Slow Cooker Chili


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.

Slow Cooker Chili | Cooking Classy

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


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!

Slow Cooker Chili | Cooking Classy

This also makes really good leftovers.

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


Slow Cooker Chili | Cooking Classy

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!

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.

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.

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.

slow cooker chili

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

slow cooker chili


Slow Cooker Chili

4.84 from 106 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


  • 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


  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.


  • Jessica@AKitchenAddiction: We eat a lot of chili during the winter months, too! I love the idea serving it with baked potatoes and extra cheese! February 15, 2013 at 1:49pm Reply

    • Jaclyn: It is the best winter meal. Thanks for commenting Jessica! February 16, 2013 at 12:07am Reply

      • Suzan: WHY IN GOD’S NAME Would you ever add sugar and make it sweet ? No way dose sugar ever belongs is tomato base recipe.To acidity add salt but not sugar. January 4, 2016 at 3:02pm Reply

        • Shellina: Suzan why are you making such a big deal about a tsp of sugar. I add brown sugar to my tomato meat sauce that I use for pasta or lasagnas all the time … and everyone that has my lasagnas says its the best they have ever had. Don’t knock it till you try it and its only a tsp … if you don’t like it don’t use it … simple as that.

          Jaclyn … I have saved & pinned 5 or 6 of your soup recipes & I can’t wait to try them & will try out your chill recipe … sound delish :) <3 January 7, 2016 at 2:02am Reply

          • Jaclyn: I hope you love the recipes Shellina! January 7, 2016 at 10:39am

          • Alessandra: I have made this chili at least 5 times. My family loves it. The sugar is necessary in my opinion and every time I make a recipe with a lots of tomatoes I will always add sugar. I makes all the difference. October 27, 2017 at 5:48am

          • Eri: Suzan you got servvvved! December 31, 2017 at 8:26am

          • Trent: Sugar doesn’t belong in tomato sauces used for Italian cooking. My grandmother would kill me if I ever did that. Whoever said brown sugar lasagna tastes good is either weak or has a pallete that’s been ruined by fast food. February 21, 2018 at 3:25pm

        • Tiffany: There are lots of tomato base recipes thay call for sugar! This recipe is my families go to chili recipe! It’s amazing and there is never any left overs!!! January 10, 2016 at 8:37pm Reply

        • Sarah: Suzan, you need to spell check before you start bashing someone’s recipe ingredients. This recipe looks amazing and I will be making it today for sure! Have a nice day, sounds like you really need one. January 24, 2016 at 7:43am Reply

          • Suzan VanWilgen: Sarah Well for one English is not my first language and another point is I was not bashing any one what ever that means I was making a comment alike you all were. I made this and was good I just left the sugar out. June 18, 2016 at 10:42pm

          • Suzan Vanwilgen: Sarah your telling me I need to use spell check what did I miss spell ? If anything you should of told me to check for my sentience structure, that is where I went wrong I don’t see misspelled words. By the way yes the chili was really good and have made it a few times since my last post, but I did omit the sugar.I’don’t think any one needs the extra sugar,and I just think it gives it a sweet taste. I also have made this for a community fundraiser,and it was a hit. October 2, 2016 at 4:31pm

          • Marilynn: Spell check: No way DOES sugar…. Not Dose! February 6, 2017 at 8:40am

          • Juanita: what does someone’s spelling have to do with what they’re saying. this is incredibly rude. maybe the person speaks another language or possibly is someone with special needs. you don’t know and there’s no reason to attack someone’s speech. shame on you. September 17, 2017 at 9:50am

          • Kris: @Juanita.

            Umm, when someone is communicating through the written word, then it has everything to do with what they are saying… I’m not professing that we need grammar Nazis trolling message boards, because we don’t, but your statement taken at face value is absolutely false. February 4, 2018 at 7:35am

        • Amy: Suzan, the best Italian meat sauce I have ever had was made by a little old Italian lady and her secret weapon: sugar. January 30, 2016 at 1:12pm Reply

          • Eli: There is a huge difference in sugar content among some foods like potatoes and tomatoes. Some potatoes, for example taste very sweet, while others have almost no sweetness whatsoever. The same is true of tomatoes, and canned tomatoes as well. Some varieties of tomatoes benefit from a pinch of sugar for reasons others have already stated, while others do not. Maybe taste your tomatoes first to see if they could benefit from a pinch of suggah. November 14, 2017 at 4:20am

        • Kathy: Tomatoes can be bitter so adding sugar cuts the bitter! January 31, 2016 at 8:18am Reply

          • MZ: exactly! March 10, 2018 at 9:22am

        • Suzan, Suzan, Suzan…MY GOODNESS!!! April 1, 2016 at 12:47pm Reply

        • Mari: The sugar is to counterbalance the acidity. It does not make it sweet! That’s why it’s only a tsp. July 31, 2016 at 6:43am Reply

          • Theresa: Absolutely correct!😋 November 14, 2017 at 3:47pm

          • Betty: Exactly Mari, I hate acidity taste of tomatoes wasn’t totally satisfied with my chilli or spaghetti till and old Italian family member told me her secret. Just a Lil sugar. Tastes so good and everyone always wants my recipe.. try it you’ll like it. February 26, 2018 at 12:06pm

        • Teresa: Suzan, being from the South we always added sugar to anything that had a tomato base. Hint: sprinkle a little sugar in your chicken salad and it will make all the difference in the world. August 22, 2016 at 11:15am Reply

          • Suzan Vanwilgen: Teresa I know you will probably take this wrong, but just your from the south doesn’t mean your way is always the right way like mine is not always the right way.My Italian aunt by marriage,always used salt or baking soda. I’m sorry but I don’t like sugar in my chicken salad I have had it that way. October 2, 2016 at 4:50pm

        • Lucy: You spell does(does) not dose October 7, 2016 at 12:23pm Reply

          • Ressa: Thank you. Haha. December 26, 2016 at 11:54pm

          • Lauren: This is too funny. I’m making this chili tonight in my pressure cooker. But I have to respond to the grammer that everyone is talking to Suzan about. Suzan, you use “should of” in a response. It should be “should have”. Everyone remember that Suzan is allowed to speak her opinion. Now lets get to the business of tasting this great chili, and if you don’t like sugar in it, simply leave it out. Have a great day all and be kind to someone today. December 30, 2016 at 5:13am

          • Darlene: Keep reading down…grammar is spelled wrong January 15, 2018 at 1:31pm

          • Nydia: What the heck is this people? An English class? We’re here about the chili recipe, not the spelling. Grow up. No need for this.. and by the way, I agree with all those who use sugar. ( Brown or white… Whatever is clever). Sugar is the trick to many recipes. Happy cooking peeps. God bless you all. January 18, 2018 at 2:37pm

        • Rashid: Suzan i guess you are not of American decent which means that you do not observe the same traditions as most Americans. But that’s ok though. You make your chili how you like it but I will also say that you should be a little more open to trying new things and see how you like it. And then after that lets see how you feel about it. I particularly love my chili with sugar in it because it just makes it taste so much better by countering the salty flavor. I really hope you would it. I think you would be please. Just my two cents. October 25, 2016 at 10:48am Reply

          • Romy Kettlewell: Rashid, the use of sugar in tomato sauce didn’t originate in America, it originated in Italy. Southern Italians use sugar in their marinaras, unless it’s a seafood marinara. October 20, 2017 at 12:07pm

          • Jake: Rashid, Most Americans aren’t of American descent and their traditions are more varied than the colors of the rainbow. January 22, 2018 at 8:12pm

        • Jessica: I add sugar to chiming before I read this recipe and to spaghetti sauce and meat loaf.its really good. November 19, 2016 at 4:11pm Reply

          • Sheri: Me too! You wouldn’t want to know how much sugar I put in my chili and spaghetti sauces! Lol… I have to put it in my bowl only though. . Otherwise i j put a spoonful in and add more to my own. December 29, 2017 at 1:26pm

        • Dorothy hodgens: Adding a little sugar helps lessen the acid of the tomatoes. A little sugar goes a long way. January 16, 2017 at 9:00am Reply

        • Kimmy: If you don’t have anything nice to say, just shut your big mouth because no one wants to hear or read it.

          If you want to criticize, you do it in a positive way. Don’t be rude. March 4, 2017 at 2:29pm Reply

        • Kiran: It doesn’t make it even remotely sweet. If anything adds sweetness it is the cocoa powder. I make this ALL the time. I make the recipe exactly as is, just less chilli powder. And my parents LOVE it. This recipe is absolutely wonderful. May 18, 2017 at 10:52am Reply

          • Jaclyn: Thanks Kiran! May 25, 2017 at 11:29am

        • Em: One of the biggest reasons LaRosas Pizza is famous is for their “sweet” pizza sauce, which includes sugar!

          Cincinnati resident over here but I felt it was appropriate! Nothing wrong with a little sugar! Plus its her recipe! Follow it or not but she can do how how likes with it, and it seems many people agree! May 21, 2017 at 1:35pm Reply

        • Shannon: My great grandma used sugar for spaghetti.. she was Italian and I have yet to find a better tasting spaghetti.. August 4, 2017 at 11:55am Reply

        • Gundocwife1993: My mom ALWAYS put the very same amount of sugar and cocoa in her chili and it was amazing!!! Don’t knock it till you try it!! The sweet and acidic create a beautiful balance. August 16, 2017 at 5:58am Reply

        • Chad: I always add sugar to any meat sauce. If not it is very unbalanced. Learn to cook properly before making negative comments on any recipe please. September 3, 2017 at 4:07pm Reply

          • Kiran: Amen Chad. September 3, 2017 at 9:00pm

        • Science guy: Sugar helps to cut the acid of the other ingredients. September 22, 2017 at 8:59am Reply

        • Brooke: Sugar actually cuts the acidity from the tomatoes. It is used in most meat sauce recipes. September 27, 2017 at 9:24am Reply

        • BOB: REALLY! NO SUGAR, I ALWAY USE BROWN SUGAR IN PASTA SAUCE OR CHILLI. October 6, 2017 at 7:13am Reply

        • Romy Kettlewell: “belong in a tomato-based recipe.” And sentience is being able to percieve and react, it’s not a sentence. But yes, sugar does enhance tomato flavor. It also helps to bring out the flavor of the onions and garlic. I also add bell peppers to my chili. October 20, 2017 at 11:38am Reply

          • Penina: I before E, except after C February 3, 2018 at 5:57pm

        • Alecia: While grandmas have been doing so for as long as they can remember as well as their children and grandchildren, there’s actually a reason behind it. Sugar, when heated, reacts in many different ways depending on what you’re using. In this instant, the tomatoes which are highly acidic. When sugar and acid are combined, the sugar cuts through the acidic molecules making them less harsh. Which is why in many salad dressings etc it has sugar in the ingredients as to reduce the harshness of vinegar on our pallettes as well as our stomachs. So chill. November 27, 2017 at 2:45pm Reply

        • Lovely: Adding sugar to any bean based soup is an old southern style recipe that actually helps cut gas that the beans cause. Its a secret trick, no one will ever know that sugar has been added. December 10, 2017 at 10:38pm Reply

        • HappyCali: Sugar the secret ingredient and FYI it’s in EVERYTHING! December 19, 2017 at 3:26pm Reply

