Midwest Crockpot Chili

As a busy mom, finding easy and delicious recipes that can feed my family multiple times during the week is a game changer.

One of my go-to recipes for meal prep is classic Midwest chili made right in the crockpot.

It’s hearty, flavorful, and packed with all the ingredients my family loves. The best part?

Midwest Crockpot Chili with beans and tomatoes

It’s a one-pot wonder that cooks slowly while I get other things done!

We can have it for dinner one night, enjoy leftovers later, and I can even freeze a batch for another busy weeknight.

This chili is simple to make, filled with protein and veggies, and it’s a recipe that kids and adults alike will devour.

Below, I’ll walk you through my favorite version of crockpot chili, storage tips, and ideas for serving it.

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Ingredients for Midwest Crockpot Chili

Here’s what you’ll need to make this chili

1 lb ground hamburger
½ onion, diced and sautéed
1 can black beans, drained and rinsed
1 can chili beans (do not drain)
1 42oz can of diced tomatoes (or two smaller cans)
1 small can of tomato sauce
1 small can of tomato paste
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon dried mustard
Salt and pepper to taste

Step-by-Step Instructions

Brown the Hamburger
Start by browning the ground hamburger in a skillet over medium heat.

Break it up into small pieces as it cooks, and season it with salt and pepper to taste. Once cooked through, drain any excess fat.

Sauté the Onion
While the hamburger is browning, sauté the diced onion in a separate skillet or the same one once the hamburger is cooked.

Cook the onion until it becomes translucent and soft. Sautéing the onion beforehand helps release its sweetness and adds depth to the chili.

Combine Ingredients in the Crockpot
In your crockpot, add the cooked hamburger and sautéed onion.

Then, pour in the can of black beans and chili beans (undrained), diced tomatoes, tomato sauce, and tomato paste.

Midwest Crockpot Chili with cinnamon rolls

Add Spices
Next, add the chili powder, cumin, onion powder, dried mustard, and a bit more salt and pepper. Stir everything together to combine well.

Cook in the Crockpot
Set your crockpot to low and let the chili cook for 6-8 hours. If you’re short on time, you can cook it on high for 3-4 hours.

The longer it cooks, the more the flavors meld together, giving it that deep, rich chili taste.

Serve and Enjoy!
Once your chili is done, give it a taste and adjust seasoning if necessary.

Serve it up with your favorite toppings like shredded cheese, sour cream, or diced green onions.

You’ll be amazed at how easy and delicious this Midwest chili is!

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Tips I need for Making Midwest Crockpot Chili

Sautee the onions with your ground beef first. Make sure to brown the ground beef before throwing everything in the crockpot.

Add your diced onion to the skillet while browning to create more flavor, cook until onions are translucent.

Don’t over-season upfront Chili flavors develop as they cook. It’s better to add more seasoning at the end if needed, rather than starting with too much.

Use a liner or grease the crockpot For easy cleanup, consider using a crockpot liner or spray the inside with non-stick cooking spray before adding the ingredients.

How do I store Midwest Crockpot Chili?

In the Refrigerator
Chili stores wonderfully in the refrigerator and tastes even better the next day! Simply let it cool completely before transferring it to an airtight container.

It will last in the fridge for up to 5 days.

In the Freezer
To freeze chili, let it cool to room temperature before dividing it into freezer-safe containers or zip-top bags. Label and date each container.

Frozen chili will stay fresh for up to 3 months. When you’re ready to eat it, let it thaw in the fridge overnight and reheat on the stove or in the microwave.

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What do I Serve with Midwest Crockpot Chili?

Chili is delicious on its own, but pairing it with the right sides can elevate the meal even more.

Here are three side ideas that my family loves:

Cinnamon Rolls (my favorite side)

A true Midwest classic, serving chili with cinnamon rolls is a surprisingly delightful combination!

The sweetness of the cinnamon rolls contrasts with the savory chili, creating a unique balance of flavors that many people from the Midwest love.

Cornbread
A slice of warm, buttery cornbread is a classic pairing with chili. It’s perfect for dipping and adds a sweet contrast to the spiciness of the chili.

Baked Potatoes
For a heartier meal, serve your chili over baked potatoes. The fluffy potato soaks up all the rich tomato sauce, making each bite even more satisfying.

What is the history behind Midwest Crockpot Chili?

As a history nerd myself, I love learning about the origins of my food.

Chili has deep roots in American food culture, especially in the Southwest.

While it’s widely believed that chili was first created in Texas, there’s debate about its exact origins.

What we do know is that it became a staple among cowboys and settlers in the 19th century due to its easy preparation, affordable ingredients, and ability to feed large groups.

Over time, chili evolved with regional variations, with different types of beans, meats, and spices used depending on where it was made.

In the Midwest, chili tends to be a bit heartier, often featuring ground beef, tomatoes, and a mix of beans.

It’s comfort food at its best—perfect for cold, snowy nights or as a crowd-pleaser at family gatherings.

Why do I need to use Chili Beans?

Chili beans are specifically seasoned to complement the spices typically used in chili, which is why I recommend using them over other types of beans.

Unlike plain kidney or pinto beans, chili beans are usually slow-cooked in a mildly spiced sauce, which enhances the overall flavor of your dish.

This gives your chili that extra punch of flavor and texture, and you won’t need to rely solely on added spices to develop the right taste.