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When the weather turns chilly, this slow cooker chili is one of the first recipes I reach for. It’s hearty, flavorful, and couldn’t be easier to make – just brown the beef, toss everything in the crockpot, and let it simmer all day until it’s rich, thick, and cozy. I love how the mix of three beans, warm spices, and a touch of dark chocolate gives it that deep, homemade flavor that tastes like it’s been simmering on the stove for hours (without me actually doing the work).
My favorite thing about this recipe is that I can throw it together in the morning, head out for the day, and walk back into a kitchen that smells incredible. By dinner, it’s thick, hearty, and ready to serve with a pie of shredded cheddar, a dollop of sour cream, and a handful of corn chips. It’s the kind of meal that gets rave reviews from my family, and the leftovers are even better the next day!
Why My Readers Love This Recipe
This is my go-to comfort meal when I want something hearty, flavorful, and totally fuss-free.
- Hands-off cooking: Just 15 minutes of prep before the slow cooker works its magic
- Kid-approved: Mild yet flavorful, perfect for the whole family
- Hearty and filling: Packed with beef, beans, and plenty of spice
- Even better next day: Leftovers taste richer and more developed
- Versatile comfort food: Great for easy weeknight dinners or game days
Can’t resist the classic, hearty flavor of this easy Slow Cooker Chili? Try my Pulled BBQ Chicken in the CrockPot next for the same cozy, comforting vibe.
Key Ingredients Notes
The full recipe card can be found below, complete with a comprehensive list of ingredients, detailed measurements, and step-by-step instructions.
- Lean ground beef (85–90%) – or substitute ground turkey or chicken for a leaner version; add a little extra broth or tomato sauce if using turkey
- White Onion – Yellow onion or red onion also works well; red onion adds a slightly sweeter, sharper flavor
- Green bell pepper – red or orange bell pepper gives a milder, sweeter flavor
- Garlic paste – or 3 cloves minced garlic
- Chili powder – adjust to taste if you want to kick up the heat
- Ground cumin, Paprika, Oregano
- Rotel diced tomatoes with green chilies – I love to use the Ro*Tel brand. I have tried others, but this is my favorite.
- Tomato sauce – or crushed tomatoes for more texture
- Tomato paste – or 2 tablespoons ketchup if you’re out
- Light and Dark kidney beans – black beans or pinto beans also make that great chili texture
- White kidney beans / Cannellini beans
- Beef broth – chicken or vegetable broth works too
- Dark chocolate (60–75% bittersweet) – unsweetened cocoa powder can be used instead
- Hot sauce (like Tabasco) – optional, for next level heat
Optional toppings: Sour cream, cheddar cheese, corn chips, avocado, scallions
Recipe Variations
This slow cooker beef chili is easy to customize-try one of these tasty twists to make it your own:
- Slow Cooker Turkey Chili: Swap beef for ground turkey and add a bit more liquid to keep it juicy. Great for a lighter, protein-packed version, like my Turkey Chili.
- Three-Bean Vegetarian Chili: Skip the meat, double the beans, and toss in extra veggies like corn or zucchini for texture.
- Spicy Chili: Use hot Rotel, diced jalapeños or chipotle peppers, increase chili powder, or add hot sauce for a spicy kick.
- Smoky Chili: Stir in smoked paprika, chipotle powder, or a splash of Worcestershire sauce for deep, smoky flavor.
- Thick and Meaty Chili: Double the beef and reduce the beans for a chunky, hearty chili that’s full of flavor.
- Sweet Heat: A spoonful of brown sugar or drizzle of honey balances spice – or try a splash of apple cider vinegar for tang.
For chili lovers looking for a fun twist, try my One Pot Chili Mac. Want dinner without long cooking time? My Instant Pot Chili delivers the same bold flavor in a fraction of the time.
How to Make Slow Cooker Chili
Step 1
Brown the meat and aromatics: Heat olive oil in a large skillet over medium-high heat and brown the ground beef until cooked through. Drain excess fat and transfer the beef mixture to the slow cooker.
Step 2
Cook the vegetables with spices: In the same skillet, sauté onion and pepper until softened. Stir in garlic, chili powder, cumin, and paprika, cooking briefly to release the aromas. Transfer the onion mixture to the slow cooker.
