On a cold evening, nothing hits quite like a big, steaming bowl of chili waiting for you at the end of the day.
This slow cooker chili is exactly that kind of meal. You throw everything in your crockpot in the morning, and by dinnertime you’ve got a rich, deeply flavored, hearty chili that tastes like it simmered on the stove for hours.
It’s one of those recipes that gets better the longer it cooks. The ground beef becomes tender, the beans soak up all that spiced tomato broth, and the whole house smells incredible by late afternoon.
Whether you’re feeding a hungry crowd, doing meal prep for the week, or just craving true comfort food, this is the chili recipe you’ll come back to again and again.
Read Also: Slow Cooker Beef Chili Recipe
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 6-8 hours (low) or 3-4 hours (high) |
| Total Time | 6 hours 20 minutes (low setting) |
| Servings | 6-8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Slow Cooker Chili
This chili practically makes itself.
Once you’ve browned the beef and tossed everything into the slow cooker, your work is done. The crockpot does the heavy lifting while you go about your day.
The flavor payoff is massive. Long, slow cooking develops a deep, complex, smoky-sweet chili flavor that you just can’t rush on the stovetop.
It’s also incredibly flexible. You can tweak the spice level, swap out beans, or bulk it up with extra vegetables, and it’ll still come out perfectly every time.
This recipe is genuinely weeknight-friendly. Prep takes about 20 minutes in the morning, and dinner is ready without any effort when you get home.
It also freezes beautifully. Make a big batch and stash half of it in the freezer for an effortless meal weeks down the road.
The leftovers taste even better than the first serving. The flavors continue to meld overnight, making day-two chili something to genuinely look forward to.
- Minimal hands-on time, maximum flavor
- Uses pantry staples you likely already have
- One pot means easy cleanup
- Feeds a crowd with one simple batch
- Naturally gluten-free and easy to make dairy-free
- Perfect for meal prepping and freezing
This is one of those recipes that makes you look like a much more dedicated cook than you actually had to be.
If you love a classic stove-top version too, my classic beef chili is a great companion recipe to have in your rotation.
Ingredients
This chili uses simple, accessible ingredients that you can find at any grocery store.
The combination of two types of beans adds heartiness and texture, while the blend of chili powder, cumin, and smoked paprika creates that signature deep, bold flavor.
- 1.5 lbs ground beef (80/20 blend recommended)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 2.5 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
You might also enjoy: Slow Cooker White Chicken Chili
Kitchen Equipment Needed
You don’t need anything fancy for this recipe. A standard slow cooker and a large skillet are really all that stand between you and a great pot of chili.
- 6-quart slow cooker (or larger)
- Large skillet or saute pan
- Wooden spoon or spatula
- Sharp chef’s knife
- Cutting board
- Can opener
- Measuring spoons and measuring cups
- Colander (for draining beans)
- Ladle (for serving)
If you love hands-off crockpot cooking, my crockpot turkey chili is another fantastic recipe to add to your weekly lineup.
Recommended Products for This Recipe
I’ve made this chili dozens of times, and these are the products that genuinely make a difference in the final result.
1. Crock-Pot 7-Quart Oval Manual Slow Cooker
A reliable, well-sized slow cooker is non-negotiable for this recipe.
I prefer a 7-quart oval model because it gives the chili plenty of room to cook evenly without overflowing, and the oval shape is perfect for fitting everything in comfortably.
The removable ceramic insert makes cleanup a breeze.
2. McCormick Chili Powder
The quality of your chili powder makes a real difference in the depth of flavor in this dish.
McCormick’s blend is well-balanced, consistent, and widely available. It provides that classic warm, earthy, slightly smoky flavor that defines a great pot of chili.
3. Smoked Paprika (Pimenton)
Regular paprika is fine in a pinch, but smoked paprika adds a subtle campfire depth that takes slow cooker chili to the next level.
A Spanish pimenton de la vera is particularly excellent and adds an authentic, layered smokiness that really elevates the dish.
4. Lodge 12-Inch Cast Iron Skillet
Browning your ground beef properly before it goes into the slow cooker is one of the most important steps in this recipe.
A cast iron skillet gets ripping hot and gives you an excellent sear, which develops flavor that a non-stick pan simply can’t match.
Read Also: Slow Cooker Sweet Potato and Black Bean Chili
Step-by-Step Instructions: How to Make Slow Cooker Chili
1. Brown the Ground Beef
- Heat a large skillet over medium-high heat. You want the pan fully hot before adding the meat, which helps it brown rather than steam.
