Slow Cooker Chili Recipe

This slow cooker chili is a hearty, flavorful, and comforting dish that simmers low and slow for the ultimate depth of flavor. Packed with tender ground beef, beans, tomatoes, and spices, it’s the perfect set-it-and-forget-it meal for busy weekdays, game days, or cozy weekends.

Why You’ll Love This Recipe

• Easy dump-and-go slow cooker meal
• Rich, bold, and well-balanced flavor
• Hands-off cooking with minimal prep
• Feeds a crowd and makes great leftovers
• Customizable with toppings or spice levels
• Freezer-friendly for future meals
• Great for meal prepping and batch cooking
• Naturally gluten-free
• Comforting and satisfying
• Works with ground beef, turkey, or plant-based alternatives

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or turkey)
• Onion, chopped
• Garlic, minced
• Kidney beans, drained and rinsed
• Black beans or pinto beans, drained and rinsed
• Crushed tomatoes
• Diced tomatoes (with juice)
• Tomato paste
• Beef broth or water
• Chili powder
• Ground cumin
• Smoked paprika
• Oregano
• Salt and pepper
• Optional: cayenne pepper, sugar, or hot sauce for taste

Directions

this recipe

1. In a skillet over medium heat, cook the ground beef and onions until browned. Drain excess fat.
2. Add garlic and cook for another 1–2 minutes until fragrant.
3. Transfer the beef mixture to the slow cooker.
4. Add beans, crushed and diced tomatoes, tomato paste, broth, and all seasonings. Stir well to combine.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours.
6. Taste and adjust seasoning before serving.
7. Serve hot with your favorite toppings like shredded cheese, sour cream, or green onions.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 6–8 hours on low or 3–4 hours on high
Total time: Up to 8 hours 15 minutes

Variations

• Vegetarian: Use lentils or meat substitutes and vegetable broth
• Spicy: Add jalapeños, hot sauce, or extra cayenne
• Sweet heat: Add a touch of brown sugar or cocoa powder
• Chunky: Add bell peppers, corn, or zucchini
• Bean-free: Skip beans and bulk up with extra vegetables or meat

Storage/Reheating

Store chili in an airtight container in the refrigerator for up to 5 days.
To reheat, warm in a saucepan over medium heat or microwave in intervals until hot.
Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I skip browning the meat?

For best flavor and texture, browning the meat first is recommended, but you can skip it in a pinch.

What’s the best meat for chili?

Ground beef (80/20) is traditional, but ground turkey, chicken, or even stew beef work well too.

Can I make this vegetarian?

Yes, simply omit the meat and add more beans or a plant-based protein.

How do I make it spicier?

Increase the chili powder, add cayenne, or toss in diced chili peppers.

What toppings go well with chili?

Cheese, sour cream, green onions, avocado, jalapeños, and tortilla chips are all great choices.

Can I cook this overnight?

Yes, on low setting for 6–8 hours. Refrigerate after cooking and reheat when ready to serve.

Can I use canned chili beans?

Yes, just drain and rinse if they’re heavily seasoned, or reduce added spices.

Is this chili gluten-free?

Yes, as long as you use gluten-free broth and canned goods.

How do I thicken the chili?

Simmer uncovered for 15–20 minutes or mash some of the beans with a spoon.

Can I double the recipe?

Yes, as long as your slow cooker has enough capacity. Increase cooking time slightly if needed.

Conclusion

This slow cooker chili recipe is a go-to comfort meal that delivers bold flavor with minimal effort. Whether you’re feeding a crowd or stocking your freezer, this hearty chili is a delicious and dependable dish you’ll come back to time and time again.

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