Step 3
Combine everything: Add diced tomatoes, tomato sauce, tomato paste, beans, broth, brown sugar, salt, pepper, and dark chocolate. Stir gently to combine.
Step 4
Slow cook: Cover with the lid and cook on low for 5–6 hours or high for 2–4 hours until flavors meld beautifully.
Step 5
Finish and serve: Stir, taste, and adjust seasonings as needed. Serve in bowls and finish with your favorite toppings.
What to Serve with Your Chili
This recipe pairs perfectly with Cornbread or Cheesy Pull Apart Bread, or even with a side of buttery garlic bread for a cozy twist. I also love to add a nice green salad on the side to get some veggies in.
Frequently Asked Questions
It enhances the flavor, adds rich depth, and smooths out the tang from the tomatoes. That little bit of dark chocolate takes this chili to the next level – it’s the secret ingredient you’ll crave all winter long.
Add more chili powder, diced jalapeños, or a few extra dashes of Tabasco or hot sauce to increase the heat level.
Let it cook uncovered for the last 20-30 minutes, or stir in a bit of tomato paste or masa harina if you want it thicker.
Yes! After browning the beef and vegetables, add the remaining ingredients to a large pot. Bring to a simmer and cook for about an hour, stirring occasionally.
Yes, you can leave out beans or use just one or two types based on your preference. The recipe is flexible.
Make Ahead & Storage Instructions
- Store: Keep chili in an airtight container in the refrigerator for 3-4 days.
- Reheat: Warm gently on the stove or in the microwave, stirring halfway through.
- Freeze: Transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Make Ahead: Combine all ingredients except the beans the night before. Cover and refrigerate, then start the slow cooker the next morning.
More Slow Cooker Recipes You’ll Love
For more hearty, family-friendly one-pot meals, these slow cooker recipes hit the spot.
- Slow Cooker Chicken Tacos – dump-and-go taco night made effortless.
- Slow Cooker BBQ Ribs – tender, fall-apart ribs with bold BBQ flavor.
- Slow Cooker Potato Soup – creamy, hearty, and perfect for chilly nights.
- Crockpot Hot Chocolate – a fun, family-friendly treat to warm up on cold days after a bowl of chili.
If you’ve tried this Slow Cooker Chili Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Slow Cooker Chili
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
- sour cream optional topping
- cheddar cheese optional topping
- corn chips optional topping
- scallions optional garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef to the pan and cook until brown, breaking the beef up as it cooks, about 5 minutes. Drain the beef and add it to a slow cooker.2 tablespoons olive oil, 2 pounds ground beef
- Add the remaining 1 tablespoon of olive oil to the pan with the diced onion and pepper and cook until softened, about 3 to 5 minutes. Add the garlic paste, chili powder, cumin, and paprika to the skillet with the vegetables and cook for 1 minute stirring constantly so the garlic doesn't burn. Transfer the mixture to the slow cooker.1 white onion, 1 green pepper, 2 tablespoons garlic paste, 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika
- Add the diced tomatoes, tomato sauce, tomato paste, beans, chocolate and beef stock to the slow cooker and stir in the sugar, salt, and pepper.20 oz Rotel diced tomatoes with green chilies, 6 oz can tomato paste, 16 oz can dark kidney beans, 16 oz can light kidney beans, 16 oz can white kidney beans/Cannellini beans, 1 cup beef broth, 1 tablespoon light brown sugar, 2 teaspoons salt, 1 teaspoon ground black pepper, ½ ounce dark chocolate bar, 15 oz can tomato sauce
- Cook on high for 2 to 4 hours or low for 5 to 6.
Jenn’s Notes
- Store: Keep in an airtight container in the refrigerator for 3 to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave, stirring halfway through.
- Freeze: Place in freezer safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Make Ahead: Combine all ingredients except beans the night before, store covered in the fridge, and start the slow cooker the next morning.
- Add more beef broth for a looser chili.
- To thicken, mash a few beans or cook uncovered near the end.
- Leftovers taste great served over Baked Potatoes or rice.
- Let the chili rest for a few minutes before serving for the best texture.