        • Loki: I know this convo is from long ago lol! But I add in VH honey garlic sauce, medium strong, into this and other beef tomato combos. It’s brown sugar, honey and garlic soy sauce and my Dutch parents have used it forever- probably since 1970- and it’s still sold in walmart. December 23, 2017 at 11:41am Reply

        • Gori: That’s one thing that is a must in tomato based recipes, sugar. To control the acidity and it gives a subtle flavor too that is very flavorful to the palette. But of course, each to their own. January 10, 2018 at 8:59am Reply

        • B: She doesn’t like the “dose” of sugar… just quoting her WHAT DOSE SUGAR.. blah blah January 17, 2018 at 9:06pm Reply

          • Jean Leyshon: Can anyone tell me what the three cans of tomato sauce are, im not American, in Britain we call ketchup, sauce, so i just want to get it right. March 19, 2018 at 12:16pm

        • Johanna Itani: sugar balances the acidity and you can not even taste a sweetness it is for a balance to the acid in the sauce, lots of ppl use a bit of sugar in their sauces January 19, 2018 at 7:07am Reply

        • Sara: Suzan, I put a little sugar in my spaghetti ALL the time.. the sugar will actually absorb the tomatoes acidity.. not add to it. Helps those who are not fans of very acidic meals.. like everyone says.. don’t knock it til you try it! January 31, 2018 at 11:15am Reply

        • Laura: What is marinara sauce then lol? February 6, 2018 at 9:20am Reply

        • Syd: My husband’s family recipe for spaghetti sauce calls for about 1/8 th cup of raisins to cut the acid. Works great ! February 18, 2018 at 11:54am Reply

        • Mama38: Sugar adds the right amount of perfect sweetness, in some Filipino recipes, they use sugar and a sweet seasoning for some of their recipes. You know what they say, opinions vary. March 5, 2018 at 11:31am Reply

        • Nikki: Everybody does there own thing. Not really a right way. My mom had always put sugar in hers (a recipe passed down for years) and I love it! Everyone has different things they like March 12, 2018 at 3:08pm Reply

        • Jojo: I add sugar all the time, especially when making spagehtti sauce. March 28, 2018 at 4:24pm Reply

        • Doug: Totally agree, the sugar makes the taste great. May 27, 2018 at 8:34am Reply

        • Chef phil: You add sugar to fight against the bitterness off the tomato puree. Go to chef school for a day and you will learn. June 13, 2018 at 8:26am Reply

    • Sally: I learned a long time ago that adding just a smidgen of sugar in any recipe w tomatoes make it taste so very good! November 7, 2016 at 5:35pm Reply

    • Dawn: Looks fabulous!!! Making this tomorrow and putting over baked potatoe sounds great!!! November 9, 2017 at 4:34pm Reply

    • Virginia: Sounds and looks great. Making it now. January 16, 2018 at 9:29am Reply

  • Angela @ Another Bite Please: i love slow cooker meals…I make one usually once a week since I work late on Tuesday and love that hubby can have meal ready for the kiddos….and he loves chili so this would be perfect…and serving over a potato sounds so good! February 15, 2013 at 3:27pm Reply

    • Jaclyn: Thanks Angela! February 16, 2013 at 12:06am Reply

      • Rikki: Do you drain the olive oil from the onions before adding to the crock pot? August 31, 2016 at 9:32am Reply

  • Four Ingredient Crock Pot Cola Chicken (Plus 10 More Delicious Crock Pot Recipes!): […] Slow Cooker Chili (also check out 15 Must Try Chili Recipes!) […] February 26, 2013 at 6:05am Reply

  • Kim: What type of “tomato sauce” is supposed to be used in this recipe?

    Thanks :) February 27, 2013 at 3:25pm Reply

    • Jaclyn: Just a plain tomato sauce. I used the kind that has salt (NOT a no salt added version). February 28, 2013 at 1:16am Reply

      • Jeanette: Could you expand a bit more on “tomato sauce” please? In lots of places in the world, tomato sauce is what you call “ketchup” in the States. Are you meaning a jar of tomato-based pasta sauce? October 27, 2017 at 8:36pm Reply

        • Jaclyn: It is a tomato puree that is lightly seasoned with a few seasonings like onion and garlic powder. If you can find puree that would be the next best thing or tomato paste mixed with about 2 parts water to equal the same amount of sauce called for. October 27, 2017 at 8:41pm Reply

        • Suzan: My husband and I, did try it with the sugar.He said lets try it make it just how the recipe is so we did, and we did not care for it, so I just make this without the sugar.I do add 2 teaspoons of cocoa powder, which my American neighbor told me to try and that was good,and carrot and celery. Thanks anyway for the advice. :) February 6, 2018 at 11:13am Reply

      • Suzan: I’m sure she means that tomato sauce that comes out of the can and not the bottle. February 6, 2018 at 11:15am Reply

  • Martina: Have made this twice since finding recipe it is very good my family love it March 19, 2013 at 3:09am Reply

    • Jaclyn: Martina – I’m so glad to hear your family loves this chili! Thanks so much for your comment! March 19, 2013 at 9:43am Reply

      • Danielle: Do you put the slow cooker on low or high? October 22, 2017 at 11:54am Reply

  • Christie: Hi, when do I add the beans in? At the end? Also, is this okay to be in the crockpot for 8 hours rather than 6? Thanks! May 15, 2013 at 1:02pm Reply

    • Jaclyn: You add the beans in after it has cooked the 6 hours. It would be fine to do the 8 hours, my Mom said she cooked hers about that long and it was a little more dry so you will likely want to add in 1 cup of beef broth or chicken broth. Hope you enjoy! May 15, 2013 at 1:05pm Reply

      • christie: Thanks!! May 15, 2013 at 2:02pm Reply

      • D: Trying for first. See if the my Wife and boys like it. Thanks for the note about the beans, wasn’t totally sure when to add but it seemed like at the end made sense so they’re not overcooked.

        Thank you! October 26, 2017 at 10:23am Reply

  • Christi: Hi, Thanks for a great recipe. I have been craving Chili for the longest but when I make it it doesn’t taste quiet right. I can toss this together before work and dinner will be done. I will be making it this coming fall. Thank you so much! August 30, 2013 at 7:46am Reply

    • Jaclyn: You’re welcome Christi :)! September 1, 2013 at 12:36pm Reply

  • Katie Honeycutt: WOW! This was the BEST chili recipe I’ve found. This will be my new go to recipe. Thank you for sharing it! October 14, 2013 at 7:13pm Reply

    • Jaclyn: I’m so glad you think it’s the best you’ve found Katie :)! Thanks for your comment! October 14, 2013 at 7:47pm Reply

  • sara: This was a great recipe, especially because I love my chili very meaty and thick – and not too spicy. I ½’d the recipe since i was cooking for 1 (some to be frozen) however used ¾ of an onion (i love onions!), added some cinnamon (thats how we do chili here in cincinnati), and used ⅓ light red kidney beans, ⅓ dark red kidney beans and ½ can “ranch style” beans. I did need to add the 1 cup of chicken broth to help with the consistency, and even after that it was a great chunky chili! Definitely will be making this again!!! October 29, 2013 at 3:23pm Reply

    • Jaclyn: Happy to hear you enjoyed it Sara and you’d make it again :)! November 3, 2013 at 6:47pm Reply

    • Brittany: I want to half this recipe as well, did you adjust the cooking time? September 11, 2014 at 6:09pm Reply

      • Sara: I believe I didnt modify the cooking time, but kept an eye on it and turned it off an hour early October 12, 2014 at 10:46am Reply

    • Marjetta: How much cinnamon did you add? January 1, 2018 at 11:35am Reply

  • Amanda k: I made this for lunch today! With my family of picky chili eaters and they all loved it. Thank you for a great chili recipe! November 3, 2013 at 11:02am Reply

    • Jaclyn: You’re welcome Amanda! Thanks for taking the time to leave a comment, so glad your family liked this! November 10, 2013 at 8:02am Reply

  • Rasheedah Mulkey: My family loved it!!! The kids said we should have this more often November 15, 2013 at 5:27pm Reply

    • Jaclyn: So happy to hear that Rasheedah! Thanks for leaving a comment! November 15, 2013 at 6:33pm Reply

  • Re-Re: I’ve Been Looking For A Great Chili Recipe And I Have Found It!! I Made This Tonite And OMG!!! It’s Awsome It’s So Delicious I Most Definitely Will Keep This Recipe Thanks For Sharing!! January 30, 2014 at 11:15pm Reply

    • Jaclyn: I’m so glad you liked it Re-Re! Thanks for your comment! February 4, 2014 at 9:56pm Reply

  • Happy Mardi Gras and another chili recipe! | Finding Radiance: […] I made the best chili the other day and thought I would share the recipe because it was so easy and tasty! This could be done on the stove or in the crockpot – I did mine in the CP. Based on this recipe with changes […] March 4, 2014 at 5:49pm Reply

  • Cold Spring day | HollyDay: […] Hiya everyone, today I made some amazing homemade chili, if I do say so myself! Even though it’s Spring, here in Colorado, it’s snowing. I’ve been craving chili all Winter and thought this was perfect timing. Recipe is as follows and feel free to substitute and of these things if you’re vegan, vegetarian, or health conscious! Have a blessed day everyone. […] April 13, 2014 at 3:38pm Reply

  • crystal: Hi there I have one question for you could I make this in a pot instead of the slow cooker. July 14, 2014 at 4:05pm Reply

    • Jaclyn: Yes, definitely. Just let is simmer for a few hours over low heat, stirring occasionally. July 14, 2014 at 8:53pm Reply

  • Jill: This chili recipe is awesome. Thank you! July 23, 2014 at 7:56pm Reply

    • Jaclyn: You’re very welcome Jill :)! August 9, 2014 at 11:57pm Reply

  • Chelsea: I made this today and it’s really good! I forgot to drain/rinse my beans so it was little runnier than I expected (I didn’t add any broth), but I also put the beans in the whole time to make sure they weren’t hard.

