Slow Cooker Chili Recipe

Make this easy slow cooker chili with ground beef, beans, and a rich blend of spices. This hearty recipe is perfect for meal prep, game day, or a comforting family dinner. Packed with protein and bold flavors, it’s a simple set-it-and-forget-it meal that’s great for busy weeknights.

Ingredients

• 2 lbs lean ground beef (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced
• 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
• 15 oz can black beans, drained and rinsed
• 30 oz kidney beans (two 15 oz cans), drained and rinsed
• 30 oz diced tomatoes, with juice
• 10 oz diced tomatoes with green chilis, with juice
• 30 oz tomato sauce

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook for 4-5 minutes, breaking it apart with a spatula until browned and fat is released.
2. Add the diced onion and cook for another 4-5 minutes until softened.
3. Stir in the minced garlic, cumin, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for an additional 30 seconds, stirring constantly to release the flavors.
4. Transfer the beef mixture to a 6-quart slow cooker.
5. Add the drained black beans, drained kidney beans, diced tomatoes with their juice, diced tomatoes with green chilis, and tomato sauce.
6. Stir everything together until well combined.
7. Cover and cook on high for 3-4 hours or low for 6-8 hours.
8. Adjust seasoning if needed and serve warm.

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Tips

• Browning the beef first enhances the flavor and prevents excess grease in your chili.
• For a thicker chili, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
• Stir occasionally if possible to ensure even cooking and prevent sticking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Variations and Substitutions

• Turkey or Chicken: Swap the beef for ground turkey or chicken for a lighter version.
• Spicy Kick: Add a diced jalapeño or extra chili powder for more heat.
• Vegetarian Option: Replace the beef with an extra can of beans (pinto, chickpeas, or another variety) and add chopped bell peppers.
• Chunky Style: Use crushed tomatoes instead of tomato sauce for a heartier texture.
• Different Beans: Try pinto or white beans instead of black or kidney beans for a different twist.

FAQs

Can I make this chili ahead of time?
Yes! Slow cooker chili tastes even better the next day as the flavors deepen. Store it in the fridge and reheat on the stove or microwave.

How can I thicken my chili?
Let it simmer uncovered for 30 minutes or stir in a tablespoon of tomato paste.

What toppings go well with chili?
Shredded cheese, sour cream, green onions, jalapeños, or crushed tortilla chips are great choices.

Serving Suggestions

• Serve with cornbread, rice, or over baked potatoes for a filling meal.
• Use it as a topping for hot dogs, nachos, or fries.
• Pair with a side of tortilla chips and guacamole.
• Add a dollop of sour cream and shredded cheese for extra creaminess.

Why You’ll Love This Recipe

• Effortless Cooking: The slow cooker does all the work, making it a hassle-free meal.
• Rich and Flavorful: A perfect blend of spices and slow-cooked ingredients creates deep, hearty flavors.
• Great for Meal Prep: Stores well and tastes even better the next day.
• Customizable: Easily adjust the spice level and ingredients to fit your preferences.