The lid comes off and the first thing you notice is the smell: beef, warm spices, and tomatoes with a little charred edge. This Crockpot Chili with Fire-Roasted Tomatoes cooks into a thick, hearty pot that’s easy to portion out for dinner or keep for another day. It makes eight servings, and the mix of kidney and pinto beans gives every bowl a satisfying, varied texture.
I like chili that clings to the spoon instead of pooling like soup. This one gets there without a long list of add-ins or a separate pot on the stove for the whole cook. The fire-roasted tomatoes bring a deeper tomato flavor, while the beef and beans make it substantial enough to stand on its own.
The finished chili should be rich and thick, with tender vegetables and a little smoky flavor in the background. It’s the kind of slow-cooker meal that fills the kitchen with a savory smell long before it’s time to eat.
Kitchen Note
Brown the beef in batches instead of filling the skillet all at once. Crowding traps steam, so the meat turns gray before it gets a chance to brown; give each batch space and drain the excess fat afterward.
Save this Crockpot Chili with Fire-Roasted Tomatoes for a thick, smoky pot of chili with two kinds of beans and an easy slow-cooker finish.
Why the Tomato Liquid Belongs in This Slow-Cooker Chili
Draining the fire-roasted tomatoes might seem like a way to keep chili thick, but it removes liquid the slow cooker needs to bring the flavors together. Because the pot stays covered, much less moisture escapes than it would in an uncovered pot on the stove. The tomatoes’ juice becomes part of the chili’s base rather than a watery layer on top.
The beef broth adds another measured layer of savory flavor, but the tomatoes are doing more than adding liquid: their roasted taste carries through the long cook and gives the chili a deeper edge. Keeping the tomatoes undrained lets that flavor spread into the beans and beef. The broth is there to help everything simmer, not to turn the pot into soup.
That balance is why this chili starts with both the tomato juices and broth in the slow cooker. At the end of cooking, look for a thick mixture where the ingredients hold together on a spoon. If you’ve made stovetop chili that reduces uncovered, this covered, slow-cooked version behaves differently; don’t judge its texture by how much liquid you see before it cooks.
What the Beef, Beans, and Seasonings Bring to the Pot
- Ground beef — The 85% lean blend gives the chili beefy flavor without leaving an overly greasy pot. If you use a leaner grind, expect a slightly less rich result; whichever blend you choose, drain off excess fat after browning.
- Yellow onion and green bell pepper — Together they make a savory, gently sweet base. Dice them to a similar size so they soften at the same pace. White onion works in place of yellow onion with a sharper taste, while red bell pepper makes the pot sweeter than green.
- Tomato paste — This concentrated ingredient adds depth that diced tomatoes alone don’t provide. Stirring it with the spices in the skillet gives it a chance to coat the beef and vegetables before the slow cooker stage.
- Chili powder, cumin, and oregano — These are the backbone of the seasoning, so fresher spices make a noticeable difference. Chili powder brings the familiar chili flavor, cumin adds earthiness, and oregano rounds out the tomato and beef.
- Kidney and pinto beans — The two varieties give the chili a little contrast in shape and texture. Drain and rinse both cans before adding them; the extra can liquid isn’t needed in this pot.
Building the Chili Before the Slow Cooker Takes Over
Brown the Beef Without Steaming It
Heat the olive oil in a 12-inch skillet over medium-high heat, then brown the ground beef in batches, breaking it up as it cooks. Let the meat reach 160°F, and drain excess fat before moving on. If the pan is crowded, the beef releases moisture and steams instead of browning, so work in separate batches. You’re looking for cooked-through crumbles with browned spots, not one solid layer of meat.
Soften the Vegetables and Wake Up the Spices
Add the diced onion and green bell pepper to the skillet and cook over medium heat, stirring, for about 5 minutes. They should soften rather than brown heavily. Stir in the garlic, tomato paste, chili powder, cumin, oregano, kosher salt, and black pepper, then cook for 1 minute. Keep the mixture moving so the garlic and spices become fragrant without scorching on the hot skillet.
Move Everything to the Slow Cooker
Transfer the beef mixture to a 6-quart slow cooker. Add the undrained fire-roasted tomatoes, drained and rinsed kidney beans, drained and rinsed pinto beans, and beef broth. Stir until the ingredients are distributed through the pot, scraping in the seasoned bits from the skillet. The mixture will look looser before the long cook; that’s expected.
Let the Covered Pot Turn Thick and Tender
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The vegetables should be tender, and the chili should look thick and flavorful rather than brothy. Slow cookers can vary, so use those texture cues along with the time range. Keep the lid on during cooking; lifting it repeatedly lets heat escape and slows the cook.
Three Practical Ways to Adapt This Crockpot Chili
A Leaner Batch with Ground Turkey
Replace the ground beef with ground turkey and brown it in the same skillet before adding the vegetables. Turkey has a milder taste and less richness, so the chili’s spices and tomatoes stand out more; cook the turkey to 165°F before transferring it to the slow cooker.
A Lower-Carb Bowl Without Beans
Leave out both cans of beans and reduce the beef broth to 1/2 cup. The finished chili will be meatier and less filling, with less of the soft, hearty texture the beans provide. The smaller amount of broth helps keep the pot from feeling too loose without the beans to absorb some of the liquid.
A Gluten-Free Version
Use low-sodium beef broth specifically labeled gluten-free in place of the regular broth. It keeps the same savory base and doesn’t change the cooking method or texture.
Storage and Reheating
- Refrigerator: Cool and refrigerate leftovers within 2 hours, then keep them in an airtight container for 3 to 4 days. The beans may soften a little as the chili sits.
- Freezer: Freeze in airtight, meal-size containers for up to 3 months. Thaw overnight in the refrigerator for more even reheating.
- Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until they reach 165°F. Avoid high heat that makes the chili bubble hard and stick to the bottom.
Questions That Come Up When Making This Crockpot Chili
The Best Crockpot Chili with Fire-Roasted Tomatoes
Ingredients
Equipment
Method
- Heat the olive oil in a 12-inch skillet over medium-high heat.
- Brown the ground beef in batches, breaking it up as it cooks, until it reaches 160°F.
- Drain excess fat.
- Add the onion and bell pepper to the skillet and cook over medium heat, stirring, until softened, about 5 minutes.
- Add the garlic, tomato paste, chili powder, cumin, oregano, salt, and black pepper; cook, stirring, for 1 minute.
- Transfer the beef mixture to a 6-quart slow cooker and stir in the fire-roasted tomatoes, kidney beans, pinto beans, and beef broth.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the vegetables are tender and the chili is thick and flavorful.