Classic Slow Cooker Chili: Easy Dinner
Hearty & Hands-Off Soups & Stews.
A hearty, comforting slow cooker chili that basically cooks itself. The perfect set-it-and-forget-it meal for busy days.
I remember my mom making chili on Sundays. The big pot would bubble on the stove for hours. I wanted to capture that memory but in a way that fit my own life, which can get a little hectic. So, the slow cooker became my best friend. After a few years of tweaking—a little more cumin here, a different bean there—this recipe was born. It’s simple, it’s reliable, and it tastes like home. It’s the meal I make when I know we need to slow down and just enjoy being together.
Why You'll Love This Chili
- •It’s a true set-it-and-forget-it meal, perfect for busy days.
- •The slow cooking makes the beef incredibly tender and flavorful.
- •Your entire home will smell warm and inviting.
- •It makes a big batch, so it's wonderful for leftovers or feeding a crowd.
- •It’s a classic comfort food that feels like a warm hug in a bowl.
Wow, this is hands-down the best chili recipe I’ve ever made. My family devoured it! It had so much flavor from simmering all day, and it was ridiculously easy to put together. This is officially our new go-to chili.
Essential Ingredient Guide
- Ground Beef: I like using lean ground beef (90/10) so there isn't too much grease to drain. You could also use ground turkey or chicken for a lighter version.
- Chili Powder: This is the heart of the flavor. Different brands have different heat levels, so start with the amount listed and you can always add more at the end if you like.
- Beans: Using a mix of kidney and black beans gives a lovely texture and color. Feel free to substitute with pinto beans or whichever you have on hand. Just be sure to rinse them well!
Complete Cooking Process
- First, you’ll want to brown your ground beef with the onion and bell pepper. This step is so important for building a deep, savory flavor. Don't skip it!
- Add the garlic at the very end of sautéing so it doesn’t burn, just until it smells amazing.
- Make sure to drain off the extra fat before adding it to the slow cooker.
- This is the easy part. Just add the cooked beef mixture to your slow cooker.
- Pour in the canned tomatoes, tomato sauce, beef broth, and the rinsed beans.
- Sprinkle all of your lovely spices over the top.
- Give everything a good stir to combine, put the lid on, and walk away.
- Let it cook on low for 6 to 8 hours. The longer it simmers, the better it gets.
- When it's ready, taste it and see if it needs a little more salt. Then, ladle it into bowls and let everyone add their favorite toppings.
Frequently Asked Questions
→Can I make this chili spicier?
Of course. To add more heat, you can include a diced jalapeño with the onions and bell peppers, or add a pinch of cayenne pepper with the other spices. Start small, you can always add more.
→Does this chili freeze well?
Yes, it freezes beautifully! Let it cool completely, then store it in an airtight, freezer-safe container for up to 3 months. It's a wonderful meal to have on hand.
→Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey or even ground chicken works great in this recipe. The process is exactly the same.
→I don't have a slow cooker. Can I make this on the stovetop?
You sure can. After browning the meat, return it to the pot and add all the other ingredients. Bring it to a simmer, then reduce the heat to low, cover, and let it cook for at least 1.5 to 2 hours, stirring occasionally.
Classic Slow Cooker Chili: Easy Dinner
Classic slow cooker chili recipe perfect for easy weeknight dinners. A comforting dish that tastes amazing. Try this great crockpot chili today!
Timing
Prep Time
20 minutes
Cook Time
6-8 hours
Total Time
6 hours 20 minutes
Recipe Details
Ingredients
Chili Base
- 012 lbs lean ground beef
- 021 large yellow onion, chopped
- 031 red bell pepper, chopped
- 044 cloves garlic, minced
- 052 (15-ounce) cans kidney beans, rinsed and drained
- 061 (15-ounce) can black beans, rinsed and drained
- 071 (28-ounce) can diced tomatoes, undrained
- 081 (15-ounce) can tomato sauce
- 091 cup beef broth
Spice Blend
- 011/4 cup chili powder
- 022 tablespoons ground cumin
- 031 tablespoon dried oregano
- 041 teaspoon smoked paprika
- 051/2 teaspoon salt, or to taste
- 061/2 teaspoon black pepper
Optional Toppings
- 01Shredded cheddar cheese
- 02Sour cream or plain Greek yogurt
- 03Chopped fresh cilantro
- 04Sliced green onions
- 05Corn chips or crackers
Instructions
In a large skillet over medium-high heat, cook the ground beef, chopped onion, and bell pepper until the meat is browned and the vegetables are soft. Add the minced garlic and cook for one more minute until fragrant.
Drain any excess grease from the beef mixture. Transfer it to the basin of a 6-quart or larger slow cooker.
Add the rinsed kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth to the slow cooker.
In a small bowl, mix together the chili powder, cumin, oregano, smoked paprika, salt, and pepper. Sprinkle the spice blend over the ingredients in the slow cooker.
Stir everything together until well combined. Secure the lid on the slow cooker.
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors have melded together beautifully.
Before serving, give the chili a good stir. Taste and adjust seasonings if needed. Some chili tastes even better with a little more salt.
Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, and cilantro.
Notes & Tips
- 1Feel free to add a can of corn (drained) for a little sweetness and texture.
- 2If your chili is too thick, you can stir in a little more beef broth until it reaches your desired consistency.
- 3For a smoky flavor, try using fire-roasted diced tomatoes.
Tools You'll Need
- •Always brown the meat before adding it to the slow cooker. It creates a much richer flavor base.
- •Don't lift the lid while it's cooking! Slow cookers work by trapping heat, so peeking can add to the cooking time.
- •Chili is always better the next day. If you can, make it a day ahead to let the flavors really meld.
- •Rinse your canned beans. This removes the extra sodium and starchy liquid from the can, resulting in a cleaner taste.