Crockpot Chili Recipe

This Crockpot Chili Recipe isn’t a canning recipe; it’s just a dinner recipe that happens to use home-canned food. 

On days when I’m doing a whole bunch of canning and don’t feel like cooking anything else, one of my favorite ways to make supper is to use my Crockpot. Sometimes I use it to make chili! 

If you don’t have a home-canned ingredient and you’d still like to make this recipe for dinner, just use store-bought ingredients instead.  I used store-bought beans in the video! :) It will work fine, even though I think it tastes somewhat different when you use home-canned ingredients.

Bowl of Chili with crackers and cheese sides.

My Crockpot Chili Recipe


  • 1 pint of ground meat. (I used ground elk, but you could use ground beef, deer, pork, chicken, or another meat of your choice!)
  • 1 quart canned tomatoes. (Sometimes, I make this recipe with a jar of stewed tomatoes that contains onions and peppers in it. But if it’s garden season, I use fresh onion and peppers instead--see amounts below.)
  • ~1 cup of chopped onions
  • ~1 cup of chopped peppers
  • 1-2 pints of canned beans
  • 1 tsp salt
  • ⅛ tsp paprika
  • ⅛ tsp cayenne pepper
  • 2 tsp chili powder


Filled Crockpot with chili.
Crockpot cooking chili on the counter.
Finished chili with shredded cheese, crackers, and sliced cheese on the side.

Put everything into Crockpot, give it a quick stir, and plug in Crockpot to cook for at least 3-4 hours minimum. Super easy chili to make.

You may adapt ingredients according to your tastes, including the cayenne pepper! Just be careful with that one... :)

Sharon putting together her Crockpot Chili Recipe.
Finished chili topped with shredded cheese.  Crackers, and sliced cheese on the side.

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