10 Cozy Crockpot Ground Beef Recipes & Chili for Fall

When the weather turns cool, there's nothing quite as satisfying as a warm, hearty meal made with ground beef and your trusty crockpot. It's affordable, easy to find, and incredibly versatile — perfect for everything from classic chili to creamy pasta dishes to stuffed pepper soup. Best of all, most of these recipes come together with just a quick browning step (or none at all) before you let the slow cooker do the rest.

Below are 10 cozy crockpot ground beef recipes, including a few chili variations, all perfect for filling your kitchen with warmth on a chilly fall evening. Each one includes the full ingredient list and step-by-step instructions so you can get cooking right away.

Quick Tips for Crockpot Ground Beef Success

• Brown the beef first when possible. While not always required, browning ground beef before adding it to the crockpot helps drain excess fat and deepens the flavor of the final dish.
• Drain the fat. After browning, drain off excess grease so your dish doesn't end up oily.
• Don't overfill the crockpot. Fill no more than two-thirds full to ensure even, safe cooking.
• Low and slow is best. Most of these recipes are at their most flavorful after a full 6–8 hours on low, though high settings work in a pinch.
• Taste and adjust seasoning at the end. Flavors mellow during slow cooking, so a quick taste-test before serving helps you adjust salt, spice, or acidity as needed.

1. Classic Crockpot Beef Chili

A no-fuss, crowd-pleasing chili loaded with beans, tomatoes, and warm spices — the kind of recipe everyone needs in their back pocket.

Ingredients:

• 1 ½ lbs ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, green onion

Instructions:

1. In a skillet over medium heat, brown the ground beef with the onion and garlic until no longer pink. Drain excess fat.
2. Transfer the beef mixture to the crockpot. Add kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, stirring occasionally if possible.
4. Taste and adjust seasoning before serving.
5. Ladle into bowls and top with shredded cheese, sour cream, and green onion.

2. Crockpot Beef and Vegetable Stew

A hearty, stick-to-your-ribs stew packed with tender beef and root vegetables.

Ingredients:

• 1 ½ lbs ground beef
• 3 carrots, sliced
• 3 potatoes, cubed
• 1 celery stalk, sliced
• 1 onion, diced
• 4 cups beef broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat.
2. Add the beef, carrots, potatoes, celery, and onion to the crockpot.
3. Pour in beef broth and diced tomatoes, then stir in thyme, salt, and pepper.
4. Cover and cook on low for 7–8 hours or high for 4 hours, until vegetables are tender.
5. Stir well and serve hot, with crusty bread on the side if desired.

3. Crockpot Cheesy Beef and Rice Casserole

A creamy, cheesy comfort dish the whole family will love, made effortlessly in the slow cooker.

Ingredients:

• 1 ½ lbs ground beef
• 1 onion, diced
• 1 ½ cups uncooked white rice
• 1 can cream of mushroom soup
• 3 cups beef broth
• 1 ½ cups shredded cheddar cheese
• Salt and pepper to taste

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Instructions:

1. Brown the ground beef with the onion in a skillet until no longer pink. Drain excess fat.
2. Add the beef mixture, uncooked rice, cream of mushroom soup, and beef broth to the crockpot. Stir to combine and season with salt and pepper.
3. Cover and cook on low for 4–5 hours or high for 2–2.5 hours, until rice is tender and most of the liquid is absorbed.
4. Stir in shredded cheddar cheese until melted.
5. Let sit for 5 minutes before serving.

4. Crockpot Stuffed Pepper Soup

All the cozy flavors of stuffed bell peppers, turned into an easy, scoopable soup.

Ingredients:

• 1 ½ lbs ground beef
• 1 onion, diced
• 2 bell peppers, diced
• 1 can diced tomatoes
• 4 cups beef broth
• ¾ cup uncooked rice
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Brown the ground beef with the onion in a skillet until no longer pink. Drain excess fat.
2. Add the beef mixture, bell peppers, diced tomatoes, beef broth, rice, and Italian seasoning to the crockpot.
3. Season with salt and pepper, then stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until rice and peppers are tender.
5. Stir well and serve hot, topped with a sprinkle of shredded cheese if desired.

5. Crockpot Beef and Bean Taco Chili

A thicker, taco-inspired twist on classic chili — great for taco night with a cozy fall spin.

Ingredients:

• 1 ½ lbs ground beef
• 1 packet taco seasoning
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 2 cups beef broth
• Toppings: tortilla strips, shredded cheese, avocado

Instructions:

1. Brown the ground beef in a skillet until no longer pink. Drain excess fat and stir in taco seasoning.
2. Transfer the beef to the crockpot. Add black beans, corn, diced tomatoes with green chilies, and beef broth. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours.
4. Stir well and taste, adjusting seasoning as needed.
5. Serve topped with tortilla strips, shredded cheese, and avocado.

6. Crockpot Beef and Potato Casserole

A simple, hearty dish that's basically a cozy hug in a bowl — minimal prep, maximum comfort.

Ingredients:

• 1 ½ lbs ground beef
• 4 cups potatoes, thinly sliced
• 1 onion, sliced
• 1 can cream of mushroom soup
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a skillet until no longer pink. Drain excess fat and season with salt and pepper.
2. Layer the sliced potatoes, onion, and browned beef in the crockpot.
3. In a bowl, whisk together cream of mushroom soup and beef broth, then pour evenly over the layers.
4. Cover and cook on low for 6–7 hours or high for 3–3.5 hours, until potatoes are fork-tender.
5. Sprinkle shredded cheddar cheese over the top, cover, and let sit for 10 minutes until melted before serving.

