There’s something about a slow cooker chili that feels like a hug at the end of a long day. The first time I made this version, the house filled with that deep, savory aroma that practically announced dinner was ready hours before it was. This slow cooker chili recipe has become my go-to comfort meal when life feels a little too fast, because it does the hard work for you—slowly building layers of flavor while you get on with everything else.
If you’ve ever wanted a chili that tastes like it simmered on the stove all day but without hovering over it, this one’s for you. With hearty ground beef, tender beans, and a rich tomato base, it’s warm, filling, and wildly easy to pull off. You’ll walk into your kitchen, lift the lid, and think, “Yep, this is exactly what home should smell like.”
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Why You’ll Love This Recipe
- Rich, Comforting Flavor: Every bite bursts with slow-simmered depth from tender beef, hearty beans, and a perfectly spiced tomato base. It’s that cozy, wrap-yourself-in-a-blanket kind of meal.
- Effortless to Make: Once you brown the beef, your slow cooker takes over. You can go about your day knowing dinner is quietly transforming into something delicious in the background.
- Family-Friendly and Flexible: This chili pleases everyone at the table. You can make it mild for the kids or kick it up with cayenne for spice lovers. It’s comfort food that adapts to your family’s taste.
- Perfect for Leftovers: The flavors deepen overnight, making tomorrow’s lunch even better than tonight’s dinner. It also freezes beautifully for future busy days.
Ingredients You'll Need
- Ground Beef – Use lean ground beef (90/10 or 93/7) for the perfect balance of flavor and texture without too much grease.
- Onion – A diced large onion adds natural sweetness and blends into the sauce as it slow cooks.
- Garlic – Fresh minced garlic deepens the savory base and brings the whole dish to life.
- Cumin and Chili Powder – These are the backbone of any great chili. They bring warmth, spice, and a subtle smokiness.
- Garlic Powder and Oregano – These supporting seasonings add layers of flavor and aroma that make the chili taste like it’s been simmering for hours.
- Salt and Black Pepper – Simple but essential for balance. Adjust these to taste toward the end.
- Beans – A mix of kidney beans and black beans creates hearty texture and adds protein. Make sure they’re drained and rinsed.
- Diced Tomatoes and Tomato Sauce – These form the saucy base that ties everything together. Include a can of diced tomatoes with green chilis if you want a little tang and heat.
How to Make Best Chili
Step 1: Brown the Beef
Place a large skillet over medium-high heat and add your ground beef. Break it apart as it cooks until it’s no longer pink. This step builds that deep, savory base that makes chili irresistible.
Step 2: Add Onion and Garlic
Once the beef starts to brown, stir in the diced onion and cook until softened. Add minced garlic and cook for another 30 seconds. You’ll smell that rich aroma that tells you something good is coming.
Step 3: Season the Mixture
Sprinkle in cumin, chili powder, garlic powder, oregano, salt, and pepper. Stir well so every bit of beef and onion gets coated in flavor.
Step 4: Transfer to the Slow Cooker
Move the seasoned beef mixture into your slow cooker. Add the drained beans, diced tomatoes (with juice), diced tomatoes and green chilis, and tomato sauce. Stir until everything is well combined.
Step 5: Let the Magic Happen
Set your crockpot to low for 6 to 8 hours or high for 3 to 4 hours. The longer it cooks, the deeper the flavors blend. When it’s done, give it a taste and adjust the seasoning if needed.
Step 6: Serve and Enjoy
Ladle the chili into bowls and top with shredded cheese, sour cream, chopped onion, or avocado slices. Each spoonful should taste like home in a bowl.
Pro Tips from My Kitchen
✓ Brown the Beef Well – Don’t rush this part. Let the beef get a little caramelized before adding the onions. That golden color means deeper flavor in your chili.
✓ Layer the Seasonings – Add some of your spices early while sautéing and taste again near the end of cooking. This layering keeps the flavors rich and well-balanced instead of flat.
✓ Avoid Watery Chili – If your chili turns out thinner than you like, remove the lid during the last 30 minutes of cooking to let it thicken naturally. You can also mash a few beans to give it a heartier texture.
✓ Let It Rest Before Serving – Once the slow cooker stops, give the chili 10 minutes to settle. The sauce thickens and the spices mellow into each other beautifully.
✓ Freeze for Later – This chili freezes perfectly. Store portions in airtight containers and reheat on the stove or in the microwave for a quick, ready-made meal that tastes just as good as day one.
Frequently Asked Questions about Chili Recipe
You can safely keep it in the refrigerator for up to four days. Make sure it’s cooled before sealing it in an airtight container. Reheat on the stove over low heat to bring back the flavors.
Absolutely. It freezes beautifully for up to three months. Portion it out before freezing so you can thaw only what you need. Let it defrost in the fridge overnight before reheating.
If it’s too thick, add a bit of broth or water and stir until it reaches your desired consistency. If it’s too thin, keep the lid off for the last 30 minutes to let excess liquid evaporate.
Yes, you can. Swap the ground beef for lentils or a plant-based crumble. The slow cooker will still develop that same rich, hearty texture.
Add extra chili powder, a pinch of cayenne, or a diced jalapeño before cooking. Taste as you go to keep the heat level where you like it.
Crockpot Chili Recipe
Ingredients
Main Ingredients
- 2 lb lean ground beef (90/10 or 93/7)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoon cumin powder
- 2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 15 oz black beans, drained and rinsed
- 30 oz kidney beans, drained and rinsed two 15oz cans
- 30 oz diced tomatoes, with their juice
- 10 oz diced tomatoes and green chilis, with juice
- 30 oz tomato sauce
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart until fully cooked and no longer pink.
- Add diced onion and cook until softened. Stir in minced garlic and cook for another 30 seconds.
- Sprinkle in cumin, chili powder, garlic powder, oregano, salt, and black pepper. Mix well to coat the beef mixture with spices.
- Transfer the seasoned beef mixture into your slow cooker. Add the black beans, kidney beans, diced tomatoes, tomatoes with green chilis, and tomato sauce. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, allowing flavors to meld.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings like cheese, sour cream, or avocado.
Notes
- To thicken chili, remove the lid in the last 30 minutes or mash a few beans.
- For extra flavor, let chili rest 10 minutes before serving.
- This dish freezes well for up to 3 months.
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