Oh, slow cooker chilijust saying those words makes me smile! This recipe has been my go-to for years, whether it’s for game day, a cozy family dinner, or when I need something hearty to feed a crowd. The best part? It practically cooks itself while I go about my day. Trust me, there’s nothing like walking into the house after hours of simmering to that rich, savory aroma filling the air. It’s comfort food at its finest, with tender beef, bold spices, and just the right amount of kick. And the longer it cooks, the better it getslike a little kitchen miracle!

Why You’ll Love This Slow Cooker Chili

This chili isn’t just deliciousit’s practically magic in a crockpot! Here’s why it’s become my absolute favorite:

Set it and forget it: Brown the meat, dump everything in, and let the slow cooker work its magic while you go about your day.
Deep, rich flavor: Hours of simmering melds the spices, tomatoes, and beef into something seriously special.
Feeds a crowd (or just you): Perfect for game day or meal prepit freezes beautifully too!
Endlessly adaptable: Spice it up, swap the protein, or load it with toppingsit’s your canvas!

Seriously, once you try this hands-off method, you’ll never go back to standing over a stove!

Ingredients for Slow Cooker Chili

Here’s everything you’ll need to make my favorite slow cooker chili – trust me, every ingredient plays a special role in creating that perfect bowl of comfort:

1 lb ground beef (80/20 blend works best for flavor)
1 onion, diced – yellow or white, whatever’s in your pantry
2 cloves garlic, minced (or more if you’re garlic-obsessed like me!)
1 bell pepper, diced – any color, but I love red for sweetness
1 can (15 oz) kidney beans, drained – don’t skip rinsing them!
1 can (15 oz) diced tomatoes – fire-roasted add amazing depth
1 can (6 oz) tomato paste – the secret for rich thickness
2 tbsp chili powder – the flavor backbone
1 tsp cumin – that warm, earthy note
1 tsp paprika – smoked if you’ve got it
1/2 tsp salt – adjust to taste later
1/4 tsp black pepper – freshly cracked if possible
1 cup beef broth – low sodium gives you control

Optional toppings: shredded cheese, sour cream, diced avocado, green onions, or my personal favorite – crushed tortilla chips for crunch!

How to Make Slow Cooker Chili

Okay, let’s get cooking! This chili couldn’t be simpler, but I’ve learned a few tricks over the years to make it absolutely foolproof:

Brown that beef! In a skillet over medium heat, cook the ground beef until it’s nicely browned. Yes, you can skip this step, but trust me – those crispy bits add SO much flavor. Drain off excess fat (about 1-2 tbsp left is perfect).
Sauté your aromatics: Add the onion, garlic, and bell pepper to the same pan. Cook until they’re soft and fragrant – about 3-4 minutes. This quick step wakes up all those wonderful flavors!
Into the slow cooker: Transfer the meat and veggie mixture to your crockpot. No need to wash the skillet – we want all those tasty bits!
Add everything else: Dump in the kidney beans, diced tomatoes, tomato paste, and beef broth. Sprinkle in all those glorious spices – chili powder, cumin, paprika, salt, and pepper.
Stir and cook: Give everything a good mix, pop the lid on, and let it work its magic! Cook on low for 6-8 hours (my preference for deepest flavor) or high for 3-4 hours if you’re in a hurry.

Tips for Perfect Slow Cooker Chili

Here are my can’t-live-without chili secrets:

Drain that fat: Too much grease = greasy chili. Leave just enough for flavor.
Taste before serving: Adjust salt and spices – flavors intensify as it cooks!
Thicken it up: If it’s too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir it in.
Toppings matter: Let everyone customize – it’s half the fun!

Slow Cooker Chili Variations

The beauty of this chili? It’s practically begging for your personal touch! Here are my favorite twists after years of experimenting:

Turkey twist: Swap ground beef for lean ground turkey – just add an extra tablespoon of olive oil to keep it moist.
Bean bonanza: Mix in black beans or pinto beans with the kidney beans for extra texture and protein.
Heat lovers: Throw in a diced jalapeño (seeds and all!) or a teaspoon of chipotle powder for serious kick.

