This slow cooker chili is packed with seasoned ground beef, tender beans, tomatoes and warm spices. It is an easy, hearty dinner for cold evenings, game-day gatherings and relaxed family meals.
Browning the beef before slow cooking creates a better texture and deeper flavor. Once the ingredients are combined, the slow cooker gently develops the rich tomato and spice base.
Serve the chili with shredded cheese, sour cream, green onions, avocado or crunchy tortilla chips.
Why You’ll Love This Slow Cooker Chili
- Made with easy supermarket ingredients.
- Rich and hearty without complicated preparation.
- Suitable for family dinners and game day.
- Easy to adjust from mild to spicy.
- Can be prepared ahead.
- Freezer-friendly.
- Toppings let everyone customize their bowl.
- Leftovers develop even more flavor overnight.
Ingredients You’ll Need
- 1 tablespoon olive oil.
- 2 pounds lean ground beef.
- 1 large yellow onion, finely diced.
- 1 red bell pepper, diced.
- 4 garlic cloves, minced.
- 2 cans kidney beans, 15 ounces each, drained and rinsed.
- 1 can black beans, 15 ounces, drained and rinsed.
- 1 can crushed tomatoes, 28 ounces.
- 1 can diced tomatoes, 14.5 ounces.
- 1 can tomato sauce, 15 ounces.
- 1 cup low-sodium beef broth.
- 3 tablespoons chili powder.
- 2 teaspoons ground cumin.
- 2 teaspoons smoked or regular paprika.
- 1 teaspoon dried oregano.
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder.
- ½ teaspoon ground black pepper.
- ½ teaspoon salt, or to taste.
- ¼ teaspoon cayenne pepper, optional.
- 1 tablespoon Worcestershire sauce, optional.
- 1 teaspoon brown sugar, optional.
Optional Chili Toppings
- Shredded cheddar cheese.
- Sour cream.
- Sliced green onions.
- Diced avocado.
- Chopped cilantro.
- Sliced jalapeños.
- Crushed tortilla chips.
- Corn chips.
- Lime wedges.
- Hot sauce.
Ingredient Notes
Ground beef: Lean ground beef provides a meaty texture without excessive grease. Ground turkey can also be used.
Beans: Kidney and black beans provide contrasting colors and textures. Pinto beans are another suitable option.
Chili powder: American chili powder is usually a seasoning blend rather than pure ground chili. Its heat level varies between brands.
Tomatoes: Crushed tomatoes create body, while diced tomatoes provide texture.
Beef broth: Use low-sodium broth so the finished dish is easier to season.
Brown sugar: A small amount can balance acidic tomatoes, but it is optional.
How to Make Slow Cooker Chili
Step 1: Brown the Ground Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and break it into small pieces with a wooden spoon.
Cook until browned and no pink remains. Ground beef should reach an internal temperature of 160°F.
Drain excessive grease.
Step 2: Cook the Onion and Bell Pepper
Add the diced onion and bell pepper to the beef.
Cook for approximately 4–5 minutes, until they begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
Step 3: Add the Seasonings
Add the chili powder, cumin, paprika, oregano, garlic powder, onion powder, black pepper and optional cayenne.
Stir for approximately 30 seconds to coat the beef and release the spices’ aroma.
Step 4: Transfer Everything to the Slow Cooker
Transfer the beef mixture to a 6-quart slow cooker.
Add the kidney beans, black beans, crushed tomatoes, diced tomatoes, tomato sauce and beef broth.
Add the optional Worcestershire sauce and brown sugar.
Stir until evenly combined.
Step 5: Slow Cook the Chili
Cover and cook using either setting:
- Low: 6–8 hours.
- High: 3–4 hours.
Stir once near the end if practical.
The chili should be hot, thick and well combined.
Step 6: Adjust the Consistency
If the chili is too thick, add a small amount of warm beef broth.
If it is too thin, cook it uncovered on high for approximately 20–30 minutes, stirring occasionally.
You can also mash a small portion of the beans against the side of the slow cooker to thicken the sauce naturally.
Step 7: Season and Serve
Taste the chili and add salt or extra spices if needed.
Ladle it into bowls and add your preferred toppings.
Serve hot with cornbread, crackers or tortilla chips.
Tips for the Best Homemade Chili
Brown the Beef First
Browning improves the texture and removes excessive fat before the beef enters the slow cooker.
Cook the Spices Briefly
Heating the seasonings with the beef helps develop their flavor.
Drain and Rinse the Beans
Rinsing removes excess sodium and the thick liquid from the cans.
Start With Less Salt
Beef broth, canned tomatoes, beans and toppings may contain salt. Adjust the seasoning only after tasting.
Adjust the Heat Gradually
Begin with a small amount of cayenne. You can add hot sauce to individual servings.
Let the Chili Rest
Chili thickens as it cools slightly, and the flavor often becomes stronger the following day.
Easy Chili Variations
Spicy Slow Cooker Chili
Add diced jalapeño, extra cayenne or chipotle peppers in adobo.
