Slow Cooker Chili Recipe

I’ve been making chili for over a decade now, but it wasn’t until I discovered the magic of slow cooking that I truly fell in love with this dish. My Slow Cooker Chili Recipe transformed what used to be a stressful weeknight dinner into something I actually look forward to making.

It all started when I had a particularly chaotic week at work. I needed something hearty, comforting, and completely hands-off. I threw together what I thought was a basic chili recipe in my slow cooker before heading out the door, and when I came home eight hours later, my house smelled like heaven. The flavors had melded together in a way that stovetop chili never quite achieved.

What surprised me most was how forgiving this recipe is. I’ve accidentally left it on for an extra two hours, forgotten to add the beans until halfway through, and even doubled the spices when I wasn’t paying attention. Every single time, it still turned out incredible.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	8 hours
Total Time	8 hours 15 minutes
Servings	8 servings
Difficulty Level	Easy

If you’re looking for more cozy slow cooker comfort food, you’ll love my Easy Crockpot Marry Me Chicken, which has the same set-it-and-forget-it appeal.

Why You’ll Love This Slow Cooker Chili Recipe

This isn’t just another chili recipe. It’s the kind of meal that brings people together around the dinner table, asking for seconds and thirds.

The slow cooker does all the heavy lifting while you go about your day. No standing over a hot stove, no constant stirring, no babysitting required. Just prep, set, and forget.

The flavors develop in a way that’s simply impossible with quick-cook methods. The beef becomes melt-in-your-mouth tender, the spices bloom and deepen, and everything melds into this rich, complex bowl of comfort. I’ve tried making this same recipe on the stovetop, and it’s good, but it doesn’t compare to the slow-cooked version.

Here’s what makes this recipe stand out:

• Perfectly tender meat: The long, slow cooking breaks down the beef until it’s incredibly tender
• Deep, rich flavors: Eight hours of simmering creates layers of flavor that quick recipes can’t match
• Minimal hands-on time: About 15 minutes of prep, then you’re done
• Feeds a crowd: Makes enough for 8 generous servings or plenty of leftovers
• Budget-friendly: Uses affordable, everyday ingredients
• Customizable heat level: Adjust the spices to suit your family’s preferences
• Freezer-friendly: Makes excellent meal prep for busy weeks

For another hearty soup that’s perfect for meal prep, try my Easy Healthy Crockpot Chili.

Ingredients

This recipe uses simple, accessible ingredients that you probably already have in your pantry. I’ve tested this dozens of times with various brands and substitutions, and it always comes out great.

• 2 pounds (900g) ground beef (80/20 or 85/15 works best)
• 1 large yellow onion, diced (about 1½ cups)
• 4 cloves garlic, minced
• 2 cans (15 oz/425g each) kidney beans, drained and rinsed
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 can (28 oz/794g) crushed tomatoes
• 1 can (15 oz/425g) tomato sauce
• 1 can (6 oz/170g) tomato paste
• 1 cup (240ml) beef broth
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon brown sugar
• 2 tablespoons olive oil

Optional toppings:

• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Fresh cilantro
• Sliced jalapeños
• Tortilla chips

Another comforting soup recipe you might enjoy is my Best Sausage Tortellini Soup, which offers similar cozy vibes with an Italian twist.

Kitchen Equipment Needed

You don’t need any fancy equipment for this recipe. Here’s what I use every single time I make this chili.

• 6-quart slow cooker (this size is perfect for the recipe)
• Large skillet for browning the meat
• Sharp knife for chopping
• Cutting board
• Wooden spoon for stirring
• Measuring cups and spoons
• Can opener
• Colander for draining beans

If you love making soups and stews, check out my Beef Barley Soup for another slow cooker favorite.

Recommended Products for This Recipe

After making this chili hundreds of times, I’ve found a few products that truly make a difference in the final result. These aren’t just random recommendations but items I personally use and swear by.

1. Crock-Pot 6-Quart Programmable Slow Cooker

This is the exact slow cooker I use for this recipe. The programmable timer automatically switches to warm when cooking is done, so your chili never overcooks even if you’re running late. The removable stoneware insert makes cleanup incredibly easy, and the 6-quart size is perfect for feeding a family with leftovers.

Get it on Amazon

2. McCormick Chili Powder

Not all chili powders are created equal. I’ve tried store brands and fancy artisanal versions, but McCormick’s blend has the perfect balance of heat and flavor without any bitterness. It’s consistently good and makes a noticeable difference in the final taste.

