Easy Game Day Crockpot Chili

Nothing says game day like a big pot of hearty chili that basically cooks itself. This version is a family favorite — simple ingredients, bold flavor, and perfect for piling high with your favorite toppings.

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Game Day Crockpot Chili

Yield: 8-10

Author: Tamra Mentzer

Prep time: 15 MinTotal time: 15 Min

Nothing says game day like a big pot of hearty chili that basically cooks itself. This version is a family favorite — simple ingredients, bold flavor, and perfect for piling high with your favorite toppings. Serve it with cornbread, chips, or sliders on the side, and you’ve got a crowd-pleaser!

Ingredients

• 2 lbs ground beef
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1–2 (28 oz) cans crushed tomatoes
• 1 (28 oz) can tomato sauce
• 2 (15 oz) cans mixed chili beans OR 1 can kidney beans + 1 can great northern beans
• 3 packets chili seasoning mix
• 2 tablespoons chili powder
• 2 tablespoons brown sugar (optional but recommended)
• Salt, pepper, garlic powder to taste
• Optional: crushed red pepper flakes for heat

Toppings

• Sour cream
• Shredded cheddar cheese
• Chopped onions
• Fresh chives

Sides

• Cornbread (my favorite is Jiffy!)
• Breadsticks
• Sliders
• Corn chips

Instructions

1. Brown the beef: In a large skillet, cook ground beef over medium heat. Season with salt, pepper, garlic powder, and (if you like heat) a pinch of red pepper flakes.
2. Add veggies: When the beef is about halfway cooked, stir in the chopped onion and peppers. Cook until the onion is slightly translucent. Drain excess grease.
3. Slow cook it: Turn your crockpot to High. Add the beef/veggie mixture, crushed tomatoes, tomato sauce, chili seasoning packets, chili powder, and brown sugar. Stir well.
4. Cook & wait: On High: 2–3 hours or on Low: 4–6 hours.
5. Serve it up: Ladle into bowls, pile on your favorite toppings, and serve with cornbread, chips, or sliders on the side.

Notes

• Brown sugar balances the acidity of the tomatoes and adds a subtle depth of flavor.
• Make it ahead! Chili is even better the next day after flavors meld together.
• Double the recipe if you’re feeding a crowd — it freezes beautifully.