This Slow Cooker Chili is not just good. It’s the best chili you’ll ever taste! Your whole family is in for a treat with this simple, hands-off recipe. It will have you wondering why you haven’t been making it every day!
Love chili? Try our slow cooker white chicken chili and this Middle Eastern beef chili recipe, too!
Table of Contents
Why You’ll Love This Slow Cooker Chili Recipe
This simple crockpot meal is not only a timesaver but an explosion of flavors that might make you question how something so delicious can be so easy! The slow cooking process locks in flavors and makes all the ingredients ultra-tender.
It’s easy to prepare, great for
Ingredients
- Lean Ground Beef – We recommend using 90 percent lean or leaner. If you prefer a fattier beef, we recommend draining the excess fat.
- Fresh Veggies – Green bell pepper, yellow onion, and garlic add aromatic flavor, bulk, and nutrients.
- Chipotle Peppers in Adobo Sauce – This creates the signature smokey, slightly spicy flavor. Feel free to substitute your favorite pepper such as green chilis if you can’t find them. Or, add jalapeño peppers or poblano peppers to enhance the spice.
- Crushed Tomatoes – These help to add moisture and texture to this recipe. We personally like to use canned crushed tomatoes because it is just so easy! If you are trying to limit sodium in your diet, you can absolutely use fresh diced tomatoes instead of canned.
- Beans – We love the combination of black beans and kidney beans in this recipe. They have a slightly different texture and shape. So, having them both in adds some variety. Beans are generally a great source of protein, fiber, and iron. The beauty of this recipe is that you can really use whatever beans you have on hand!
- Stock – Beef stock is an important component of this recipe because the liquid helps to bring all the flavors together. Similar to ground beef, you can swap this out for any kind of stock or broth that you like!
- Seasonings – You need salt, black pepper, dried oregano, chili powder, cumin, and smoked paprika. These are our secret ingredients for the best crockpot chili recipe you’ll ever make!
Note: We have learned that a little goes a long way when it comes to creating the perfect blend of spices. We aren’t exactly talking about the measurement of the spices, but rather which to include. The spices above are what help this dish come together and give it its oh-so-delicious flavor profile!
The Easiest Chili You’ll Ever Make
- Brown the beef. Heat a large pot over medium-high heat, and add the ground beef. Cook until browned, and drain the excess fat.
Note: Don’t skip this step! It locks in flavor and ensures the beef cooks all the way through.
- Sauté the veggies. Add the onion, pepper, garlic, and chipotle peppers to the pot. Reduce the heat, and cook until soft and fragrant.
- Combine the ingredients. Add the cooked beef to the slow cooker along with the crushed tomatoes, black beans, kidney beans, broth, and spices.
- Cook. Cover, and cook for two hours on high or five to six hours on low until the flavors combine and the veggies are tender.
- Serve. Portion the chili into bowls, add your favorite toppings, and enjoy warm!
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Topping Ideas
Of course, you can serve this slow cooker chili recipe on its own. However, you can never go wrong with extra toppings! Some of our favorites include:
- Sour Cream or Greek Yogurt
- Shredded Cheese
- Green Onions
- White Onion
- Avocado
- Cilantro
- Sliced Jalapeños
- Tortilla Chips
Can I Make This Chili on the Stove?
Yes! Brown the beef, and sauté the onions. Then, combine all the ingredients, and simmer the chili for two to three hours on the stove.
How Can I Use Leftover Chili?
Warm leftover chili in bowls. Or, use it to create tacos, stuffed baked potatoes, nachos, or chili dogs!
How to Store and Freeze
Store leftovers in an airtight container in the fridge for three to five days. Or, freeze them for up to three months.
Thaw your chili in the fridge overnight. Then, warm individual portions in the microwave. Or, reheat a large pot of chili over medium heat on the stove.
Common Questions about Slow Cooker Chili
The best chili should be thick enough that your spoon stands up in it! Think of it this way – it should be thicker than soup but not as thick as paste. You want it to coat the back of a spoon while still being spoonable.
Sometimes chili needs a little help thickening up! Leave the lid off for the last 30 minutes of cooking to let some liquid evaporate, or try mashing some of the beans against the side of the pot – they’ll release their starches and help thicken things up naturally.
Yes, yes, yes! Browning the meat first is a total game-changer. It creates this amazing caramelized flavor (thanks, Maillard reaction!) and improves the texture of your chili. Plus, it lets you drain off excess fat before it goes into the slow cooker.
While chili is pretty forgiving, cooking it too long can make the beans mushy and the meat dry. Stick to the recommended cooking times, and if you need to keep it warm longer, switch to the “warm” setting instead of low or high.
More Ground Beef Recipes
- Cheesy Ground Beef Sliders
- Hummus with Ground Beef
- Slow Cooker Ground Beef Pasta
- One Pot
Spaghetti Recipe with Ground Beef
The BEST Slow Cooker Chili
Ingredients
- 2 pounds lean ground beef
- 1 medium decided yellow onion
- 1 small diced green pepper
- 4 cloves minced garlic
- 3 chopped canned chipotle peppers in adobo sauce
- 28 ounces crushed tomatoes
- 16 ounces black beans rinsed and drained
- 16 ounces red kidney beans rinsed and drained
- 2 1/2 cups low-sodium beef broth or stock
- 1 1/2 teaspoons kosher salt more or less to taste
- 3/4 teaspoon black pepper more or less to taste
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 Tablespoons chili powder
- green onions sour cream, and cheese for garnish
Instructions
- In a large pot on medium high heat add the ground beef. Cook and drain the fat. Add chopped yellow onion, green pepper, garlic, and chipotle peppers. Reduce to medium and cook for an additional 1-2 minutes.2 pounds lean ground beef, 4 cloves minced garlic, 1 small diced green pepper, 1 medium decided yellow onion, 3 chopped canned chipotle peppers in adobo sauce
- Add the cooked beef to the slow cooker, crushed tomatoes, black beans, kidney beans, broth, and spices.16 ounces black beans rinsed and drained, 16 ounces red kidney beans rinsed and drained, 2 1/2 cups low-sodium beef broth or stock, 28 ounces crushed tomatoes, 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 2 teaspoons dried oregano, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 Tablespoons chili powder
- Cover and set the slow cooker on high for 2 hours or low for 5-6 hours.
- Serve with sour cream, cheese, and green onions.green onions
Video
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was perfection! Most chili recipes fall flat somehow, but this was easy and the spice level was exceptional! It also made enough to freeze some for later which is a plus!!
Thank you so much, Brenda! We’re happy to hear you enjoyed it and truly appreciate you taking the time to leave a review. 😊
Xo,
Alia & Radwa
Is it 3 cans of chillies? Thank you
Hi Beth! No, it’s 3 adobo chilis, which you can find sold in a can. Hope this helps!
Xo,
Alia & Radwa
Are the beans dry or canned?
They are canned!
Can I convert to instapot?
Yes! You can brown the beef in the sauté setting in the instant pot. Add the remaining ingredients and set to 20 minutes to the chili/bean setting. Release the pressure manually or allow it to release naturally.