- Add the 1.5 lbs of ground beef to the skillet. Break it apart with a wooden spoon or spatula into small crumbles.
- Cook the beef, stirring occasionally, for 6-8 minutes, until it is completely browned with no pink remaining. Don’t rush this step. Good browning develops a deeper, richer flavor in the finished chili.
- Drain off any excess grease by carefully tilting the pan and spooning it out, or by transferring the beef to a colander briefly. A little fat left behind is fine, but too much grease will make your chili oily.
2. Saute the Aromatics
- In the same skillet (with any remaining beef fat), add the diced onion and diced green bell pepper.
- Cook over medium heat for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent and the pepper has softened slightly.
- Add the 4 minced garlic cloves and stir continuously for 30 seconds to 1 minute until fragrant. Be careful not to let the garlic burn, as burned garlic will turn bitter.
- If the pan looks dry, you can add a small splash of beef broth to deglaze it and scrape up any browned bits from the bottom. Those bits are packed with flavor.
3. Add the Spices to the Skillet
- Sprinkle the 2.5 tablespoons of chili powder, 1.5 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the optional 1/4 teaspoon of cayenne pepper directly over the beef and vegetable mixture in the skillet.
- Stir everything together well, cooking for 1 minute. Toasting the spices in the fat and heat of the skillet briefly before they go into the slow cooker wakes up their flavor compounds and makes the finished chili taste significantly more complex and aromatic.
4. Transfer Everything to the Slow Cooker
- Add the seasoned ground beef and vegetable mixture to the bottom of your 6-quart (or larger) slow cooker.
- Pour in the 28 oz can of crushed tomatoes and the 14.5 oz can of diced tomatoes (with their liquid). Do not drain the tomatoes; all that liquid is part of the base.
- Add the 6 oz can of tomato paste and stir it in to help distribute it evenly.
- Pour in the 1 cup of beef broth.
- Add the drained and rinsed kidney beans and pinto beans.
- Add the 1 tablespoon of Worcestershire sauce and the 1 teaspoon of brown sugar.
- Give everything a thorough stir so all the ingredients are evenly combined and nothing is sitting in clumps at the bottom.
5. Slow Cook to Perfection
- Place the lid securely on the slow cooker.
- Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The LOW and SLOW setting is strongly recommended if your schedule allows it. The extended cooking time allows the flavors to meld and deepen in a way that shorter cooking simply does not replicate.
- Resist the urge to lift the lid during cooking. Every time you remove the lid, you lose steam and heat, which extends the cooking time by about 20-30 minutes.
6. Taste and Adjust Seasoning
- About 15 minutes before you plan to serve, remove the lid and give the chili a good stir.
- Taste the chili carefully and adjust the seasoning. It may need a little more salt, another pinch of chili powder for more heat, or a tiny bit more brown sugar if the tomatoes taste acidic.
- If the chili looks thinner than you’d like, you can leave the lid off for the final 15-20 minutes to allow some liquid to evaporate and the chili to thicken slightly.
- If the chili seems too thick, stir in a small splash of beef broth until it reaches your preferred consistency.
7. Serve and Add Your Toppings
- Ladle the hot chili into bowls.
- Add your favorite toppings: shredded cheddar cheese, a dollop of sour cream, sliced green onions, fresh cilantro, sliced jalapenos, diced avocado, or tortilla chips for crunch.
- Serve immediately and enjoy.
Another favorite: Three Bean Chili
Tips for The Best Slow Cooker Chili
A few small adjustments can take your chili from good to genuinely excellent.
The most important one is never skipping the browning step, which builds a savory foundation that slow cooking alone cannot create.
- Don’t skip browning the beef. This is the single most important step. Browning (the Maillard reaction) develops savory depth and richer color. It makes a noticeable difference in the final taste.
- Toast your spices. Adding the spices to the skillet with the beef mixture before transferring to the slow cooker blooms their flavor compounds and makes the chili taste more complex.
- Use 80/20 ground beef. The fat content in an 80/20 blend contributes to flavor and keeps the meat tender during the long cook. Leaner beef can turn dry.
- Rinse your canned beans. Rinsing the beans removes the starchy liquid from the can and gives you a cleaner, brighter-tasting chili.
- Cook on low. LOW heat for 6-8 hours produces a more deeply flavored, better-textured chili than the HIGH setting. If time allows, always choose low.
