Best Slow Cooker Chili a hearty, flavorful chili slow-cooked to perfection with tender beef, beans, and a rich, spiced tomato sauce. This chili is warm, comforting, and packed with bold flavors, making it perfect for cozy nights, game days, or family gatherings.
Why I Love This Recipe
I love this slow cooker chili because it’s incredibly easy to make and fills the house with a mouthwatering aroma while it simmers. The slow cooking process allows all the flavors to meld together, resulting in a deep, rich taste. Plus, it’s customizable—whether I want it spicy, mild, or packed with extra veggies, it always turns out delicious. It’s also a fantastic make-ahead meal, as the leftovers taste even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs ground beef (or ground turkey)
1 small onion, diced
3 cloves garlic, minced
1(15 oz) can diced tomatoes
1(15 oz) can tomato sauce
1 (28 oz) can crushed tomatoes
1(15 oz) can kidney beans, drained and rinsed
1(15 oz) can black beans, drained and rinsed
1 cup beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper (optional for heat)
1 tsp salt
1 tsp oregano
½ tsp black pepper
1 tbsp brown sugar
1 bell pepper, chopped (optional)
Directions
Brown the Beef – In a large skillet over medium heat, I cook the ground beef until browned. Then, I drain the excess fat.
I add the diced onion and garlic to the skillet and sauté for 2-3 minutes until softened.
Slow Cooker Assembly – I transfer the beef mixture to a slow cooker. Then, I add crushed tomatoes, diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, tomato paste, Worcestershire sauce, and all the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper, oregano, and brown sugar). I stir everything well to combine.
Slow Cook – I cover and cook on low for 6-8 hours or high for 3-4 hours. Stirring occasionally helps to distribute flavors.
Final Touches – I taste and adjust the seasoning if needed. If I want a thicker chili, I remove the lid in the last 30 minutes of cooking.
Serve – I ladle the chili into bowls and top it with my favorite toppings like shredded cheese, sour cream, chopped green onions, or avocado.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 6 hours
Total Time: 6 hours 15 minutes
Calories: Approximately 350 kcal per serving
Variations
Make It Spicier – I add extra cayenne pepper, diced jalapeños, or hot sauce.
Vegetarian Version – I skip the meat and double the beans. Adding mushrooms or lentils gives a meaty texture.
Different Proteins – Instead of ground beef, I sometimes use ground turkey, chicken, or even a mix of beef and sausage.
Extra Veggies – I toss in carrots, zucchini, or corn for added texture and sweetness.
Thicker Chili – I mash some of the beans or add a small amount of masa harina (corn flour) during the last 30 minutes.
Storage and Reheating
Refrigerator – I store leftovers in an airtight container for up to 4 days.
Freezer – This chili freezes well! I let it cool completely, then store it in freezer-safe containers for up to 3 months.
Reheating – On the stove, I reheat it over medium heat, stirring occasionally. In the microwave, I heat it in 1-minute intervals, stirring in between.
Related recipes:
FAQs
How can I make this chili thicker?
To thicken the chili, I let it cook uncovered for the last 30 minutes. Mashing some of the beans or adding a bit of cornstarch slurry also helps.
Can I make this in an Instant Pot?
Yes! I use the sauté function to brown the meat and onions, then add the remaining ingredients. I cook on high pressure for 20 minutes, followed by a natural release.
What are the best toppings for chili?
I love topping my chili with shredded cheese, sour cream, chopped green onions, avocado, tortilla chips, or even a drizzle of hot sauce.
Can I use fresh tomatoes instead of canned?
Yes! I use about 4-5 large fresh tomatoes, diced. I might need to add a little extra tomato paste for a richer flavor.
What side dishes go well with chili?
I like serving chili with cornbread, rice, garlic bread, or a simple green salad. A baked potato also pairs wonderfully with it.
Conclusion
This slow cooker chili is a must-make recipe for anyone who loves a hearty, comforting meal with minimal effort. It’s rich, flavorful, and perfect for meal prep. Whether I enjoy it fresh, freeze it for later, or customize it to my taste, it always turns out delicious. This is my go-to chili recipe, and I know it will become a favorite in any household.
📖 Recipe:
Print
Best Slow Cooker Chili
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Best Slow Cooker Chili is a hearty, flavorful dish made with tender beef, beans, and a rich, spiced tomato sauce. Slow-cooked to perfection, this easy chili recipe is perfect for cozy nights, game days, or meal prep.
Ingredients
2 lbs ground beef (or ground turkey)
1 small onion, diced
3 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (28 oz) can crushed tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper (optional)
1 tsp salt
1 tsp oregano
½ tsp black pepper
1 tbsp brown sugar
1 bell pepper, chopped (optional)
Instructions
- Brown the Beef – In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Sauté Aromatics – Add diced onion and garlic, sautéing for 2-3 minutes until softened.
- Slow Cooker Assembly – Transfer the beef mixture to a slow cooker. Add diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, black beans, beef broth, tomato paste, Worcestershire sauce, and seasonings. Stir well.
- Slow Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
- Adjust & Thicken – Taste and adjust seasoning. For a thicker chili, cook uncovered for the last 30 minutes.
- Serve – Ladle into bowls and top with cheese, sour cream, green onions, or avocado.
Notes
Make It Spicier – Add more cayenne, diced jalapeños, or hot sauce.
Vegetarian Option – Omit meat and add extra beans or lentils.
Thicker Chili – Mash some beans or stir in masa harina (corn flour) during the last 30 minutes.
Storage & Freezing – Refrigerate for 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Slow Cooker Recipes
- Method: Slow Cooking
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
