Slow cooker chili is a classic comfort food that’s perfect for fall, winter, and game day gatherings. This recipe is beloved because it’s flavorful, filling, and incredibly simple to prepare. Whether you’re feeding your family or a crowd, this slow cooker chili delivers tender meat, rich spices, and a satisfying texture every time.
If you enjoy this recipe, you might also like my twist on white chicken chili, which is equally easy and comforting.
This homemade chili is not only ideal for busy weeknights, but it’s also a crowd-pleaser for parties. Thanks to the slow cooker, it requires minimal effort while maximizing flavor.
Why This Slow Cooker Chili is the Best
This chili has everything you want in a comforting meal: tender ground beef, hearty beans, and a rich, spiced tomato base. The slow cooking process allows all the ingredients to meld together, producing a depth of flavor that’s hard to beat. You can easily adjust the spice level or ingredients depending on your family’s preferences—whether you like it smoky, slightly sweet, or extra spicy.
Once you try this method, you’ll see why it’s a go-to recipe for easy, satisfying dinners. Just a few minutes of prep and your slow cooker does the rest. By the time dinner rolls around, you’ll have a bowl of chili that tastes like it simmered for hours.
Ingredients You’ll Need
The ingredients in this recipe are simple, affordable, and easy to find:
- Olive oil: For sautéing the onions and garlic. You can substitute vegetable oil if needed.
- Ground beef: Use 85% lean for the perfect balance of flavor and texture.
- Yellow onion and garlic: Aromatics that add depth to the chili. Fresh garlic is best.
- Canned tomatoes with green chilies: These bring flavor and a gentle kick. If you don’t have them, you can use plain diced tomatoes plus a small can of green chilies.
- Tomato sauce: Creates a rich, tomato-forward base.
- Beef broth: Adjust for desired thickness. Omit for a thicker chili or add more for a soupier texture.
- Spices: Chili powder, cumin, paprika, cocoa powder, coriander, sugar, salt, and pepper give the chili its signature taste.
- Kidney beans: Both dark and light varieties for texture and color, but you can use one type if needed.
How to Make Slow Cooker Chili
Making chili in a slow cooker is almost effortless. Here’s how to do it step by step:
1. Sauté the Aromatics
Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 3 minutes until softened. Add minced garlic and cook for another 30 seconds. Transfer the onions and garlic to a 6-7 quart slow cooker.
2. Brown the Beef
Return the skillet to medium-high heat and add the ground beef. Cook, stirring occasionally, until the beef is browned. Drain most of the fat, leaving a little for flavor if desired. Then transfer the beef to the slow cooker with the onions.
3. Add Liquids and Spices
To the slow cooker, add diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, salt, and pepper. Stir to combine everything evenly.
4. Cook Low and Slow
Cover and cook on low for 5-6 hours. This slow cooking ensures the flavors develop fully and the beef becomes tender.
5. Stir in Beans
Add the drained and rinsed kidney beans at the end of cooking. Stir and heat through for a few minutes. Serve immediately with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Can I Make This Chili in Other Ways?
- Instant Pot: You can use the Instant Pot to cook this chili more quickly. Sauté onions and beef using the sauté function, then pressure cook with the rest of the ingredients.
- Stovetop: If you don’t have a slow cooker, this chili can be simmered on the stove. Brown the onions and beef, add the remaining ingredients (except beans), and simmer on low heat for 2-3 hours. Add beans at the end.
What to Serve with Chili
Chili pairs perfectly with cornbread, baked potatoes, or even over rice. It’s also a favorite for game days and casual gatherings.
Freezing and Meal Prep
This chili freezes exceptionally well, making it perfect for meal prep. Portion it into airtight containers for school lunches or family dinners later in the week. Reheat gently on the stove or in the microwave, and it tastes just as good as freshly made.
Tips for the Best Slow Cooker Chili
- Don’t skip sautéing the onions; it prevents them from being crunchy.
- Use quality ground beef for better flavor and texture.
- Bloom the spices in the skillet for one minute with the onions to deepen the flavor.
- Cook the beef in batches if needed to ensure proper browning.
- Avoid high heat; low and slow develops richer flavor and tender beef.
- Add beans at the end to avoid mushy texture.
Optional Variations
- Add diced bell peppers while sautéing for extra vegetables.
- For spicy chili, include one or two seeded jalapeños.
- Top with shredded cheese, sour cream, diced avocado, or tortilla chips.
- Serve with biscuits, crackers, or cornbread for a complete meal.
1 Tbsp olive oil
2 lbs lean ground beef (85% lean)
1 large yellow onion, finely chopped
3 cloves garlic, finely minced
2 (14.5 oz) cans diced tomatoes with green chilies*
3 (8 oz) cans tomato sauce
1/2 cup beef broth
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp unsweetened cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
Shredded cheddar cheese, for serving
Optional toppings: sour cream, diced green or red onions, roasted peppers, hot sauce
Optional sides: cornbread, baked potatoes, biscuits, tortilla chips
-
Sauté Aromatics:
Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 3 minutes until softened. Add garlic and cook 30 seconds longer. Transfer to a 6-7 quart slow cooker. -
Brown Beef:
In the same skillet, add ground beef and cook until browned, stirring occasionally. Drain most of the fat, leaving a small amount if desired. Transfer beef to the slow cooker. -
Add Liquids & Spices:
Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, salt, and pepper. Mix well. -
Cook Low & Slow:
Cover and cook on low for 5-6 hours. -
Add Beans:
Stir in drained kidney beans and cook for 2-3 minutes until heated through. -
Serve:
Serve warm with shredded cheddar cheese and optional toppings or sides.
Notes
- Look for “mild” green chilies in canned tomatoes or use plain diced tomatoes plus 1 small can of green chilies.
- Browning the beef in batches ensures better flavor and prevents steaming.
- Bloom spices in the skillet with the onions for extra depth.
- Adjust chili thickness by adding more or less beef broth.
- Store leftovers in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.