Get it on Amazon

3. Better Than Bouillon Roasted Beef Base

This concentrated beef base adds so much more depth than regular broth or bouillon cubes. A little jar lasts forever, and it gives the chili a rich, savory foundation that really elevates the whole dish. I always keep this in my fridge.

Get it on Amazon

4. Le Creuset Enameled Cast Iron Skillet

While you can brown meat in any skillet, this one distributes heat so evenly that you get perfect browning without any burnt spots. The enamel coating means nothing sticks, and it’s heavy enough to retain heat when you add the meat. It’s pricey, but I’ve been using mine for years.

Get it on Amazon

Step-by-Step Instructions: How to Make Slow Cooker Chili

The beauty of this recipe is how straightforward it is. Even if you’re new to slow cooking, you’ll nail this on your first try. Here’s exactly how I make it every time.

1. Brown the Ground Beef

• Heat the olive oil in your large skillet over medium-high heat until it shimmers slightly, which takes about 1-2 minutes.
• Add the ground beef to the hot skillet, breaking it up into smaller chunks with your wooden spoon or spatula.
• Cook the beef for 8-10 minutes, stirring occasionally and breaking it into smaller crumbles as it browns.
• You want to see nice brown bits forming on the bottom of the pan (that’s flavor developing), so don’t stir too frequently.
• Once the meat is no longer pink and has developed some golden-brown color, use a slotted spoon to transfer it to your slow cooker, leaving most of the fat behind in the pan.

2. Sauté the Aromatics

• Reduce the heat to medium and add the diced onion to the same skillet with about 1 tablespoon of the remaining fat (drain off excess if there’s too much).
• Cook the onion for 5-6 minutes, stirring occasionally, until it becomes translucent and softens considerably.
• Add the minced garlic and stir constantly for about 1 minute until fragrant but not browned (burned garlic tastes bitter).
• Transfer the onion and garlic mixture to the slow cooker with the beef.

3. Add All the Ingredients to the Slow Cooker

• Pour both cans of drained and rinsed kidney beans into the slow cooker.
• Add the drained and rinsed black beans on top.
• Pour in the entire can of crushed tomatoes, including all the juices.
• Add the tomato sauce and squeeze in all the tomato paste from the can.
• Pour in the beef broth to help everything combine smoothly.
• Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, black pepper, and brown sugar.
• Give everything a good stir with a long-handled spoon, making sure to scrape the bottom to incorporate all the spices evenly.

4. Set Your Slow Cooker

• Place the lid securely on your slow cooker, ensuring it’s properly seated.
• Set the cooker to LOW and cook for 8 hours, or set it to HIGH for 4-5 hours if you’re short on time.
• Resist the urge to lift the lid during cooking, as this releases heat and adds cooking time (every peek adds about 15 minutes).
• The chili is done when the flavors have melded together, the beef is incredibly tender, and everything looks thick and bubbling.

5. Final Adjustments

• After the cooking time is complete, remove the lid carefully (steam will escape).
• Give the chili a good stir and taste it with a clean spoon.
• Adjust the seasoning if needed by adding more salt, pepper, or a pinch of cayenne for extra heat.
• If the chili seems too thick, stir in a splash of beef broth or water until you reach your desired consistency.
• If it’s too thin (this rarely happens), remove the lid and let it cook on HIGH for an additional 15-20 minutes to reduce and thicken.

6. Serve and Enjoy

• Ladle the hot chili into bowls, making sure each serving gets a good mix of meat, beans, and that rich sauce.
• Set up a topping bar with shredded cheese, sour cream, chopped green onions, cilantro, and jalapeños so everyone can customize their bowl.
• Serve alongside cornbread, tortilla chips, or over rice for a complete meal.
• Store any leftovers in airtight containers in the refrigerator once the chili has cooled to room temperature.

You might also enjoy my Taco Soup, which has a similar flavor profile but a brothier consistency.

Tips for The Best Slow Cooker Chili

After making this recipe countless times and learning from my mistakes, here are the tricks that consistently produce the best results.

