Make the best Crock Pot Chili with this easy, comforting recipe. Two standout ingredients—chipotle peppers and stout beer—add deep, smoky complexity to a classic chili. Prep takes only a few minutes; then let the slow cooker do the work and come home to a satisfying dinner.
Table of contents
- Ingredients
- Instructions
- Ways to top it
- How to make it on the stove
- Recipe tips
- Storage and reheating
- What to serve with it
- Nutrition Facts
A warm bowl of chili is perfect for crisp evenings—hearty, comforting, and ideal for the slow cooker. This version uses chipotle peppers in adobo and a splash of stout beer to bring a smoky, slightly malty depth that transforms a standard chili into something special.
Ingredients
- 1 lb ground beef — or substitute ground turkey for a lighter option.
- 1 cup onion, diced (about one small onion or half a large onion). Use yellow for a milder flavor or red for a sharper bite.
- 4 garlic cloves, minced.
- 1 (28-ounce) can diced tomatoes (petite diced works great).
- 1 (15.5-ounce) can kidney beans, drained and rinsed. Swap pinto or black beans if preferred.
- 2 chipotle peppers in adobo, diced, plus 1 teaspoon adobo sauce (from the can) for smoky heat.
- 12 ounces stout beer — Guinness or your favorite stout. If you prefer not to use beer, substitute beef broth.
- 1 tablespoon brown sugar to balance the smoky, spicy flavors.
- 1 teaspoon each black pepper, paprika, ground cumin, and kosher salt.
- 1 tablespoon olive oil for sautéing.
Instructions
These steps will guide you through an easy slow-cooker method. Prep time is quick; the slow cooker handles the rest.
- Sauté the aromatics and brown the meat. Heat olive oil in a large skillet or pot over medium heat. Cook the diced onion 4–5 minutes until softened, then add the garlic and cook 1 minute. Add ground beef, break it up, and cook until no longer pink. Drain any excess fat.
- Combine in the slow cooker. Transfer the cooked beef, onions, and garlic into the slow cooker. Add diced tomatoes, drained kidney beans, and the diced chipotle peppers.
- Add stout and seasonings. Pour in the stout beer, add the adobo sauce, brown sugar, black pepper, paprika, cumin, and kosher salt. Stir to combine.
- Cook low and slow. Cover and cook on low for 6–8 hours or on high for 3–4 hours. Stir before serving and adjust salt and pepper to taste.
Ways to top it
Finish each bowl with your favorite toppings for added flavor and texture. Some great options:
- Diced avocado
- Fresh lime wedges (squeeze over just before serving)
- Sour cream or Greek yogurt
- Sliced jalapeño (for more heat)
- Chopped cilantro
- Diced green onions
- Crumbled cotija or shredded cheddar, pepper jack, or Monterey jack
- Tortilla strips or crushed tortilla chips for crunch
How to make it on the stove
If you’re short on time, you can make this chili on the stovetop in under an hour:
- Heat olive oil in a large pot over medium-high heat and cook the diced onion 4–5 minutes, then add garlic and cook 1 minute.
- Add ground beef, crumble and cook 7–9 minutes until no longer pink. Drain any grease.
- Add diced tomatoes, kidney beans, chipotle peppers, stout beer, adobo sauce, brown sugar, black pepper, paprika, cumin, and salt. Stir to combine.
- Cover, reduce heat to medium-low, and simmer 20–30 minutes to meld flavors.
Recipe tips
- Brown the meat first. Searing ground beef before adding it to the slow cooker builds flavor and allows you to drain excess fat for a cleaner, less greasy chili.
- Control the heat. This chili is typically mild-to-medium. Use one chipotle for a milder version, or add 2–3 for more spice.
- To thicken the chili, stir in a cornstarch slurry after cooking: mix 1 tablespoon cornstarch with 1 tablespoon water or broth, then add and simmer until thickened.
- Make extra for later. This recipe scales well—double the ingredients to feed a crowd or to freeze leftovers.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 6 days.
Reheat on the stove over medium heat for 8–10 minutes, stirring occasionally, or return to a slow cooker on low for about 1 hour. For microwave reheating, heat a single serving 2–3 minutes or until hot throughout.
To freeze: cool chili in the refrigerator, then transfer to freezer-safe bags or containers and freeze up to 6 months. Thaw in the refrigerator overnight before reheating.
What to serve with it
Serve this chili with breads and sides for dipping or scooping:
- Jalapeño cheddar focaccia or another crusty bread
- Cornbread, baked or slow-cooker style
- Gluten-free jalapeño cheddar cornbread
- Homemade potato bread or pull-apart rolls
- Jalapeño popper-inspired crescent rolls
Nutrition Facts (per serving)
- Calories: 340 kcal
- Carbohydrates: 24 g
- Protein: 19 g
- Fat: 18 g (Saturated fat: 6 g)
- Cholesterol: 54 mg
- Sodium: 901 mg
- Potassium: 713 mg
- Fiber: 6 g
- Sugar: 8 g
- Vitamin A: 404 mg; Vitamin C: 16 mg; Calcium: 89 mg; Iron: 4 mg
Enjoy this chipotle stout crock pot chili on chilly nights—its smoky depth, tender beef, and hearty beans make it a weeknight favorite and a great option for feeding a crowd.