    The cocoa powder made me nervous but I’m glad o finally find a good recipe that doesn’t require a chili stick. September 1, 2014 at 7:08pm Reply

    • Jaclyn: I’m so glad you liked it Chelsea! Thanks for your review! September 22, 2014 at 9:43pm Reply

  • Meagen: Just found this recipe and will be making it for a big family function on Saturday! Cannot wait to try it, we’ve been on the hunt for our “go-to” chili recipe for years!!! September 28, 2014 at 3:53pm Reply

  • Adrienne: If I cook on high instead of low, will cook time be 3 hours? Sounds amazing and want to eat tonight, lol October 19, 2014 at 5:09pm Reply

  • Shan: Best chili I’ve made! I followed the recipe exactly, except I cooked it for approximately 2.5 hours on high. Thanks for sharing! This is a keeper! October 19, 2014 at 7:06pm Reply

    • Jaclyn: I’m so glad you liked it Shan! Thanks for your feedback! October 19, 2014 at 10:17pm Reply

  • Sherrey Meyer: Looking for an easy, slow cooker chili recipe for a potlock in a couple of weeks. You won me over with your images! And the fact that your slow cooker looks just like mine. Truthfully, the look of the chili is really what got me — it looks so yummy! I’ll let you know how it turns out. October 29, 2014 at 4:17pm Reply

  • Maggie: Sounds good – Do I stir everything when I add it to the crockpot, before cooking? November 1, 2014 at 7:52am Reply

    • Jaclyn: Yes, sorry I should add that to the directions. Thanks for pointing that out! November 1, 2014 at 12:10pm Reply

  • Heather @ Glitter and Gloss: I just made this for dinner and it was a huge hit! I did half ground turkey/half ground beef, but kept everything else the same. Thanks for this fantastic recipe! November 2, 2014 at 5:58pm Reply

    • Jaclyn: I’m glad you liked it Heather! Thanks for your review! November 2, 2014 at 8:52pm Reply

  • Shannon: we also added chopped lettuce and fresh tomatoes to the toppings (with cheese and sour cream) and served with taco chips…. DELISH! November 6, 2014 at 10:49am Reply

    • Jaclyn: Thanks for your feedback Shannon! I’m so glad you liked this chili recipe! November 6, 2014 at 9:58pm Reply

  • Now Eat THIS…. | The Hovanec Hotel: […] Slow Cooker Chili […] November 6, 2014 at 7:58pm Reply

  • Kristian: This chili was very yummy! Thanks for sharing will definitely be making again :) November 9, 2014 at 10:31am Reply

    • Jaclyn: I’m happy to hear it was enjoyed Kristian! November 9, 2014 at 11:53am Reply

  • Jenn: I don’t have 6 hours to cook this on low…can I cook it on high for 4 hours?
    So excited to try this! November 12, 2014 at 3:32pm Reply

    • Jaclyn: That would probably be fine. December 12, 2014 at 5:04pm Reply

  • Dee: I like how you’ve added cocoa powder. I always do too. It’s such a surprise when others find out about it. They don’t expect it. Cocoa creates a rich taste, not “chocolaty” at all. I add it to my spaghetti sauce as well. Great chili recipe, thanks. November 13, 2014 at 7:27pm Reply

    • Christy: I have never heard of this – sounds really strange but I’m gonna try! February 11, 2018 at 8:52am Reply

  • traci: Im making today & will be adding black beans. I cant wait November 16, 2014 at 8:00am Reply

  • P: Delicious! My new favorite chili recipe! I did not have ground coriander or coco powder on hand. I used ground turkey and I did add a dash of cayenne, a tbsp of brown sugar and 1/2 green bell pepper chopped. The consistency and flavors were awesome. As with any chilli it tastes better and better as the days go by. We finally finished the batch on day 4 and we ate it multiple ways: with tortilla chips/ shredded cheese/ sour cream/green onion, over baked potatoes with same toppings, and straight out of the bowl with a side of cornbread. I can’t wait to make this again. November 17, 2014 at 1:55pm Reply

  • Nicole: So last week I was really craving chili and came across this recipe. I talked my bf throught making it while I was at’s so easy! And I must say, it turned out delicious! I agree that cheese and sour cream was a must. It had the perfect about of spice to it and the little bit of sugar definitely makes a difference. Everyone loved it. Thanks! November 20, 2014 at 12:24pm Reply

  • Fernanda: It’s on the crockpot right now, I’ll tell later how it come out. So far looks good and the smell…OMG! December 3, 2014 at 12:03pm Reply

  • Jenny: I made the mistake of trusting my husband to read the instructions to me, and the beans went in before I started using my slow cooker.. I guess I will find out in 6 hours how the beans turn out… :( December 6, 2014 at 1:23pm Reply

  • ronda davis: Can u taste the cocoa in it. Cause that really worries me December 7, 2014 at 6:29am Reply

    • Jaclyn: You don’t notice it at all, it just adds a greater depth of flavor. December 8, 2014 at 10:11pm Reply

    • Karla: Thanks for asking that question because I had the same concern about cocoa powder. March 11, 2015 at 11:20am Reply

  • Food, Faith, and Other Fabulous Finds: This reminds me of my Grandma’s chili which I ate often growing up. (She didn’t know about spices, though.) She’s been gone for several years now, but no one has her recipe, so this was a walk down memory lane. Thank you so much!! December 11, 2014 at 8:00pm Reply

  • Allie: This looks amazing. I only have a 4 quart slow cooker though. Would the original recipe work or should i just cut it in half? December 30, 2014 at 11:12am Reply

    • Jaclyn: I might half it for that size? January 20, 2015 at 10:46pm Reply

  • Maryann: Amazing!! Made this for the first time tonight, and it rocked! No leftovers here :)
    Thanks for sharing!! December 31, 2014 at 6:13pm Reply

  • kchapy: I found this on pinterest about 3 months ago and have made it COUNTLESS times!! It’s the easiest and cleanest chili I have found ingredient wise and I always just throw it in the crockpot in the morning for a delicious meal that we enjoy all week long. Thank you for sharing!! January 1, 2015 at 7:13am Reply

  • Betsy | My husband made this chili today and we absolutely loved it! A few changes he made (because we love the veggies!) were to add a second onion, two bell peppers and used a large can of stewed tomatoes instead of diced. He also added about 1/4 cup of flour to thicken it a bit. All in all… it was one of the best we’ve ever had! Thanks for a great recipe! January 1, 2015 at 10:08am Reply

  • Paige: I have made this 4 times now. I absolutely love it. I add spices just S the recipe states. It’s now my go to chili recipe. January 3, 2015 at 1:17pm Reply

  • Lisa~: Found this on Pinterest and we’re making it tonight! Thanks for sharing. Lisa~ January 5, 2015 at 8:21am Reply

  • cheri: I made this today for dinner and the family thought it to be bland. Followed the recipe exactly. Will try to salvage what is left. January 7, 2015 at 10:27pm Reply

  • Michelle: This was the worst chili I’ve ever made, I’m sorry I don’t like leaving bad reviews but I’ve made so many pots of chili and they’ve always been so good but this one was bad but the worst part was the over powering taste of cumin and not enough chili powder, I played around with it to try fixing it but ended up throwing it out : / January 9, 2015 at 2:45pm Reply

    • Tina: Hmm, are you sure you didn’t accidentally reverse the cumin and chili amounts, Michelle?? The 2 1/2 tsp of cumin was barely noticeable and in no way overpowering. 2 Tbsp of chili powder plus the green chilies (from the diced tomatoes) definitely provided a nice amount of chili flavor. February 1, 2015 at 2:58pm Reply

    • Chrisx2: Dear Lord, save me! Chili Powder is a blend of several spices…it includes cumin. Make your own chili powder blend if you don’t like. The blend titled “chili powder” then make your own.
      Also, a spoon of sugar cuts the acidity of the tomatoes. If someone gets heartburn or is pregnant put a spoon of sugar.
      That’s the problem when we go to the computer instead of a family member for advice. October 3, 2017 at 6:04pm Reply

  • Shauna: While looking up chili recipes I stumbled across this one. So glad I stopped & tried it out. My husband and mom both loved it! He told me best chili he’s ever had!! Great recipe! Thank you! January 16, 2015 at 7:05pm Reply

  • Ama: Do I put in the kidney beans after 5-6 hours of cooking? January 21, 2015 at 11:56am Reply

    • Jaclyn: Yes. Hope you love it! February 5, 2015 at 6:39pm Reply

  • Erin: Can I put the beans in right in the beginning?? Cuz I did & I’m nervous I screwed it up January 22, 2015 at 12:18pm Reply

    • Jaclyn: I don’t normally recommend it because the beans will get too soft and mussy, but it won’t ruin it :). January 23, 2015 at 9:56pm Reply

  • Jenni: This chili sounds really easy and oh so yummy! What brand of chili powder do you use? I have tried several brands and they can be quiet strong or a little bitter. Thanks, Jenni January 23, 2015 at 8:39pm Reply

    • Jaclyn: I use McCormick. I buy the big one at Sam’s Club. Hope you love it! January 23, 2015 at 9:45pm Reply

  • Alisa: If i’m in a rush can I cook this in a pot instead of all day in a slow cooker? January 26, 2015 at 11:13am Reply

    • Jaclyn: Yes definitely. It just won’t have quit the depth of flavor but still delicious! January 26, 2015 at 1:36pm Reply

  • Amanda: How long will I have to cook if I put it on high? February 1, 2015 at 12:02pm Reply

    • Jaclyn: I’ve never cooked it on high because I like slow simmering this one, it just gives it a great depth of flavor. It would probably be okay on high though, in half the time. February 5, 2015 at 6:12pm Reply

  • Lexi: I found your recipe on pinterest and made it today and let me say one thing it was delish I definitely will make it again I even passed it along to some people thanks again ! February 3, 2015 at 6:14pm Reply

    • Jaclyn: I’m so glad you liked it Lexi! Thanks for sharing! February 5, 2015 at 5:42pm Reply

  • Clera: Found your recipe on Pintrest. Loved it….best chilli I’ve ever made! Family enjoyed it. A keeper recipe … Thanks for sharing it February 12, 2015 at 5:25pm Reply

    • Jaclyn: I’m happy to hear your family liked it Clera! Glad you found my site :)! February 12, 2015 at 5:41pm Reply

  • Angela: My friend was looking for a chili recipe and I showed her this one which I had pinned but not yet made. She has been raving about it and said its the first time she has ever made a great chili!

    I am going to try it this weekend for sure. I’m not really understanding why you don’t add the beans until the very end? February 18, 2015 at 7:59am Reply

    • Jaclyn: Adding the beans in the beginning makes them mushy so I always wait until the end. I’m so glad your friend liked this recipe, I hope you do too! February 23, 2015 at 6:50pm Reply

      • Melody: If you want to add the beans at the beginning then just use soaked dried beans. October 25, 2017 at 8:20pm Reply

  • Rieda: I made and love this chili! About how many cups of chili would you consider a serving for this dish? February 24, 2015 at 11:36am Reply

  • Megan: If you are using dried beans, do you add them in the beginning so that they cook the entire time? I would soak them the night before, and add them in the beginning. Does this sound right? February 25, 2015 at 11:41am Reply

    • Letty: I am wondering about this too. October 3, 2015 at 2:32pm Reply

  • Jenn: I have never heard using cocoa in a chili recipe? I usually use Wendy’s copcat chili beans recipe when I make chili. Just curious what the cocoa adds to the chili. I have one more bowl of chili to pull out of the freezer and then I am planning on making another crock pot full to freeze again. May have to give your recipe a try. February 27, 2015 at 6:37am Reply

    • Jaclyn: It just adds a little depth of flavor, you don’t notice a chocolatey taste at all it just adds a little richness. February 27, 2015 at 12:56pm Reply

  • Jenn: I am on my last bowl of chili I am planning on making another crock pot full to freeze, I do also love to eat every week with sour cream, cheese and tortilla chips. Just curious What does the cocoa add to the recipe have never seen or tried it with the cocoa. May have to give your recipe a try. February 27, 2015 at 6:41am Reply

  • Janette: Best chili! I made this for my family a few weeks ago and they loved it. Will be making it again tomorrow. Thanks for sharing this recipe. March 4, 2015 at 8:44pm Reply

  • Angel: I was craving chili early this morning and decided to sift through Pinterest to look for a slow cooker recipe for one. Really glad I did because I came across your recipe and after trying it out, I’m in love with it!

