There’s something so comforting about walking into a house that smells like chili that’s been simmering all day. It just feels like home.
This recipe is my go-to for busy weeks, because it truly does all the work for you. I love that you can just set it and forget it, coming back hours later to a meal that’s deeply flavorful and wonderfully hearty.
A Few Secret Ingredients for Amazing Flavor
While the classic version of this chili is fantastic on its own, I’ve found a few little additions over the years that can really make it sing. Think of these as your secret weapons.
A teaspoon or two of unsweetened cocoa powder might sound unusual, but it adds a real depth of flavor, much like in a good mole sauce. It makes the chili taste richer and more complex.
Just a tiny pinch of cinnamon can add a warm, subtle background note that enhances the other spices without being identifiable. Start with an eighth of a teaspoon and see what you think.
And for a bit of balancing brightness, a splash of apple cider vinegar or a spoonful of brown sugar right at the end of cooking can work wonders. They just help all the other flavors come together.
Ingredients Needed for the Recipe
- Ground Beef (2 pounds): This forms the hearty, protein-rich base of our chili. I like to use a leaner blend so there’s less grease to drain.
- Onion, Bell Pepper, and Garlic (1 large onion, 1 pepper, 4 cloves): These aromatics are the foundation of flavor, creating a savory and fragrant start to the dish.
- Canned Kidney Beans (3 cans, drained and rinsed): They add wonderful texture and make the chili more filling. You can easily swap these for other beans you love.
- Diced Tomatoes and Tomato Sauce (2 cans diced, 1 large can sauce): These create the rich, tomatoey broth that the chili simmers in, forming the liquid base.
- Beef Broth (1/2 cup): This adds an extra layer of savory depth to the overall flavor of the sauce.
- Chili Powder, Cumin, and Dried Oregano (2 tbsp, 2 tsp, 1.5 tsp): This spice trio gives the chili its warm, classic character and that signature aroma we all love.
- Salt and Black Pepper (1.5 tsp salt, 1/2 tsp pepper): These essential seasonings enhance all the other ingredients and bring the whole dish into balance.
How to Make Slow Cooker Chili?
Step 1 – Brown the Beef and Aromatics
In a large skillet over medium-high heat, cook the ground beef along with the chopped onion, diced bell pepper, and minced garlic.
You want to cook it until the beef is no longer pink and the onions have softened, which usually takes about six to eight minutes. If your beef was particularly fatty, this is a good time to drain off any excess grease.
Step 2 – Combine in the Slow Cooker
Carefully transfer the browned beef and vegetable mixture into the bowl of your slow cooker. It’s okay if a little bit of the fat comes along, it will add flavor.
Then, add in the drained and rinsed kidney beans, the cans of diced tomatoes with their juices, the tomato sauce, and the beef broth.
Step 3 – Add the Spices
Now, sprinkle in all of your spices—the chili powder, cumin, dried oregano, salt, and black pepper.
Give everything a really good stir, making sure the spices are evenly distributed throughout the meat and bean mixture.
Step 4 – Slow Cook to Perfection
Place the lid securely on your slow cooker. You can now cook it on the high setting for 3 to 4 hours, or on the low setting for 6 to 8 hours.
The longer, slower cook time really allows the flavors to meld together beautifully. You’ll know it’s done when it’s thick, bubbly, and your whole kitchen smells incredible.
Tips
- For the very best flavor, I do recommend browning the beef first. It creates a deeper, richer taste than just adding raw meat to the pot.
- Feel free to get creative with your beans. A mix of pinto, black, and kidney beans can be really nice for different textures.
- You can prepare the beef and vegetable mixture the night before. Just store it in the fridge, and in the morning, add it to the slow cooker with the remaining ingredients.
- Resist the urge to lift the lid too often while it’s cooking. Each time you do, you let out a lot of heat and steam, which can increase the cooking time.
- If your chili seems a bit too thin for your liking at the end of cooking, you can let it simmer with the lid off for the last 30 minutes to thicken up.
My Favorite Ways to Serve Chili
A big bowl of chili is a meal in itself, but the toppings are where you can really have fun. I love setting out a few small bowls with different options for everyone to choose their own.
A dollop of cool sour cream or Greek yogurt is a must for me, along with a generous handful of shredded cheddar cheese. Sliced green onions add a fresh, sharp bite that cuts through the richness.
For serving, you really can’t go wrong. A simple, crusty piece of bread for dipping is perfect. Cornbread is a classic for a reason, and it soaks up the sauce wonderfully.
And don’t forget about leftovers. Spooning chili over a baked potato or a pile of tortilla chips for nachos makes for a completely different, and equally delicious, meal the next day.
Storing and Freezing Your Leftovers
Once your chili has cooled down to room temperature, it’s easy to store for later. Just transfer it to an airtight container, and it will keep well in the refrigerator for up to five days.
This chili also freezes beautifully, which is great for future easy meals. I like to freeze it in portion-sized containers for quick lunches.
It will keep its best quality in the freezer for about three months. To reheat, just thaw it overnight in the fridge and warm it gently on the stovetop or in the microwave.
You can even reheat a large frozen batch directly in your slow cooker on the low setting for a few hours, giving you that same convenient, ready-to-eat meal all over again.
Crockpot Chili Recipe
Description
If you're looking for a beyond easy, incredibly adaptable recipe that’s great for a crowd, this slow cooker chili is a must-try! Let your slow cooker transform simple pantry staples—like canned beans, tomatoes, ground beef, and a few vegetables—into a hearty, flavor-packed chili. Just set it and forget it! Packed with savory spices and customizable with secret ingredients like cocoa powder or a splash of vinegar, this chili is perfect for cozy nights, game-day gatherings, or meal prep.
ingredients
Instructions
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In a large skillet over medium-high heat, cook the ground beef, onion, bell pepper, and garlic until the beef is browned (about 6 minutes). Drain excess fat if necessary.
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Transfer the beef mixture to a 6-quart slow cooker. Add kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, oregano, salt, and black pepper. Stir well to combine.
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Cover and cook on HIGH for 3–4 hours or on LOW for 6–8 hours.
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Let the chili rest for 10 minutes before serving. Top with sour cream, shredded cheese, green onions, or crushed corn chips as desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 8gg40%
- Trans Fat 1gg
- Cholesterol 70mgmg24%
- Sodium 1100mgmg46%
- Potassium 980mgmg29%
- Total Carbohydrate 38gg13%
- Dietary Fiber 12gg48%
- Sugars 10gg
- Protein 28gg57%
- Calcium 10 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
A reader, Colette, says: “Such an easy recipe, full of flavour. Served it with crusty bread. Leftovers the next day with baked potato and sour cream. Yum!!” ★★★★★
- Make ahead: Brown the meat and veggies, cool, and refrigerate for up to 2 days before slow cooking.
- Secret ingredients: Try 2 tsp cocoa powder, 1 tbsp maple syrup, or a splash of apple cider vinegar to deepen flavor.
- Leftovers: Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Serving ideas: Top with cheese, sour cream, or green onions; serve with cornbread, tortilla chips, or over baked potatoes.