7. Crockpot White Bean and Beef Chili

A creamy, milder chili variation using white beans and green chilies instead of the traditional tomato base.

Ingredients:

• 1 ½ lbs ground beef
• 1 onion, diced
• 2 cans white beans, drained and rinsed
• 1 can diced green chilies
• 4 cups beef broth
• 1 teaspoon cumin
• 4 oz cream cheese
• Toppings: shredded cheese, sour cream

Instructions:

1. Brown the ground beef with the onion in a skillet until no longer pink. Drain excess fat.
2. Add the beef mixture, white beans, green chilies, beef broth, and cumin to the crockpot. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours.
4. Stir in the cream cheese until fully melted and the chili turns creamy.
5. Ladle into bowls and top with shredded cheese and sour cream.

8. Crockpot Beef and Cabbage Soup

A light yet hearty soup, similar to stuffed cabbage rolls but far less work, perfect for a cozy fall lunch.

Ingredients:

• 1 ½ lbs ground beef
• 1 small head of cabbage, chopped
• 1 onion, diced
• 2 carrots, sliced
• 1 can diced tomatoes
• 5 cups beef broth
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Brown the ground beef with the onion in a skillet until no longer pink. Drain excess fat.
2. Add the beef mixture, cabbage, carrots, diced tomatoes, beef broth, and paprika to the crockpot. Season with salt and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–3.5 hours, until cabbage and carrots are tender.
4. Stir well and taste, adjusting seasoning as needed.
5. Serve hot, on its own or with a slice of crusty bread.

9. Crockpot Smoky Chipotle Beef Chili

A bold, smoky chili with a kick, made using chipotle peppers in adobo sauce for deep, spicy flavor.

Ingredients:

• 1 ½ lbs ground beef
• 1 onion, diced
• 2–3 chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• Toppings: shredded cheese, sour cream, lime wedges

Instructions:

1. Brown the ground beef with the onion in a skillet until no longer pink. Drain excess fat.
2. Add the beef mixture, chipotle peppers, black beans, diced tomatoes, beef broth, chili powder, and smoked paprika to the crockpot. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–3.5 hours.
4. Taste and adjust spice level as needed before serving.
5. Ladle into bowls and top with shredded cheese, sour cream, and a squeeze of lime.

10. Crockpot Beef and Pasta Bake

A cozy, cheesy pasta dish made easy in the slow cooker — perfect for a fall family dinner.

Ingredients:

• 1 ½ lbs ground beef
• 1 onion, diced
• 1 jar marinara sauce
• 2 cups beef broth
• 2 cups uncooked rotini or penne pasta
• 1 ½ cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning

Instructions:

1. Brown the ground beef with the onion in a skillet until no longer pink. Drain excess fat.
2. Add the beef mixture, marinara sauce, beef broth, and Italian seasoning to the crockpot. Stir to combine.
3. Cover and cook on low for 2 hours or high for 1 hour.
4. Stir in the uncooked pasta, making sure it's mostly submerged in liquid. Cover and cook on high for another 30–45 minutes, until pasta is tender.
5. Sprinkle shredded mozzarella over the top, cover, and let sit for 5–10 minutes until melted before serving.

Tips for Meal Prepping with Crockpot Ground Beef

• Make a double batch. Chilis and soups freeze especially well, so consider doubling your favorite recipe and freezing half.
• Portion into containers. Divide cooled leftovers into individual containers for quick lunches throughout the week.
• Customize toppings separately. Keep toppings like cheese, sour cream, and tortilla strips stored separately so they stay fresh until you're ready to eat.

Storage and Reheating

• Refrigerator: Store cooked dishes in airtight containers for up to 4 days.
• Freezer: Soups, stews, and chilis freeze well for up to 3 months. Casseroles with pasta or rice may change texture slightly after freezing but are still freezer-friendly.
• Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the consistency.

Frequently Asked Questions

Do I need to brown the ground beef before adding it to the crockpot? It's recommended, since browning helps drain excess fat and adds extra flavor, but in a pinch, you can add raw ground beef directly to the crockpot and break it apart with a spoon partway through cooking. Just be sure it reaches a safe internal temperature of 160°F (71°C).

Can I use ground turkey or chicken instead of beef? Yes — most of these recipes work well with ground turkey or chicken as a leaner substitute. The cooking time stays roughly the same.

How do I thicken a soup or chili that's too watery? Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) during the last 30 minutes of cooking, or remove the lid for the final 30–45 minutes to let some liquid evaporate.

Can I prep these the night before? Yes — brown the beef and prep your vegetables the night before, store everything in the fridge, then assemble in the crockpot insert in the morning.

Final Thoughts

These 10 cozy crockpot ground beef recipes and chilis are everything you want from a fall meal — warm, hearty, and easy enough for any weeknight. Whether you're in the mood for a classic chili, a cheesy casserole, or a smoky chipotle twist, your crockpot has you covered. Pick a favorite, set it in the morning, and let the cozy aromas fill your kitchen all day long.

Which recipe are you trying first? Let me know in the comments below!