    Made 2 adjustments but otherwise followed the exact same recipe. All I did was substitute brown sugar for granulated sugar (forgot to check for granulated sugar before I left for the supermarket) and then added Portuguese sausage. It was delish!

    Thank you so much for posting your recipe online!

    Aloha! March 30, 2015 at 2:19am Reply

  • Sirada: I have try this one last winter in Alberta, Canada. I’m really love it. I try to cook it several times but it’s not good. Untill I met your recipe, I think it’s better. Thank you so much for posting your recipe online. ;) April 12, 2015 at 10:53am Reply

  • Candace: Looks delicious! Gonna try it today, I’m wondering ‘why the cocoa powder?’ April 16, 2015 at 10:19am Reply

    • Jaclyn: It just adds a nice rich depth of flavor. It’s not very noticeable, you won’t taste chocolate though. April 16, 2015 at 8:09pm Reply

  • Lerato: Found this on Pinterest. Waiting patiently next to my slow cooker. From what I’ve read, it’s going to be worth the wait. Thanx Jaclyn! June 9, 2015 at 7:52am Reply

    • Jaclyn: I hope you love it Lerato :)! June 9, 2015 at 5:19pm Reply

  • alyssa: This looks really good! Do you think it would work as well if I used onion powder instead of an onion? And if I blended the diced tomatoes? My boyfriend likes chili and the flavor of tomatoes and onions but doesn’t like eating “chunks” of them. Do you think it would make the chili too liquidy? June 9, 2015 at 5:25pm Reply

    • Jaclyn: You could just mince the diced onion and tomato in a food processor to get smaller pieces. Onion powder will work but it won’t have quite the same fresh flavor. July 9, 2015 at 12:06am Reply

  • maude: next time I cook chili i’ll use your recipe,, sounds so good. never thought to put in the cooker. instead of baked, add more tomato sauce or broth and serve over mashed potatoes. my best friend’s mother did this to stretch meals for a crowd of kids… but my kids luv it too June 27, 2015 at 6:43pm Reply

  • Jessica: Made this today, even in the heat of summer it was awesome! I used diced tomatoes with habanero peppers instead of green peppers for more spice. Thanks for sharing it was a major hit in our house. 😃 August 30, 2015 at 9:31pm Reply

    • Jaclyn: Glad you liked it Jessica! August 30, 2015 at 11:18pm Reply

  • Joelle: Made this with ground turkey and added diced green pepper….DELISH! September 20, 2015 at 8:13am Reply

  • Meghan: Looks great! Do you think the recipe could be doubled for a larger group? September 22, 2015 at 4:05pm Reply

  • Latoyia: I really want to try this! My husband is hard to please when it comes to chili. Oh, Do you use water or beef broth in your chili? September 29, 2015 at 7:29pm Reply

    • Jaclyn: I prefer the beef broth. I hope you and your husband love this recipe! September 29, 2015 at 10:14pm Reply

      • Latoyia: I am making it today! I’ll let you know how it comes out :) October 2, 2015 at 12:43pm Reply

  • desiree: Hi my slow Cooker settings are different. High is 4 or 6 hours. Low is 8 or 10 hours. Do I cook on low on 8 hour setting and just turn off after 6 hours or should I use the high setting on 6 hours? September 30, 2015 at 2:17pm Reply

    • Jaclyn: I have one like that too, just turn it off after the 6 hours on low. I hope you love it! September 30, 2015 at 4:49pm Reply

  • Letty: When do you add the beans if we used dry, soaked overnight? October 3, 2015 at 2:28pm Reply

    • Jaclyn: Yes I’d soak the beans first then probably just add them in the beginning, you may even need to give them a little head start because dry beans can take a while to cook through. October 4, 2015 at 12:08am Reply

  • maureen: Hi this looks so food making it tomorrow my only question is do you drain and rinse the beans?? October 10, 2015 at 10:48pm Reply

  • Jenny: Help! 1st time ever trying to make chili and my husbands tells me my chili doesn’t taste like..chili. I followed the instructions listed, I think it’s too watery and not think enough. October 11, 2015 at 1:35pm Reply

  • Erica: Do you think I can get away with cramming this all into a 4.5 quart slow cooker, or would you recommend cutting the recipe in half? Thanks :) October 14, 2015 at 2:07pm Reply

    • Jaclyn: I’d cut it in half because it does make quite a bit. I hope you love it! October 19, 2015 at 11:03pm Reply

  • Christine F: Hey there, looks like your chili recipe is quite popular on Pinterest and I can see why–it’s delicious! We made it last night and added a poblano pepper and tomatoes with habeneros for just the right amount of heat. October 18, 2015 at 8:14am Reply

  • sandrea: Hi, I was wondering what kind of model slow cooker you have and if you like it a lot? I am looking to buy my first one, but there is so many out there. Also, is yours a Manuel or programmable one? Can’t wait to try this recipe once I get a slow cooker :] October 26, 2015 at 10:43am Reply

  • karen: This was excellent thanks for sharing! November 1, 2015 at 6:19am Reply

  • Bert: This is my second time making this and it was a big hit the first time. So good with crusty bread. I may try the baked potato as well, it sounds good. November 1, 2015 at 12:10pm Reply

  • PrIScilla: want to try this recipe first as it’s the highest rated and my hubby loves chili….. But we Looooooooooove spice, I mean LOVE it. Love love it. I see another recipe that calls for green bell pepper, chili powder, paprika, cumin and jalapeños….. However yours does not. Do you think adding those would totally kill the taste of your recipe or will it only add the desired spice profile?

    Or do you suggest different peppers? What would be the measurements needed?

    Would so love to try your recipe first November 2, 2015 at 12:41pm Reply

  • CokeSlurpee: Wow! Delicious and easy to make! Everyone loved it. Will be adding this to my personal recipe box. Thank you! November 2, 2015 at 11:14pm Reply

  • Rachel: My husband aren’t big fans of kidney beans, is there an alternative or can I just leave them out? November 5, 2015 at 6:00am Reply

  • Chrissie: This chili is so yummy! I added a little bit of liquid smoke and it turned out so good, thank you so much for this recipe!! November 7, 2015 at 7:35pm Reply

  • Anna: Can I use turkey instead of beef with this recipe. I love the beef, but would like to use up the ground turkey I bought. November 9, 2015 at 9:26pm Reply

    • Jaclyn: That should be fine. Hope you love it! November 12, 2015 at 5:45pm Reply

  • Maigan: I made this yesterday and it was delicious! I did not add water nor cumin (does not agree with me). I also substituted light red kidney beans for mixed beans and drained the diced tomatoes. I added all of the ingredients at the very beginning and cooked on low for 8 hours. The beans were not soggy. I like the spice combination, very tasty! Thanks for the recipe! November 20, 2015 at 10:36am Reply

  • Laura S: Diced tomatoes = Rotel? Sorry not a professional. And which cocoa powder? Also I prefer pinto beans would that be ok?Thanks. Can’t wait to try it. December 4, 2015 at 6:07pm Reply

  • Siobhon: Trying this in a couple days, cannot wait to taste. I have a major love for chick peas so I may add in some of them :) .. Thanks for sharing. December 6, 2015 at 5:31pm Reply

  • Alana: Found this recipe on pinterest and I love it! I add a green pepper and some cayenne pepper for a little extra kick and I don’t use the cocoa powder. Still delish tho December 10, 2015 at 12:23pm Reply

  • liz: Having a bunch of people over for chili! Do you think I would be able to double this recipe in a 7qt crock pot? December 11, 2015 at 3:47pm Reply

  • d: I made this recipe tonight and my family absolutely loved it! The flavors were so rich. This was the best chilli I have ever made! Thanks again! December 27, 2015 at 9:13pm Reply

    • Jaclyn: I’m so glad you enjoyed it! Thanks for your review! December 28, 2015 at 9:35am Reply

  • Lynn: I have made your recipe. It was good but I added chopped celery and added another Tbsp or tsp. Of the spices much better. All in all good recipe. December 31, 2015 at 8:24am Reply

  • Linda: Made this yesterday and have to say, it was some of the best chili I’ve ever eaten! I didn’t want a lot if heat, so used 2 cans of Mild Rotel. Other than that, I followed the recipe exactly. Yummy!! January 2, 2016 at 9:57am Reply

  • Dana: Absolutely perfect! Spicy, flavorful, delicious!!! I left out the sugar but wouldn’t change another thing. Thank you – this will be our one and only chili recipe from now on! January 2, 2016 at 9:05pm Reply

  • Molly: I love this chili recipe. I’ve used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don’t want to steal your credit)! January 6, 2016 at 9:41am Reply

  • Jess: I’ve made this receipe before and it’s amazing but I was hoping to find a way to make it a little thicker. Any suggestions? January 7, 2016 at 11:27pm Reply

  • Kristin: I don’t usually leave comments on recipes, I get too distracted. But I had to come back and say that this chili was delicious. I was growing tired or our regular recipe, so I wanted to try something different. Just the right amount of zing and thickness. Thank! January 11, 2016 at 8:21am Reply

  • Lindsey: Hi! First, I wanted to let you know that this recipe is amazing! It’s my go-to chili recipe since I found it last winter :)
    Secondly, I know you said that it makes 6-7 servings. I may have missed it, but can you specify about how much you’re considering a serving? I’m doing weight watchers and I’d love to be able to track this appropriately. Thank you! January 11, 2016 at 11:32am Reply

  • Bianca Bencosme: I usually don’t leave comments anywhere, usually I just copy recipes and move it along. But I MUST leave a comment here! I have never EVER tasted a chili so good like this one. I am not kidding! I am hispanic and our food is always very flavorful and chili is one of my favorite foods. I have tasted many restaurant chilis and by far this is the best one! Thank you for this awesome recipe. My family devoured this. I will definitely make some more. And I cook my beans with sugar, sugar is definitely the essence of life! Haha! Thank you for making my day and satisfying my pregnancy craving! January 14, 2016 at 7:37am Reply

    • Jaclyn: I’m so glad you liked it Bianca! Thanks for your review! January 15, 2016 at 3:53pm Reply

  • Emily Barnett: I’ve never commented on recipe websites before, but I must on this one… This is was my first time ever making chili and I’m fairly picky on chili taste. I could tell by reading the ingredients, the flavor was going to come together very nicely. So delicious! My boyfriend and I had 4 days of leftovers and ate every last drop :) I will continue to use this recipe in future. January 30, 2016 at 3:46pm Reply

    • Jaclyn: I’m so glad you both enjoyed it Emily! Thanks for your comment! January 31, 2016 at 12:46am Reply

  • Bev: After reading this I am so happy I have 2 crock pots! One is slow cooking spaghetti sauce and your chili will be in the other one. I like cooking once and having many meals ready for busy nights! Thank you!! January 31, 2016 at 9:17am Reply

  • Carolyn: LOVE IT!!!Reminds me of Wendy’s chili (that we love). I’ve actually never made this in the crock pot, I always make it on Sunday and I forget its a crockpot recipe until an hour before dinner. I’ve also been making it with venison…….yummmmmm!!!!

