Slow Cooker Chili Recipe: Classic Beef Comfort Food

This slow cooker chili recipe is the kind of dinner I put together in the morning and forget about until it’s time to eat. Ground beef gets browned first, then simmers all day with tomatoes, two kinds of beans and warm spices until it’s rich and thick. It feeds a crowd, freezes well, and tastes even better the next day.

Why this slow cooker chili recipe works

Browning the ground beef before it goes into the slow cooker makes a real difference. It renders out the extra fat so the chili does not turn greasy, and it builds a deeper, more savory base than beef that is just dumped in raw. The onion, bell pepper and garlic get a quick saute in the same pan too, which wakes up their flavor before hours of slow simmering mellow everything out.

The first time I made this I skipped the browning step and added the ground beef straight to the slow cooker, since the package said it was safe to do that way. The chili came out greasy on top and the beef stayed in dense clumps instead of breaking apart evenly. Now I always brown it in a skillet and drain the fat first, it takes an extra 10 minutes but the difference is worth it.

If cozy, spiced dinners like this are your thing, our chicken taco soup is another one-pot recipe built for busy weeknights.

Ingredient notes and substitutions

Beef: Lean ground beef (85/15 or 90/10) keeps the chili from turning greasy. Ground turkey or chicken works too if you would rather use it, though the chili will taste noticeably milder.

Beans: Kidney and black beans are the classic combo here, but pinto beans work just as well if that is what you have on hand. Leave them out entirely for a bean-free chili, the meat and tomato base will just carry more of the bulk.

Heat level: Cayenne pepper is optional and easy to adjust. Start with a small pinch if you are serving kids or spice-sensitive eaters, and let people add hot sauce at the table instead.

Thickener: This chili thickens naturally as it cooks, but if it is still thin after 7 hours, a spoonful of cornmeal or masa harina stirred in during the last 30 minutes will thicken it up without changing the flavor much.

Slow Cooker Chili Recipe

Slow Cooker Chili Recipe

Recipe by Mounalisa

0.0 from 0 votes

Course: Soups u0026amp; Stews

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A slow cooker chili recipe with browned ground beef, kidney and black beans, and a rich tomato base seasoned with chili powder and cumin, simmered low and slow all day.

Ingredients

• 1.5 lbs (680g) lean ground beef (85/15 or 90/10)

• 1 tbsp vegetable oil

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp dried oregano

• 1 tsp salt, plus more to taste

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper (optional, for heat)

• 1 can (28 oz) crushed tomatoes

• 1 can (15 oz) tomato sauce

• 1 cup beef broth

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 tbsp Worcestershire sauce

• Shredded cheddar, sour cream, chopped green onions and other toppings, for serving

Directions

• Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain off excess fat.
• Add the onion and bell pepper to the skillet and cook for 4 to 5 minutes, until softened. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper and cayenne (if using), and cook for 1 minute, until fragrant.
• Transfer the beef and vegetable mixture to the slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, kidney beans, black beans and Worcestershire sauce. Stir to combine.
• Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the flavors have melded and the chili has thickened slightly.
• If the chili is thinner than you would like, stir in the cornmeal or a cornstarch slurry during the last 30 minutes, or remove the lid and cook on high for the last 30 minutes to let some liquid evaporate.
• Taste and adjust the seasoning, adding more salt, chili powder or cayenne as needed.
• Ladle into bowls and top with shredded cheddar, sour cream, green onions or any toppings you like.

Topping ideas

Toppings are half the fun with chili, and there is no wrong answer here. Shredded sharp cheddar and a dollop of sour cream are the classics, but crushed tortilla chips add crunch, and diced avocado or a few slices of fresh jalapeno bring a cool, fresh contrast to the rich, slow-simmered base.

Setting out a few options in small bowls and letting everyone build their own is an easy way to turn a weeknight dinner into something a little more fun, without any extra cooking.

Storage and reheating

Let the chili cool before transferring it to an airtight container. It keeps in the refrigerator for up to 5 days, and like most chili, it tastes even better the next day once the flavors have had time to come together. Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if it has thickened up too much.

This chili also freezes well for up to 3 months. Portioning it into individual containers before freezing makes for an easy grab-and-go lunch later on. For general guidance on safely storing and reheating leftovers, the USDA food safety guidelines are a solid reference.

Nutrition estimate

These are rough estimates based on the ingredients used, not a lab-calculated value, and will vary depending on the exact brands and cuts you use. Per serving (about 1.5 cups): approximately 380 calories, 27g protein, 14g fat, 34g carbohydrates, 9g fiber.

Frequently asked questions