My secret? Whatever you change, always keep that tomato paste – it’s the glue that holds all the flavors together!

Serving Suggestions for Slow Cooker Chili

Oh, the fun partdressing up your chili! I love serving mine with warm cornbread (the honey butter kind, obviously) or fluffy white rice to soak up all that goodness. For toppings? Go wild! My must-haves are shredded cheddar, a dollop of cool sour cream, and plenty of fresh cilantro. Crumbled tortilla chips add the perfect crunchjust trust me on this one!

Storing and Reheating Slow Cooker Chili

Here’s the beautiful thing about this chili – it gets even better as leftovers! Let it cool completely, then store it in airtight containers. In the fridge, it’ll stay delicious for 3-4 days. For longer storage, freeze portions in freezer bags (lay them flat to save space) where they’ll keep for 2-3 months.

When reheating, I always do it slowly – either on the stovetop over medium-low heat with a splash of broth to loosen it up, or in the microwave at 50% power, stirring every minute. Pro tip: If frozen, thaw overnight in the fridge first for best texture. That tomato paste keeps it from getting watery when reheated – isn’t that brilliant?

Slow Cooker Chili FAQs

Over the years, I’ve gotten so many questions about this chili recipe – here are the ones that come up most often with my tried-and-true answers:

Can I use dried beans instead of canned?
Absolutely! You’ll need to soak 1/2 cup dried kidney beans overnight first, then cook them until tender before adding. Canned beans are just easier for busy weeknights – your call!

How can I make my chili thicker?
If it’s looking too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes of cooking. Or leave the lid off for the final hour to let some liquid evaporate.

Can I skip browning the meat?
You can, but I don’t recommend it – those browned bits add incredible depth! If you’re in a rush, at least give the meat a quick sear before adding to the slow cooker.

What’s the best way to adjust the spice level?
Start with less chili powder if you’re sensitive to heat – you can always add more later. For extra kick, stir in some cayenne pepper or hot sauce at the end.

Can I make this vegetarian?
Sure thing! Swap the beef for another can of beans or some diced mushrooms, and use vegetable broth instead of beef broth. It’ll still be packed with flavor!

Nutritional Information

Just so you know, these numbers are estimates – your exact amounts might vary a bit depending on toppings and specific ingredients. Per generous 1-cup serving: 320 calories, 24g protein, and 28g carbs with a solid 8g fiber punch. Not bad for such a satisfying bowl of comfort!

Alright, chili lovers – it’s your turn now! Whip up this slow cooker wonder and make your kitchen smell like heaven. I want to hear all about your chili adventures – did you stick to the classic version or put your own spin on it? Snap a pic of your masterpiece (toppings and all!) and tag me. Trust me, once you try this hands-off method, you’ll be making it all winter long. Now go grab that slow cooker – your future self will thank you when dinner’s ready with zero effort!

Slow Cooker Chili That Will Melt Your Heart in 5 Hours

Author: Zach
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Low Lactose

Print Recipe

Description

A hearty and flavorful slow cooker chili that’s easy to prepare and perfect for any occasion.

Ingredients

Scale

1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) kidney beans, drained
1 can (15 oz) diced tomatoes
1 can (6 oz) tomato paste
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup beef broth

Instructions

Brown the ground beef in a skillet over medium heat. Drain excess fat.
Add onion, garlic, and bell pepper. Cook until softened.
Transfer the mixture to the slow cooker.
Add kidney beans, diced tomatoes, tomato paste, and beef broth.
Stir in chili powder, cumin, paprika, salt, and black pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Serve hot with optional toppings like cheese or sour cream.

Notes

For a spicier chili, add cayenne pepper or hot sauce.
You can substitute ground turkey for ground beef.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 580mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 8g
Protein: 24g
Cholesterol: 60mg

Keywords: slow cooker chili, easy chili recipe, beef chili, crockpot chili