    Either way hands down best chili recipe ever!
    (And I don’t like chili…except for yours and Wendy’s) January 31, 2016 at 6:12pm Reply

  • Holly: Would there be enough room in your crockpot (I have the same one) for a double batch? And would that effect the cooking time at all? February 8, 2016 at 1:10pm Reply

  • Nuria: Do you drain the diced tomatoes and the beans? February 16, 2016 at 9:33pm Reply

    • Jaclyn: Drain and rinse the beans but don’t drain the tomatoes. Hope you love it! February 17, 2016 at 9:33am Reply

  • Ivette: Made this tonight and it was delicious! It was my first time making chili! Thank you! February 18, 2016 at 8:45pm Reply

    • Jaclyn: So glad you loved it Ivette! February 22, 2016 at 8:02pm Reply

  • Brook: I so want to try this recipe but we do not like beans, was wondering how not adding the beans might affect the recipe. March 8, 2016 at 9:07am Reply

  • Liz: Chili tends to be a bit soupy when it’s done for me. Might be doing something wrong, but I’ve made it twice now. I put flour in it the first time to thicken it up. Any suggestions?? March 26, 2016 at 12:56pm Reply

  • Gloria: I worry about the Beans done in 10 minutes, won’t they still be hard? March 29, 2016 at 4:07pm Reply

    • Jaclyn: That’s why canned beans are used here, not dry beans. March 30, 2016 at 2:13am Reply

  • Alison: I made this yesterday …. WOW delicious easy and did I say delicious? It will be a regular at my house. Thank you! I look forward to trying more of your recipes. April 15, 2016 at 9:35am Reply

  • Anellise: So you put the beans in after you slow cooked it for 5-6 hours? Can you add the beans in with everything else in the beginning? May 25, 2016 at 12:14pm Reply

    • Jaclyn: You should be using the pre-cooked canned beans so they don’t need to cook that long, if they did cook that long they’d be mushy in the end so I don’t recommend adding them from the get go. May 25, 2016 at 1:42pm Reply

  • Sarah: Making this right now, except I substituted the beef for turkey burger hope it turns out good, this is my first attempt at making chili since being married and out on my own :) June 21, 2016 at 10:47am Reply

  • Bendyeyes: Perfect chilli recipe!! I made this this week and it turned out delicious!! So much so, we look forward to dinner have a hot bowl of this chilli! Definitely going to make it often. August 31, 2016 at 5:17pm Reply

  • Tanya: The BEST chili I’ve had in my life! Followed the recipe exactly and oh my gosh! This will be a regular at my house now, especially with winter approaching. Thank you so much for this amazing recipe! September 29, 2016 at 6:15pm Reply

    • Jaclyn: Thanks Tanya! October 4, 2016 at 1:39pm Reply

  • Alana: I have made this chili about 15-20 times over the past two years. It is hands-down the best chili recipe I’ve ever made. When I want to modify it, I use half ground chorizo sausage and half ground beef for a little extra kick. Or, if I want to add some heat, I mix in some sriracha. Thanks so much for posting it! October 9, 2016 at 8:03pm Reply

  • Ashley: If I were to make it in a pot, when do I add the beans? October 13, 2016 at 4:02pm Reply

  • Kara: I just wanted to let you know that this is an AMAZING chili recipe! We loved it! This will definitely be the chili I make from now on. Thank you! October 13, 2016 at 5:35pm Reply

    • Jaclyn: Im glad you liked it Kara! October 18, 2016 at 11:04am Reply

  • doreen finnell: GOING TO TRY your recipe for chicken corn chowder..i’ll need to double it for a party..thought I would make two soups the tomato basil tortellini soup as well…can’t wait….a salad and bread I think with a cobbler my menu is complete.. October 19, 2016 at 6:38pm Reply

    • Jaclyn: Sounds divine! I hope you like it! October 20, 2016 at 1:17pm Reply

  • Elle: I have tried many many chili recipes and this one is by far the best. It’s quite possibly the best chili I’ve ever had. I’ve added it to my family recipe book and it will be the only one I make from now on. Thanks for sharing!!! :) October 21, 2016 at 6:49pm Reply

  • Mercy Lorenzo: Can I use beans from a bag that are not yet cooked or those it have to be from a can? October 26, 2016 at 5:18pm Reply

  • Diana: I seet to add diced tomatoes but not how much. BTW this chili placed second at a chili cook-of potluck at work!! October 30, 2016 at 9:45pm Reply

  • Kathy: This was my first attempt at making Chili. I went through a lot of recipes on Pinterest and settled with yours. 1. It was simple to make. 2. It was ready when everyone got home (which is great!)3. My boys LOVED it.
    Thanks for a great recipe. I’m making it for the second time for our monthly Poker night! November 4, 2016 at 6:14am Reply

    • Jaclyn: So glad you loved it Kathy! November 4, 2016 at 12:31pm Reply

  • Carol: This is the best chili we have ever had. I make this all the time and my family loves it! Thank you for the recipe. November 10, 2016 at 7:15am Reply

  • DeAnna: If i dont have kidney beans can i substitute them for cannellini beans? First time trying a recipe for chili, im very excited! 😆 November 21, 2016 at 1:44pm Reply

  • Patricia: This is the BEST chili recipe I have ever tried! I didn’t have to adjust a thing which is not my usual to do for recipes. I had more than I probably should have :) I had no bread, chips, or crackers with it, and I only added cheese on the second go round. Kudos to you Jaclyn! November 26, 2016 at 4:28pm Reply

    • Jaclyn: Thanks for the great review Patricia! November 28, 2016 at 12:23pm Reply

  • MrsH: Every year my family has a chili cook off. I will be using your recipe BC it looks delicious. I’ll let you know how it goes. I brought the trophy home last year, hopefully I’ll do it again with your recipe. 😊 December 5, 2016 at 4:38pm Reply

    • Jaclyn: I hope so too :). December 5, 2016 at 5:14pm Reply

  • Jackie: I serve chili over cooked cabbage and I also love chili over tossed salad with cheese, yum! December 7, 2016 at 4:02pm Reply

  • Lajos: I have a question:
    What does it mean “cook on low heat”?
    To measure the temperature of chili?
    How much should the temperature while cooking chili? December 8, 2016 at 1:21am Reply

    • Jaclyn: It’s a setting on most slow cookers. Usually it’s just high and low. Some older versions may have numbers I’m not sure. This can also be simmered on the stove top over low heat for an hour or two. December 9, 2016 at 12:09am Reply

      • lajos: Thanks a lot December 9, 2016 at 12:19am Reply

  • Holly T: I am extremely picky about my chili. I am always on the lookout for a great recipe. I have to say this was fantastic! I did alter it a little bit due to circumstances. I used a little over 1 pound of beef, used diced tomatoes without green chilis as I didn’t have any, ground my own coriander from seed as that was all I had and cooked it in a Dutch oven on the stove as that is the only way chili should be cooked (imho). I didn’t tell anyone about the cocoa until after they’d tasted it and loved it. Thank you so much for sharing it! December 11, 2016 at 7:53pm Reply

    • Jaclyn: Thanks for your review Holly! So glad you liked it! December 11, 2016 at 8:18pm Reply

  • Heather: How about bagged beans? When should I add those? December 12, 2016 at 11:04am Reply

  • Faith: Made this chili today and I added BOTH the sugar and the cocoa! It was delicious! I have a go-to recipe I have used for 25 years…..this has now officially replaced it. I did add green peppers which me and my husband love! This was great! Will make again and again. Rich, meaty, thick and flavorful. YUM! January 11, 2017 at 5:59pm Reply

    • Jaclyn: Thanks for the great review Faith! January 13, 2017 at 3:01pm Reply

  • Brooke: Just curious why you add the beans in at the end? do they become too mushy? January 15, 2017 at 2:08pm Reply

  • Suzan: Hello Jaclyn,
    I have made this a few times now and it always come out great. :) This last 2 times I made a couple of changes to try.First of all instead of 2 teaspoon of cocoa I added 1 teaspoon of cocoa and 1 teaspoon of cinnamon and instead of 2 cans of Kidney beans I added 1 can of light kidney beans and 1 can of black beans 2 cups of frozen corn and it was a hit on. I made one crock pot of following yours to the letter and another crock pot with my changes and they were both well received and really liked on game day. Thank you so much for a great recipe. :) January 18, 2017 at 11:26am Reply

    • Jaclyn: I’m glad you liked the recipe Suzan! January 19, 2017 at 9:24pm Reply

  • Erin: This was perfect, thank you! I did everything exact except I pureed the tomatoes/chilies and used ground turkey. My husband and I loved it! February 6, 2017 at 11:16am Reply

    • Jaclyn: I’m glad it was enjoyed Erin! February 7, 2017 at 10:54am Reply

  • Robin: Wonderful recipe. It’s cooking as we speak :P
    I follow most of it, except that I use a chili sauce instead of a tomato sauce, add a small can of sweetcorn and a can of mixed spicy beans as well. I add a jalapeno pepper to my garlic and onion as well, as I can’t seem to get my hands on diced tomatoes with chillies. It’s a great comfort food! I serve it with toasted bread. February 17, 2017 at 10:34am Reply

    • Jaclyn: Great ideas – thanks for commenting Robin! February 27, 2017 at 12:54pm Reply

  • Kevin Adams: Can I cook this on high for 4 hours? April 7, 2017 at 3:05pm Reply

  • Kathleen Mc: I’m in the UK so a few ingredients and comments have left me stumped. When you say ‘tomato sauce’ do you mean ketchup (as we would call tomato sauce) or passages (strained chopped tomatoes).
    Also I can safely say I’ve never heard of a ‘chilli stick’ as referred to in one of the comments.
    I have heard of chocolate being put into chilli but not cocoa and/or sugar so will try it and see what my hubby thinks.
    Kathleen Mc April 25, 2017 at 8:04pm Reply

    • Kathleen Mc: passata not passages!!! April 25, 2017 at 8:06pm Reply

      • Kathleen Mc: …or do you mean like a jar of premade tomato sauce for chilli?? April 25, 2017 at 8:35pm Reply

        • Kathleen Mc: Ps we usually have our chilli with steamed basmati rice and garlic flatbread. Yum yum!!! April 25, 2017 at 8:37pm Reply

  • Sarah J: I love this recipe and have made it many times, but I’m not sure if the chilli powder amount is a typing error or maybe yours is less potent than in the UK, but 2 tablespoons would blow my head off, so I only use 1 teaspoon!!! July 5, 2017 at 1:27am Reply

  • Tom: Think this would be ok if I added some Italian sausage and a light beer? If I add those would I need to change amounts of any of the other ingredients? August 12, 2017 at 4:41pm Reply

    • Jaclyn: I wouldn’t recommend Italian sausage here, the flavors just wouldn’t blend well. And as far as the beer goes I can’t really say because I don’t usually cook with it but I have seen it added to chili before. September 25, 2017 at 10:41pm Reply

  • Susan: I’ve got this in the crockpot now and on my smells awesome…
    Can I freeze the leftover chili ? September 5, 2017 at 3:59pm Reply

    • Jaclyn: Yes definitely! I do it all the time and it’s still delicious a few weeks later. September 25, 2017 at 10:40pm Reply

