If you’re craving comfort food that’s packed with flavor and effortless to make, you’re going to love this Slow Cooker Beef Chili Recipe. It’s one of those dishes that fills your kitchen with mouthwatering aromas all day long, while you sit back and relax. When I first tried this recipe, I was blown away by how tender the beef turned out and how the flavors melded perfectly after hours of slow cooking. Trust me, once you try this, it’ll become your go-to chili for cozy nights or feeding a crowd.
Why You’ll Love This Recipe
- Hands-Off Cooking: You can prep in minutes and let your slow cooker do all the work while you focus on other things.
- Rich, Deep Flavor: Slow simmering lets the beef and spices blend into a chili that’s bursting with taste.
- Family Approved: My family goes crazy for this chili — it’s our comfort food staple any time of year.
- Versatile & Easy: You can tweak the ingredients or spice levels to make it exactly how you like it.
Ingredients You’ll Need
This Slow Cooker Beef Chili Recipe uses simple, pantry-friendly ingredients that work together beautifully. Each component adds its own character — the spices bring warmth, the beans add texture and nutrition, and the tomatoes keep everything juicy and tangy. I always recommend getting good quality ground beef with a bit of fat because it really makes a difference in flavor and tenderness.
- Ground Beef: I prefer lean beef around 90/10 or 93/7 for a balance of flavor without too much grease.
- Onion: Adds sweetness and depth; dice it finely for even cooking.
- Garlic: Fresh always wins—minced garlic gives that punch of aroma and savory notes.
- Cumin Powder: A key chili spice that gives earthiness and warmth.
- Chili Powder: This adds that classic chili flavor and mild heat; adjust to your spice tolerance.
- Garlic Powder: Layering garlic flavor enhances the richness.
- Dried Oregano: Adds a subtle herbal note, rounding out the spices.
- Salt and Black Pepper: Seasoning is essential; taste and adjust as you go.
- Black Beans and Kidney Beans: I like a mix for texture and variation — remember to rinse and drain well to avoid extra sodium.
- Diced Tomatoes: The base of the chili’s saucy body — I use varieties with juice for more flavor.
- Diced Tomatoes and Green Chilis: Adds a slight kick and complexity.
- Tomato Sauce: Thickens the chili and adds a smooth tomato richness.
Variations
One of the things I love most about this Slow Cooker Beef Chili Recipe is how easy it is to make it your own. Whether you’re feeding picky eaters or want to add some extra veggies, there’s room to get creative without losing the soul of this dish.
- Add Veggies: I often throw in diced bell peppers or shredded carrots early on to sneak in some extra nutrition — they blend right in and add sweetness.
- Spice Level: Want it hotter? Toss in some cayenne or fresh jalapeños along with the green chilis for a real kick.
- Beans Swap: For lower carb, use fewer beans or swap to black soybeans — it still tastes hearty.
- Ground Meat Alternatives: Turkey or chicken can work, but I find beef adds the best flavor and juiciness for slow cooking.
How to Make Slow Cooker Beef Chili Recipe
Step 1: Brown the Beef and Sauté the Aromatics
Start by placing a large skillet over medium-high heat. Add your ground beef and break it up with a spatula as it cooks. As the beef starts to release fat (after about 4-5 minutes), this is your cue to add the diced onions. Continue cooking until the onions become tender and translucent — about another 4-5 minutes. Then throw in the minced garlic and your spices: cumin, chili powder, garlic powder, oregano, salt, and pepper. Stir constantly for about 30 seconds to toast the spices and wake up their flavors. This little step is key because blooming spices in fat really elevates your chili’s depth.
Step 2: Combine Everything in the Slow Cooker
Once your beef and aromatics are beautifully scented and cooked, transfer the mixture into your 6-quart slow cooker. Next, add your rinsed and drained black beans and kidney beans, the diced tomatoes with their juice, diced tomatoes and green chilis with their juice, and the tomato sauce. Give everything a good stir to combine so the flavors meld while cooking.
Step 3: Let it Slow Cook
Cover, set your slow cooker to high, and let it cook for 3 to 4 hours. If you prefer a longer cooking time, low for 6 to 8 hours also works perfectly. The slow simmer is what breaks down those flavors and makes the beef so tender it practically melts in your mouth. About 30 minutes before serving, give it a stir and taste — this is the time to adjust salt or add a pinch of chili powder if you want more heat.
Pro Tips for Making Slow Cooker Beef Chili Recipe
- Brown the Beef Well: Don’t skip browning because it develops that deep, meaty flavor that slow cooking alone can’t replicate.
- Don’t Overload the Slow Cooker: Make sure your slow cooker isn’t packed to the brim; leaving some space helps the chili cook evenly.
- Use Rinsed Beans: Rinsing canned beans reduces excess sodium and keeps the chili from tasting too salty.
- Adjust Seasonings at the End: Chili flavors deepen over time; season lightly at first and adjust before serving for best results.
How to Serve Slow Cooker Beef Chili Recipe
Garnishes
I adore topping this chili with a dollop of sour cream for creaminess and a sprinkle of shredded sharp cheddar cheese to add richness. Fresh chopped cilantro and sliced green onions bring a fresh brightness that cuts through the hearty flavors. And for that extra texture, some crushed tortilla chips or a few avocado slices make it feel special every time.
