This chili recipe for the crock pot slow cooker is a comforting, crowd-pleasing meal that’s perfect for busy days or cozy evenings at home. Using simple pantry staples and minimal prep, you’ll have a rich, flavorful chili simmering away while you go about your day. Let the slow cooker do the work and come home to a satisfying dinner that tastes even better the next day.
Ingredients
- 2 pounds ground beef (80% lean)
- 1 large yellow onion, diced (about 1 1/2 cups)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 (14.5-ounce) cans diced tomatoes with juices
- 1 (15-ounce) can tomato sauce
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar (optional, balances acidity)
- 1/2 cup beef broth or water (as needed for desired consistency)
Instructions
- Brown the Beef: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink (about 6-8 minutes). Drain excess fat.
- Sauté the Aromatics: Add the diced onion, green and red bell peppers, and minced garlic to the skillet with the beef. Sauté for 3-4 minutes, until softened and fragrant.
- Transfer to Crock Pot: Add the beef and vegetable mixture to the crock pot (6-quart or larger).
- Add Remaining Ingredients: Stir in the kidney beans, black beans, diced tomatoes (with juices), tomato sauce, chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, black pepper, brown sugar, and beef broth or water.
- Mix Well: Stir until everything is well combined, making sure the spices are evenly distributed.
- Slow Cook: Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours. Stir occasionally if possible. The chili should be thick and the flavors melded.
- Adjust Consistency: If the chili is too thick, stir in additional beef broth or water, 1/4 cup at a time, until you reach your preferred texture.
- Taste and Season: Taste and adjust salt, pepper, or chili powder as needed before serving.
Tips
- Substitutions: Swap ground beef for ground turkey, chicken, or a plant-based meat substitute for a lighter or vegetarian version. You can also use pinto or cannellini beans in place of black or kidney beans.
- Make Ahead: You can brown the meat and chop the vegetables the night before. Store them in the fridge, then assemble everything in the crock pot in the morning.
- Don’t Skip Browning: Browning the beef and sautéing the vegetables before adding to the slow cooker adds depth of flavor and improves texture. Raw beef can be added directly, but it will be less flavorful and greasy.
- Thickening: If your chili is too thin at the end of cooking, remove the lid and cook on HIGH for the last 30-45 minutes to allow excess liquid to evaporate.
Serving Suggestions
- Classic: Ladle chili into bowls and top with shredded cheddar cheese, sour cream, and sliced green onions.
- With Sides: Serve with warm cornbread, tortilla chips, or over a bed of steamed rice for a heartier meal.
- Chili Bar: Set out an array of toppings—diced red onion, jalapeños, avocado, chopped cilantro, lime wedges, and hot sauce—so everyone can customize their bowl.
- As Leftovers: Use leftover chili for chili dogs, nachos, stuffed baked potatoes, or as a topping for fries.
Variations
- Vegetarian/Vegan: Omit the ground beef and use an extra can of beans (such as pinto or garbanzo) or a plant-based ground meat. Use vegetable broth instead of beef broth.
- Spicy Southwest: Add a diced jalapeño or chipotle pepper in adobo sauce for smoky heat. Increase cayenne for extra spice.
- White Chicken Chili: Replace ground beef with shredded cooked chicken, use white beans (such as cannellini or Great Northern), and add a can of diced green chiles. Swap the tomato sauce and diced tomatoes for 2 cups chicken broth and 1/2 cup salsa verde.
- Hearty Veggie Chili: Add diced carrots, zucchini, or corn to bulk up the vegetables. Sweet potato cubes are also a great addition for extra fiber and sweetness.
- Beer Chili: Replace half the beef broth with a dark beer for a deeper, malty flavor.
Storage and Reheating
- Refrigerator: Allow chili to cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days.
- Freezer: Chili freezes well. Portion into freezer-safe containers or heavy-duty zip-top bags (lay flat for easier storage). Freeze for up to 3 months.
- Reheating: Reheat refrigerated chili gently on the stovetop over medium heat, stirring occasionally, until hot (about 10-15 minutes). For frozen chili, thaw overnight in the refrigerator before reheating, or reheat from frozen on the stovetop over low heat, stirring frequently. You can also microwave individual portions, stirring halfway through, until heated through.
Frequently Asked Questions
- Can I cook the chili longer than 8 hours?
If you need to extend the cook time, set your slow cooker to its lowest setting or use the “keep warm” function after the initial 8 hours. Cooking much longer may cause the beans to break down and the chili to thicken further, so check the consistency and add liquid if needed. - Do I have to drain and rinse the beans?
Yes, draining and rinsing canned beans removes excess sodium and prevents the chili from becoming overly salty or starchy. If using home-cooked beans, drain but reserve some of the cooking liquid to adjust consistency if needed. - What if my chili is too spicy?
If your chili ends up spicier than you like, stir in a tablespoon of brown sugar, a splash of cream, or serve with extra sour cream and cheese to mellow the heat. Serving with rice or bread also helps balance the spice. - Can I make this recipe on the stovetop instead of a slow cooker?
Yes! After browning the beef and vegetables, transfer everything to a large pot or Dutch oven. Simmer on low, covered, for 1-2 hours, stirring occasionally, until flavors are well blended and the chili is thick. - How do I make the chili thicker or thinner?
For a thicker chili, remove the slow cooker lid for the last 30-45 minutes of cooking to allow excess liquid to evaporate, or mash some of the beans directly in the pot. For a thinner chili, stir in additional broth or water until you reach your desired consistency. - Can I add other vegetables or ingredients?
Absolutely! Chili is very forgiving—feel free to add diced carrots, corn, zucchini, or mushrooms. Just ensure the pot isn’t too full and stir well before starting the slow cooker.
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Chili Recipe for Crock Pot Slow Cooker: Easy, Hearty & Flavorful