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 so flavorful, its packed with protein and perfectly hearty and it’s a dinner everyone can agree on.
The Best Slow Cooker Chili Out There!
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 but I even freeze this chili and it’s still perfectly delicious even a month later!
Slow and Low Cooking Creates Great Flavor
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!
How To Make Slow Cooker Chili
- Saute onions and garlic, add to slow cooker.
- Brown beef and add to 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.
- Stir in beans, heat through (chili should be really hot so they should warm through quickly).
- Serve with desired toppings. I think cheese is a must.
Tips and Variations for this Slow Cooker Chili
- Add a diced red or green bell pepper along with the veggies.
- If you like spicy chili add a seeded jalapeno or two along with the veggies.
- Serve with grated cheddar, sour cream, diced avocados, tortilla chips or saltine crackers.
- Leave to cool completely before storing in the fridge or freezer. Always use airtight containers.
- Serve with a side of cornbread.
- Serve in baked potatoes.
- Strain leftover chili and serve over nachos or Navajo Fry Bread.
More Chili Recipes You Might Like
- Instant Pot Chili
- Turkey Chili
- Vegetable Chili
- White Chicken Chili
- Quinoa Chili
- Roasted Sweet Potato and Black Bean Chili
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 cans tomato sauce
- 1/2 cup 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
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- Shredded cheddar cheese, for serving
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.
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.
Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
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 2 minutes. Serve warm with desired toppings.
Recipe Source: Cooking Classy
- Look for tomatoes with "mild" green chilies. If you don't like a bit of heat then just use plain canned tomatoes.
- If you want to thin the chili at the end you can add in another 1/2 cup beef broth. If you like a really thick chili you can omit the beef broth altogether.
- Other topping ideas include sour cream, chopped red or green onions, roasted peppers, or hot sauce
- If desired serve with baked potatoes, cornbread, biscuits, saltine crackers or tortilla chips.