Get ready to make the Best Slow Cooker Chili — a ridiculously satisfying, crowd-pleasing dinner that’s as easy as it is irresistible. This chili is everything you crave when the weather cools down: it’s rich, hearty, perfectly spiced, loaded up with tender ground beef and a medley of beans, with tomatoes simmered to perfection. Whether you’re feeding your family on a busy weeknight or prepping for a laid-back game day, this recipe will make your kitchen the most delicious place to be. It’s packed with classic chili flavors and a couple of little twists that make it truly unforgettable.

Best Slow Cooker Chili Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long grocery list or fancy spices to whip up the Best Slow Cooker Chili — just some essentials that each contribute their own magic. Every ingredient here plays a key role, adding depth, texture, and those bold, comforting flavors we all love in a proper chili.

Ground beef (2 pounds): Heartiness at its best — beef becomes melt-in-your-mouth tender in the slow cooker.
Large onion, diced: Essential for a savory base and a little natural sweetness.
Garlic, minced (3 cloves): Infuses the chili with that irresistible aroma and punchy flavor.
Kidney beans, drained and rinsed (2 cans): Classic chili bean, meaty and robust, perfect for soaking up spice.
Black beans, drained and rinsed (1 can): Adds creaminess and earthy flavor for variety.
Diced tomatoes (2 cans): Juicy and tangy, the backbone of any great chili base.
Tomato paste (1 can): Gives the sauce an extra boost of richness and body.
Beef broth (1 cup): Deepens the flavor and ensures the perfect chili consistency.
Chili powder (2 tablespoons): The main flavor driver, providing warmth and classic chili kick.
Ground cumin (2 teaspoons): Adds a nutty, earthy base note you can’t skip.
Smoked paprika (1 teaspoon): For a subtle smokiness that takes things up a notch.
Dried oregano (1/2 teaspoon): Herbal and slightly sweet — the secret to complex flavor.
Salt (1/2 teaspoon): Lets all those bold flavors shine.
Black pepper (1/4 teaspoon): For just a hint of heat and sharpness.
Cayenne pepper (1/4 teaspoon, optional): If you like things spicy, this is your ticket!

How to Make Best Slow Cooker Chili

Step 1: Brown the Beef and Aromatics

Start by heating a large skillet over medium heat. Add the ground beef, breaking it up with a spoon, and cook until it’s beautifully browned. Browning isn’t just about color — it’s the key to big, beefy flavor and a rich, satisfying base. Once the beef is done, drain away any excess fat but leave just a touch for added taste. Stir in your diced onion and garlic, cooking everything together for 3–4 minutes until the onion is translucent and your kitchen smells incredible.

Step 2: Transfer Ingredients to the Slow Cooker

Scoop your beef, onion, and garlic mixture into a 6-quart slow cooker. This is where the Best Slow Cooker Chili really starts coming together! Layer in the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth. Finally, sprinkle in your chili powder, cumin, smoked paprika, oregano, salt, black pepper, and the optional cayenne if you’re a heat lover. Everything should look super colorful and inviting at this stage.

Step 3: Stir Everything Together

Give the contents of your slow cooker a really thorough stir. You want all those spices and seasonings to blend in with the beans, meat, and tomatoes so every bite is packed with flavor. Mixing well now ensures the chili develops depth and balance as it cooks — this is where the magic starts!

Step 4: Slow Cook to Perfection

Pop the lid on your slow cooker. Set it to low and cook for 6–8 hours, or turn it to high for 3–4 hours if you’re short on time. As your Best Slow Cooker Chili simmers away, the flavors meld, the beans become creamy, and the sauce thickens to a luscious, scoopable chili. Stir once or twice if you can, but mostly let the slow cooker work its low-and-slow wonder.

Step 5: Taste & Serve

About 20 minutes before you’re ready to eat, give the chili a taste and adjust the seasoning if needed — maybe a little more salt, or an extra dash of chili powder for spice lovers. Once it’s piping hot and perfectly seasoned, ladle it into bowls and get ready for chili heaven!

