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.
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.
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!
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!
I do like to saute those onions first to remove their harsh bite, plus no one wants slightly crunchy onions in their 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.
Then add the other ingredients, while waiting until the end to add the beans. Otherwise they will turn out mushy and way over-cooked.
Cook over low heat for 6 hours and voila, best chili ever!!!
Slow Cooker Chili
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!
- 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
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.
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.
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.
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).
*If you don't like heat then you can use canned tomatoes without green chiles since they are a little spicy.
Recipe Source: Cooking Classy