This tailgate crockpot chili is SO simple. Prep time is minimal and little attention is required while chili simmers away in the slow cooker, making your home smell like a dream. This recipe also results in few dirty dishes, which is a huge time saver.
If you’re having friends or family over to join in on Sunday football festivities, you can easily double this recipe and have plenty of food for a crowd, just make sure your crockpot is big enough! You can also freeze extra chili for easy meals during the week.
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A quick rundown – making tailgate crockpot chili:
Keep scrolling to see the full recipe. We’ll start here with a quick overview!
- Chop up all of your veggies & brown hamburger meat.
- Put browned hamburger, veggies, beans and all other ingredients into a large crockpot and stir everything up.
- Turn crockpot on to your desired setting. Allow everything to simmer together.
- Serve with desired toppings.
Chili sides and toppings:
- Tortilla chips & salsa
- Homemade guacamole
- Garlic bread
- Corn bread
- Side salad
- Sour cream
- Shredded cheese
- Chives or green onion
- Saltine crackers
- Mix it up and be creative if you want to! This recipe is very flexible. Try using different kinds of peppers, beans, tomatoes, onions, spices, etc. I use the combination of beans pictured above because I love a colorful chili and I also enjoy the flavor and texture of all the beans I typically use. If you don’t like one of the types listed, you can absolutely substitute.
- Removing seeds and veins from jalapeño peppers is a great way to control heat if you don’t like spicy food. Leave them in if you like it hot!
- Add salt a little bit at a time and taste test. Different brands of canned goods have different sodium levels so you may prefer less salt than I call for below.
Tailgate Crockpot Chili
- 1 lb lean ground beef
- 1 large yellow onion *diced
- 2 medium green bell peppers *diced
- 2 medium beefsteak tomatoes *diced
- 2 jalapenos *diced *see note below
- 1 15oz can beef broth
- 1 28oz can crushed tomatoes
- 1 can diced hatch green chilies
- 2 cans pinto beans
- 1 can dark red kidney beans
- 1 can navy or great northern beans
- 1 can refried beans
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon Italian seasonings
- ½ teaspoon garlic powder
- 1 & ½ teaspoons salt *see note below
- ½ teaspoon pepper
- Sour cream, shredded cheese, chopped cilantro/green onion, avocado slices
Recipe notes:Jalapeños: we like spicy chili in our home, so when I dice up jalapeños for this recipe, I leave all seeds and veins in the pepper. If you don’t like spicy food, remove the seeds and veins. Salt: I typically use around 1 & 1/2 teaspoons of salt in this recipe, but I recommend adding the salt a little bit at a time and taste testing as the chili cooks to see if it needs more. Canned broths and beans can have different levels of sodium so you may need less!
- Dice onion, bell peppers, tomatoes and jalapeños into 1/4 to 1/2 inch pieces. Drain and rinse beans in a colander. Set beans and diced veggies aside.
- Brown hamburger. Once fully cooked, drain excess fats and place hamburger into your crockpot. Add diced veggies, diced tomato, drained/rinsed beans and refried beans to the crockpot.
- Add canned crushed tomatoes, canned hatch green chilies, beef broth, spices and salt.
- Stir all ingredients together, make sure everything is well combined. Turn your crockpot on and allow everything to cook together for around 4-8 hours depending on which crockpot setting you select (low, medium or high). Stir occasionally, wait for onions and peppers to fully soften.
- Once chili is done simmering in the crockpot, serve it up! Top with shredded cheese, sour cream and any other toppings you like!
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