• Always brown the meat first: I know it’s tempting to skip this step, but browning creates a depth of flavor through the Maillard reaction that you simply can’t get otherwise. Those caramelized bits are pure flavor.
• Don’t skip draining the beans: The liquid in canned beans can make your chili taste tinny and throw off the texture. Always rinse them under cold water.
• Layer your spices: Add half the spices with the other ingredients, then adjust at the end. Slow cooking can mute some flavors, and this gives you control over the final taste.
• Use 80/20 or 85/15 ground beef: Leaner beef will result in drier, less flavorful chili. You need that little bit of fat for richness.
• Add the tomato paste: This concentrated tomato flavor is essential. Don’t substitute it with extra tomato sauce.
• Let it cook low and slow: Eight hours on LOW beats 4 hours on HIGH every time. The extra time allows flavors to develop more fully.
• Season generously: Chili needs bold flavors. Don’t be shy with the spices, especially the chili powder and cumin.
• Make it a day ahead: Chili tastes even better the next day after the flavors have had time to meld. I often make it on Sunday for Monday dinner.
• Freeze in portions: This chili freezes beautifully for up to 3 months. Portion it into individual containers for easy grab-and-go lunches.
• Adjust the heat carefully: Start with less cayenne than you think you need. You can always add more heat at the end, but you can’t take it away.

Another fantastic slow cooker recipe is my Mississippi Pot Roast, which is equally hands-off and delicious.

What to Serve with Slow Cooker Chili

Chili is hearty enough to stand alone, but these sides turn it into a complete, satisfying meal. Here are my go-to accompaniments.

This chili pairs beautifully with a variety of sides that complement its rich, spicy flavors without overwhelming them. I like to offer both classic comfort options and fresh, lighter choices.

• Healthy Cornbread: The slight sweetness balances the chili’s heat perfectly
• Coleslaw: Provides a cool, crunchy contrast
• Dinner Rolls: Perfect for soaking up every last drop
• Avocado Toast: Creamy avocado cuts through the richness
• Mexican rice: Adds bulk and soaks up the delicious sauce
• Grilled Vegetable Skewers: Lightens up the meal
• Cornbread muffins: Individual portions that are easy to grab
• Tortilla chips: For scooping and adding crunch
• Simple green salad: Something fresh to balance the hearty chili
• Elote (Mexican street corn): Sweet corn with tangy lime is amazing with chili

For another hearty main course option, try my Slow Cooker Pot Roast.

Variations of Slow Cooker Chili

One of the things I love most about this recipe is how adaptable it is. Here are variations I’ve tried and loved over the years.

• White chicken chili: Replace the ground beef with 2 pounds of boneless chicken thighs, use white beans instead of kidney and black beans, and swap the tomatoes for chicken broth and green chilies.
• Vegetarian chili: Omit the beef and double the beans, adding a can of pinto beans too. Include diced bell peppers and mushrooms for meatiness.
• Turkey chili: Substitute ground turkey for beef for a leaner option. Add an extra tablespoon of oil when browning since turkey is so lean.
• Spicy heat bomb: Add 2 diced jalapeños, increase cayenne to 1 teaspoon, and include a diced chipotle pepper in adobo sauce.
• Sweet and smoky: Add an extra tablespoon of brown sugar, increase smoked paprika to 2 teaspoons, and stir in a tablespoon of cocoa powder.
• Bean-free keto chili: Skip all beans, use 3 pounds of ground beef, and add diced bell peppers and zucchini instead.
• Cincinnati-style: Add 1 ounce of unsweetened chocolate, 1 teaspoon of cinnamon, and ½ teaspoon of allspice. Serve over spaghetti.
• Texas no-bean chili: Omit all beans, use chunks of beef chuck instead of ground beef, and increase the chili powder to 4 tablespoons.
• Three-bean chili: Add a can of pinto beans along with the kidney and black beans for extra texture.
• Breakfast chili: Stir in cooked chorizo along with the ground beef, and serve topped with a fried egg.

If you enjoy experimenting with variations, you’ll love my collection of Waffle Recipe variations, which shows how versatile a base recipe can be.

Storage and Reheating

Proper storage is key to enjoying this chili for days (or even months) after you make it. Here’s how I handle leftovers.

• Refrigerator storage: Let the chili cool completely to room temperature, then transfer it to airtight containers. It will keep for 4-5 days in the fridge. The flavors actually improve after a day or two.
• Freezer storage: Portion the cooled chili into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Label with the date and freeze for up to 3 months.
• Thawing frozen chili: Transfer from the freezer to the refrigerator 24 hours before you plan to eat it. For faster thawing, place the sealed container in a bowl of cold water, changing the water every 30 minutes.
• Reheating on the stovetop: Pour the chili into a pot over medium heat, stirring occasionally. Add a splash of beef broth or water if it’s too thick. Heat until bubbling, about 8-10 minutes.
• Reheating in the microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat on 50% power in 2-minute intervals, stirring between each interval until heated through.
• Reheating in the slow cooker: This is great if you’re serving a crowd. Put the chili in your slow cooker on LOW for 2-3 hours, stirring occasionally.
• Avoid repeated reheating: Only reheat the portion you plan to eat. Repeated heating and cooling can affect texture and food safety.

