Homemade Chili Beans
There’s something timeless and soul-satisfying about a pot of homemade chili beans simmering away in the kitchen.
This recipe brings together the rustic comfort of slow-cooked pinto beans with the bold, savory punch of seasoned ground beef and crushed tomatoes. Every spoonful is layered with depth—from the tender beans infused with garlic and herbs to the smoky chili-spiced meat.
Finished with melty cheese, crisp onions, and crunchy crackers, it’s more than a meal—it’s a warm, nostalgic reminder of home, tradition, and the joy of a simple, hearty bowl shared with loved ones.
Why People Will Love This Homemade Chili Beans:
Slow-cooked depth of flavor: Simmering pinto beans for hours in a crockpot infuses every bite with rich, comforting flavor that can’t be rushed.
Perfectly seasoned layers: A blend of garlic salt, onion powder, parsley, and chili seasoning creates a well-rounded, savory taste that appeals to both traditional and bold palates.
Hearty and filling: With protein-packed beans and ground beef, it’s a deeply satisfying meal that nourishes and sustains—ideal for cold days or hungry crowds.
Customizable heat and spice: The use of chili powder and seasoning packets allows for easy control over spiciness, making it adaptable for everyone from spice-lovers to kids.
Topped with comforting classics: The melty cheese, crisp onions, and crunchy crackers on top provide texture contrast and nostalgic comfort in every bite.
Budget-friendly and family-sized: Made from pantry staples and simple ingredients, this recipe yields a generous batch that’s affordable and perfect for family meals or leftovers.
Full of homemade charm: There’s a special satisfaction in crafting chili beans from scratch—no cans, no shortcuts, just real, homemade goodness.
Key Ingredients:
Pinto beans are the heart of this dish—slow-cooked until tender, they soak up all the rich flavors from the seasonings, becoming creamy and comforting with every bite.
Ground beef brings a savory depth and meaty richness that balances beautifully with the beans, making the dish hearty and satisfying.
Chili seasoning packets deliver a complex blend of spices—like cumin, paprika, garlic, and oregano—that provide warmth and boldness without the need for guesswork.
Crushed tomatoes add body and acidity, giving the chili a luscious, slightly tangy base that ties everything together.
Garlic salt, onion powder, parsley, and seasoning salt create a foundational flavor layer, enhancing the beans as they cook slowly and absorb these subtle aromatics.
Chili powder, added to taste, offers smoky heat and depth, allowing you to adjust the flavor to your personal preference.
Toppings like sharp cheddar cheese, raw onion, and crispy crackers add texture, contrast, and familiar comfort—turning a simple bowl of beans into a fully satisfying meal.
Expert Tips:
Soak beans overnight for better texture: While the crockpot can handle dry beans, soaking them overnight in salted water helps reduce cooking time, improves digestibility, and results in creamier interiors without splitting skins.
Layer your seasonings early and late: Season the beans while cooking for infused flavor, but always adjust and layer more spices—especially chili powder and salt—after combining with the beef and tomatoes. This develops more complexity and prevents blandness.
Brown the beef deeply for flavor: Don’t just cook the ground beef until it’s gray—let it develop a dark, rich sear in the skillet. The Maillard reaction adds a deep, savory umami that can’t be replicated with seasoning alone.
Deglaze the skillet with a splash of broth or tomato juice: After browning the meat, deglaze the pan to lift those flavorful brown bits (fond) and pour that back into the crockpot. It’s a simple step that adds layers of flavor to your chili.
Use crushed fire-roasted tomatoes for added smokiness: For a bolder, richer flavor, swap regular crushed tomatoes with fire-roasted ones. They add subtle smokiness that enhances the chili character without extra spice.
Let it rest before serving: After the final stir, give the chili at least 15–20 minutes on warm to allow flavors to meld and thicken slightly. This resting period improves texture and intensifies taste.
Top with contrast in mind: The sharpness of raw onions, the creaminess of melted cheese, and the crunch of crackers not only add variety in texture but also elevate the overall eating experience with balanced bites.
Homemade Chili Beans
Ingredients
For the Beans:
1 lb dry pinto beans, rinsed and sorted
Water, enough to cover beans by 2 inches
1–1½ tsp garlic salt
1 tsp onion powder
1 tsp parsley flakes
½–1 tsp seasoning salt (like Lawry’s)
Salt, to taste
For the Meat & Chili:
1 lb ground beef
2 packets chili seasoning
1 (28 oz) can crushed tomatoes
1–2 tsp chili powder, or to taste
For Topping:
1 small onion, finely chopped
1 cup shredded cheddar cheese
Saltine crackers or oyster crackers, for serving
Instructions
Cook the Beans:
Place rinsed pinto beans in a large crockpot.
Add enough water to cover the beans by at least 2 inches.
Season with garlic salt, onion powder, parsley, seasoning salt, and additional salt to taste.
Cover and cook on LOW for 10 hours, or until the beans are soft and tender.
Cook the Beef:
In a large skillet over medium heat, brown the ground beef until fully cooked.
Drain excess fat if needed.
Add the two chili seasoning packets to the cooked beef and stir until well combined.
Combine & Simmer:
Once the beans are done, add the seasoned ground beef to the crockpot.
Stir in the crushed tomatoes and chili powder to taste.
Let everything simmer together in the crockpot on LOW for another 30 minutes to 1 hour, to meld flavors.
Serve:
Ladle the chili beans into bowls.
Top each serving with shredded cheese, chopped onions, and crackers.
Serve hot and enjoy!
Tips
You can make it spicier by adding cayenne pepper or diced jalapeños.
For a thicker chili, mash some of the cooked beans before adding the meat.