How to Serve Best Slow Cooker Chili

Garnishes

Toppings are half the fun when it comes to chili! Scoop your Best Slow Cooker Chili into bowls, then let everyone pile on their favorites. Try shredded cheddar, dollops of sour cream, sliced green onions, fresh cilantro, or spicy jalapeño rounds. Each garnish brings another layer of flavor and makes every bowl unique.

Side Dishes

Chili loves company! Serve it alongside warm, buttery cornbread for dunking, crispy tortilla chips for scooping, or a simple green salad to lighten up the meal. Even a scoop of cooked rice or a baked potato underneath your chili can transform it into a comforting, stick-to-your-ribs feast.

Creative Ways to Present

Have fun with your presentation! Spoon the Best Slow Cooker Chili into bread bowls for a cozy touch, or set up a DIY chili bar with lots of toppings so everyone can build their dream bowl. For parties, ladle chili into mini cups for an easy appetizer, or top chili dogs and loaded nachos for a game day twist.

Make Ahead and Storage

Storing Leftovers

Leftover Best Slow Cooker Chili keeps beautifully in the fridge for up to 4 days. Let it cool to room temperature, then scoop into airtight containers. This chili only gets better as the flavors meld, so don’t worry if you make extra — future you will thank you!

Freezing

Chili is a freezer hero! Once completely cooled, transfer your chili to freezer-safe bags or containers, squeezing out extra air. Label them with the date and freeze for up to 3 months. When you’re ready for a cozy meal, just thaw in the fridge overnight.

Reheating

Reheating Best Slow Cooker Chili is a breeze. Warm it gently on the stove over medium heat, stirring often, or use the microwave for single portions. If the chili thickens up a bit too much, just splash in some water or broth to loosen it back up. It’ll taste just as fabulous as day one!

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken both work beautifully as a lighter alternative to beef in Best Slow Cooker Chili. Just keep in mind that you might want to add an extra tablespoon of oil while browning, as poultry is leaner — and don’t worry, the result will be delicious.

Does this chili get spicier as it sits?

Yes, it can! The flavors (and heat) tend to deepen as Best Slow Cooker Chili rests, especially if you’ve added cayenne or other chilies. Taste before serving leftovers and stir in a little extra broth or cheese if you want to mellow the spice.

What’s the best way to thicken my chili?

If you want your Best Slow Cooker Chili even thicker, simply remove the lid for the last 30 minutes of cooking so some liquid can evaporate. Mashing a few beans with a spoon also adds body and richness without any extra ingredients.

Can I make this chili vegetarian?

You sure can! Just skip the ground beef and start by sautéing the onion and garlic in a tablespoon of oil. Add extra beans (like pinto or navy) or toss in diced vegetables like bell peppers or zucchini for variety. Use vegetable broth in place of beef broth to keep it 100 percent vegetarian.

How do I make the chili milder for kids?

To keep Best Slow Cooker Chili kid-friendly, simply skip the cayenne and cut back a little on the chili powder. Serve with plenty of creamy toppings like cheddar, sour cream, or even a sprinkle of crushed crackers to cool things down for sensitive palates.

Final Thoughts

Every bowl of Best Slow Cooker Chili is a little bowl of comfort, just waiting to warm you up and make dinner feel special. If you’ve been searching for the easiest, tastiest way to satisfy a chili craving, give this recipe a try — your kitchen (and your family) will be filled with happy memories and even happier taste buds!

Best Slow Cooker Chili Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This slow cooker chili recipe is a hearty and comforting dish that is perfect for chilly days. Packed with ground beef, beans, and flavorful spices, it’s a satisfying meal that the whole family will love.

Ingredients

Scale

For the Chili:

2 pounds ground beef
1 large onion, 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
1 (6-ounce) can tomato paste
1 cup beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

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Instructions

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add the diced onion and garlic. Cook for 3–4 minutes until the onion is soft. Transfer the beef mixture to a 6-quart slow cooker.
Add the kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne if using. Stir to combine thoroughly.
Cover and cook on low for 6–8 hours or on high for 3–4 hours. Stir occasionally if possible. Taste and adjust seasoning before serving.

Notes

Chili tastes even better the next day and freezes well.
Add toppings like shredded cheese, sour cream, chopped onions, or jalapeños for extra flavor.
To make it spicier, stir in chipotle peppers in adobo or hot sauce.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American