Slow Cooker Chili Recipe

Introduction

This slow cooker chili is a hearty, flavorful dish perfect for cozy dinners or feeding a crowd. With tender ground beef, a blend of spices, and a mix of beans and tomatoes, it simmers to perfection throughout the day.

Ingredients

• 2 lb lean ground beef (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp cumin powder
• 2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 30 oz kidney beans (two 15 oz cans), drained and rinsed
• 30 oz diced tomatoes with their juice
• 10 oz diced tomatoes and green chilis with their juice
• 30 oz tomato sauce

Instructions

1. Step 1: Place a large skillet over medium-high heat and sauté the ground beef until it releases its fat, about 4-5 minutes, breaking it up with a spatula as it cooks.
2. Step 2: Add the diced onion to the skillet and cook until tender, about 4-5 minutes. Stir in the minced garlic, cumin, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for another 30 seconds, stirring constantly to blend the flavors.
3. Step 3: Transfer the beef mixture to a 6-quart slow cooker.
4. Step 4: Add the drained and rinsed black beans, kidney beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice, and tomato sauce to the slow cooker. Stir well to combine.
5. Step 5: Cover and cook on high for 3-4 hours or on low for 6-8 hours until flavors meld and chili is heated through.
6. Step 6: Taste and adjust seasoning with additional salt or spices if needed. Serve warm and enjoy.

Tips & Variations

• For extra depth, try adding a splash of strong coffee or cocoa powder to the chili before cooking.
• If you prefer a spicier chili, add diced jalapeños or a pinch of cayenne pepper.
• To make it vegetarian, omit the beef and use vegetable broth with extra beans or lentils instead.
• Stir in some corn or bell peppers for added sweetness and texture.
• Use a slow cooker liner for easier cleanup.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner alternative. Just brown it in the same way before adding the other ingredients.

Do I have to soak the beans beforehand?

No, canned beans should be drained and rinsed but do not need to be soaked. This saves time and works well in slow cooker recipes.

Slow Cooker Chili Recipe

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★★★★★

4.6 from 69 reviews

This hearty Slow Cooker Chili recipe combines lean ground beef with a blend of beans, tomatoes, and flavorful spices, simmered low and slow for tender, rich flavor. Perfect for a comforting and easy meal that feeds a crowd, this recipe uses simple ingredients and minimal prep time, making it ideal for busy days or casual gatherings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 4 hours on high or 8 hours on low
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 10 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 2 lb lean Ground Beef (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced

Spices

• 2 tsp cumin powder
• 2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt, or to taste
• 1/2 tsp black pepper

Beans and Tomatoes

• 15 oz can black beans, drained and rinsed
• 30 oz kidney beans (two 15 oz cans), drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 30 oz tomato sauce

Instructions

1. Sauté Beef: Place a large skillet over medium-high heat and add the ground beef. Cook for 4-5 minutes, breaking up the meat with a spatula, until it releases its fat.
2. Add Onion and Garlic: Add the diced onion to the skillet and sauté for another 4-5 minutes until the onion is tender. Stir in the minced garlic and all the seasonings—cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for an additional 30 seconds while stirring constantly to meld the flavors.
3. Transfer to Slow Cooker: Transfer the cooked beef and onion mixture into a 6-quart slow cooker, spreading it evenly.
4. Add Remaining Ingredients: Add the drained and rinsed black beans and kidney beans. Pour in the diced tomatoes with their juice, diced tomatoes and green chilis with juice, and the tomato sauce. Stir everything together gently to combine all ingredients.
5. Cook: Cover and cook the chili on high for 3 to 4 hours or on low for 6 to 8 hours, allowing the flavors to develop and the chili to thicken.
6. Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Serve the chili warm, garnished as desired.

Notes

• For a spicier chili, add a pinch of cayenne pepper or hot sauce during cooking.
• Can be made a day ahead; chili flavors often improve after resting overnight.
• Serve with toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.
• Use lean ground turkey or chicken as a substitute for beef for a lighter version.
• Leftover chili freezes well for up to 3 months.

Keywords: slow cooker chili, ground beef chili, easy chili recipe, hearty chili, beans and beef chili, crockpot chili