If you’re looking for the ultimate comfort food to warm you from the inside out, the Best Slow Cooker Chili is exactly what you need. This hearty, beefy chili comes loaded with three types of beans, fire-roasted tomatoes, savory spices, and a gentle kick of heat, all melded together in the slow cooker so the flavors become deep and rich. Whether you’re gearing up for a game day gathering, a family night in, or just craving a satisfying bowl of something cozy, this chili delivers on every level. Each spoonful is a reminder of why a crockpot full of chili is a staple in every home cook’s repertoire.
Ingredients You’ll Need
The ingredients for the Best Slow Cooker Chili are classic, simple, and unfussy, yet each one plays a crucial part in making the final dish sing. From the robust ground beef to the smoky seasonings and a trio of beans, every component builds layers of flavor and heartiness.
- Ground Beef (2 pounds): The foundation of this chili, adding rich, savory depth and satisfying protein.
- Yellow Onion (1 medium, diced): Softens into the beef, adding natural sweetness and aromatic undertones.
- Garlic (3 cloves, minced): Lends warmth and a mouthwatering aroma to the base.
- Kidney Beans (1 can, drained and rinsed): These classic chili beans bring earthy flavor and a creamy texture.
- Black Beans (1 can, drained and rinsed): Offer a mild, slightly sweet taste and beautiful color contrast.
- Pinto Beans (1 can, drained and rinsed): Their buttery quality balances the other beans perfectly.
- Crushed Tomatoes (1 28-ounce can): Forms the tangy, thick tomato base you expect in great chili.
- Diced Tomatoes with Green Chilies (1 can): Adds a pop of freshness and a hint of spice.
- Tomato Paste (2 tablespoons): Concentrates the tomato flavor and thickens the chili.
- Chili Powder (2 tablespoons): Delivers that signature chili taste with gentle heat and rich color.
- Ground Cumin (1 tablespoon): Provides warm, earthy notes that deepen the flavor profile.
- Smoked Paprika (1 teaspoon): Infuses a mild smokiness that takes the chili up a notch.
- Dried Oregano (1/2 teaspoon): Gives a subtle herbal backbone.
- Salt (1 teaspoon): Essential for balancing and enhancing all the other flavors.
- Black Pepper (1/2 teaspoon): Lends a gentle bite without overpowering the chili.
- Cayenne Pepper (1/4 teaspoon, optional): For a touch of extra heat, adjust to your spice preference!
- Beef Broth or Water (1/2 cup): Helps marry all the flavors and keeps the chili perfectly saucy.
How to Make Best Slow Cooker Chili
Step 1: Brown the Beef and Aromatics
Begin by heating a large skillet over medium heat. Add the ground beef, using a sturdy spoon to break it up into bite-sized pieces as it cooks. You want it deeply browned and no longer pink for the fullest flavor. Once browned, drain off any excess grease. Next, toss in your diced onion and minced garlic. Let them cook for 2 to 3 minutes with the beef, stirring occasionally, until they become soft and fragrant. This quick sauteing step deepens the savory foundation of your Best Slow Cooker Chili.
Step 2: Build the Chili in the Slow Cooker
Transfer the beef, onion, and garlic mixture to your 6-quart slow cooker. Now comes the fun part – adding the beans (kidney, black, and pinto), the crushed tomatoes, diced tomatoes with green chilies, tomato paste, and all the fabulous seasonings. Don’t forget to pour in the beef broth or water to marry everything together. Give it all a thorough stir, making sure the spices are well distributed for even flavor.
Step 3: Slow Cook for Perfectly Blended Flavors
Pop the lid on your slow cooker and set it to low for 6 to 8 hours or on high for 3 to 4 hours. As the Best Slow Cooker Chili simmers away, your kitchen will start to smell absolutely irresistible! The long, gentle cook allows every flavor to mingle and the beans to tenderize beautifully.
Step 4: Taste and Adjust
Once cooking time is up, give the chili a good stir and taste for seasoning. Does it need a little extra salt? More smoky paprika or a pinch more cayenne for spice? Don’t be shy about tweaking it until it’s just right for your taste buds. Now your Best Slow Cooker Chili is ready to serve piping hot!
