Chili has always been one of those meals that makes my whole family happy. It’s hearty, filling, and packed with flavor. I remember when I first started making chili—it wasn’t anything fancy, just a simple stovetop version with ground beef and canned beans. But as life got busier, I needed a way to make dinner without being tied to the kitchen. That’s when the slow cooker became my lifesaver.
This slow-cooker chili recipe is the result of years of tweaking and experimenting. It’s one of those dishes I know I can rely on. Whether it’s for a cozy family dinner, a game-day crowd, or just something to make the house smell amazing all day, this chili always hits the spot. The best part? The slow cooker does all the hard work for you.
| Servings | Total |
| 6 | 8hrs 20mins |
Where Did You Learn This Recipe?
I learned to make chili the way a lot of people do—by watching my mom. She had her own way of doing it, adding a pinch of this and a dash of that, and it always turned out delicious. But over the years, I started making it my own.
When I got my first slow cooker, I was determined to adapt her chili recipe for it. I spent some time looking up slow cooker tips, trying different spice combinations, and figuring out how to get that rich, slow-cooked flavor. Now, I feel like I’ve nailed the perfect balance.
Why Slow Cooker Chili?
There are plenty of ways to make chili, but the slow cooker method is hands-down my favorite. Here’s why:
- Convenience: You throw everything into the slow cooker, set it, and forget it.
- Flavor: The slow cooking process gives the spices and ingredients time to meld together, creating a rich and hearty chili.
- Versatility: It’s great for feeding a crowd or making ahead for busy weeknights.
Slow cooker chili is also incredibly forgiving. Whether you like it mild or spicy, with beans or without, you can customize it to suit your taste.
What Is Slow Cooker Chili Made Of?
Here’s what goes into a classic slow-cooker chili:
- Protein: Ground beef is traditional, but you can also use turkey, chicken, or even a plant-based option.
- Beans: Kidney beans and black beans are the usual choices, but feel free to mix it up.
- Tomatoes: Diced tomatoes, tomato sauce, and sometimes tomato paste for extra richness.
- Vegetables: Onions, bell peppers, and sometimes jalapeños for a little heat.
- Spices: Chili powder, cumin, paprika, garlic powder, and a touch of cayenne.
- Broth: Beef or chicken broth to bring it all together.
What to Have with Slow Cooker Chili
Chili is so versatile that you can pair it with almost anything. Here are some of my go-to sides and toppings:
- Cornbread: A sweet and crumbly side that’s perfect for soaking up the chili.
- Tortilla Chips: Great for dipping or adding crunch.
- Rice: Serve the chili over a bed of rice for a hearty meal.
- Toppings: Shredded cheese, sour cream, green onions, and avocado slices are all great additions.
Is Slow Cooker Chili Healthy?
Chili can be a healthy meal, depending on how you make it. This recipe uses lean ground beef, plenty of beans for fiber, and a mix of vegetables. If you want to lighten it up even more, use ground turkey or chicken and opt for low-sodium canned goods.
Kitchen Equipment
Here’s what you’ll need:
- A slow cooker (6-quart or larger)
- A large skillet for browning the meat (optional but recommended)
- A cutting board and knife for prepping vegetables
- Measuring cups and spoons
- A wooden spoon or spatula for stirring
Ingredients
For the Chili:
- 1 lb ground beef (or turkey/chicken)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Sliced jalapeños
- Avocado slices
Directions:
Step 1: Brown the Meat (Optional)
- Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add the diced onion, bell peppers, and garlic to the skillet. Cook for 3-4 minutes until softened.
Step 2: Assemble the Slow Cooker
- Add the browned meat and vegetables to the slow cooker.
- Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, broth, tomato paste, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
Step 3: Cook the Chili
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible.
Step 4: Adjust Seasoning
- About 30 minutes before serving, taste the chili and adjust the seasoning as needed. Add more chili powder or cayenne if you like it spicier.
Step 5: Serve
- Ladle the chili into bowls and add your favorite toppings. Enjoy with cornbread, tortilla chips, or rice.
Tips
- Use Fresh Spices: Fresh chili powder and cumin make a big difference in flavor.
- Add Heat Gradually: If you’re unsure about spice levels, start with less cayenne and add more to taste.
- Make It Ahead: Chili tastes even better the next day, so don’t hesitate to make it ahead of time.
- Freezing: This chili freezes beautifully. Let it cool completely, then store it in airtight containers for up to 3 months.
FAQs
Can I make this recipe vegetarian?
Yes! Skip the meat and add more beans or a plant-based ground beef substitute.
Can I use fresh tomatoes instead of canned ones?
You can, but canned tomatoes provide a consistent flavor and texture. If fresh, peel and chop them before adding them.
How do I thicken the chili?
If the chili is too thin, let it cook uncovered for the last 30 minutes, or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).
Can I use different beans?
Of course! Pinto beans, navy beans, or even chickpeas work well.
Conclusion
Slow cooker chili is one of those meals that checks all the boxes—easy, comforting, and packed with flavor. It’s the perfect dish for busy weekdays, lazy weekends, or feeding a crowd. Once you try this recipe, you’ll see why it’s a staple in my house. I hope it becomes a favorite in yours, too!
MORE RECIPES
Slow Cooker Chili Recipe
Equipment
- A slow cooker (6-quart or larger)
- A large skillet for browning the meat (optional but recommended)
- A cutting board and knife for prepping vegetables
- Measuring cups and spoons
- A wooden spoon or spatula for stirring
Ingredients
- 1 lb ground beef (or turkey/chicken)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Sliced jalapeños
- Avocado slices
Instructions
- Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add the diced onion, bell peppers, and garlic to the skillet. Cook for 3-4 minutes until softened.
- Add the browned meat and vegetables to the slow cooker.
- Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, broth, tomato paste, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible.
- About 30 minutes before serving, taste the chili and adjust the seasoning as needed. Add more chili powder or cayenne if you like it spicier.
- Ladle the chili into bowls and add your favorite toppings. Enjoy with cornbread, tortilla chips, or rice.