Cooking 101: The Best Crock-Pot Chili Recipe Winner

If the Crock-Pot was made for anything, it was slow chili. This best Crock-Pot chili recipe winner delivers with a meaty, hearty, traditional chili without much of the work. Prepare a few ingredients, set the temperature and come dinner time, everyone will be totally satisfied with this winning chili recipe.


1. Brown the ground beef in a large frying pan set on medium heat, then drain the grease. Add the ground meat to the Crock-Pot.

2. Add the water, tomatoes, marinara sauce, kidney beans, cumin, parsley, salt, basil and black pepper to the Crock-Pot. Stir well. For some added flavor, add a tablespoon of minced garlic and half of a yellow or white onion, diced into small pieces.

3. Set the Crock-Pot's temperature to low and cook for six or seven hours.

4. To make the chili in about half the time, set the slow cooker on high and cook for three to four hours.

5. The chili is ready to serve when it is simmering slowly and all ingredients are cooked through. If the chili is too thick, add a small amount of water or beef broth to thin it out. If the chili is too thin, combine a tablespoon flour or cornstarch with a 1/2 cup of water or broth and add it to the chili. Stir well and cook the chili another 30 minutes with the temperature on high.

6. Serve with a generous topping of shredded cheddar cheese and minced onion. Other cheeses, such as American cheese, Monterey Jack, Colby and others as long as they have a strong flavor and melt well.

7. Other potential chili toppings include sour cream, bacon bits, green onions or chives. Set out several condiment options on the table when serving the chili so everyone can select what toppings they prefer. Make sure to have some saltine crackers available as well.

  • 1 pound ground beef
  • 30 ounces kidney beans
  • 14 1/2 ounces marinara sauce
  • 14 1/2 ounces diced tomatoes
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 2 cups water
  • Shredded cheddar cheese, for serving
  • Diced onion, for serving