Chili is the ultimate comfort food—warm, hearty, and packed with flavor. If you're looking for a dish that’s easy to make but still delivers on taste, this Slow Cooker Chili Recipe is exactly what you need. Whether you’re prepping for a family dinner, game day, or simply craving something delicious and satisfying, this recipe will not disappoint. Keep reading to discover the secrets behind creating the perfect slow cooker chili, along with tips and tricks to make it your own.
What is Chili?
Chili, also known as chili con carne, is a robust and flavorful stew featuring meat, tomatoes, beans, and a variety of spices. Its origins can be traced back to the American Southwest, where it was influenced by Mexican culinary traditions. Over time, chili has evolved into a beloved dish with countless regional variations. Whether you like your chili spicy or mild, with or without beans, there’s a version out there for everyone. This slow cooker recipe focuses on a well-balanced, classic chili that you can easily adjust to suit your taste preferences.
Ingredients List for Easy Slow Cooker Chili
Here’s what you’ll need to make this mouthwatering slow cooker chili:
- 1 tablespoon olive oil: For browning the meat and sautéing the onions.
- 2 lbs lean ground beef: The primary protein source in this dish.
- 1 large yellow onion, finely chopped: Adds a sweet, aromatic base flavor.
- 3 cloves garlic, finely minced: Brings a punch of savory, aromatic flavor.
- 2 (14.5 oz) cans diced tomatoes with green chilies: Provides acidity, moisture, and a hint of spice.
- 3 (8 oz) cans tomato sauce: Creates the rich, saucy consistency.
- ½ cup beef broth: Adds depth and savory richness to the chili.
- 2 tablespoon chili powder: The main spice that gives chili its signature heat and flavor.
- 2 ½ teaspoon ground cumin: Offers a warm, earthy taste that complements the chili powder.
- 2 teaspoon paprika: Adds a mild, sweet peppery flavor with a hint of smokiness.
- 2 teaspoon unsweetened cocoa powder: Secret ingredient that deepens the chili’s flavor with subtle richness.
- 1 teaspoon granulated sugar: Balances out the acidity of the tomatoes.
- ½ teaspoon ground coriander: Introduces a citrusy, slightly sweet element.
- Salt and freshly ground black pepper: To taste, for seasoning.
- 1 (15 oz) can dark red kidney beans, drained and rinsed: Adds texture and heartiness.
- 1 (15 oz) can light red kidney beans, drained and rinsed: Complements the dark red kidney beans in texture and taste.
- Shredded cheddar cheese, for serving: A creamy, sharp topping that melts into the chili for extra richness.
Substitutions and Variations
One of the great things about chili is its versatility. You can easily modify the recipe based on what you have on hand or to accommodate different dietary preferences.
- Ground Meat: If you prefer, you can substitute the ground beef with ground turkey, chicken, or even a plant-based ground meat alternative.
- Beans: While kidney beans are classic, feel free to use black beans, pinto beans, or a mix of your favorite legumes.
- Spice Level: For a spicier chili, add more chili powder, or include a chopped jalapeño or a dash of hot sauce. For a milder version, reduce the amount of chili powder.
- Tomatoes: If you don’t have diced tomatoes with green chilies, regular diced tomatoes will work, but you may want to add a little extra chili powder or some chopped green chilies to compensate.
- Broth: Chicken or vegetable broth can replace beef broth if that’s what you have available, though the flavor profile will change slightly.
Step-by-Step Cooking Instructions
This recipe is designed to be as simple and hands-off as possible, thanks to the slow cooker. Here’s how to make it:

- Prepare the Ingredients: Start by gathering all your ingredients. Chop the onion and garlic, and measure out your spices.
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it’s browned and cooked through, breaking it up as it cooks. This should take about 6-8 minutes.
- Sauté the Onion and Garlic: Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Combine in the Slow Cooker: Transfer the beef, onions, and garlic to your slow cooker. Add the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and beans.
- Stir and Season: Stir the mixture until all ingredients are well combined. Season with salt and pepper to taste.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer you cook it, the deeper the flavors will become.
- Final Taste Test: About 30 minutes before serving, taste the chili and adjust seasoning as necessary. Add more salt, pepper, or spices if needed.
- Serve: Once your chili is ready, ladle it into bowls and top with shredded cheddar cheese, or any other desired toppings such as sour cream, chopped onions, or fresh cilantro.
How to Cook Slow Cooker Chili: A Step-by-Step Guide
Cooking chili in a slow cooker couldn’t be easier. Here’s a more detailed breakdown to ensure your chili turns out perfect every time:
- Choosing the Right Meat: Start with lean ground beef to keep the chili from becoming too greasy. However, if you prefer a richer flavor, you can use a mix of beef and pork.
- Layering Flavors: Browning the meat and sautéing the onions and garlic before adding them to the slow cooker helps to build a deeper, more complex flavor profile. Don’t skip this step, even if you’re tempted to just throw everything into the slow cooker raw.
- Balancing Acidity: The combination of tomatoes and a touch of sugar balances the acidity, preventing the chili from becoming too tart.
- Slow Cooking: The key to great chili is low and slow cooking. This allows all the flavors to meld together and intensifies the dish’s overall taste. If you have time, opt for the low setting on your slow cooker and let it cook for the full 8 hours.
