There is something truly comforting and soul-satisfying about a well-made chili, and that is exactly what you’ll get with this Slow Cooker Chili Recipe. Imagine tender, flavorful ground beef mingling with a lively blend of spices, rich tomato goodness, and a medley of beans all slow-cooked to perfection for hours. This recipe not only fills your kitchen with intoxicating aromas but also gifts you a hearty, delicious meal that’s perfect for cozy nights or feeding a crowd. It’s easy to make, incredibly flexible, and once you try it, it will become a cherished staple in your recipe collection.
Ingredients You’ll Need
The beauty of this Slow Cooker Chili Recipe lies in its simple, wholesome ingredients that each play a crucial role in building big, layered flavors and a satisfying texture. Using quality staples and vibrant spices ensures every bite bursts with warmth and heartiness—perfect for a slow-cooked masterpiece.
- 2 tablespoons olive oil: Essential for browning the beef and sautéing veggies, adding a subtle fruitiness.
- 2 pounds ground beef (85-90%): The protein base that turns this chili into a filling meal.
- 1 white onion (finely diced): Brings sweetness and depth when softened.
- 1 green pepper (finely diced): Adds fresh flavor and a gentle crunch.
- 2 tablespoons garlic paste (or 3 cloves garlic minced): Imparts aromatic punch that awakens the senses.
- 2 tablespoons chili powder (more to taste): The signature spice for chili’s smoky warmth.
- 2 teaspoons ground cumin: Introduces earthy, robust undertones.
- 2 teaspoons paprika: Adds lovely color and mild smoky flavor.
- 20 oz Rotel diced tomatoes with green chilies: Brings bright acidity and a hint of heat.
- 15 oz can tomato sauce: Provides a smooth, rich tomato base.
- 6 oz can tomato paste: Concentrates the tomato flavor with thick richness.
- 16 oz can dark kidney beans (drained): Adds earthy texture and fiber.
- 16 oz can light kidney beans (drained): Offers a creamier contrast.
- 16 oz can white kidney beans/Cannellini beans (drained): Balances color and softness.
- 1 cup beef broth: Deepens the savory base and keeps the chili juicy.
- 1 tablespoon light brown sugar (packed): Balances acidity with gentle sweetness.
- 2 teaspoons salt (more to taste): Essential for amplifying all flavors.
- 1 teaspoon ground black pepper (more to taste): Adds necessary bite and warmth.
- ½ ounce dark chocolate bar (60-75% bittersweet): A secret ingredient that enriches the chili with complexity and rounds out the spice.
- 1 teaspoon tabasco sauce (optional): For those who like to turn up the heat.
- Sour cream (optional topping): Adds cool creaminess when serving.
- Cheddar cheese (optional topping): Melts beautifully for extra indulgence.
- Corn chips (optional topping): Brings crunch and fun texture contrast.
- Scallions (optional garnish): Provides a fresh, peppery finish.
How to Make Slow Cooker Chili Recipe
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add your ground beef and cook uncovered, breaking it up with a spoon until it is fully browned and no pink remains, which takes about 5 minutes. Browning builds rich flavor and develops a beautiful meaty base for the chili. Once done, drain the beef well to avoid excess grease, then transfer it directly into your slow cooker bowl.
Step 2: Sauté the Vegetables and Spices
Next, add your remaining tablespoon of olive oil to the same skillet, then toss in the diced onion and green pepper. Cook these until they’ve softened nicely, around 3 to 5 minutes. This roasting step coax outs their natural sweetness. Stir in the garlic paste, chili powder, cumin, and paprika, cooking everything together for about a minute while stirring constantly to avoid burning the garlic. Then transfer this fragrant, spiced vegetable mix into your slow cooker on top of the browned beef.
Step 3: Add Tomatoes, Beans, and Flavor Boosters
Pour in the Rotel diced tomatoes with green chilies, tomato sauce, and tomato paste. Next, add the drained cans of dark kidney beans, light kidney beans, and cannellini beans for a hearty bean trio. Crumble the dark chocolate bar into the mix and pour in the beef broth. Stir in the brown sugar, salt, and pepper to balance and season the chili perfectly. This combination creates a depth of flavor, balancing the natural sweetness, acidity, and spice beautifully.
Step 4: Set the Slow Cooker and Cook
Cover your slow cooker and cook the chili on the high setting for 2 to 4 hours or low for 5 to 6 hours. The slow cooking process allows all those rich spices and hearty ingredients to blend harmoniously, tenderizing the beef and softening the beans to melt-in-your-mouth perfection. The longer the cook, the more developed and luscious the chili becomes.
How to Serve Slow Cooker Chili Recipe
Garnishes
Once your chili is ready, the toppings are where you can get fun and customize each bowl to your liking. A dollop of cool, tangy sour cream helps balance out the spice, while shredded sharp cheddar cheese melts delightfully, adding indulgent creaminess. For a great textural contrast, sprinkle crushed corn chips or tortilla chips on top. And don’t forget a sprinkle of fresh scallions for a burst of color and a mild onion bite that brightens the dish perfectly.
