There’s something magical about walking into a house that smells like simmering chili – that rich, spicy aroma that wraps around you like a warm hug. This slow cooker chili recipe has been my go-to for years, especially on those busy days when I want a hearty meal without hovering over the stove. I still remember my dad’s famous “chili Sundays” growing up, where he’d let it bubble away all afternoon while we watched football. Now I’ve perfected my own version that’s just as comforting but even easier thanks to my trusty slow cooker. Just toss everything in, let it work its magic, and come home to a pot of chili that tastes like you’ve been cooking all day.

Why You’ll Love This Slow Cooker Chili

Oh, let me count the ways this chili makes life better! First off, it’s the perfect “set it and forget it” meal – just a quick 15 minutes of prep in the morning, and by dinnertime your house smells amazing. But what really makes it special:

• Deep, rich flavor that develops slowly (unlike rushed stovetop versions)
• Always a crowd-pleaser – my picky nephew even asks for seconds!
• Endlessly adaptable – add more heat, swap beans, or toss in extras like corn
• Makes great leftovers (the flavor actually improves overnight!)
• One-pot wonder means minimal cleanup – my favorite kind of cooking!

Trust me, once you try this hands-off approach to chili, you’ll never go back to constant stirring.

Ingredients for Slow Cooker Chili

Okay, let’s talk ingredients – this is where the magic starts! I’ve made this chili dozens of times, and here’s exactly what goes into my favorite version:

• 1 lb ground beef (85% lean works great – enough fat for flavor but not too greasy)
• 1 medium onion, finely chopped (yellow or white both work – I prefer yellow for sweetness)
• 2 cloves garlic, minced (or 1 tsp jarred if you’re in a pinch)
• 1 bell pepper, diced (any color – I use red for extra sweetness)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (fire-roasted add amazing depth if you can find them)
• 1 can (6 oz) tomato paste (that concentrated flavor is key!)
• 2 cups beef broth (low-sodium lets you control the salt)
• 2 tbsp chili powder (this is your flavor foundation – don’t skimp!)
• 1 tsp each cumin, paprika (smoked paprika is divine if you have it)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust later)

Short on time? Skip pre-chopping and grab pre-diced onions and peppers from the produce section. Want vegetarian? Swap beef for plant-based crumbles and use veggie broth. Easy peasy!

Equipment You’ll Need

Here’s the short list of kitchen tools that’ll make this chili a breeze:

• 6-quart slow cooker (or whatever size you have – just don’t overfill!)
• Large skillet for browning the beef (a cast iron works wonders for that perfect crust)
• Wooden spoon for stirring (it won’t scratch your pans)
• Can opener (obvious but easy to forget!)
• Measuring spoons for those spices

No slow cooker? No worries – you can simmer this in a heavy pot on low heat for 2-3 hours instead.

How to Make Slow Cooker Chili

Alright, let’s get cooking! This method couldn’t be simpler, but I’ve got some tricks to make sure your chili turns out perfect every time. Follow these steps, and you’ll have a pot of comfort ready when you are.

Browning the Meat

First things first – heat that skillet over medium and toss in your ground beef. Break it up with your wooden spoon as it cooks, letting it get nice and brown (but not burnt!). I like to leave some bigger chunks for texture. Once there’s no pink left, tilt the pan and spoon out most of the fat – you want just enough left for flavor. Now toss in your onions, garlic, and bell pepper, stirring until the onions turn translucent (about 5 minutes). This step builds SO much flavor, so don’t rush it!

Slow Cooking Process

Now the easy part! Dump that beautiful meat mixture into your slow cooker, then add all the remaining ingredients. Stir everything together until the tomato paste dissolves into the broth. Here’s my golden rule: low and slow wins the race. Cook on low for 6-8 hours for maximum flavor melding, or high for 3-4 if you’re short on time. The chili’s ready when it’s thick and bubbly with a rich, deep color. Give it a taste – sometimes I add an extra pinch of chili powder at the end if it needs more oomph!