Ground Turkey Chili
Replace the beef with ground turkey. Cook it until it reaches 165°F before transferring it to the slow cooker.
Three-Bean Chili
Add pinto beans or white beans alongside the kidney and black beans.
Chili Without Beans
Omit the beans and add more ground beef. Reduce the broth if necessary.
Slow Cooker Chili With Corn
Add 1 cup of frozen corn during the final 30 minutes.
Vegetable Chili
Omit the beef and increase the beans, bell peppers and vegetables. Use vegetable broth and adjust the cooking time as needed.
What to Serve With Chili
Serve slow cooker chili with:
- Cornbread.
- Tortilla chips.
- Corn chips.
- Dinner rolls.
- Baked potatoes.
- Garlic bread.
- A simple green salad.
- Coleslaw.
- Mac and cheese.
- Rice.
- Quesadillas.
- Grilled cheese sandwiches.
How to Make a Chili Bar
A chili bar works well for game day or casual parties.
Keep the chili hot in the slow cooker and place toppings in separate bowls:
- Cheddar cheese.
- Sour cream.
- Avocado.
- Jalapeños.
- Green onions.
- Tortilla chips.
- Hot sauces.
Keep perishable toppings refrigerated until serving and do not leave them at room temperature for more than two hours.
How to Store Leftovers
Allow the chili to cool briefly, then transfer it to shallow airtight containers.
Refrigerate within two hours and use within 3–4 days.
The chili may thicken during storage. Add a small amount of broth or water during reheating if necessary.
Can You Freeze Slow Cooker Chili?
Yes. Cool the chili completely and divide it into freezer-safe containers.
Freeze for up to three months for best quality.
Leave a little space in each container because the chili expands as it freezes.
Thaw overnight in the refrigerator before reheating.
How to Reheat Chili
Reheat the chili in a saucepan over medium heat, stirring regularly.
Individual servings can be microwaved in short intervals, stirring between each interval.
Add a splash of broth if it becomes too thick.
Reheat leftovers to 165°F throughout.
Frequently Asked Questions
Can raw ground beef go into a slow cooker?
It can cook in a slow cooker, but browning it first creates better texture and lets you drain excessive grease. This recipe uses browned beef.
Do you drain beans for chili?
Yes. Drain and rinse canned beans before adding them unless the specific recipe directs otherwise.
Why is my chili watery?
Slow cookers retain moisture. Cook the chili uncovered on high near the end, or mash some beans to thicken it.
Why is my chili too thick?
Stir in warm beef broth or water until it reaches your preferred consistency.
Can I prepare chili the night before?
Yes. Brown the beef and assemble the ingredients, then refrigerate them promptly. Transfer the mixture to the slow cooker insert only if the manufacturer permits refrigerator storage and temperature changes.
Is chili better the next day?
Many people find that the flavors become more blended after refrigeration. Store and reheat it safely.
Can I double this recipe?
Only if your slow cooker has enough capacity. It should not be filled above the manufacturer’s recommended level.
Slow Cooker Chili Recipe Card
Preparation time: 20 minutes
Cooking time on low: 6–8 hours
Cooking time on high: 3–4 hours
Servings: 8
Course: Dinner
Cuisine: American
Method: Slow Cooker
Ingredients
- 1 tablespoon olive oil.
- 2 pounds lean ground beef.
- 1 yellow onion, diced.
- 1 red bell pepper, diced.
- 4 garlic cloves, minced.
- 2 cans kidney beans, drained and rinsed.
- 1 can black beans, drained and rinsed.
- 1 can crushed tomatoes, 28 ounces.
- 1 can diced tomatoes, 14.5 ounces.
- 1 can tomato sauce, 15 ounces.
- 1 cup low-sodium beef broth.
- 3 tablespoons chili powder.
- 2 teaspoons ground cumin.
- 2 teaspoons paprika.
- 1 teaspoon dried oregano.
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder.
- ½ teaspoon black pepper.
- ½ teaspoon salt, or to taste.
- ¼ teaspoon cayenne, optional.
- 1 tablespoon Worcestershire sauce, optional.
- 1 teaspoon brown sugar, optional.
Instructions
- Heat the olive oil in a skillet.
- Brown the ground beef until it reaches 160°F.
- Drain excessive grease.
- Add the onion and bell pepper and cook for 4–5 minutes.
- Add the garlic and cook for 30–60 seconds.
- Stir in the dry seasonings.
- Transfer the mixture to a 6-quart slow cooker.
- Add the beans, tomatoes, tomato sauce, broth and optional ingredients.
- Stir, cover and cook on low for 6–8 hours or high for 3–4 hours.
- Adjust the consistency and seasoning.
- Serve hot with your preferred toppings.
Recipe Notes
- American chili powder varies in heat and flavor.
- Use low-sodium broth and adjust salt at the end.
- Add cayenne gradually.
- Do not overfill the slow cooker.
- Test the complete recipe before confirming exact timings and yield.