Slow Cooker Chili

Short Description

A hearty and flavorful chili made effortlessly in the slow cooker, combining tender ground meat, beans, tomatoes, and spices for a rich, comforting dish perfect for any occasion.

Why You’ll Love This Recipe

Slow-cooker chili is the ideal hands-off meal—just prepare the ingredients, let the cooker work its magic, and come back to a warm, satisfying dish. The long, slow cooking develops deep flavors and ensures tender meat, making it a perfect recipe for busy days, family dinners, or game-day gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef (lean, such as 90/10 or 93/7)

• Onion, diced

• Garlic, minced

• Cumin powder

• Chili powder

• Garlic powder

• Dried oregano

• Salt and black pepper

• Black beans, drained and rinsed

• Kidney beans, drained and rinsed

• Diced tomatoes with juice

• Tomato sauce

Directions

1. In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened.

2. Stir in the garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper, and cook for about 30 seconds to release the flavors.

3. Transfer the mixture to a 6-quart slow cooker.

4. Add the black beans, kidney beans, diced tomatoes with juice, and tomato sauce.

5. Stir to combine, cover, and cook on low for 6–8 hours or high for 3–4 hours until the flavors are well blended and the meat is tender.

6. Taste and adjust the seasoning before serving.

Servings and Timing

• Servings: approximately 10

• Prep time: 10 minutes

• Cook time: 3–4 hours on high or 6–8 hours on low

• Total time: 3 hours 10 minutes to 8 hours 10 minutes

Variations

• Turkey chili: Substitute ground turkey for beef for a leaner version.

• Vegetarian chili: Omit meat and add extra beans, lentils, or vegetables like bell peppers and corn.

• Spicy chili: Add cayenne pepper, chipotle powder, or diced jalapeños.

• Bean-free chili: Replace beans with extra vegetables or chopped mushrooms.

• Smoky chili: Add smoked paprika or liquid smoke for a deeper flavor.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. The flavor often improves the next day. To reheat, warm gently on the stovetop over low heat or in the microwave until hot. For longer storage, freeze in portioned, airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

FAQs

1. Can I make this recipe spicier?

Yes, add more chili powder, cayenne pepper, or fresh chili peppers to taste.

2. Can I leave out the beans?

Yes, simply replace them with extra vegetables, mushrooms, or even diced sweet potatoes.

3. Do I need to brown the meat first?

Browning is recommended as it adds depth of flavor and improves texture, but you can skip it in a pinch.

4. Can I use turkey instead of beef?

Yes, ground turkey makes a lighter version and works well with the same seasonings.

5. Can I make this in an Instant Pot?

Yes, use the sauté setting for browning, then cook under high pressure for about 30 minutes with a natural release.

6. How can I thicken overly runny chili?

Add a tablespoon of cornmeal, masa harina, or mashed beans, and simmer until thickened.

7. Do flavors improve the next day?

Yes, the chili often tastes richer after resting overnight in the refrigerator.

8. Can this be frozen?

Yes, cool completely, portion into freezer-safe containers, and freeze for up to 3 months.

9. What toppings go well with chili?

Try shredded cheese, sour cream, diced onions, avocado, jalapeños, or fresh cilantro.

10. Can I use premade chili seasoning mix?

Yes, you can substitute the spices with your favorite store-bought chili seasoning packet.

Conclusion

This slow cooker chili is a comforting, versatile, and effortless recipe that works for any season. Whether you like it mild or spicy, with meat or without, it’s a warm, satisfying meal that’s perfect for feeding a crowd or prepping ahead for busy days

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