Side Dishes
This chili pairs wonderfully with cornbread — I’m talking buttery, moist cornbread fresh from the oven. A simple green salad or roasted veggies on the side make it a complete meal without too much fuss. Sometimes I serve it with rice or even over baked potatoes when I want to mix things up.
Creative Ways to Present
For parties, I like to serve the chili bar-style: the chili in the slow cooker on the table surrounded by bowls of toppings like shredded cheese, jalapeños, guacamole, and sour cream, letting everyone customize their bowls. On chilly evenings, spooning chili into bread bowls feels cozy and looks super impressive without extra effort.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chili in airtight containers in the fridge. It keeps well for about 3 to 4 days — I find the flavor actually intensifies overnight, so leftovers can be even better than the first serving.
Freezing
This Slow Cooker Beef Chili Recipe freezes beautifully. I portion out leftovers into freezer-safe containers or bags and freeze for up to 3 months. When you thaw and reheat, you’ll have a fantastic meal ready for busy nights or unexpected guests.
Reheating
To reheat, I usually warm chili gently on the stovetop over medium-low heat, stirring occasionally so it heats evenly and doesn’t burn on the bottom. If it’s a bit thick, adding a splash of water or broth helps loosen it up without sacrificing flavor.
FAQs
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Can I make this Slow Cooker Beef Chili Recipe without beans?
Absolutely! If you’re not a fan of beans or want a lower-carb version, you can simply leave them out or replace them with extra veggies like bell peppers or zucchini. The chili will still be hearty and flavorful thanks to the spices and beef.
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How long can I cook this chili in the slow cooker?
This chili cooks well anywhere between 3 to 8 hours. If you use the low setting, 6-8 hours lets the flavors develop nicely and the beef become tender; on high, 3-4 hours is sufficient. Just avoid cooking it too long past that to prevent drying out.
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Can I use ground turkey instead of beef in this recipe?
You can swap in ground turkey, but be aware it’s leaner and cooks faster, so brown it carefully and keep an eye to prevent drying. The flavor won’t be quite as rich, but you can boost it with extra spices or a splash of beef broth.
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Do I need to brown the beef before adding it to the slow cooker?
I highly recommend browning the beef first to develop flavor and improve the texture. It also helps reduce excess fat so your chili isn’t greasy. Skipping this step is possible, but you’ll miss out on some complexity.
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Can I make this chili in an instant pot instead of a slow cooker?
Yes! You can brown the beef using the sauté function, then add all ingredients and cook on high pressure for about 20-25 minutes with a natural release. It’s a great shortcut when you want chili ASAP.
Final Thoughts
I absolutely love how this Slow Cooker Beef Chili Recipe comes together with such little effort but delivers big on comfort and flavor. It’s become a staple in my home, whether for weeknight dinners or casual gatherings. The slow cooking really does magic on the beef and spices, and you’ll notice the difference by the first bite. Trust me, your kitchen (and your family or guests) will be thankful you made this. So fire up that slow cooker and get ready for some seriously happy, cozy eating!
Print
Slow Cooker Beef Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours on high or 6 to 8 hours on low
- Total Time: 3 hours 10 minutes to 8 hours 10 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Classic Slow Cooker Chili Recipe features tender ground beef simmered with beans, tomatoes, and a perfectly balanced blend of chili spices. Slow cooking ensures juicy beef and rich, deep flavors, making it an easy and satisfying meal perfect for any occasion.
Ingredients
Meat and Vegetables
- 2 lb lean Ground Beef (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
Spices and Seasonings
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
Beans and Tomatoes
- 15 oz can black beans, drained and rinsed
- 30 oz kidney beans (two 15 oz cans), drained and rinsed
- 30 oz diced tomatoes with their juice
- 10 oz diced tomatoes and green chilis with their juice
- 30 oz tomato sauce
Instructions
- Sauté Beef: Place a large skillet over medium-high heat and add the ground beef. Cook for 4-5 minutes, breaking it up with a spatula, until the beef releases its fat.
- Add Onion and Garlic: Add the diced onion to the skillet and sauté until tender, about 4-5 minutes. Then add the minced garlic along with the cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Stir constantly and cook for another 30 seconds to toast the spices.
- Transfer to Slow Cooker: Transfer the cooked beef, onions, garlic, and seasonings mixture to a 6-quart slow cooker.
- Add Remaining Ingredients: Add the drained and rinsed black beans and kidney beans, diced tomatoes with their juice, diced tomatoes and green chilis with their juice, and tomato sauce to the slow cooker. Stir everything to combine well.
- Cook the Chili: Cover and cook the chili on high for 3-4 hours or on low for 6-8 hours, allowing flavors to meld and beef to become tender.
- Season and Serve: Taste the chili and adjust seasoning as desired. Serve warm with your favorite toppings or sides.
Notes
- A simple, flavorful slow cooker chili that lets the meat and spices develop rich flavor over low heat.
- Use lean ground beef to keep the chili hearty but not greasy.
- Drain and rinse canned beans well to reduce excess sodium.
- Perfect for batch cooking and leftovers reheat wonderfully.
- Customize by adding your favorite chili toppings like shredded cheese, sour cream, or chopped green onions.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 340
- Sugar: 7 g
- Sodium: 889 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 13 g
- Protein: 33 g
- Cholesterol: 56 mg
