There’s something magical about coming home to a house that smells like slow cooker chili. This recipe is foolproof—just toss everything in and let the slow cooker work its magic. You’ll get a rich, deeply flavored chili with tender meat and beans that’s perfect for a cozy dinner.
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Why You’ll Love This Slow Cooker Chili
- Hands-off cooking: The slow cooker does all the work while you go about your day.
- Deep, developed flavor: Slow cooking melds the spices and makes the meat fall-apart tender.
- Easy to customize: Adjust the heat, swap beans, or make it vegetarian without losing heartiness.
- Great for crowds or leftovers: It’s a crowd-pleaser and tastes even better the next day.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 lbs ground beef (85/15 works well)
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
Tools: A 6-quart or larger slow cooker, a large skillet, and a wooden spoon.
Notes: Using good-quality beef broth and fresh spices makes a difference. Rinsing the beans helps control sodium and improves flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 10 g |
Serves: 8 | Prep Time: 20 minutes | Cook Time: 6 hours (on Low) | Total Time: 6 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Why brown the meat first? It might be tempting to just dump everything in raw, but taking a few minutes to brown the ground beef adds a ton of flavor. You’ll get those lovely browned bits (fond) in the skillet, which deglaze beautifully and add a rich, savory depth to the entire dish.
- Can I use different beans? Absolutely! Pinto beans or even a can of chili beans are great substitutes. The key is to use beans that hold their shape during the long cooking process. I like the combination of kidney and black beans for a nice texture and color contrast.
- What’s the deal with the spices? Toasting the spices when you cook the aromatics wakes them up. If your chili powder or cumin has been sitting in the cupboard for a year, its flavor will be muted. For the best results, try to use spices that are no more than six months old.
- Is the cayenne pepper necessary? It adds a subtle background heat that builds, but you can absolutely leave it out for a milder chili. The chili powder provides most of the characteristic flavor, while the cayenne just gives it a little kick.
How to Make Slow Cooker Chili
Step 1: Start by heating the olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers. You’ll want to cook them for about 5-7 minutes, until they’ve softened and the onion becomes translucent. Stir in the minced garlic and cook for just another minute until it becomes fragrant—be careful not to let it burn!
Step 2: Push the vegetables to the side of the skillet and add the ground beef. Use your wooden spoon to break it up into crumbles. Cook until it’s no longer pink, which should take about 6-8 minutes. As it cooks, you’ll notice some delicious browned bits forming on the bottom of the pan—that’s pure flavor gold.
Step 3: Now, it’s time for the spices! Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the meat and vegetable mixture. Stir everything together so the spices coat the meat and veggies, and cook for one more minute. You’ll really smell the spices blooming—it’s a wonderful aroma.
Step 4: Carefully transfer the entire contents of the skillet into your slow cooker. To get every last bit of flavor, pour a little of the beef broth into the hot skillet and use your spoon to scrape up all those browned bits. Pour this liquid into the slow cooker as well.
Step 5: Add the drained and rinsed kidney beans, black beans, crushed tomatoes, tomato sauce, and the remaining beef broth to the slow cooker. Give everything a really good stir to combine. The mixture will look quite liquidy at this stage—that’s perfect, as the liquid will reduce and thicken as it cooks.
Step 6: Place the lid on your slow cooker and cook on the Low setting for 6-8 hours, or on High for 3-4 hours. I highly recommend the low and slow method for the most tender meat and developed flavor. If you’re around, give it a stir halfway through, but it’s not strictly necessary.
Step 7: About 30 minutes before serving, take the lid off and give the chili a taste. This is your chance to adjust the seasoning. Does it need more salt? A pinch more chili powder? Now’s the time to add it. Let it cook uncovered for the final 30 minutes to thicken up to your desired consistency.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers or bags; freeze for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Skillet Cornbread — The slight sweetness and crumbly texture are the perfect foil for the rich, savory chili. It’s a classic pairing for a reason.
- Simple Green Salad with a Lime Vinaigrette — The bright, acidic dressing cuts through the heartiness of the chili and provides a refreshing contrast on the palate.
- Buttery Garlic Bread — For dipping and scooping up every last bit from the bowl. It’s messy, satisfying, and completely irresistible.
Drinks
- A Cold Lager or Amber Ale — The crisp, clean finish of a good beer helps cleanse the palate between bites and complements the spices beautifully.
- Iced Tea with a Mint Sprig — A non-alcoholic option that’s refreshing and slightly sweet, which balances the heat and richness of the chili.
- Bold Zinfandel — A fruit-forward red wine that can stand up to the robust flavors and spice without being overpowered.
Something Sweet
- Classic Brownies — A rich, fudgy brownie is the ultimate comfort dessert after a bowl of savory chili. The chocolate is a fantastic flavor bridge.
- Cinnamon Sugar Churros — The warm cinnamon spice echoes the warmth in the chili, and the crispy texture is a delightful way to end the meal.
- Vanilla Bean Ice Cream — The cool, creamy sweetness is a simple and perfect way to soothe your palate, especially if you’ve made your chili a little on the spicy side.
Top Mistakes to Avoid
- Mistake: Skipping the browning step for the meat and veggies. I’ve been tempted to do this on a busy morning too, but it makes a world of difference. Browning creates the Maillard reaction, which gives the chili a much deeper, richer, and more complex flavor base that you just can’t get from boiling everything together.