- Add a touch of brown sugar. A small amount of brown sugar balances the acidity of the tomatoes without making the chili taste sweet.
- Make it a day ahead. Chili truly tastes better the next day once all the flavors have had time to meld overnight in the fridge.
- Keep the lid on. Opening the lid repeatedly releases heat and steam and extends your cook time significantly.
My slow cooker butternut squash quinoa chili uses a lot of the same technique if you’d like a hearty vegetarian alternative.
Serving Suggestions
This chili is a complete meal on its own, but pairing it with the right sides and toppings makes it even more satisfying.
Classic toppings and sides that go beautifully with this chili include everything from simple cheese and sour cream to a side of warm cornbread.
- Shredded sharp cheddar cheese – melts into the hot chili and adds a rich, tangy note
- Sour cream – cools down the heat and adds a creamy, cooling contrast
- Sliced green onions – a fresh, mild bite that cuts through the richness
- Fresh cilantro – adds brightness and a herby note (omit if you’re not a fan)
- Sliced jalapenos or hot sauce – for those who want extra heat
- Diced avocado or guacamole – creamy and cooling alongside the bold chili flavor
- Tortilla chips – for crunch and scooping
- Fritos corn chips – a Midwest classic that adds a salty, crunchy element
- Over white rice or brown rice – stretches the chili further and makes it extra hearty
- Loaded baked potato topping – spoon the chili over a baked potato for a fully satisfying dinner
Warm, pillowy cornbread muffins are my absolute favorite pairing for this chili. The slight sweetness of the cornbread is a perfect contrast to the bold, smoky flavors in the bowl.
Variations of Slow Cooker Chili
This recipe is incredibly versatile and adapts well to different diets, preferences, and what you happen to have on hand.
- Slow Cooker Turkey Chili – Swap the ground beef for ground turkey for a leaner version. The flavor profile is lighter but still delicious. Add an extra teaspoon of chili powder to compensate for the lower fat content.
- Vegetarian/Vegan Chili – Omit the ground beef entirely and add an extra can of beans (black beans work great), plus 1-2 diced zucchini. Use vegetable broth instead of beef broth and skip the Worcestershire sauce or use a vegan version.
- Spicy Chili – Double the cayenne, add a diced chipotle pepper in adobo sauce, and throw in an extra minced jalapeno with the bell pepper for a seriously fiery bowl.
- White Chicken Chili – Use diced chicken breast, white beans, green chiles, and chicken broth with cumin and coriander for a totally different but equally delicious variation.
- Texas-Style (No Beans) – Omit both cans of beans and add extra ground beef for a traditional Texas-style chili. Purists will approve.
- Chili Mac – Stir cooked elbow macaroni into the finished chili right before serving for an easy chili mac that kids absolutely love.
- Cincinnati-Style Chili – Add cinnamon, allspice, and a touch of unsweetened cocoa powder to the spice blend and serve over spaghetti for a uniquely regional twist.
You might also enjoy: Buffalo Chicken Chili
Storage and Reheating
This chili stores incredibly well, making it perfect for meal prep. It actually improves in flavor after sitting in the fridge overnight as all the ingredients continue to meld.
- Refrigerator: Allow the chili to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4-5 days.
- Freezer: Slow cooker chili freezes beautifully. Portion it into freezer-safe containers or zip-lock freezer bags (lay bags flat to save space). Freeze for up to 3 months. Label with the date.
- Thawing: Transfer frozen chili from the freezer to the refrigerator the night before you plan to eat it. It will thaw overnight and be ready to reheat the next day.
- Stovetop Reheating: Pour the chili into a saucepan over medium-low heat. Stir occasionally and heat for 8-10 minutes until warmed through. Add a splash of beef broth if it has thickened too much.
- Microwave Reheating: Transfer a single portion to a microwave-safe bowl. Cover loosely with a microwave-safe lid or a damp paper towel (this prevents splatter). Microwave on high in 1-minute intervals, stirring in between, until heated all the way through.
- Do not refreeze: Thawed chili should not be refrozen. Only reheat what you plan to eat.
Read Also: Easy Fall Crockpot Recipes
Nutritional Facts
The following is an approximate nutritional breakdown per serving, based on 8 servings.
