Slow Cooker Chili

02.14.2013

This Slow Cooker Chili is one of my all time most popular recipes and for good reason! This is the best chili around and a long time family favorite! It’s the perfect comforting soup. Perfect over baked potatoes too.

An overhead shot of Slow Cooker Chili

The Best Slow Cooker Chili

In my home during the cold winter months I make chili about once every other week.

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It’s one of my favorite dinners, topped with cheese and sour cream of course. I also love to serve it over baked potatoes or with a side of cornbread.

Want to see how to make this easy slow cooker chili recipe? Watch the video!

This also makes really good leftovers.

I ‘m usually not a big fan of leftovers but I even freeze this chili and it’s still perfectly delicious even a month later!

 

A ladle scooping up some Slow Cooker Chili

How To Make Slow Cooker Chili

Slow Cooker Chili in a blue bowl topped with cheese and sour cream

This slow cooker method is my favorite for chili. The flavor of the chili is rich and robust and the texture of the beef is so tender, basically perfect and the way the ground beef in chili should be.

Six hours of slow cooking creates the best chili ever. And have I mentioned how easy this chili is to make? It’s a total breeze, so this will likely become a recipe you won’t want to lose!

Process shot of sweating onions to make slow cooker chili

I do like to saute those onions first to remove their harsh bite, plus no one wants slightly crunchy onions in their chili.

Process shot of browned beef in a slow cooker to make slow cooker chili

Then of course brown the beef before adding to the slow cooker.

I like to either brown it in two batches or just add it in a few larger portions so it really has a chance to brown on bottom. And only stir occasionally.

Tomatoes and spices in a slow cooker to make slow cooker chili

Then add the other ingredients, while waiting until the end to add the beans. Otherwise they will turn out mushy and way over-cooked.

Beans being added to slow cooker chili

Cook over low heat for 6 hours and voila, best chili ever!!!

slow cooker chili in a slow cooker ready to eat

Tips and Variations

  • If you like more chili but your family doesn’t add some pickled jalapenos on top of your chili when serving
  • Other toppings include, sour cream, guacamole, grated cheddar, tortilla chips and fresh cilantro
  • Leave to cool completely before storing in the fridge or freezer. Always use air tight containers.
  • Try serving this chili as it is in big bowls with cornbread, to fill tacos or enchiladas or on top of baked potatoes or nachos

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Print

Slow Cooker Chili

4.84 from 118 votes

One of my most popular recipes and for good reason! This is the best chili I've ever tasted! Slow cooking it allows for the flavors to meld and the most tender beef. Try it tonight and see why everyone loves this!

Course: Main Course
Cuisine: Tex-Mex
Keyword: easy chili recipe
Prep Time: 15 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 25 minutes
Servings: 7 servings
Calories: 359 kcal
Author: Jaclyn

Ingredients

  • 1 Tbsp olive oil
  • 2 lbs lean ground beef
  • 1 large yellow onion , finely chopped
  • 3 cloves of garlic , finely minced
  • 2 (14.5) oz cans diced tomatoes with green chilies*
  • 3 (8 oz) cans tomato sauce
  • 1/2 cup water or beef broth
  • 2 Tbsp chili powder
  • 2 1/2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp cocoa powder
  • 1 tsp granulated sugar
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper , to taste
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can light red kidney beans, drained and rinsed
  • Serve topped with:
  • Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce

Optionally serve with:

  • fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips

Instructions

  1. Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
  2. Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
  3. Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
  4. Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth). Serve warm with desired toppings (I say the cheese and sour cream is a must, everything else is optional).
  5. *If you don't like heat then you can use canned tomatoes without green chiles since they are a little spicy.
  6. Recipe Source: Cooking Classy
Nutrition Facts
Slow Cooker Chili
Amount Per Serving
Calories 359 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 1196mg 50%
Potassium 1084mg 31%
Total Carbohydrates 32g 11%
Dietary Fiber 10g 40%
Sugars 10g
Protein 37g 74%
Vitamin A 31.9%
Vitamin C 22.9%
Calcium 10.6%
Iron 40.4%
* Percent Daily Values are based on a 2000 calorie diet.

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489 comments

  • SFL Jack: I used 2 tsp of chili powder, not 2 tbsp (my family really doesn’t like spicy) though I added hot sauce to mine at the end. September 23, 2018 at 6:22pm Reply

  • Teresa Johnson: LOVED it!!!! Thank you so much., The cocoa powder truly elevates it all…such deep rich flavor..Thanks again :) September 23, 2018 at 8:54am Reply

    • Jaclyn: You’re welcome Teresa! Glad you liked it! September 23, 2018 at 10:31am Reply

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