- Tasting and Adjusting: Always taste your chili before serving. The flavors will develop as the chili cooks, so you may find it needs a bit more seasoning or spice by the end.
Common Mistakes to Avoid
Even though this chili recipe is simple, there are a few common mistakes that can affect the final dish:
- Not Browning the Meat: Skipping the browning step can result in a chili that lacks depth of flavor.
- Overcooking the Beans: If you’re using canned beans, be careful not to overcook them, as they can become mushy. If you prefer firmer beans, consider adding them during the last hour of cooking.
- Using Too Much Salt Early On: Salt can intensify as the chili cooks, so start with less and add more at the end if necessary.
Serving and Presentation Tips
Chili is a versatile dish that can be served in various ways. Here are some ideas to make your meal extra special:
How to Serve Slow Cooker Chili
- Classic Bowl: Serve the chili in a deep bowl with a generous sprinkle of shredded cheddar cheese on top. You can also add a dollop of sour cream, a handful of chopped onions, or a few jalapeño slices for an extra kick.
- Over Rice: For a heartier meal, serve the chili over a bed of steamed rice or quinoa. This is also a great way to stretch the chili if you’re serving a crowd.
- With Cornbread: Pair your chili with a slice of warm, buttery cornbread for a traditional and comforting combination.
- In a Bread Bowl: Hollow out a round loaf of bread and fill it with chili for an edible bowl that soaks up all the delicious flavors.
Presentation Ideas for Slow Cooker Chili
- Garnish Smartly: Add a pop of color and flavor with fresh garnishes like chopped cilantro, sliced green onions, or diced avocado.
- Cheese and Cream: A swirl of sour cream or a sprinkle of shredded cheese on top not only adds flavor but also makes the dish look more inviting.
- Serve with Toppings on the Side: Set up a chili bar with various toppings like shredded cheese, sour cream, chopped onions, jalapeños, and tortilla chips, so everyone can customize their bowl.
Slow Cooker Chili Recipe Tips
Here are some additional tips to help you get the most out of this recipe:
- Make It Ahead: Chili tastes even better the next day as the flavors have more time to meld. Consider making it a day ahead and reheating it before serving.
- Freeze for Later: This chili freezes well, so feel free to double the recipe and save some for a future meal. Just be sure to let it cool completely before transferring to freezer-safe containers.
- Adjust the Consistency: If your chili is too thick, you can thin it out with a little extra beef broth. If it’s too thin, let it cook uncovered for the last 30 minutes to reduce and thicken.
Frequently Asked Questions (FAQs)
Q: Can I make this chili vegetarian?
A: Absolutely! You can substitute the ground beef with plant-based meat alternatives, or simply omit the meat altogether and add extra beans and vegetables.
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use fresh tomatoes. However, you’ll need to peel and chop them, and you may need to add extra liquid since fresh tomatoes tend to be less juicy than canned.
Q: How can I make this chili spicier?
A: Increase the amount of chili powder, add a chopped jalapeño, or include a dash of hot sauce to turn up the heat.
Q: Can I cook this chili on the stovetop instead of a slow cooker?
A: Yes, you can simmer the chili on the stovetop over low heat for about 2-3 hours, stirring occasionally, until the flavors are well developed.
Q: How long does chili last in the fridge?
A: Chili will keep in the refrigerator for up to 4 days in an airtight container.
Conclusion
This Easy Slow Cooker Chili Recipe is the perfect dish for busy weeknights or lazy weekends. With its rich, comforting flavors and minimal prep time, it’s sure to become a favorite in your household. Don’t be afraid to customize it to suit your tastes, and remember that chili only gets better with time, so make extra to enjoy throughout the week. Try this recipe today and experience the ultimate comfort food that’s sure to warm both your heart and your stomach!
PrintEasy Slow Cooker Chili Recipe
This easy slow cooker chili recipe combines lean ground beef, beans, tomatoes, and a blend of spices for a rich and hearty dish. Perfect for a cozy dinner, this chili is simple to make and full of flavor, ideal for meal prep or feeding a crowd.
- Prep Time: 20 minutes
- Cook Time: 6 hours (on low)
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2 (14.5 oz) cans diced tomatoes with green chilies
- 3 (8 oz) cans tomato sauce
- ½ cup beef broth
- 2 Tbsp chili powder
- 2 ½ tsp ground cumin
- 2 tsp paprika
- 2 tsp unsweetened cocoa powder
- 1 tsp granulated sugar
- ½ tsp ground coriander
- Salt and freshly ground black pepper, to taste
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- Shredded cheddar cheese, for serving
Instructions
- Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned.
- Transfer the beef to a slow cooker. Add the chopped onion, garlic, diced tomatoes with green chilies, tomato sauce, and beef broth.
- Stir in chili powder, cumin, paprika, cocoa powder, sugar, coriander, salt, and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Add the kidney beans in the last hour of cooking.
- Serve hot, topped with shredded cheddar cheese.
Notes
- Adjust the chili powder to your spice preference.
- For a thicker chili, reduce the beef broth or cook uncovered in the last hour.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 750mg
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