Slow Cooker Chili
This easy slow cooker chili is hearty and full of flavor. Let it simmer for a thick, flavorful chili that’s perfect for meal prep, leftovers, game days, or freezing.
If there’s one meal I love to make during the cooler months, it’s this slow cooker chili. It’s hearty, packed with flavor, and made with simple ingredients I usually have on hand. There’s even a secret ingredient that gives it a some extra umph!
A blend of chili seasoning, including chili powder, cumin, and smoked paprika, adds a deep, smoky taste. A little Worcestershire sauce gives more depth.
The spice level is easy to adjust by adding extra cayenne or chipotle powder for heat or leaving them out for a milder version. Plus, it tastes even better the next day, making it great for meal prep or freezing.
How to Make Slow Cooker Chili
This recipe is really simple. Just cook the beef then let the crock pot do the rest of the work!
Brown the Beef
Instead of doing this in separate steps, I sauté the ground beef, onions, and garlic together in a skillet. While cooking, I use a meat spatula to break the beef into smaller crumbles for a smoother texture, but you can leave some larger pieces if you prefer.
Add Everything to the Slow Cooker
Transfer the cooked beef mixture to the slow cooker. Add the beans, tomatoes, tomato paste, broth, bell peppers, and seasonings. Stir to combine.
Cook Low and Slow
Cover and cook on low for 6-8 hours or high for 3-4 hours. The longer it cooks, the better the flavors develop. If it looks too thick, add a little more broth. If you want it thicker, leave the lid off for the last 30 minutes.
Adjust and Serve
Taste and adjust the seasonings before serving. If you want more spice, add extra chili powder or a touch more cayenne. Then, add your favorite toppings!
Topping and Serving Ideas
There are plenty of ways to serve this chili. Some of my favorites include:
- Shredded cheddar cheese: A classic topping.
- Sour cream: Adds a little balance to the spice.
- Sliced jalapeños: For extra heat.
- Green onions and fresh cilantro: Brings in some freshness.
- Corn chips or crackers: A great way to add crunch.
- Chili stuffed baked potatoes: A fun way to switch things up.
- Cornbread: Another classic! We’re partial to our masa harina cornbread.
Adjusting the Thickness
If your chili is too thin, leave the lid off during the last 30 minutes of cooking to let some liquid cook off. If it’s too thick, stir in a little broth or a splash of beer to loosen it up. The texture is easy to adjust depending on how long it simmers.
Variations and Substitutions
- Swap the beef: Try ground turkey, chicken, or a plant-based alternative.
- Beans or no beans: You can omit the beans or use pinto beans instead.
- Extra smoky flavor: Add a teaspoon of chipotle powder or a little liquid smoke.
- No beer? Just replace it with extra broth.
What kind of beer works best in chili?
A darker beer like a stout or porter will add richness, while a lighter beer like a lager will keep the flavors mild.
What can I use instead of beer in chili?
If you prefer not to use beer, you can simply replace it with an equal amount of beef broth, chicken broth, or even water.
Storage and Freezing
This chili keeps well and is great for meal prep.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let it cool completely, then freeze in portions for up to 2 months.
More Chili Recipes:
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced (any color)
- 30 ounces kidney beans, 2 (15-ounce) cans; drained and rinsed
- 15 ounces black beans, 1 (15-ounce) can; drained and rinsed
- 56 ounces diced tomatoes, 2 (28-ounce) cans; with juices
- 6 ounces tomato paste
- 1 cup low-sodium beef broth
- 1 cup beer, or beef broth
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, adjust to taste
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper, optional
Instructions
- Sauté the beef, onions, and garlic: In a large skillet over medium-high heat, cook the ground beef with the onion and garlic until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess fat, then transfer the mixture to the slow cooker.2 pounds ground beef1 large onion3 cloves garlic
- Combine ingredients: Add the diced bell peppers, kidney beans, black beans, diced tomatoes, tomato paste, beef broth, beer (if using), chili powder, Worcestershire sauce, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using) to the slow cooker. Stir well to combine.2 bell peppers30 ounces kidney beans15 ounces black beans56 ounces diced tomatoes6 ounces tomato paste1 cup low-sodium beef broth1 cup beer2 tablespoons chili powder2 teaspoons ground cumin1 teaspoon smoked paprika1 teaspoon dried oregano1 teaspoon salt½ teaspoon ground black pepper½ teaspoon cayenne pepper1 tablespoon Worcestershire sauce
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
- Adjust seasoning: About 30 minutes before serving, taste the chili and adjust the seasoning if needed. Add broth if it's too thick.
- Serve: Ladle the chili into bowls and top with your favorite toppings.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of chili. Actual calories will vary.
- The beer is optional, or you can use beef broth instead.