Name: Slow Cooker Chili
Prep time: 15 min
Cook time: PT-496778H46M7S
Total time: PT-496778H46M7S
Cuisine: American
Ingredients: 2 pounds ground beef (900 g); 1 large onion, chopped; 1 green bell pepper, diced; 4 garlic cloves, minced; 3 (15.5-ounce/439 g) cans kidney beans, drained and rinsed; 2 (14.5-ounce/400 g) cans diced tomatoes, undrained; 1 (28-ounce/794 g) can tomato sauce; ½ cup beef broth (120 mL); 2 tablespoons chili powder; 2 teaspoons ground cumin; 1½ teaspoons dried oregano; 1½ teaspoons salt; ½ teaspoon ground black pepper

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This Slow Cooker Chili is one of my favorite comfort-food dinners when I want something hearty, filling, and easy to prepare. I make it with browned ground beef, kidney beans, tomatoes, vegetables, and a simple blend of warming spices. After everything goes into the slow cooker, I can leave it to simmer until the flavors come together and the chili becomes rich and satisfying.

I especially like making this recipe for busy weeknights, cold-weather dinners, game days, and meal prep. It makes a generous batch, requires only a little hands-on preparation, and tastes just as good when reheated the next day.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 pounds ground beef (900 g)

1 large onion, chopped

1 green bell pepper, diced

4 garlic cloves, minced

3 (15.5-ounce/439 g) cans kidney beans, drained and rinsed

2 (14.5-ounce/400 g) cans diced tomatoes, undrained

1 (28-ounce/794 g) can tomato sauce

½ cup beef broth (120 mL)

2 tablespoons chili powder

2 teaspoons ground cumin

1½ teaspoons dried oregano

1½ teaspoons salt

½ teaspoon ground black pepper

I sometimes finish each bowl with sour cream, shredded cheese, sliced green onions, or other favorite chili toppings.

Directions

I start by heating a large skillet over medium-high heat. I add the ground beef, chopped onion, diced green bell pepper, and minced garlic.

I cook the mixture for about 6 minutes, breaking the beef apart as it cooks, until the meat is browned and the vegetables begin to soften. If there is a lot of excess grease in the skillet, I drain it before continuing.

I transfer the cooked beef mixture to a 6-quart slow cooker.

I add the drained kidney beans, diced tomatoes with their juices, tomato sauce, beef broth, chili powder, ground cumin, dried oregano, salt, and black pepper.

I stir everything thoroughly so the beef, beans, vegetables, tomatoes, and seasonings are evenly combined.

I cover the slow cooker and cook the chili on High for 3–4 hours or on Low for 6–8 hours.

Before serving, I give the chili a good stir and taste it for seasoning. I serve it hot and add sour cream, shredded cheese, sliced green onions, or any other toppings I like.

Servings and Timing

This recipe makes approximately 8 servings, so I find it especially useful when I am feeding a family or preparing meals ahead of time.

Prep Time: 15 minutes

Cooking Time: 3–4 hours on High or 6–8 hours on Low

Total Time: About 3 hours 15 minutes when cooked on High

Servings: 8

Calories: Approximately 465 kcal per serving

Variations

For a spicier chili, I add cayenne pepper, crushed red pepper flakes, diced jalapeños, or a little extra chili powder. I can adjust the amount depending on how much heat I want.

When I want additional beans, I replace some of the kidney beans with black beans or pinto beans. I can also combine several varieties for more color and texture.

For extra vegetables, I like adding diced red bell pepper, corn, carrots, zucchini, or mushrooms. I keep in mind that vegetables such as zucchini can release additional liquid as they cook.

If I want a slightly smokier flavor, I add smoked paprika or a small amount of chipotle pepper. I can also use fire-roasted diced tomatoes in place of regular diced tomatoes.

I can make the chili lighter by substituting ground turkey or ground chicken for the ground beef. The flavor will be slightly different, but the same slow-cooking method works well.

Storage/Reheating

I let leftover chili cool before transferring it to an airtight container. I store it in the refrigerator for up to 5 days.

For longer storage, I portion the cooled chili into freezer-safe containers and freeze it for up to 3 months. I like freezing individual portions because I can thaw only what I need for a quick lunch or dinner.

When reheating refrigerated chili, I warm it in a saucepan over medium-low heat, stirring occasionally until it is heated through. I can also microwave individual portions, stirring partway through reheating so the chili warms evenly.

For frozen chili, I prefer thawing it overnight in the refrigerator before reheating. If the chili becomes thicker during storage, I stir in a small splash of beef broth or water while reheating until it reaches the consistency I like.

FAQs

Do I have to brown the ground beef before putting it in the slow cooker?

I recommend browning the ground beef first. It improves the flavor and texture of the chili and gives me an opportunity to drain excess grease before everything goes into the slow cooker. I also cook the onion, bell pepper, and garlic with the beef so they begin developing flavor before slow cooking.

Can I make this slow cooker chili less spicy?

Yes. I can reduce the chili powder to make the flavor milder. Since different chili powder blends can vary in heat, I usually start with less if I am serving anyone who prefers mild chili, then adjust the seasoning toward the end of cooking.

Can I use different beans in this chili?

Absolutely. I often use kidney beans because they hold their shape well, but I can substitute black beans, pinto beans, or a combination of beans. I make sure canned beans are drained and rinsed before adding them to the slow cooker.

Can I prepare this chili ahead of time?

Yes. I can brown the beef and vegetables ahead of time and refrigerate the mixture in a covered container. When I am ready to cook, I add the prepared beef mixture and remaining ingredients to the slow cooker and cook according to the recipe. I also find that fully cooked chili is excellent for meal prep because the flavors continue to develop as it rests.

What can I serve with slow cooker chili?

I like serving this chili with cornbread, crusty bread, tortilla chips, baked potatoes, or a simple green salad. For toppings, I usually set out shredded cheese, sour cream, green onions, avocado, or fresh cilantro so I can customize each bowl.

Conclusion

This Slow Cooker Chili is the kind of dependable recipe I like keeping in my regular dinner rotation. It combines hearty ground beef, tender kidney beans, tomatoes, vegetables, and warming spices in one comforting meal without requiring hours of hands-on cooking.

I can prepare it in the morning for a slow-cooked dinner, make a big batch for game day, or portion the leftovers for easy meals throughout the week. With simple ingredients, flexible toppings, and plenty of opportunities for variations, I can easily adapt this chili to suit the flavors I enjoy most.