Tips for the Best Slow Cooker Chili

After making this chili more times than I can count, I’ve picked up some foolproof tricks to take it from good to “wow!” Here’s my best advice:

• Spice control: Start with 2 tbsp chili powder, then taste after 5 hours of cooking. Want more heat? Add diced jalapeños or a pinch of cayenne pepper – it’s easier to add than take away!
• Thicken it up: If your chili looks too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes of cooking.
• Bean swap: Out of kidney beans? Use pinto beans instead – they’re just as hearty and soak up flavors beautifully.
• Secret ingredient: A teaspoon of cocoa powder deepens the flavor without making it chocolatey – try it!

Remember, chili is forgiving – don’t stress about being perfect. Some of my best batches came from “oops” moments!

Serving Suggestions

Now for the fun part – dressing up your chili just how you like it! I always set up a little topping bar when serving – it makes everyone feel special. My must-haves:

• Shredded cheddar (the melty goodness is non-negotiable in our house)
• Sour cream or Greek yogurt to cool the spice
• Fresh cilantro for a bright pop of color and flavor
• Sliced jalapeños for heat lovers
• Crumbled cornbread stirred right in (trust me on this one!)

For sides, warm cornbread is my go-to – that sweet contrast with the spicy chili is pure magic. Tortilla chips for dipping make great last-minute additions too!

Storage and Reheating

One of the best things about this chili? It keeps like a dream! Let leftovers cool completely, then store in airtight containers. In the fridge, it stays fresh for 4-5 days – honestly tasting better each day as flavors meld. For freezer storage, portion into freezer bags (lay flat to save space) where it’ll keep its magic for 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove with a splash of water or broth to revive the texture. Microwave works in a pinch – just stir every minute to prevent hot spots!

Slow Cooker Chili FAQs

Over the years, I’ve gotten so many great questions about this chili recipe – here are the ones that come up most often with my tried-and-true answers:

Can I use ground turkey instead of beef?
Absolutely! I make turkey chili versions all the time – just use a 93% lean blend since turkey can dry out. You might want to add an extra tablespoon of olive oil when browning to keep it moist. The flavor’s different but still delicious!

How can I reduce the sodium?
Easy fixes: use low-sodium broth, rinse the beans really well, and skip added salt until the very end. The tomatoes and spices bring so much flavor, you might not miss it. I often use no-salt-added tomatoes too.

Can I add vegetables?
Please do! Toss in diced zucchini, carrots, or mushrooms during the last 2 hours of cooking. Corn kernels are fantastic too – frozen works straight from the bag.

Why does my chili taste better the next day?
All those flavors need time to get cozy together! The spices mellow, the tomatoes sweeten, and everything harmonizes. If you can wait, it’s worth it – but I never judge immediate bowlfuls.

Can I cook this on high the whole time?
You can, but low and slow really develops the best flavor. If you’re pressed for time, 4 hours on high works, but check that it doesn’t get too thick.

Nutritional Information

Here’s the scoop on nutrition – these numbers are estimates since ingredients vary. Per serving (about 1 cup): 320 calories, 22g protein, 30g carbs with 9g fiber from all those hearty beans. It’s got 12g fat (mostly the good kind!) and keeps cholesterol reasonable at 45mg. Remember, toppings like cheese will add more – but hey, comfort food’s about balance, right?

Irresistible Slow Cooker Chili Recipe in Just 6 Hours

---

• Author: Christina R. Jones
• Total Time: 6 hours 15 mins
• Yield: 6 servings 1x
• Diet: Low Lactose

Print Recipe

Pin Recipe

Description

A hearty and flavorful slow cooker chili that’s easy to prepare and perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

---

Instructions

1. Brown the ground beef in a skillet over medium heat. Drain excess fat.
2. Add chopped onion, garlic, and bell pepper. Cook until softened.
3. Transfer the mixture to the slow cooker.
4. Add kidney beans, black beans, diced tomatoes, tomato paste, and beef broth.
5. Stir in chili powder, cumin, paprika, salt, and pepper.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours.
7. Serve hot with your favorite toppings.

Notes

• For extra spice, add diced jalapeños or a pinch of cayenne pepper.
• This chili tastes even better the next day as flavors meld.
• Freeze leftovers for quick meals later.

• Prep Time: 15 mins
• Cook Time: 6 hours
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 8g
• Sodium: 650mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 9g
• Protein: 22g
• Cholesterol: 45mg

Keywords: slow cooker chili, easy chili recipe, beef chili