How to Serve Best Slow Cooker Chili
Garnishes
Don’t underestimate the power of toppings! Try shredded cheese, a generous dollop of sour cream, chopped green onions, slices of jalapeño, or even fresh cilantro. They’re not just pretty – they bring coolness, creaminess, and a pop of color that makes every bowl of Best Slow Cooker Chili exciting.
Side Dishes
This chili is a meal all on its own, but it also loves good company. Freshly baked cornbread, warm tortillas, or a crisp green salad are all fantastic at soaking up that flavorful sauce. If you want something heartier, serve it over steamed rice or with a side of baked potatoes.
Creative Ways to Present
For a casual crowd, set up a chili bar with a line-up of garnishes and sides so everyone can build their best bowl. For leftovers, try spooning Best Slow Cooker Chili over nachos, stuffing it into baked sweet potatoes, or using it as a filling for chili-cheese burritos. The possibilities are endless and make chili night feel fresh every time!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover chili to airtight containers and refrigerate. It stays fresh for up to 4 days, and the flavors only deepen with time, making tomorrow’s lunch even more delicious.
Freezing
This Best Slow Cooker Chili is a dream for meal preppers! Freeze single or family-sized portions in freezer-safe bags or containers. Be sure to let the chili cool first, and leave a little room for expansion. It’ll keep beautifully for up to 3 months—just defrost overnight in the refrigerator before reheating.
Reheating
Reheat leftover chili gently on the stovetop over low heat or in the microwave in short bursts, stirring often. If it seems thick, add a splash of water or broth until it reaches your preferred consistency. The chili warms up perfectly and tastes just as good, if not better, than the day you made it!
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are great lean alternatives that still deliver hearty flavor. Just keep an eye on seasoning and maybe add a splash more broth, since poultry is leaner than beef.
How spicy is the Best Slow Cooker Chili?
The recipe has a mild-to-moderate heat, thanks to chili powder and diced tomatoes with green chilies. If you prefer more heat, add extra cayenne or toss in chopped fresh jalapeños. For less spice, simply skip the cayenne and use mild tomatoes.
Can I make Best Slow Cooker Chili vegetarian?
Definitely! Swap the beef for extra beans, lentils, or a plant-based ground meat alternative. Use vegetable broth instead of beef broth and follow the same steps—no one will miss the meat!
Will the chili thicken as it cooks?
Yes, the chili will naturally thicken over time as it simmers and as the beans break down slightly. If you want it thicker, remove the lid for the last hour, or for a looser chili, add a little extra broth.
What’s the secret to getting the most flavor?
Browning the meat and briefly cooking the aromatics before slow cooking is key. It may be tempting to skip, but it truly deepens the flavor and gives this Best Slow Cooker Chili its incredible, crave-worthy taste.
Final Thoughts
I can’t recommend the Best Slow Cooker Chili enough—it’s everything you want in a comfort meal: simple, foolproof, and loaded with bold flavors that only get better with time. Give it a try, share it with loved ones, and let it become your new go-to for cozy nights in!
Print
Best Slow Cooker Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
This slow cooker chili recipe is hearty, flavorful, and perfect for a cozy meal. It’s packed with ground beef, beans, tomatoes, and a blend of spices that simmer together to create a delicious dish. Serve topped with your favorite toppings for a comforting dinner.
Ingredients
Ground Beef Mixture:
- 2 pounds ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Beans and Tomatoes:
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes with green chilies
Seasonings:
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Liquid:
- 1/2 cup beef broth or water
Instructions
- Brown the Beef: In a large skillet, cook the ground beef until browned. Add onion and garlic, cook until softened.
- Transfer to Slow Cooker: Place the beef mixture in a slow cooker.
- Add Ingredients: Add beans, tomatoes, tomato paste, seasonings, and broth. Stir well.
- Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Season and Serve: Adjust seasoning if needed before serving.
Notes
- Top with shredded cheese, sour cream, green onions, or jalapeños.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
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