Slow Cooker Beef Chili (Freezer Meal!)

Slow Cooker Beef Chili is a classic chili recipe with one special ingredient that makes it THE BEST chili recipe I've ever made! This chili recipe can be made right away in the slow cooker, or it can be made into a freezer meal for an easy weeknight dinner any time!

Slow Cooker Beef Chili (Freezer Meal!)

When the weather turns cooler, slow cooker recipes are my go-to for any night of the week. Between my Slow Cooker BBQ Beef, Slow Cooker Split Pea Soup, and Slow Cooker Italian Wedding Soup, I love my slow cooker!

I also love making different types of chili recipes, especially on game day, but nothing quite compares to a bowl of classic beef chili. Along with a big piece of cornbread? Now we're talking!

Best yet - all of my kids love chili and cornbread (and it almost always guarantees it will be a bath night - ha!), which means there are absolutely no complaints around the dinner table. There's nothing better than a bunch of well-fed, happy kiddos!

I love making this Slow Cooker Beef Chili, because I love how flavorful chili is after cooking in a slow cooker all day. After six to eight hours of cooking, this beef chili is so full of flavor! Oh and I have a Slow Cooker Turkey Chili recipe too, if that's more your type.

Slow Cooker Beef Chili (Freezer Meal!)

Ingredients in Slow Cooker Beef Chili

  • Ground Beef - I like to buy organic ground beef from Costco - it's a great deal!
  • White Onion
  • Red Bell Pepper
  • Garlic
  • Spices - chili powder, cumin, salt, and smoked paprika give this chili a ton of flavor!
  • Diced Tomatoes
  • Tomato Sauce
  • Kidney Beans
  • Pinto Beans
  • Baked Beans - my secret ingredient!  I also use this in my turkey chili, and I love the hint of sweetness it adds to the chili.

How to Make Freezer Chili

This recipe is so easy to make into a freezer meal. Simply cook the ground beef on the stovetop, and then add the rest of the ingredients along with the cooked beef to a freezer bag. Freeze until you're ready to cook. Once you're ready, thaw the freezer bag in the refrigerator overnight. Then follow the cooking directions for the slow cooker. So easy!

This chili recipe truly is a family favorite of ours. It's perfect for a chilly autumn or winter evening - what's cozier than a bowl of chili?! My suggestion? Make a double batch - one for tonight and one for the freezer. You will definitely thank yourself later!

Slow Cooker Beef Chili (Freezer Meal!)

Like this recipe? Check these out, too!

Slow Cooker Turkey Chili

Instant Pot White Chicken Chili

Tomatillo Chicken Chili

Slow Cooker Beef Chili

Slow Cooker Beef Chili

An easy recipe for beef chili in the slow cooker, that can also be made into a freezer meal!
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours
8 hours
Total Time: 20 minutes
Servings: 6 servings
Calories: 450kcal


  • 1 lb ground beef
  • 1 white onion, finely diced
  • 1 red bell pepper, stem and seeds removed, diced
  • 3 cloves garlic minced
  • 2 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 15 ounce can kidney beans drained and rinsed
  • 15 ounce can Pinto beans drained and rinsed
  • 15 ounce can baked beans
  • 28 ounce can diced tomatoes
  • 15 ounces tomato sauce
  • diced green onions, shredded cheese, sour cream/Greek yogurt for topping


  • If your slow cooker has a brown/saute function, turn it on. Otherwise, heat a large pan over medium-high heat.
  • Cook the ground beef until browned, breaking it into smaller pieces as it cooks.
  • If cooking on the stovetop, transfer the beef to the slow cooker.
  • Add the onion, bell pepper, garlic, chili powder, cumin, paprika, salt, beans, diced tomatoes, and tomato sauce and stir well.
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • Serve topped with shredded cheese, diced green onions, and sour cream/plain Greek yogurt!
  • Enjoy!

For Freezer Meal:

  • Cook ground beef in a pan on the stovetop.
  • Add ground beef and all other chili ingredients (except for toppings) to a freezer bag. Freeze flat until ready to cook.
  • Once ready to cook, thaw bag overnight. I find it's helpful to put it on a plate or in a baking dish to prevent any leakage.
  • Place in slow cooker and cook on low for 6-8 hours or high for 3-4 hours.


Store leftovers in an airtight container in the fridge for 2-3 days. 


Calories: 450kcal | Carbohydrates: 50g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1711mg | Potassium: 1439mg | Fiber: 15g | Sugar: 10g | Vitamin A: 2051IU | Vitamin C: 47mg | Calcium: 183mg | Iron: 8mg
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Recipe Rating


  1. 5 stars
    This chili is SO good! The baked beans add just the right amount of sweetness. Perfect for a cold, rainy Sunday. I love soup season and this will be on repeat!