There’s something about the first genuinely cold week of the season that makes chili non-negotiable in my house. This crockpot beef chili has become the one I reach for most, mostly because it asks so little of me once the beef is browned. Everything else goes into the slow cooker and just does its thing while the rest of the evening happens around it.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Dinner
This chili keeps things simple without cutting corners on flavor. The only real hands-on step is browning the beef with onion and jalapeño, and after that, the slow cooker takes over completely.
There’s also a surprising twist in this one. A can of Dr. Pepper or Coke goes into the pot along with everything else, and it does more work than you’d expect. The sweetness balances out the acidity from the tomatoes, and the carbonation helps the beef turn out especially tender by the time it’s done simmering.
It’s also a great one for feeding a crowd or keeping warm for family members eating at different times, since the crockpot holds it at temperature without drying anything out.
Ingredients
The list here is mostly pantry staples, plus that one unexpected addition.
Look for lean ground beef, at least 80 percent, so you’re not left draining a lot of grease. Tomato sauce without added seasonings gives you more control over the final flavor, and seasoned chili beans add an extra layer of flavor beyond what plain beans would bring. As for the soda, regular is what you want here rather than diet, since diet versions don’t caramelize the same way during the long simmer.
- 2 lbs lean ground beef
- 1 large onion, diced
- 1 jalapeño, finely diced
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 garlic cloves, minced
- 1 (14 oz) can tomato sauce, no seasonings added
- 1 (14.5 oz) can petite diced tomatoes
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 (12 oz) can Dr. Pepper or Coke, not diet
- 2 cans chili beans (seasoned chili beans work well)
Topping ideas: shredded cheese, sour cream, cilantro, avocado, jalapeño, tortilla strips
Step-by-Step Instructions
Heat a large skillet over medium-high heat. Add a spray of non-stick cooking spray or a tablespoon of oil, then add the onion, jalapeño, and ground beef. Break the beef up into small pieces as it cooks, and season with salt and pepper.
Brown the beef until no pink remains, about 10 minutes. It should look evenly browned rather than gray by the time you’re done. Drain off any excess grease if needed.
Transfer the beef mixture to a crockpot. Add the garlic, tomato sauce, diced tomatoes, chili powder, cumin, remaining salt, chili beans, and the can of Dr. Pepper or Coke. Cover and cook on low for 4 hours, or on high for 2 hours.
Stir the chili and taste for seasoning, adding more salt, pepper, or chili powder if needed. The sauce should look thick and well combined at this point, with no separation between the liquid and solids.
Top with shredded cheese, sour cream, green onion, cilantro, avocado, tortilla strips, or whatever your family likes best, then serve hot.
What to Serve With It
Cornbread is the classic pairing here and works well for scooping up every last bite. A simple side salad balances things out if you want something lighter alongside it. Tortilla chips on the side, beyond just as a topping, are also an easy addition if you’re serving a crowd.
Variations
Ground turkey, chicken, or sausage can be substituted for the beef, though the flavor will shift slightly depending on which you choose. For more heat, use two jalapeños instead of one, or stir in a chopped chipotle pepper in adobo sauce for a smokier kick. If your chili turns out thicker than you’d like, thin it with a splash of beef broth, water, or even a bit more soda, added a quarter cup at a time until it’s where you want it.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Chili often tastes even better the next day once the flavors have had more time to develop, so leftovers are worth looking forward to.
To freeze, let the chili cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, and it’s often even better the next day once the flavors settle in. It keeps in the fridge for up to 4 days or in the freezer for up to 3 months.
Can I substitute the ground beef?
Yes, ground turkey, chicken, or sausage all work in place of beef, though the flavor will vary a bit depending on which you pick.
Why add Dr. Pepper or Coke to chili?
The soda’s sweetness balances the acidity from the tomatoes, and the carbonation helps tenderize the beef as it slow cooks.
Can I use diet soda instead?
It’s best to stick with regular soda, since diet versions don’t caramelize the same way and can leave an artificial aftertaste.
How do I make this chili spicier?
Add a second jalapeño, or stir in a chopped chipotle pepper in adobo sauce for a smokier, spicier chili.
What if my chili turns out too thick?
Thin it with a splash of beef broth, water, or extra soda, adding a quarter cup at a time until it reaches the consistency you want.
Can this be kept warm in the crockpot for a party?
Yes, it holds well on the warm setting, which makes it convenient for serving guests or family members eating at different times.
Warm Closing
This is one of those recipes that earns its keep once the weather turns. Let the crockpot do the work, set out the toppings, and let everyone build their own bowl.
Crockpot Beef Chili
Equipment
- Large skillet
- Slow cooker / crockpot
Ingredients
- 2 lb ground beef lean
- 1 large onion diced
- 1 jalapeno finely diced
- 2 tsp salt
- 1 tsp pepper
- 2 garlic cloves minced
- 14 oz tomato sauce no seasonings added
- 14.5 oz petite diced tomatoes canned
- 3 tbsp chili powder
- 2 tsp cumin
- 12 oz Dr. Pepper or Coke not diet
- 2 cans chili beans seasoned chili beans recommended
- shredded cheese, sour cream, cilantro, avocado, jalapeno, tortilla strips topping ideas
Instructions
- Heat a large skillet over medium-high heat. Spray with non-stick cooking spray or add 1 tablespoon of oil. Add onion, jalapeno, and ground beef. Break up the ground beef with a spatula into small pieces. Sprinkle with salt and pepper. Brown the ground beef until no longer pink, about 10 minutes. Drain off any grease, if needed.
- Add the ground beef mixture to a crockpot. Add in garlic, tomato sauce, diced tomatoes, chili powder, cumin, salt, chili beans, and a can of Dr. Pepper or Coke. Place a lid over the crockpot and cook on low for 4 hours or on high for 2 hours.
- Stir and taste for seasonings, adding more salt, pepper, or chili powder as desired. Top with shredded cheese, sour cream, green onion, cilantro, avocado, tortilla strips, and any other favorite toppings.
