Slow Cooker Chili Recipe

This Slow Cooker Chili is a hearty, flavorful, and comforting dish that’s perfect for busy weeknights, game days, or cozy weekends at home.

Loaded with lean ground beef, beans, tomatoes, and spices, it simmers low and slow to build deep, rich flavors with minimal effort.

Why You’ll Love This Recipe:

It’s a set-it-and-forget-it meal—perfect for busy schedules.

Uses simple pantry staples and yields a generous batch.

Great for meal prep and leftovers—flavors get even better the next day.

Customizable heat level with spices or added chili peppers.

Delicious topped with cheese, sour cream, or avocado, and served with cornbread or chips.

Key Ingredients:

Lean ground beef – Provides protein and a savory base without excess grease.

Kidney & black beans – Adds fiber, texture, and plant-based protein.

Diced tomatoes & tomato sauce – Creates a rich, tangy tomato base.

Onion & garlic – Aromatic foundation that builds flavor.

Spices (cumin, chili powder, garlic powder, oregano) – Classic chili seasonings for a deep, smoky flavor.

Slow Cooker Chili Recipe

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 15oz 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

Step 1:

Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.

Step 2:

Add onion to the skillet and sauté until tender (4-5 minutes).

Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper.

Cook another 30 seconds stirring constantly.

Transfer to a 6 Qt slow cooker.

Step 3:

Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce.

Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours.

Season to taste if desired and serve warm.

Recipe Notes for Slow Cooker Chili:

Brown the meat first: Browning the ground beef with onions and garlic before adding it to the slow cooker builds deeper flavor and improves texture. Skipping this step can result in a softer, less savory chili.

Use lean ground beef: 90/10 or 93/7 blends work best to keep the chili rich without being greasy. If using fattier beef, be sure to drain excess fat after browning.

Drain and rinse the beans: This helps reduce sodium and prevents the chili from getting too liquidy or mushy.

Let it simmer longer for better flavor: Even though it’s ready in a few hours, chili develops deeper flavor the longer it cooks. Low and slow (6–8 hours) is ideal for best taste.

Adjust seasoning at the end: Wait until the chili is fully cooked before adding more salt—flavors intensify over time.

Want it thicker?: Remove the lid for the last 30 minutes of cooking or mash a few beans in the pot with a spoon to naturally thicken the chili.

Make it ahead: Chili tastes even better the next day! Great for meal prep or make-ahead dinners.

Add heat if you like: For a spicier chili, stir in hot sauce, diced jalapeños, chipotle peppers, or extra chili powder to taste.

Perfect for freezing: This chili freezes well. Cool completely before freezing in airtight containers or resealable bags for up to 3 months.

Beef Stroganoff Casserole

Neapolitan Bean Soup

Lentil Soup With Sausage

Nutrition Information:

Serving Size: 1 cup

Kitchen Equipment Needed:

Large skillet

Spatula or wooden spoon

Knife and cutting board

6-quart slow cooker

Can opener

Ladle or large spoon (for serving)

Recipe Swaps and Variations:

Meat: Swap ground beef for turkey, chicken, or plant-based crumbles.

Beans: Use pinto or white beans instead of black or kidney beans.

Spicy version: Add chipotle peppers in adobo or a diced jalapeño.

Thickener: Stir in a tablespoon of cornmeal or masa harina near the end.

Toppings: Customize with shredded cheese, sour cream, cilantro, scallions, or avocado.

How to Store Leftovers:

Store in an airtight container in the refrigerator for up to 4–5 days.

Freeze portions in freezer-safe containers or bags for up to 3 months.

Reheat gently on the stove or in the microwave, adding a splash of broth if needed.

Food and Drink Pairings:

Food: Cornbread, tortilla chips, baked potatoes, or a side salad.

Drink: Cold beer, a bold red wine (like Zinfandel), or sparkling water with lime.

Toppings: Shredded cheese, sour cream, avocado, green onions, or jalapeños.

Frequently Asked Questions:

Can I use a different type of meat for this slow cooker chili?

Certainly! While the recipe suggests lean ground beef, you can substitute it with ground turkey, chicken, or even a meat alternative like textured vegetable protein (TVP) for a vegetarian version.

How can I adjust the spice level of the chili?

To control the spice level, you can modify the amount of chili powder, diced tomatoes with green chilis, or hot sauce.

Start with smaller quantities and adjust according to your preference during the cooking process.

Can I freeze leftovers of this slow cooker chili?

Absolutely! This chili freezes well.

Allow it to cool completely, then store it in airtight containers or freezer bags.

Thaw and reheat when ready to enjoy again.

Are there alternative bean options I can use?

Certainly! While the recipe calls for black and kidney beans, you can customize it by using pinto beans, navy beans, or a combination of your favorite beans.

What toppings can I add to enhance the chili?

Popular toppings include shredded cheese, sour cream, sliced green onions, diced avocados, or a sprinkle of fresh cilantro.

Consider serving it with a side of cornbread or tortilla chips for added texture.

Can I use ground turkey instead of ground beef in this slow cooker chili recipe?

Absolutely! Ground turkey is a great alternative and will work well with the other ingredients.

Just ensure it’s cooked through and well-browned before transferring it to the slow cooker.

Is there a way to make this chili vegetarian?

Yes, you can make a delicious vegetarian version by omitting the ground beef altogether or substituting it with plant-based alternatives like crumbled tofu, textured vegetable protein (TVP), or additional beans.

Can I customize the spice level of the chili?

Certainly! Adjust the quantity of chili powder, diced tomatoes with green chilis, or even add a dash of hot sauce to control the spice level.

Taste and modify as needed during the cooking process.

How do I store and reheat leftover chili?

Allow the chili to cool to room temperature before transferring it to airtight containers.

Store it in the refrigerator for up to 3-4 days.

To reheat, use a stovetop or microwave, adding a little water or broth if needed to restore moisture.

Can I prepare this chili in advance and freeze it?

Absolutely! This chili freezes well. After cooking, let it cool completely, then store in airtight containers or freezer bags.

Label with the date, and it can be frozen for up to 3 months.

Thaw in the refrigerator before reheating.