Nutritional Facts

Here’s the approximate nutritional information per serving (1/8 of the recipe, without toppings):

• Calories: 385
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 920mg
• Total Carbohydrates: 35g
• Dietary Fiber: 11g
• Sugars: 8g
• Protein: 30g
• Vitamin A: 25% DV
• Vitamin C: 30% DV
• Calcium: 10% DV
• Iron: 35% DV

Note: Nutritional values are estimates and will vary based on specific brands used and optional toppings added.

Health Benefits of Key Ingredients

Beyond just tasting amazing, this chili actually packs some serious nutritional benefits. Here’s why I feel good about serving this to my family regularly.

The combination of ingredients in this chili creates a nutrient-dense meal that supports overall health while satisfying your comfort food cravings.

• Ground beef: Excellent source of complete protein, iron, zinc, and B vitamins (especially B12) that support energy production and immune function
• Beans: Loaded with fiber, plant-based protein, folate, and resistant starch that feeds healthy gut bacteria and helps stabilize blood sugar
• Tomatoes: Rich in lycopene, a powerful antioxidant that becomes more bioavailable when cooked, plus vitamins C and K
• Onions and garlic: Contain anti-inflammatory compounds and prebiotics that support digestive health and immune function
• Chili powder: Contains capsaicin which may boost metabolism and has pain-relieving properties
• Cumin: Aids digestion, provides iron, and has antimicrobial properties
• Paprika: Good source of vitamin A and antioxidants that support eye health

Another healthy comfort food option is my Healthy Shepherds Pie.

FAQs About Slow Cooker Chili

1. Can I make this chili without browning the meat first?

You technically can add raw ground beef directly to the slow cooker, but I don’t recommend it. Browning creates those delicious caramelized flavors through the Maillard reaction, and it also renders out excess fat that would otherwise make your chili greasy. The extra 10 minutes of browning makes a huge difference in the final taste.

2. Why is my slow cooker chili watery?

This usually happens when you use HIGH instead of LOW or if you lifted the lid frequently during cooking. The slower cooking time on LOW allows excess liquid to evaporate and the flavors to concentrate. If your chili ends up too watery, remove the lid and cook on HIGH for 20-30 minutes to reduce the liquid, or stir in an extra tablespoon of tomato paste to thicken it up.

3. Can I use dried beans instead of canned?

Absolutely, though it requires more planning. Soak 1 cup of dried kidney beans and ½ cup of dried black beans overnight, then drain and add them to the slow cooker with an extra cup of beef broth. The cooking time will be the same, but dried beans give you more control over texture and reduce sodium.

4. How do I make this chili less spicy for kids?

Reduce or omit the cayenne pepper entirely, and cut the chili powder down to 2 tablespoons. You can also add an extra tablespoon of brown sugar to balance any remaining heat. I make a full batch, then set aside a portion for my kids before adding extra hot sauce to the rest for the adults.

5. Can I cook this chili on HIGH if I’m short on time?

Yes, you can cook it on HIGH for 4-5 hours instead of LOW for 8 hours. The chili will still be delicious, but the flavors won’t develop quite as deeply. I’ve done this many times when I forgot to start it early enough, and it still turns out great.

If you’re interested in more slow cooker recipes, check out my collection of Crockpot Fall Recipes.

Final Thoughts

This Slow Cooker Chili has become more than just a recipe in my house. It’s what we make when we need comfort, when we’re feeding a crowd, or when we just want something delicious without any fuss.

I hope this recipe brings as much warmth and satisfaction to your table as it has to mine. Give it a try, make it your own, and don’t be afraid to experiment with the toppings and variations.

What’s your favorite way to top your chili? Drop a comment below and let me know how yours turned out!

Recommended:

• Zuppa Toscana
• Brunswick Stew
• Crockpot Beef Stew
• Cheeseburger Soup
• Lasagna Soup
• French Onion Beef Short Rib Soup
• Italian Wedding Soup
• Pasta Fagioli
• Lentil and Vegetable Soup
• Chicken Gnocchi Soup