Actual values may vary depending on the specific brands and exact quantities of ingredients used.
| Nutrient | Per Serving (approx.) | ||| | Calories | 320 kcal | | Total Fat | 12g | | Saturated Fat | 4g | | Cholesterol | 55mg | | Sodium | 680mg | | Total Carbohydrates | 30g | | Dietary Fiber | 9g | | Sugars | 7g | | Protein | 24g | | Iron | 4mg | | Potassium | 820mg |
This chili is high in protein, high in fiber, and a great source of iron. Swapping to ground turkey can significantly reduce the fat content if you’re watching calories.
Leaving out the salt or using a low-sodium broth can also bring the sodium down considerably.
If you want a lighter spin, my turkey chili is a great lower-calorie option with the same satisfying flavors.
Health Benefits of Key Ingredients
This slow cooker chili isn’t just delicious. It’s genuinely nourishing thanks to several ingredients that bring meaningful health benefits to the bowl.
The combination of lean protein, fiber-rich beans, and antioxidant-packed tomatoes makes this a well-rounded, nutrient-dense meal.
- Kidney beans and pinto beans – Both are excellent sources of plant-based protein and dietary fiber, which supports digestive health, promotes satiety, and helps regulate blood sugar levels. They’re also rich in folate and iron.
- Ground beef – Provides a substantial amount of complete protein, zinc, iron (particularly heme iron, which is more easily absorbed than plant-based iron), and B vitamins including B12, which is essential for energy and nervous system health.
- Crushed and diced tomatoes – Tomatoes are rich in lycopene, a powerful antioxidant that has been associated with reduced risk of certain cancers and heart disease. Cooking tomatoes actually increases the bioavailability of lycopene.
- Garlic – Known for its anti-inflammatory and antimicrobial properties, garlic contains allicin, which supports immune function and cardiovascular health.
- Chili powder and cayenne pepper – Capsaicin, the compound that gives chili peppers their heat, has been shown to boost metabolism, support cardiovascular health, and act as a natural anti-inflammatory.
- Cumin – A good source of iron and rich in antioxidants. Cumin has also been studied for its potential blood sugar-regulating properties.
- Green bell pepper – High in vitamin C (even higher per serving than oranges), which supports immune function, collagen production, and helps the body absorb iron more efficiently.
For an equally nourishing chili option, my lentil chili is loaded with plant-based protein and fiber.
FAQs About Slow Cooker Chili
1. Do I have to brown the ground beef before adding it to the slow cooker?
Technically, no. You can add raw ground beef directly to the slow cooker and it will cook through safely.
However, you really should brown it first if you want the best flavor.
Browning creates the Maillard reaction, which develops rich, savory depth that you simply cannot achieve with a slow cooker alone. The extra 10 minutes is 100% worth it.
2. Can I use dried beans instead of canned beans?
Yes, but with a caveat. Dried beans need to be fully soaked and pre-cooked before going into slow cooker chili.
Raw dried beans (especially kidney beans) contain a toxin called phytohaemagglutinin that is only destroyed by boiling at high heat.
A slow cooker does not get hot enough to neutralize it. Soak dried beans overnight, then boil them vigorously for at least 10 minutes before adding them to the slow cooker.
3. My chili is too thin. How do I thicken it?
There are several easy ways to thicken slow cooker chili. Remove the lid for the last 20-30 minutes of cooking to allow excess liquid to evaporate.
You can also mash some of the beans directly in the pot with the back of a spoon, which naturally thickens the broth.
Another option is to stir in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then cook on HIGH for an additional 15 minutes.
4. Can I make this chili in an Instant Pot instead?
Absolutely. Brown the beef using the saute function, then add all remaining ingredients and pressure cook on HIGH for 20 minutes, followed by a 10-minute natural pressure release.
The flavor will be good, though the slow cooker version has a slight edge in depth because of the extended cooking time.
5. How spicy is this chili?
As written, this recipe is mild to medium in heat. The chili powder provides warmth and flavor without being overwhelming.
For a milder chili, omit the cayenne entirely. For a spicier version, double the cayenne, add a diced chipotle in adobo, or toss in a fresh diced jalapeno. The heat level is very easy to customize to your taste.
Whether you’re exploring bold new flavors or sticking to the classics, my roundup of winter chili recipes has something for every preference and spice tolerance.