  • Rebecca E.: So good! Thank you, Jaclyn. I have a more complex chili in my repertoire but yours is more simple (and equally as delicious)! I did use kidney beans in mild chili sauce, 28 oz. can diced tomatoes, then 4 oz. can diced green chilis, as I already had those on hand. This will be a great Sunday meal for fall & winter! Best, -Rebecca September 10, 2017 at 7:13pm Reply

  • Joan: Made this chili last night and it was a hit with family and yes I added sugar. Thanks for sharing September 18, 2017 at 12:03pm Reply

    • Jaclyn: So glad you liked it Joan! September 18, 2017 at 12:30pm Reply

  • Ellyn: This is such a great recipe! I made a half batch (only cooking for two) and I wish I would have made a full batch!. We had it for dinner last night and tonight. I didn’t add any sugar, and I was out of cocoa powder but I added in a little bit of cinnamon and it was to die for. Thanks so much for this recipe! It will be a regular meal this fall and winter! September 25, 2017 at 8:57pm Reply

    • Jaclyn: I’m so glad you liked it Ellyn! And yes I recommend just making the full batch next time then freezing half for later. I freeze this chili all the time for my kids school lunches. September 25, 2017 at 10:24pm Reply

  • Phil: So friggin good September 30, 2017 at 5:30pm Reply

    • Jaclyn: Im so glad you think so! Thanks for your review Phil! September 30, 2017 at 10:51pm Reply

  • Emily: This was INSANELY good. Made it with turkey instead of beef, served it with rice and it was such a hit! We had this for thanksgiving and it was so easy, so delicious and hearty!
    Thank you for another amazing recipe :) October 9, 2017 at 8:15pm Reply

    • Jaclyn: So glad you liked it! October 10, 2017 at 1:15pm Reply

  • Brittney: Is it ok to use chicken broth instead of beef broth? Or should I just use water? Thank You for sharing this easy recipe too! Been wanting chili for awhile and we finally got a couple of “fall” days here in Missouri! October 11, 2017 at 10:18am Reply

  • Lucy: I have added a teaspoon of grape jelly at times to some stews and other recipes that just need a little something. Also have added a small chunk of dark chocolate to chili which adds another dimension of richness to the dish. White vinegar is another trick, a table spoon can really wake up a pot of chili! I wouldn’t do all three things to one pot of chili but I have used the piece of chocolate and vinegar and it works really well! October 14, 2017 at 9:00am Reply

  • Katie: I’m not sure if this question has been asked yet. When you add the beans at the end, do you drain them first or add the water from the can with then ? I’ve made different chili’s that call for beans with water and beans without water, but I don’t want to mess up any of your ratios lol. I’ve had the chili in the crock pot for about an hour now by the way and my house already smells AMAZING! So excited for dinner tonight :) October 16, 2017 at 6:30am Reply

  • Marian: Quite possibly the best chili recipe I ever made. I used ground turkey instead of beef and added some Mesa flour for thickener. I served it over baked potatoes tonight and I can’t wait to have the leftovers all week. It will be even bett tomorrow I’m sure. October 16, 2017 at 5:59pm Reply

    • Jaclyn: Thanks for the kind words – glad you loved the chili Marian! October 17, 2017 at 1:05pm Reply

  • Elsa: One of my favorites. It is tasty l just love it. October 19, 2017 at 12:57am Reply

    • Jaclyn: Thanks Elsa! Glad you love it! October 20, 2017 at 1:05pm Reply

  • Maria: If I double the recipe will it be able to fit in the crockpot.. October 20, 2017 at 9:13am Reply

  • Anne Wingate: I’ll be making this later today, but I omit the beans because I don’t like them in chili. I’m iffy about the cocoa powder. It interests me how many people said they love the recipe but they made this change and that change! Recipes are always open to change, provided you don’t mess with the chemistry of something you’re going to bake. When I die my children will be able to tell which cookbooks I like best because they’re full of comments written on recipe pages! October 21, 2017 at 6:50am Reply

  • Doris: This recipe is great. First time adding in beef broth in place of water. Excellent idea. October 25, 2017 at 1:33pm Reply

    • Jaclyn: Thanks Doris! Glad you liked it! October 27, 2017 at 2:09pm Reply

  • Jocelyn: Can I make this on the stove top, if so how long would you opt to cook it for. Obviously low and slow is the way to go, but how slow? We have a chili cook off and I tried this in the crockpot and fell in love with it now just need to know how to make it for about 100 people. October 25, 2017 at 4:55pm Reply

    • Jaclyn: I’ve made it on the stove top numerous times when I don’t have time for the slow cooker/didn’t plan in advance. I just let it simmer for a few hours, usually about 2 hours.
      I’m so glad you liked it :)! Good luck with feeding the crowd, hope everyone else loves it! October 26, 2017 at 12:07pm Reply

  • Alex: My wife made this chili about a month ago. She cut the recipe in half because she only had 1lb of ground beef. It was amazing! The most delicious chili I’ve ever eaten. She’s out of town so I’m going to make it tonight in the slow cooker for myself and our boys. I would DOUBLE the recipe but it wouldn’t fit in the crockpot! It’s THAT good! October 26, 2017 at 3:04pm Reply

    • Jaclyn: Thanks for the great review Alex! October 27, 2017 at 1:58pm Reply

  • Jenna Medlyn: We just won our chili cook off with this recipe! Thanks so much! October 26, 2017 at 7:33pm Reply

    • Jaclyn: Wow what a compliment! Congrats and so glad you liked it! October 27, 2017 at 1:47pm Reply

  • Christina: I don’t have cocoa powder, is there something else I can use to substitute? Or will it be good without it. Thanks! October 28, 2017 at 7:03am Reply

  • Jo: Great!!!!! Chili October 28, 2017 at 10:09am Reply

  • Jamie: The best chili recipe! October 28, 2017 at 4:43pm Reply

    • Jaclyn: Thanks Jamie! October 31, 2017 at 4:47pm Reply

  • Jacqueline: Unfortunately my husband does not like beans and I have been wanting to make a chili for the 1st time. Jaclyn, would you suggest I use 4 pounds of beef so it’s not too watery? Not sure if there is another option. October 29, 2017 at 9:22am Reply

  • Megan: I’m interested in what cocoa powder does to a chili recipe. Can someone share with me the reasoning? October 29, 2017 at 11:47am Reply

  • Julie: Love this recipe!! It’s my go to for chili. I do not use the cocoa though. October 29, 2017 at 12:49pm Reply

    • Jaclyn: So glad you love it Julie! October 31, 2017 at 4:34pm Reply

  • Faith Bowe: I made this chili yesterday for Halloween. It was really, really great!! I did it exactly like the recipe called for except–instead of 2 pounds of beef, I did 1 pound beef and 1 pound sausage….it was fantastic. I think I might add some green peppers to it next time because…well, I love them! This chili was thick, rich, spicy and meaty….LOVED IT! Oh–and it definitely tasted great with a touch of sugar in it, too! YUM! November 1, 2017 at 2:15pm Reply

  • Rowen: Should the kidney beans be precooked before adding them in? 10 minutes doesn’t seem like enough time. Would hate
    To get someone sick from undercooked beans November 10, 2017 at 4:08pm Reply

  • Caleb: i could not find diced tomatoes with green chillies so i just added two small cans of green chillies instead. good recipe i was craving chili due to the cold weather. November 10, 2017 at 4:09pm Reply

  • Allison: My go-to chili recipe has been a buffalo chili for over 10 years. My husband wanted to try a traditional beef chili and your recipe was a hit. “Don’t change a thing” was his comment. I used 1 can of Rotel mild and 1 can of Rotel fire roasted diced tomatoes. I also use a parsley/roasted onion flavored olive oil to saute the onions and garlic. Already have some ready for the freezer for a quick supper. Thanks so much for a great and easy recipe!!! November 11, 2017 at 5:20pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review Allison! November 13, 2017 at 2:18pm Reply

  • L Beth: Looked for a quick chil recipe for my sons school and came across these reviews , what a riot ! Loribeth November 15, 2017 at 12:23pm Reply

  • Nadia: Do you drain the canned diced tomatoes and the beans? November 16, 2017 at 6:46pm Reply

  • Melissa: I have tried many chili recipes and none of them seemed to have enough flavor until this one. I’ve made it twice now, following the recipe exactly, and it is a keeper. My husband, two girls and I love it. It is a family favorite and I will continue to make it! November 17, 2017 at 8:58pm Reply

  • Ashia: Awesome chili!!! Made it exactly as written, except I added hot rotel for tomatoes, and it turned out great!! This is my new go to recipe. I can’t wait to try it with sour cream and cornbread November 23, 2017 at 1:09pm Reply

    • Jaclyn: So glad you love it Ashia! November 27, 2017 at 12:22pm Reply

  • Rhonda: Yummy….. straight up…… November 28, 2017 at 9:06pm Reply

    • Jaclyn: Glad you like this recipe Rhonda :). Thanks for your review! November 28, 2017 at 9:41pm Reply

  • Ann Marie Louie: chili recipe November 29, 2017 at 9:36am Reply

  • Teresa Lefler: OMG I found recipe last Wednesday made it on Thanksgiving for Chili Cook off on Saturday.

    I WON!!! Best CHILI EVER!!!
    Thank you! November 29, 2017 at 11:00am Reply

    • Jaclyn: Yay! So glad to hear this! November 30, 2017 at 4:08pm Reply

  • Allyson: This is so delicious! I made it today, and couldn’t even wait to finish before opened up my computer to thank you for sharing! This is going in my: To Make Again and Again recipe box for sure. December 4, 2017 at 8:35pm Reply

    • Jaclyn: So glad to hear it Allyson! Thanks! December 5, 2017 at 10:29am Reply

  • Lavenda Randel: This was a yummy recipe. I only add one Tbsp of the chilly powder. When putting over a baked tater the chilli lost the flavor. But was still delish. December 6, 2017 at 7:32pm Reply

    • Jaclyn: Thanks for your feedback Lavenda! December 7, 2017 at 5:03pm Reply

  • Christi: Great recipe, my family❤️❤️❤️It, Thanks!!! December 9, 2017 at 1:37pm Reply

    • Jaclyn: So glad they love it Christi! December 9, 2017 at 5:24pm Reply

  • Reshad: Just making your chili now 😊 December 15, 2017 at 1:26pm Reply

  • Shannon: The best chili ever!!!! This was actually my first ever attempt at chili. This turned out fantastic. Easy, nourishing, and tasty! December 16, 2017 at 7:32pm Reply

  • Mimi Duhamel: I have made this re iOS and it is excellent and taste awesome. I did add the sugar. If you don’t want to use white sugar you can always add a ps al, package of stevia or Splenda like you would add to your coffee. I used the Splenda. I also Also a package when I am making my host tomato sauce. Why would anyone make a comment about using sugar . ‘Education’ is the key word here. Educate yourself before poking fun at someone who with a good heart posted a re ole to share with everyone. Just say a nice ‘Thank You’ to her for sharing the rest joe and move on. December 19, 2017 at 4:25am Reply

  • Jan: Making this for family this weekend. My son doesn’t like beans in his chilli. Will it work without the beans or do I need to cook it longer? December 20, 2017 at 8:16pm Reply

  • Rose: Has anyone made this and omitted the coriander? I have no idea what that is but will it affect the taste? December 22, 2017 at 12:21pm Reply

