What the heck is this?
This is slow cooker chili in all its rich, meaty, slightly spicy, deeply satisfying glory. It’s the kind of dish you throw together in the morning and come home to in the evening like some kind of domestic magician. This chili is thick, hearty, packed with bold flavor, and just the right amount of cozy. It’s perfect for game day, snow day, or basically any day that ends in “y.” Whether you pile it high with cheese and sour cream or keep it classic, it’s a no-fail crowd pleaser that’s as easy as it is delicious.
Why You’ll Love This Recipe
First off, it’s a slow cooker recipe, which means minimal effort and maximum reward. Everything goes into one pot, simmers low and slow all day, and comes out tasting like you cooked it for hours—because you did, but the slow cooker did all the work. This chili is rich, flavorful, not too spicy (unless you want it to be), and great for feeding a crowd or stocking the freezer. Plus, it gets better the next day, which makes it perfect for meal prep.
The Good Stuff You’ll Need
- 2 lbs ground beef (or half beef, half ground pork or turkey if you like)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne (optional for heat)
- 1 tsp salt, ½ tsp black pepper
- Optional toppings: shredded cheese, sour cream, chopped green onions, avocado, hot sauce, tortilla chips
Let’s Do This
- Brown the meat: In a large skillet, cook the ground beef over medium-high heat until browned. Drain the excess fat and transfer to the slow cooker.
- Sauté the veggies: In the same skillet (no need to clean it), sauté the onion, bell pepper, and garlic for 3–4 minutes until softened and fragrant. Dump them into the slow cooker with the meat.
- Build the chili: Add the crushed tomatoes, tomato sauce, tomato paste, drained beans, beef broth, and all the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper) to the slow cooker. Stir well to combine.
- Cook it low and slow: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, stirring occasionally if you’re home (but no pressure).
- Taste and adjust: Before serving, give it a taste. Want more heat? Add hot sauce. Too thick? Stir in a splash more broth.
- Top it like you mean it: Ladle into bowls and go wild with toppings. Cheese, sour cream, scallions, crushed chips—this is your chili kingdom.
Serving Suggestions
Serve with cornbread, over rice, or even spooned on top of baked potatoes. It also makes a mean chili dog or nacho topping. A cold beer or icy soda on the side never hurts, either.
Switch It Up
Make it vegetarian by skipping the meat and doubling up on beans and veggies—add corn, sweet potatoes, or mushrooms. Want it smoky and complex? Stir in a spoonful of chipotle peppers in adobo. Feeling Texan? Leave out the beans entirely (but don’t tell the rest of us).
Make-Ahead Tips
Chili is basically made for meal prep. Store leftovers in the fridge for up to 5 days or freeze in airtight containers for up to 3 months. It reheats beautifully on the stovetop or in the microwave. Pro tip: it tastes even better the next day after the flavors have had time to hang out.
Questions People Actually Ask
Can I skip browning the meat? You can, but it’s not recommended—the browning adds serious flavor and improves the texture.
What if I don’t have crushed tomatoes? You can sub with diced tomatoes and just mash them up a bit.
How spicy is this? As written, it’s mild to medium. Want it hotter? Add more cayenne or some chopped jalapeños. Want it mild? Skip the cayenne altogether.
Can I use a different kind of bean? Totally. Pinto beans, white beans, or whatever you have will work just fine.
Slow Cooker Chili: The Ultimate Set-It-and-Forget-It Comfort Food
- Total Time: 20 minutes
- Yield: 8–10 servings 1x
Description
This is slow cooker chili in all its rich, meaty, slightly spicy, deeply satisfying glory. It’s the kind of dish you throw together in the morning and come home to in the evening like some kind of domestic magician. This chili is thick, hearty, packed with bold flavor, and just the right amount of cozy. It’s perfect for game day, snow day, or basically any day that ends in “y.” Whether you pile it high with cheese and sour cream or keep it classic, it’s a no-fail crowd pleaser that’s as easy as it is delicious.
Ingredients
2 lbs ground beef (or half beef, half ground pork or turkey if you like)
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 (15 oz) cans kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup beef broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne (optional for heat)
1 tsp salt, ½ tsp black pepper
Optional toppings: shredded cheese, sour cream, chopped green onions, avocado, hot sauce, tortilla chips
Instructions
Brown the meat: In a large skillet, cook the ground beef over medium-high heat until browned. Drain the excess fat and transfer to the slow cooker.
Sauté the veggies: In the same skillet (no need to clean it), sauté the onion, bell pepper, and garlic for 3–4 minutes until softened and fragrant. Dump them into the slow cooker with the meat.
Build the chili: Add the crushed tomatoes, tomato sauce, tomato paste, drained beans, beef broth, and all the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper) to the slow cooker. Stir well to combine.
Cook it low and slow: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, stirring occasionally if you’re home (but no pressure).
Taste and adjust: Before serving, give it a taste. Want more heat? Add hot sauce. Too thick? Stir in a splash more broth.
Top it like you mean it: Ladle into bowls and go wild with toppings. Cheese, sour cream, scallions, crushed chips—this is your chili kingdom.
Notes
Serve with cornbread, over rice, or even spooned on top of baked potatoes. It also makes a mean chili dog or nacho topping. A cold beer or icy soda on the side never hurts, either.
- Prep Time: 20 min
Nutrition
- Calories: ~410 kcal per serving
- Fat: ~15g
- Carbohydrates: ~35g
- Protein: ~30g