Slow Cooker Chili – Hearty, Flavorful & Completely Effortless

Pin It For Later

Don't lose this recipe – save it to your Slow Cooker Favorites board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Deep, rich flavor – develops beautifully over hours of slow cooking
• Perfect for feeding a crowd – makes plenty of leftovers
• Customizable heat level and toppings
• Freezer-friendly and even better the next day
• Minimal hands-on time – the slow cooker does the work

Tools You'll Need

• 6-quart or larger slow cooker
• Large skillet (for browning meat)
• Sharp knife and cutting board
• Can opener
• Measuring cups and spoons
• Wooden spoon

Ingredients

For the Chili:

• 2 lbs ground beef (85/15 or 90/10)
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 bay leaves

For Toppings:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Green onions, sliced
• Diced red onion
• Jalapeño slices
• Avocado, diced
• Corn chips or tortilla chips

Instructions

Brown the Meat:

1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat.
2. Add diced onion and bell peppers to the skillet with the beef. Cook for 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute more until fragrant.

Assemble in Slow Cooker:

1. Transfer the beef and vegetable mixture to the slow cooker.
2. Add diced tomatoes, tomato sauce, tomato paste, all three beans, beef broth, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne (if using), salt, pepper, and bay leaves. Stir well to combine.

Slow Cook:

1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until flavors are well blended and chili has thickened.

Finish and Serve:

1. Remove bay leaves. Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.
2. Ladle into bowls and top with your favorite toppings. Serve hot with cornbread or crackers.

Pro Tips

• Don't skip browning the meat: This step adds deep, rich flavor that you can't get from raw meat. It's worth the extra few minutes!
• Use a mix of beans: Different beans add variety in texture and flavor. Kidney, pinto, and black beans are a classic combination.
• Adjust the heat: Start with less cayenne and add more at the end if you want it spicier. You can always add heat, but you can't take it away.
• Thicken if desired: If your chili is too thin, mash some of the beans against the side of the slow cooker or stir in a cornstarch slurry.
• Make it ahead: Chili always tastes better the next day! Make it a day ahead and reheat gently.

Recipe Variations

• Turkey Chili: Substitute ground turkey for beef – add a little olive oil for moisture.
• Vegetarian Chili: Omit meat and add extra beans, corn, and diced zucchini.
• White Chicken Chili: Use shredded chicken, white beans, and green chiles with a creamy broth.
• Spicy Chili: Add 2 chopped jalapeños and extra cayenne; use hot Italian sausage instead of beef.
• Beer Chili: Replace beef broth with 1 cup of your favorite dark beer.
• Cincinnati-Style: Serve over spaghetti and top with shredded cheese and onions.
• Texas-Style: Omit beans and add chunks of beef chuck instead of ground beef.

FAQs

How long does chili last in the fridge?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually get better over time!

Can I freeze chili?
Absolutely! Chili freezes beautifully for up to 3 months. Cool completely, then freeze in portions. Thaw overnight in the refrigerator and reheat gently.

Can I use dried beans instead of canned?
Yes, but they need to be cooked first. Soak overnight, then cook until tender before adding to the chili.

How can I thicken my chili?
Mash some beans against the side of the pot, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water), or simmer uncovered for 30 minutes.

What can I serve with chili?
Cornbread, crackers, rice, baked potatoes, or Fritos for Frito pie are all perfect. Toppings like cheese, sour cream, and onions are essential!

Can I make this in an Instant Pot?
Yes! Use the sauté function to brown meat, then pressure cook on high for 20 minutes with natural release.

Is chili gluten-free?
This recipe is naturally gluten-free. Just double-check your broth and tomato products to be sure.

This Slow Cooker Chili is the ultimate comfort food – rich, hearty, and packed with flavor. The combination of tender ground beef, three kinds of beans, and a perfectly spiced tomato base creates a chili that's deeply satisfying and completely irresistible. And the best part? The slow cooker does all the work while you go about your day.

Perfect for game day gatherings, cold winter nights, or meal prep for the week, this chili is sure to become a family favorite. Set up a toppings bar with cheese, sour cream, onions, and jalapeños, and let everyone customize their bowl. Serve it with cornbread or crackers for the ultimate comfort meal. Make a double batch – it freezes beautifully, so you can enjoy it again on another busy day.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.