together the day before and heat it up the next day?
  29. Bobbi Gillitzer says:
    Could I put it together the day before and heat it up the next day?
  30. Cyd says:
    You can totally make this the day before and then reheat. We always do that with any leftovers.
  31. Monica says:
    I’m trying this and Need to make enough for 40 people. How much do I do? Do I just this recipe 7 times?
  32. Penny Jones says:
    What brand of chili seasoning packet do you use? Most have too much cumin for my taste. Thanks!
  33. Kathryn says:
    Can this be made without the beans? If so, how would you change the recipe?
  34. Momma Cyd says:
    You could leave out the beans for bean-less chili.
  35. Momma Cyd says:
    We use McCormick. They have regular and mild.
  36. Tracey Groves says:
    What size slow cooker do you use for this recipe?
  37. Momma Cyd says:
    5-6 quart works great.
  38. BEVERLY HELIX says:
    What happens after you mentioned make sure you have enough liquid for the Instant Pot version ?
  39. Momma Cyd says:
    You may want to add about 1/2 cup water for the Instant Pot version because you do need a little more liquid when cooking in the Instant Pot. This recipe is pretty close: https://www.sixsistersstuff.com/recipe/the-best-instant-pot-chili-dump-and-go-recipe/
  40. Cheryl Donnelly says:
    This recipe Sound amazing and I'd love to make it if you only inform me if I'm able to email it to myself!!!
Camille Beckstrand
About The Author:

Camille Beckstrand

Camille lives in Utah with her husband Jared and their 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives. She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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