Side Dishes
This Slow Cooker Chili Recipe is a meal on its own, but pairing it with warm cornbread or crusty bread can elevate the experience. Rice is another fantastic choice, soaking up the saucy chili beautifully. For lighter sides, a crisp green salad or roasted vegetables add balance to the richness, making it an even more satisfying feast.
Creative Ways to Present
Want to jazz up your presentation? Serve the chili in small bread bowls for a rustic touch that doubles as edible dishware. You could also turn it into a chili cheese dip party starter by simmering the chili longer until thick and topping it with melted cheese. Or layer it over baked potatoes and top with sour cream and chives for a loaded chili potato dish that’s as fun as it is filling.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in airtight containers in the refrigerator for up to 4 days. The flavors will continue to deepen overnight, so chili often tastes even better the next day.
Freezing
This chili freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight for the best texture and flavor.
Reheating
Reheat your chili gently on the stovetop over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions, covering loosely to retain moisture. Add a splash of beef broth if it seems too thick after reheating.
FAQs
Can I make this Slow Cooker Chili Recipe vegetarian?
Absolutely! Simply swap out the ground beef for a plant-based meat alternative or increase the beans and vegetables. You might want to add extra spices or a smoked paprika for that meaty depth.
Do I need to drain the beans completely?
Yes, it’s best to drain and rinse canned beans to reduce excess salt and prevent the chili from becoming too thick or heavy.
What if I don’t have dark chocolate? Can I skip it?
While dark chocolate adds a wonderful depth and richness, you can omit it if necessary. Just keep in mind it’s a special touch that takes the chili from great to extraordinary.
How spicy is this chili? Can I adjust the heat?
This Slow Cooker Chili Recipe has a moderate heat level, mainly from the chili powder and green chilies in the Rotel tomatoes. You can always adjust the chili powder and add or omit tabasco sauce to suit your preferred spice level.
Can I double the recipe for a larger batch?
Yes, but if your slow cooker is small, you might need to cook it in batches or use a larger cooker. Cooking times may also need slight adjustment when doubling.
Final Thoughts
This Slow Cooker Chili Recipe truly brings comfort, flavor, and ease to your table with minimal fuss. It’s one of those dishes that encourages slow cooking and even slower eating, savoring every warm, spicy bite. Whether you’re feeding family, friends, or just treating yourself, give this recipe a try—you’ll soon discover it’s as addictive as it is nourishing and a new favorite to come back to season after season.
Print
Slow Cooker Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chili recipe is a hearty and flavorful dish perfect for an easy, comforting meal. Packed with a blend of ground beef, beans, tomatoes, and a mix of spices, it simmers slowly to develop a rich and deep flavor, enhanced by a hint of bittersweet dark chocolate. Ideal for gatherings or weeknight dinners, this chili can be topped with sour cream, cheddar cheese, corn chips, and scallions for added texture and taste.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef (85-90%)
- 1 white onion (finely diced)
- 1 green pepper (finely diced)
- 2 tablespoons garlic paste (or 3 cloves garlic minced)
- 2 tablespoons chili powder (more to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 20 oz Rotel diced tomatoes with green chilies
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 16 oz can dark kidney beans (drained)
- 16 oz can light kidney beans (drained)
- 16 oz can white kidney beans/Cannellini beans (drained)
- 1 cup beef broth
- 1 tablespoon light brown sugar (packed)
- 2 teaspoons salt (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
- 1 teaspoon tabasco sauce (optional)
Optional Toppings and Garnishes
- Sour cream
- Cheddar cheese
- Corn chips
- Scallions
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook it thoroughly, breaking it up as it browns, about 5 minutes. Once cooked, drain the excess fat and transfer the beef to your slow cooker.
- Sauté Vegetables and Spices: Add the remaining 1 tablespoon of olive oil to the skillet along with the diced onion and green pepper. Cook these until they soften, approximately 3 to 5 minutes. Stir in the garlic paste, chili powder, cumin, and paprika, cooking for another minute to bring out the flavors while stirring constantly to avoid burning the garlic. Transfer this mixture into the slow cooker with the beef.
- Add Remaining Ingredients: Pour in the Rotel diced tomatoes with green chilies, tomato sauce, tomato paste, and all drained beans into the slow cooker. Add the dark chocolate bar pieces and beef broth. Stir everything together to combine, then mix in the light brown sugar, salt, and black pepper.
- Slow Cook the Chili: Cover the slow cooker and cook on high for 2 to 4 hours or on low for 5 to 6 hours. This slow cooking melds all the flavors together for a rich and satisfying chili.
- Serve and Garnish: Once cooked, taste and adjust seasoning if necessary. Serve the chili hot, topped with optional sour cream, shredded cheddar cheese, crunchy corn chips, and chopped scallions as desired.
Notes
- For a spicier chili, increase the amount of chili powder or add more Tabasco sauce.
- If you prefer a thicker chili, reduce the beef broth by half or simmer the chili uncovered for the last 30 minutes.
- Using different types of beans adds texture and visual appeal.
- Dark chocolate adds depth to the chili but can be omitted if unavailable; substitute with a small amount of unsweetened cocoa powder if desired.
- Leftovers taste even better the next day after flavors have melded further.