Slow Cooker Chili
Ingredients
- 1.5 lbs ground beef 680g; 80/20 blend recommended for best flavor
- 1 medium yellow onion about 1 cup or 150g, diced
- 4 cloves garlic minced
- 1 green bell pepper diced
- 28 oz crushed tomatoes 794g; 1 standard large can, do not drain
- 14.5 oz diced tomatoes 411g; 1 can, do not drain
- 15 oz kidney beans 425g; 1 can, drained and rinsed
- 15 oz pinto beans 425g; 1 can, drained and rinsed
- 6 oz tomato paste 170g; 1 small can
- 1 cup beef broth 240ml; low-sodium recommended
- 2.5 tbsp chili powder
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper
- 0.25 tsp cayenne pepper optional; omit for mild chili
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar
- shredded sharp cheddar cheese optional topping
- sour cream optional topping
- green onions optional topping; sliced
- fresh cilantro optional topping
- sliced jalapenos optional topping; for extra heat
- diced avocado optional topping
- tortilla chips optional; for serving alongside
Equipment
- 6-quart slow cooker Or larger; a 7-quart oval model works especially well
- Large skillet or sauté pan For browning beef and sauteing aromatics
- Wooden spoon or spatula For breaking up and stirring the beef
- Sharp chef’s knife For dicing onion, garlic, and bell pepper
- Cutting board
- Can opener
- Measuring spoons
- Measuring cups
- Colander For draining and rinsing canned beans
- Ladle For serving
Method
- Heat a large skillet over medium-high heat, then add the ground beef and cook for 6-8 minutes, breaking it into crumbles, until fully browned with no pink remaining. Drain off excess grease, then set the beef aside.
- In the same skillet, cook the diced onion and green bell pepper over medium heat for 4-5 minutes until softened, then add the minced garlic and stir for 30-60 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
- Add all the spices (chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne) to the skillet with the beef and vegetables. Stir and cook for 1 minute to toast the spices and deepen their flavor.
- Transfer the seasoned beef mixture to the slow cooker, then add the crushed tomatoes, diced tomatoes, tomato paste, beef broth, kidney beans, pinto beans, Worcestershire sauce, and brown sugar. Stir everything together until well combined.
- Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Keep the lid on throughout cooking to retain heat and moisture.
- About 15 minutes before serving, taste and adjust seasoning with additional salt, chili powder, or brown sugar as needed. If too thin, leave the lid off to thicken, then ladle into bowls and add desired toppings.
Nutrition
Notes
- Don’t skip browning: Browning the beef before slow cooking develops savory depth through the Maillard reaction. It is the single most impactful step for flavor.
- Toast your spices: Adding spices to the hot skillet for 60 seconds before transferring to the slow cooker blooms their flavor compounds and makes the chili significantly more aromatic.
- Use 80/20 ground beef: The fat content adds flavor and keeps the meat tender. Leaner ground beef can turn dry during the long cook time.
- Cook on low if possible: LOW heat for 6-8 hours produces a more deeply flavored chili than HIGH for 3-4 hours. Choose low whenever your schedule allows.
- Thickening the chili: If too thin, remove the lid for the last 20-30 minutes, mash some beans with the back of a spoon, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook on HIGH for 15 minutes.
- Make it ahead: Chili tastes even better the next day as the flavors continue to meld overnight. It is an ideal make-ahead meal for busy weeks.
- Storage: Refrigerate in an airtight container for up to 4-5 days or freeze for up to 3 months. Reheat on the stovetop with a splash of broth to loosen it up.
- Dried beans caution: If substituting dried beans, soak them overnight and boil vigorously for at least 10 minutes before adding to the slow cooker. Never add raw dried kidney beans directly to a slow cooker.
- Spice level: As written, this recipe is mild to medium. Omit cayenne for mild, or add diced chipotle in adobo sauce and extra jalapeno for a spicier version.
- Variation ideas: Substitute ground turkey for a leaner version, omit beans for Texas-style chili, or skip the meat and add extra beans and zucchini for a hearty vegetarian option.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This slow cooker chili is everything a great comfort food recipe should be: easy to make, deeply satisfying, endlessly flexible, and absolutely delicious.
The long, slow cooking time does all the hard work for you, and you end up with a thick, rich, boldly flavored chili that tastes like it took far more effort than it actually did.
Give this recipe a try on your next busy weekday or lazy weekend. I think it’s going to become a regular in your rotation.
If you make it, I’d love to hear how it turned out! Drop a comment below with your favorite toppings or any variations you tried.
Sharing this recipe with someone who loves cozy comfort food is always appreciated too.
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