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Slow Cooker Chili Recipe

Slow Cooker Chili

iamwinfred
This slow cooker chili is a thick, hearty, boldly flavored comfort food classic that practically makes itself. Ground beef is browned with onions, garlic, and bell pepper, seasoned with a rich blend of chili powder, cumin, and smoked paprika, then slow-cooked for hours with crushed tomatoes, kidney beans, and pinto beans until everything melds into a deeply satisfying bowl of chili. It's the ultimate set-it-and-forget-it dinner that tastes like it simmered all day — because it did.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 320 kcal

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

Ingredients
  

For the Chili

  • 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

Spice Blend

  • 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

Flavor Additions

  • 1 tbsp Worcestershire sauce
  • 1 tsp brown sugar

For Serving (Optional Toppings)

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 30gProtein: 24gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 680mgPotassium: 820mgFiber: 9gSugar: 7gVitamin A: 20IUVitamin C: 30mgCalcium: 8mgIron: 25mg
Keyword beef chili recipe, crockpot chili, easy chili recipe, slow cooker chili, slow cooker dinner
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