Crock-Pot Big Ole’ Pot of Chili

This simple recipe for Crock-Pot Big Ole’ Pot of Chili feeds 12 or more people. Perfect for when you need a large batch of chili to take to a gathering.

Slow Cooker Big Ole’ Pot of Chili

My kids are huge fans of chili for dinner (or lunch). They love the kidney beans the best, which I find a bit funny because I grew up not ever really even eating kidney beans. Yet here my kids are eating them like candy.

Chili bean flavored candy…but still… kind of funny.

This chili recipe is the one I make all the time because it make a great big batch that we can enjoy for dinner one night and usually have some leftover for lunch the next day. It is also a great recipe to take to big gatherings or pot-lucks. I often am asked to bring a pot of my chili to church events because it feeds a bunch of people. And if you need it to feed more you can easily double the recipe.

Or I get out a second slow cooker and make a BIG batch of chili.

We like to serve chili in our household with some homemade cornbread and I usually set out several bowls of various toppings that the kids can pick whatever they want

Some of our favorite chili toppings:

• Shredded cheddar cheese, Monterey Jack cheese or even pepper Jack cheese to add some spice. Crumbled queso fresco (Mexican fresh cheese) is nice too.
• Diced raw onion (a sweet onion such as a red onion or a Vidalia if they are in season)
• Pickled jalapeño peppers
• Sour cream
• Diced avocado
• Corn tortilla chips or tortilla strips (found in the crouton section of the store)

As I mentioned there may be leftovers which of course make a great lunch the next day. Sometimes I will make up some baked potatoes and we will top them with the leftover chili and whatever toppings leftover from the night before. This makes for a filling and satisfying lunch.

To make this recipe you simply start with browning off some ground beef in a skillet with some onion and garlic on the stove top. Drain off the excess fat from the cooked hamburger (there may not be much since you used extra lean ground beef) and dump it on in your slow cooker.

Then simply add the rest of your ingredients…canned (or homemade) kidney and black beans, chili seasoning, canned tomatoes with green chilies and canned corn.

Make your own homemade chili seasoning mix

This recipe calls for 1.25 oz. chili seasoning. This measurement is the standard package size found in the grocery store. You can very often find this in little packets in most grocery stores for around $1.00. However it is very simple to make your own at a fraction of the cost and our recipe for Homemade Chili Seasoning Mix is super easy to make and you know exactly what is in it!

Recipe Collections:

• Soups, Stews And Chili Recipes
• Fall Recipes
• Winter Recipes
• Amazing Crock-Pot Chili Recipes
• Ground Beef Slow Cooker Recipes
• 6 Quart Slow Cooker Recipes

Crock-Pot Big Ole’ Pot of Chili Recipe

Heidi Kennedy

This recipe makes a big batch of chili that serves at least 12 people. It is perfect for serving a crowd or having several servings as leftovers for lunch which you can freeze and just heat up in the microwave.

4.13 from 8 votes

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Soups, Stews and Chili

Cuisine American

Servings 12 Servings

Calories 235 kcal

Ingredients

1x2x3x

• 2 Pounds Extra Lean Ground Beef
• 1 Medium Yellow Onion (Diced)
• 2 Cloves Garlic (Minced)
• 16 Ounces Canned Kidney Beans (Drained And Rinsed)
• 16 Ounces Canned Black Beans (Drained And Rinsed)
• 1 Packet Chili Seasoning (Store Bought Or 3 Tablespoons Homemade Chili Seasoning Mix)
• 32 Ounces Canned Diced Tomatoes with Green Chiles (Undrained (Such As RoTel Brand))
• 16 Ounces Canned Corn (Drained)

Instructions

• In a large skillet on the stove top add the ground beef, onion and garlic and cook and crumble the ground beef until it is browned. Drain off any excess fat from the meat (if there is any) and add cooked meat mixture to a 6 quart or larger slow cooker.
• Add remaining ingredients to the slow cooker and mix to combine.
• Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
• Ladle chili into bowls and top with your favorite chili toppings and/or serve with cornbread.

Notes

This recipe is gluten-free when using either a gluten-free store bought chili seasoning mix or our homemade mix found HERE.

Nutrition

Calories: 235kcal | Carbohydrates: 24g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 47mg | Sodium: 686mg | Potassium: 427mg | Fiber: 6g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 11.6mg | Calcium: 40mg | Iron: 3.6mg

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