- Mistake: Adding salt at the very end. While you should always do a final taste, adding at least some salt during cooking helps to season the ingredients from within. If you add it all at the end, the chili can taste superficially salty rather than well-seasoned throughout.
- Mistake: Overcrowding the slow cooker. If your slow cooker is filled to the absolute brim, it will take much longer to come to temperature and may not cook evenly. For best results, don’t fill it more than two-thirds full.
- Mistake: Lifting the lid too often. Every time you take the lid off, you let out a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process and keep the lid on!
Expert Tips
- Tip: For a thicker chili, make a slurry. If you find your chili is too thin at the end of cooking, mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the chili and let it cook on High for another 15-20 minutes, until thickened.
- Tip: Let the fat rise to the top. If you have time, after cooking, spoon off any excess oil that has pooled on the surface. This gives you a cleaner-tasting chili that’s less greasy. A fat separator can make this job super easy.
- Tip: Amp up the umami. For an even deeper savory flavor, try stirring in a tablespoon of soy sauce or Worcestershire sauce about an hour before the chili is done. It sounds unconventional, but it works wonders.
- Tip: Cook your own beans. If you’re really planning ahead, using dried beans that you’ve cooked yourself can give the chili an incredible texture and creaminess that canned beans sometimes lack. Just be sure they’re fully cooked before adding.
FAQs
Can I make this chili in an Instant Pot?
Absolutely! Use the Sauté function to brown the meat and veggies. Then, add all the remaining ingredients (except any thickeners like a cornstarch slurry). Secure the lid, set the valve to sealing, and cook on High Pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
How long will leftovers last in the fridge?
Stored in an airtight container, your chili will be perfectly delicious for 3 to 4 days. In fact, many people think it tastes even better on the second day after the flavors have had more time to meld. Just make sure to cool it completely before refrigerating.
Can I freeze this chili?
Yes, this chili freezes beautifully! Let it cool completely, then portion it into freezer-safe bags or containers. It will keep for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat it gently on the stovetop or in the microwave, adding a splash of broth if it seems too thick.
What’s the best way to reheat chili?
The stovetop is your best bet for even reheating. Place it in a saucepan over medium-low heat, stirring occasionally, until it’s heated through. If it’s thickened up too much, add a small splash of beef broth or water to loosen it. The microwave works in a pinch—just heat in short bursts, stirring in between.
Is this recipe gluten-free?
As written, yes, this recipe is naturally gluten-free. However, you must always double-check your specific brands of beef broth, tomato sauce, and spices, as some manufacturers may include additives or use facilities that process wheat. When in doubt, look for a certified gluten-free label on the packaging.
Slow Cooker Chili
Make the best Slow Cooker Chili with this easy recipe. Just set it and forget it for a rich, flavorful dinner. Get the foolproof recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
1 green bell pepper (diced)
-
4 cloves garlic (minced)
-
2 lbs ground beef (85/15 works well)
-
2 cans kidney beans (15 oz each, drained and rinsed)
-
1 can black beans (15 oz, drained and rinsed)
-
1 can crushed tomatoes (28 oz)
-
1 can tomato sauce (15 oz)
-
2 cups beef broth
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2 tbsp chili powder
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1 tbsp ground cumin
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
0.5 tsp cayenne pepper (adjust to taste)
-
1 tsp salt (plus more to taste)
-
0.5 tsp black pepper
Instructions
-
Start by heating the olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers. You’ll want to cook them for about 5-7 minutes, until they’ve softened and the onion becomes translucent. Stir in the minced garlic and cook for just another minute until it becomes fragrant—be careful not to let it burn!01
-
Push the vegetables to the side of the skillet and add the ground beef. Use your wooden spoon to break it up into crumbles. Cook until it’s no longer pink, which should take about 6-8 minutes. As it cooks, you’ll notice some delicious browned bits forming on the bottom of the pan—that’s pure flavor gold.02
-
Now, it’s time for the spices! Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the meat and vegetable mixture. Stir everything together so the spices coat the meat and veggies, and cook for one more minute. You’ll really smell the spices blooming—it’s a wonderful aroma.03
-
Carefully transfer the entire contents of the skillet into your slow cooker. To get every last bit of flavor, pour a little of the beef broth into the hot skillet and use your spoon to scrape up all those browned bits. Pour this liquid into the slow cooker as well.04
-
Add the drained and rinsed kidney beans, black beans, crushed tomatoes, tomato sauce, and the remaining beef broth to the slow cooker. Give everything a really good stir to combine. The mixture will look quite liquidy at this stage—that’s perfect, as the liquid will reduce and thicken as it cooks.05
-
Place the lid on your slow cooker and cook on the Low setting for 6-8 hours, or on High for 3-4 hours. I highly recommend the low and slow method for the most tender meat and developed flavor. If you’re around, give it a stir halfway through, but it’s not strictly necessary.06
-
About 30 minutes before serving, take the lid off and give the chili a taste. This is your chance to adjust the seasoning. Does it need more salt? A pinch more chili powder? Now’s the time to add it. Let it cook uncovered for the final 30 minutes to thicken up to your desired consistency.07
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