  • Analea C Dellinger: This is the best chili recipe!! My family loves it!! December 22, 2017 at 6:32pm Reply

    • Jaclyn: It’s my families favorite too! Thanks for your review Analea! December 22, 2017 at 9:54pm Reply

  • Cindy: The sugar removes the acid from the tomatoes! Well, that is what I was told! Let me tell you, that was a long time ago. Cooking is like a science there is a reason for why each ingredient is added! Then just add sauerkraut! Ha! December 23, 2017 at 12:27pm Reply

  • Jason: It sounded good until I read the evil word “cilantro” why on Earth anyone would ruin a perfectly good meal with that weed of an inedible plant, I’ll never know. off to find a different recipe that isn’t ruined by cilantro. December 24, 2017 at 4:14pm Reply

  • Laura R: I made this chili tonight & it was fabulous!! Great,great flavor & everybody loved it! Definitely a keeper.I made it exactly per the recipe, sprinkled with shredded cheese & A dollop of sour cream. Absolutely delicious.!!!!!! December 31, 2017 at 5:55pm Reply

    • Jaclyn: Thanks for your feedback Laura! January 4, 2018 at 12:23pm Reply

  • Kimberly: This was amazing and easy to make, I am not the greatest most organized cook and I prepared this perfectly. I only cooked for two hours on high in slow cooker as it looked and smelled too good to wait! Thank you for the great balance and though scared to add the cocoa and sugar we did and fabulous you cannot taste it. January 1, 2018 at 4:27pm Reply

    • Jaclyn: So glad you enjoyed it Kimberly! January 4, 2018 at 12:06pm Reply

  • Kimberly: Did not do cilantro forgot but did chives and sour cream with cheese. January 1, 2018 at 4:28pm Reply

  • Silvia: Great tasting and super easy! Simmering in the crockpot is the secret. Halved the recipe (there is only two of us) otherwise followed the recipe and cooked 1 less hour since it was a smaller portion. My teenager ate it up, you’d think I starve him! January 4, 2018 at 5:52pm Reply

    • Jaclyn: Thanks Silvia! January 8, 2018 at 12:25pm Reply

  • Maegan Jean: I’m making this right now and it smells so good!
    One thing, I accidentally added the kidney beans with my meat, and not 10 minutes before serving. It’s probably going to make the beans soft and soggy right? January 5, 2018 at 4:08pm Reply

    • Jaclyn: Yes but it would still be edible. Better luck next time :). January 5, 2018 at 7:59pm Reply

  • Allen: Great chili recipe! I looked at several recipes and felt between the appearance of pictures and the combination of ingredients that this is what I was looking for.
    This is the first time I’ve ever made chili and in general don’t really cook.
    I omitted the onions because no one in our family cares for them. Added half cup of black beans and reduced the dark red beans. Added about 3/4 cup of fresh sweet corn. Chopped up green bell pepper. Used half regular Chile powder and 1/2 spicy chili powder.
    Followed the rest of the recipe and slow cooked it for about 5 hours total.
    The whole family loved it and was amazed how it turned out! January 5, 2018 at 7:58pm Reply

  • Allen: PS- my wife was so mad at me the rest of the night because how well it turned out! January 5, 2018 at 8:01pm Reply

  • SB4Deals: Absolutely delicious. I have now made this about 5x and each time to perfection.
    I made some earlier today and while I was out of the room, my husband who loves this recipe, sneaked in some Wasabi (green hot mustard in packages with Sushi) that I had in the fridge for some extra zoomph. I was fine with it without but its great both ways January 6, 2018 at 4:07pm Reply

  • Rick Kennelly: We are trying this for the first time. Can’t wait until it’s done. January 7, 2018 at 12:34pm Reply

  • Shawnna Doblar: Has anyone figured out the calorie count per serving? Had this for the first time tonight and it’s a new family favorite but gotta figure out how to log it! January 9, 2018 at 7:36pm Reply

  • Kristine Prizzio: I have a 3.5 quart so I know it isn’t big enough. I am going to attempt to half everything. But doing that do I need to adjust the cooking time so it doesn’t come out overcooked January 11, 2018 at 8:15am Reply

  • Maggie: It is delicious! January 12, 2018 at 1:44pm Reply

  • David: GREAT EATING!
    Fixed it yesterday. Cant wait for leftovers. Nice flavor thats not aggressively hot. Wonderful.
    Good Job! Thank you January 13, 2018 at 9:00am Reply

    • Jaclyn: Thanks David! January 17, 2018 at 12:36pm Reply

  • Shawn: I’m making this now, but I hope I can get an answer before the end time. I’m using Bush beans, 1 light, 1 dark, dio you add the fluid from the cans or drain? And also, if Im not using diced tomatoes, do I replace with reg sauce? Thank you January 13, 2018 at 11:12am Reply

  • Pnina: Looks great! I want to try your recipe, but I have a question- I do not use beans from a can, I make them on my own- leave them overnight in a bowl filled with water and then cook them until tender, and freeze them. My question is- when do you think I should add my cooked beans- at the beginning of the 6 hours cooking or later on? Thanks for the recipe! January 14, 2018 at 7:28am Reply

    • Jaclyn: If they are already cooked and softened then I’d wait until the end to add them. Hope you enjoy! January 14, 2018 at 8:53am Reply

  • Barbara: I made this chili last night to serve to a gathering of 10 at our home. I doubled the recipe, which filled my 7 qt. crock pot almost to the top. When adding the diced tomatoes, I used two cans with green chiles and two cans without, because I wasn’t sure how much heat they would add. THIS CHILI WAS SUCH A SUCCESS. Everyone commented on it and by the end of the evening the crock pot was empty. My husband said this is is new favorite chili of all time. Thank you! January 16, 2018 at 12:19pm Reply

    • Jaclyn: Thanks for the great feedback Barbara! January 23, 2018 at 1:43pm Reply

  • Andrew simmons: Lauren from 2016…. Before you correct peoples grammar make sure you have it yourself. GRAMMAR. Not grammer. This isn’t Kelsey. Thanks. January 17, 2018 at 11:15am Reply

  • Angie Brantley: Great recipe…I used one regular can of diced tomatoes and 1 can of rotel and I put everything else as it called for and is was delicious…. January 17, 2018 at 4:49pm Reply

  • Ellen Feather: I added worshire sauce and 1 Cup of beer otherwise followed the directions. Turned out really good! January 18, 2018 at 7:49am Reply

  • Cathy: Can’t wait to try this! It is in the crockpot! January 20, 2018 at 12:18pm Reply

  • Larry: This is an excellent classic chili with great flavor that looks just like the picture. However, it will not win any heat awards. I added one habanero and would add a second next time. Maybe some jalapenos. Allen’s suggestion of 3/4 cup of corn sounds like a good add. In any case, this is the great place to start. January 22, 2018 at 11:04am Reply

    • Jaclyn: Thanks for the great feedback Larry! January 23, 2018 at 2:42pm Reply

  • Misty higgins: Im still wondering why grown women are arguing over a recipe!!!???? I love this recipe. And i use browm sugar and white sugar in tons of recipes!!! It’s great….so, im 41..ladies….grow up and love each other!!!!! Amen January 22, 2018 at 9:13pm Reply

  • Misty higgins: Be kind. Love one another January 22, 2018 at 9:15pm Reply

  • Barbara Burke: Made this for first time in slow cooker! So easy and good! I have to admit I browned the beef but I threw everything else in raw.No problem. Always put sugar in my tomato recipes and I have used dark chocolate in my chili for years. maybe next time will do it your way. Was in a hurry. Thanks for the recipie. oh and I substituted one can of black beans. January 23, 2018 at 8:11pm Reply

    • Jaclyn: Thanks for the great review Barbara! January 26, 2018 at 9:18am Reply

  • Adrian LoMonaco: Great recipe!!!! I like extra spices so I was really really heavy handed on those. Threw in some extra onion, extra meat, and an extra large can of dark reds. I also substituted the tomato sauce for canned whole peeled tomatoes pulled apart by hand as I love large chunks of tomatoe in my chili! I used no water or broth at all as I like my chili extra thick. It was perfect! I’m making it again. Perfect chili recipe!!! January 25, 2018 at 12:17pm Reply

    • Jaclyn: Thanks for the great review Adrian! January 26, 2018 at 9:44am Reply

  • Nobu: I made this for myself and my boyfriend and holy-yumm! Easily the best chilli I’ve ever made (boyfriend says it’s the best he’s ever had- but he may be a little biased) ;).

    I give this recipe two thumbs up! January 25, 2018 at 7:46pm Reply

    • Jaclyn: Thanks! So glad you liked it! :) January 26, 2018 at 9:54am Reply

  • Al Wendler: Lauren!!!!! How does one spell grammAr! Too funny. You’re teaching someone how to SPELL!! January 26, 2018 at 2:15pm Reply

  • Michelle: Loved this! Followed the recipe exactly. Had friends over and thought I had at least one bowl for left overs. Nope – we ate it all. January 27, 2018 at 3:58pm Reply

    • Jaclyn: So glad it was enjoyed – thanks Michelle! January 30, 2018 at 1:03pm Reply

  • Ted: This is pretty close to the recipe I used to make. I’m getting older, and got married about 10 years ago, so I cook less. I wanted to look at a recipe for a reference point. I have had a double bi-pass, therefore I used tomatoes with no sugar added. I used ground turkey, but THESE ARE PERSONAL CHOICES, not a slam to the recipe. I didn’t know about the cumin or cocoa, and used a tsp of brown sugar. It is cooking now and can’t wait to try it. Thank you so much for your generosity in sharing this recipe. I can’t believe you give people something for free, and they slam you. ONLY IN AMERICA! January 28, 2018 at 1:15am Reply

    • Jaclyn: Lol! Thanks Ted! January 30, 2018 at 1:17pm Reply

  • Denise T.: Made this recipe for a soup/salad lunch at work and everyone loved it! I made it on the stove top (doubled so my family could eat it for dinner and then half taken to work in the crock pot for lunch). I had to print out the recipe for people and my husband licked his bowl! Served with Fritos, onions, cheese and sour cream. Really good! Thanks for sharing. January 31, 2018 at 1:21pm Reply

    • Jaclyn: You’re welcome! Thanks for the review! February 5, 2018 at 12:12pm Reply

  • Kevin: Tried this out yesterday. Used turkey and brown sugar instead of granulated. Chili was fabulous! Only cooked it 5 1/2 hrs because it smelled so good we couldn’t wait any longer! This will now be our new recipe. Thanks. February 1, 2018 at 2:00am Reply

    • Jaclyn: Great ideas – Thanks for letting me know it was enjoyed Kevin! February 5, 2018 at 12:20pm Reply

  • Ronald Butler: Good recipe. I also added one pound of Bob Evans Hot and Zesty sausage and two minced Jalapeno peppers. February 2, 2018 at 7:31pm Reply

    • Jaclyn: So glad you liked it! February 5, 2018 at 12:39pm Reply

    • Brian: Ronald, did you add that 1 pound of sausage in addition to the 2 pounds of ground beef or did you substitute for one of those pounds of ground beef? February 6, 2018 at 1:25pm Reply