Important Notes When Making Homemade Chili Beans:
Cooking time depends on bean freshness: Dried beans that have been sitting on the shelf for a long time may take longer to cook, even in a slow cooker. Always test for doneness—beans should be soft but not mushy.
Season gradually and taste throughout: Salt and spice levels can vary depending on your chili packets and canned tomatoes. Season in layers and taste at every stage, especially after adding beef and tomatoes, to avoid over-salting.
Water level matters: Keep the beans well-covered with water during cooking, but not overly so—too much liquid will dilute flavor. If needed, reduce excess liquid near the end by slightly propping open the crockpot lid.
Chili thickness improves with time: This chili thickens naturally as it rests. If you prefer it thicker, mash some of the cooked beans or simmer uncovered briefly after all ingredients are combined.
The chili deepens in flavor overnight: Like many slow-cooked dishes, chili tastes even better the next day. Consider making it ahead and reheating for a more developed, cohesive flavor profile.
Use high-quality chili seasoning or make your own: Store-bought packets are convenient, but for full control, try mixing your own with chili powder, cumin, paprika, garlic powder, and oregano for a personalized touch.
Don’t skip the toppings—they complete the dish: The sharpness of raw onions, the richness of shredded cheese, and the crunch of crackers add texture contrast and elevate the humble chili into a crave-worthy comfort dish.
How to Enjoy This Dish After Cooking
Let It Rest Briefly
After the final stir in your slow cooker, allow the chili to rest on the “Warm” setting or off-heat for 15–20 minutes. This short rest time allows the flavors to meld further and helps the chili thicken naturally for better texture.
Customize Your Bowl
Ladle the hot chili into serving bowls and invite everyone to customize their toppings. This adds both visual appeal and textural contrast. Recommended toppings include:
Freshly chopped onions – for crunch and a sharp bite
Shredded cheddar or pepper jack cheese – melts beautifully on contact
Saltine or oyster crackers – for crunch and salty contrast
Sour cream or Greek yogurt – for creaminess and tang (optional)
Fresh cilantro or green onions – for brightness
Pair It Right
To complete the meal, pair your chili beans with:
Cornbread or buttered dinner rolls to soak up the flavorful broth
A crisp green salad with acidic vinaigrette to balance richness
Sweet iced tea or a cold beer for a Southern-style finish
Reheat Like a Pro
The flavor deepens overnight, making leftovers even more delicious. To reheat:
On the stovetop: Add a splash of water or broth, then warm over medium-low heat.
In the microwave: Cover and heat in intervals, stirring in between for even warming.
Use Leftovers Creatively
Transform your leftovers into exciting new meals:
Chili-topped baked potatoes
Chili cheese nachos
Chili-stuffed bell peppers
Chili over rice or macaroni for a budget-friendly twist
Nutrition Information
For one serving of your Homemade Chili Beans with Cheese, Onions & Crackers, presented in your requested format. This assumes the recipe makes 6 servings, including toppings:
Calories: 480 kcal | Total Fat: 22 g | Saturated Fat: 9 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 60 mg | Sodium: 900–1000 mg (depending on seasoning packets and salt) | Total Carbohydrates: 45 g | Dietary Fiber: 12 g | Sugars: 4 g | Protein: 28 g
Frequently Asked Questions:
Can I use canned pinto beans instead of dried?
Yes, you can substitute with canned pinto beans to save time. Use about 3–4 cans (15 oz each), drained and rinsed. Skip the crockpot step and simmer the beans with the seasoned beef and crushed tomatoes for about 30–40 minutes to allow flavors to meld.
How spicy is this recipe, and how can I adjust the heat?
The spice level depends on the chili seasoning packets and chili powder you use. For a milder version, choose mild chili seasoning and use less chili powder. To increase the heat, add cayenne pepper, diced jalapeños, or hot chili flakes to taste.
Can I make this recipe vegetarian?
Absolutely. Replace the ground beef with a plant-based meat alternative, sautéed mushrooms, or even extra beans (like black beans or kidney beans). Use vegetarian chili seasoning and ensure your toppings (like cheese) fit your dietary preference.
What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen if thickened.
Can I cook the entire dish in one pot instead of using a crockpot?
Yes. Simmer the soaked or canned beans in a large Dutch oven or pot with water and seasonings until tender (if using dry beans). Then add the cooked, seasoned beef and tomatoes. Let the chili simmer on low for 30–60 minutes to build flavor.
Do I need to soak the pinto beans before using the crockpot?
Soaking is optional, but highly recommended. An overnight soak helps the beans cook more evenly, reduces cooking time, and improves digestibility. If you skip soaking, you may need to increase the slow cooker time slightly and ensure there’s enough water throughout.
When should I season the beans—before or after cooking?
Season your beans before cooking in the crockpot to infuse them with flavor from the start. Use spices like garlic salt, onion powder, parsley, and seasoning salt early on. Always adjust salt after cooking, especially once tomatoes and beef are added, since both may contain salt.
Can I cook the beef directly in the crockpot?
It’s best to brown the ground beef separately in a skillet. This develops more flavor through caramelization and allows you to drain off excess grease before adding it to the beans. This step creates a cleaner and richer chili.
How do I prevent my chili from getting too watery?
Avoid adding too much water to the beans—just enough to keep them covered. Once all ingredients are combined, if the chili feels too thin, let it cook uncovered on high for 30–60 minutes or mash a small portion of the beans to thicken naturally.
How do I know when the beans are fully cooked?
Pinto beans are done when they’re soft and creamy on the inside but still hold their shape. You should be able to press a bean easily between your fingers or mash it against the side of the crockpot with a spoon.