  • Maggie: Question about the cocoa powder. Should it be the unsweetened kind or not? February 3, 2018 at 8:35pm Reply

  • Steve Kennedy: Added all ingredients, then it said, “and add season mixture” what is that? Did I leave something out? February 4, 2018 at 8:29am Reply

  • Kevin: I strongly recommend using the water or beef broth to deglaze the pan after browning the meat, then add it to the whole thing. There is a lot of flavor in those brown bits, especially if you use a cut of meat cut into chunks instead of ground meat. February 4, 2018 at 9:31am Reply

  • Kim: Delicious! I did cut the meat in half though and used ground turkey to cut the fat. Subbed in one can of fire roasted tomatoes for the regular diced tomatoes. Made this for a party and got rave reviews! February 4, 2018 at 12:15pm Reply

    • Jaclyn: Thanks for the positive feedback! February 5, 2018 at 1:40pm Reply

  • Joanna: Amazing recipe February 4, 2018 at 4:18pm Reply

  • Patricia: I made this recipe (doubled) for our 30 guest Super Bowl party 2018 ~ Everyone raved about it! Best thing, I had never made chili before, in my 56 years on earth! Friends said it would win at the chili cook off here. Thanks so much for sharing. It was a huge hit!! February 5, 2018 at 3:44pm Reply

    • Patricia: 5+ stars February 5, 2018 at 3:45pm Reply

      • Jaclyn: Thanks Patricia! I’m so glad it was enjoyed – and it has been known to win a cook-off or two. ;) February 9, 2018 at 11:51am Reply

  • Renee: I made this for a large number of people. Having never made it before they were all my guinea pigs! Well, I had no worries, it got great reviews!! This will be my go to chili recipe! Yumalicious! February 7, 2018 at 12:16pm Reply

    • Jaclyn: Thanks for taking the time to leave a review Renee! February 9, 2018 at 11:55am Reply

  • Elise: This is the best chili recipe ever! We use London Broil, cut into 1/2” x 1/4” strips. It’s even more incredible. Thanks for this recipe! February 10, 2018 at 8:19am Reply

    • Jaclyn: So glad you loved it! February 12, 2018 at 10:09am Reply

  • Jeanie: Any idea how big a serving size is? 1/2 cup, 1 cup? This is our favorite chili but I need help with serving size. :) February 11, 2018 at 9:36am Reply

    • Jaclyn: Sorry I’m not sure on that, I usually just base servings on roughly how much my family gets from the recipe. But usually if you add it to a storage container some of them list the cup size on the bottom so that could give you a rough estimate. February 19, 2018 at 11:20am Reply

  • Robert pierce: Making it in the crockpot as I type this! I’m looking forward to eating it with my family and I followed the recipe …..will see if anything else is required for my taste when it is done.. February 11, 2018 at 12:17pm Reply

  • Marie: Do I add in the liquid from the beans? February 11, 2018 at 4:56pm Reply

    • Jaclyn: No, drain and rinse the beans first. Hope you enjoy! February 19, 2018 at 12:01pm Reply

  • Hap: Made this chili today. Awesome, only thing different was my choice of ground meat and used ground bear since i had taken a 452 Lb black bear this year and need to use it in all my recipes which the meat is better than beef. Thanks, Hap February 16, 2018 at 11:29am Reply

  • Terry: OMG I can’t get past the first few comments. There always has to be controversy. I love recipes online and then read the comments below how people may “tweak” the recipe and then go from there. I’ve always added a little sugar in my recipes without even knowing that’s what my grandmother did. It’s everyone’s personal taste. Sometimes I even use a little Stevia. It’s all good!!! Recipe looks amazing. I can’t wait to try it tonight. February 18, 2018 at 6:25am Reply

  • Julia: If I have less time would cooking this on high for 3ish hours be an option? February 18, 2018 at 5:00pm Reply

    • Jaclyn: I don’t recommend cooking on high but 3 hours on low would be okay. February 18, 2018 at 7:00pm Reply

  • Butch Harlow: I made this for a work luncheon and there was nothing left but compliments and promises to make more. Very delicious! February 20, 2018 at 10:06am Reply

    • Jaclyn: So glad to hear it Butch! February 21, 2018 at 10:58am Reply

  • Fatima: This chili turned out great. Very tasty! February 20, 2018 at 3:29pm Reply

    • Jaclyn: So happy to hear it! Thanks Fatima! February 21, 2018 at 11:02am Reply

  • Jo: Thanks for the recipe, I will make tonight. Never thought of cocoa in chili, sounds great. Youve had so many responses to your recipe, one would think the topic may be school prayer or a 60% off sale at Nordstrom’s. Pleasantly surprised at what a spoonful of sugar can do, Mary Poppins was Right! February 22, 2018 at 12:54pm Reply

  • Danielle Durand: Thank you for the recipe… it is still cooking, but I sampled it, and it will bw a hit! I did not have the tomatoes with green chilis, so I added 1/2 teaspoon of habanero powder and 1/2 teaspoon of ancho powder… I think with the beans it will be just perfect. We like our chili with a little kick… Great! And thank you again! February 23, 2018 at 2:50pm Reply

    • Jaclyn: Great ideas! Thanks for your feedback Danielle! February 26, 2018 at 3:48pm Reply

  • Sally Brasse: This chili is MARVELOUS!!! We all put our little touches on things but it is also perfect as written!!

    THANK YOU!!!!

    😄 March 1, 2018 at 12:56pm Reply

    • Jaclyn: So glad you like it! March 2, 2018 at 2:05pm Reply

  • Vincent Griffey: I made this today and it was “The Bomb!” I added one bell pepper and two jalapeno peppers and substituted ground turkey for ground beef. I also added the beans in early and let them cook the entire time.. came out great! March 1, 2018 at 5:05pm Reply

  • Danielle: Hi. Question..
    What size crock pot for this recipe?
    Thank you March 5, 2018 at 1:57am Reply

  • Karen: I prepared this exactly as printed with the exception of adding a pound of Italian sausage with the ground beef. It was amazing. For those that are concerned about the sugar and/or the cocoa… don’t be… the flavors all meld together to make a seriously delicious chili. Served it over Fritos with a dollop of sour cream and shredded cheddar. March 5, 2018 at 7:18pm Reply

    • Jaclyn: Thanks for the great review Karen! March 6, 2018 at 6:08pm Reply

  • Chris J: This was delicious. Also guess what the beans said to the burger when I finally turned off the crockpot?

    “It’s gettin chili in here” March 7, 2018 at 12:28pm Reply

    • Jaclyn: LOL! So glad you liked it!! March 8, 2018 at 1:28pm Reply

  • Rick Burcher: I don’t usually like sugar or cocoa in my Chili! However, try it without the 2 if U DON’T like it that way add sugar & ( or) Cocoa!
    Being a diabetic & having a few food allergies, I often change recipes a little to suit my taste & lifestyle! It’s not really worth arguing over!
    I hate cooked spinach, liver, squash & a few other foods! If I see a recipe with a food that can makes me sick ( fish makes me regurgitate ), I just leave it alone & make something else!
    Not worth bickering over a recipe when there are hundreds of thousands of GOOD recipes one can eat as a substitute!
    Think some people need to try getting a life! March 8, 2018 at 1:55am Reply

  • Melissa: Is there nutrition information I can track I am on Weight Watchers and trying to track my points March 10, 2018 at 6:24am Reply

    • Jaclyn: I usually use, it lets you import my recipes directly. March 12, 2018 at 10:22am Reply

  • Karen M.: The best chili my husband says and he isn’t a fan of chili! I made a half recipe and it was fantastic. I have never used cocoa in my chili but from now on I will. I did cook this on the stove instead because I didn’t have enough time and cooked it for about three hours. This will be my go to recipe for chili! March 12, 2018 at 7:39pm Reply

    • Jaclyn: Thanks for the great feedback! March 15, 2018 at 10:25pm Reply

  • H. Crosby: Excellent recipe very flavorful March 13, 2018 at 7:29pm Reply

  • bonnie mitchell: I started reading through the comments for my answer. But can deal with petty arguing. My question is why the cocoa? I have never seen a recipe with cocoa in a tomato based sauce. March 18, 2018 at 3:54pm Reply

  • Kristian: Love this recipe! This is the second time I am making it, I substituted the ground beef with chicken breast, it is amazing I could smell it from outside! March 25, 2018 at 6:24pm Reply

    • Jaclyn: I’m so glad you enjoyed it! :) March 27, 2018 at 2:12pm Reply

  • fingers crossed: I didnt have any sugar nor cocoa, so subbed with
    two chocolate easter eggs that were left over April 3, 2018 at 6:19pm Reply

    • Jaclyn: I like your creativity :). April 4, 2018 at 12:39am Reply

    • carol: LOL I was waiting for someone to comment about the cocoa. I would have just eaten the chocolate eggs. May 22, 2018 at 9:54am Reply

  • Bob Mellen: My wife says “baking soda”, I say “sugar” We’re filing for divorce! LOL Any mistakes in my grammar or spelling is purely intentional. April 6, 2018 at 3:35pm Reply

  • Tami: This is the best chili ever! My kids ask me to cook it weekly! April 7, 2018 at 5:50pm Reply

    • Jaclyn: Thanks for taking the time to comment! Glad you liked it! April 12, 2018 at 12:10pm Reply

  • Erin Corbin: This chili looks delicious! Our family is pretty picky and doesn’t like chunks of tomatoes – I was wondering if it would be best to omit them or replace them with more tomato sauce? Thank you so much – I can’t wait to try this recipe! April 29, 2018 at 9:34pm Reply

  • Ron S.: I’ve made this recipe twice already and its almost like my chile beans back home. Im currently residing in the Philippines and cilantro, light red kidney beans and Diced green chiles are really jard to come by here. I substituted the chiles with believe it or not with Tosititos chunky salsa ‘medium’, the light kidney beans with black beans. It turned really good! I only put a pound of beef hamburger because the beef cow here is not the same as in the USA. I put crackers in the chili bowl just for a different taste sometimes. May 2, 2018 at 4:59am Reply

    • Jaclyn: So glad you enjoyed it – thanks for your feedback! May 2, 2018 at 2:59pm Reply

  • Erin Corbin: This chili looks delicious – I’m going to try it today! My family is pretty picky about chunks if tomatoes – if I didn’t use them, would you recommend that I need to add additional tomato sauce or make any other changes? Thank you so much! May 2, 2018 at 8:02am Reply

  • Geo: Is the cocoa powder sweetened or unsweetened? May 5, 2018 at 5:03am Reply

  • Patrick: this chilli turns out very well for me. Everyone loves it ! June 6, 2018 at 5:43am Reply

    • Jaclyn: So glad you like it! Thanks for the feedback! June 7, 2018 at 12:11pm Reply

  • Natasha: I am so going to try this soon, Thankyou so much for the recipe!! Just a quick question – you say 3 cans of tomato sauce, I’m not familiar with that. Do you mean like tinned tomato soup? And 8 oz total or 3 tins of 8 oz? And same with the diced tomatoes do you mean 2 tins of 14.5 oz or 14.5 oz all together? Sorry if it sounds silly I’m not experienced with cooking chilli! Thankyou!! June 7, 2018 at 10:12pm Reply

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