This Ultimate Slow Cooker Chili Recipe is the ultimate set-it-and-forget-it meal. Just toss everything in the slow cooker and let it work its magic while you go about your day. When dinnertime rolls around, you'll have an incredibly tender and flavorful dish waiting for you!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. What is the secret to award-winning chili?
Layering flavors — bloom your spices in oil first, use a combination of chili powders (ancho, chipotle, regular), add a splash of coffee or dark chocolate, and simmer low and slow.
2. Should I use ground beef or chunks of beef for chili?
Ground beef is traditional and gives a thicker, heartier chili. Chuck roast cut into small cubes creates a more stew-like chili with melt-in-your-mouth tender pieces.
3. What beans are best for slow cooker chili?
Kidney beans and pinto beans are the classics. Black beans add a creamier texture. Using a mix of two or three varieties adds visual appeal and varied textures.
4. Should I use dried or canned beans?
Canned beans are convenient — add them during the last hour. Dried beans should be soaked overnight and added at the start. They absorb more flavor during the long cook.
5. How long should chili cook in the slow cooker?
6-8 hours on low or 3-4 hours on high. Longer cooking allows the spices to bloom and the flavors to meld. Chili only gets better with time.
6. What is the best chili powder to use?
A blend of regular chili powder, ancho chili powder for smokiness, and chipotle chili powder for heat creates a complex, multi-dimensional flavor that single chili powder cannot match.
7. How do I thicken slow cooker chili?
Remove the lid and cook on high for the last 30 minutes. You can also stir in a tablespoon of masa harina (corn flour) or crushed tortilla chips.
8. What toppings should I put on chili?
Shredded cheddar, sour cream, diced onions, sliced jalapenos, crushed tortilla chips, fresh cilantro, and a squeeze of lime are the essential chili toppings.
9. Can I freeze leftover chili?
Chili is one of the best foods to freeze — it keeps for up to 4 months and the flavor actually improves after freezing and reheating. Cool completely before transferring to containers.
10. Does chili taste better the next day?
Yes, chili is famous for tasting better after a night in the fridge. The spices continue to bloom and the flavors meld together during the resting period.
Watch How to Make This
Ultimate Slow Cooker Chili Recipe
Ingredients
Method
- Sauté the Beef and Veggies:If your slow cooker has a sauté setting, turn it on. Brown the 2 lbs of lean ground beef in the slow cooker, breaking it apart as it cooks. Drain any excess fat if needed.Add the diced onion, garlic, and bell peppers to the browned beef. Sauté for 5-7 minutes until the veggies are soft and fragrant.If your slow cooker doesn’t have a sauté setting, do this step in a large skillet over medium heat, then transfer everything to the slow cooker.
- If your slow cooker has a sauté setting, turn it on. Brown the 2 lbs of lean ground beef in the slow cooker, breaking it apart as it cooks. Drain any excess fat if needed.
- Add the diced onion, garlic, and bell peppers to the browned beef. Sauté for 5-7 minutes until the veggies are soft and fragrant.
- If your slow cooker doesn’t have a sauté setting, do this step in a large skillet over medium heat, then transfer everything to the slow cooker.
- Add the Beans and Tomatoes:Stir in the kidney beans, black beans, diced tomatoes, diced green chiles, crushed tomatoes, and tomato paste. Mix everything together well.
- Stir in the kidney beans, black beans, diced tomatoes, diced green chiles, crushed tomatoes, and tomato paste. Mix everything together well.
- Add the Broth and Spices:Pour in 1 cup of beef broth (or beer for extra flavor) and stir.Add the chili powder, smoked paprika, ground cumin, ground coriander, cayenne pepper (if using), cocoa powder, salt, and black pepper. Stir everything until well combined.
- Pour in 1 cup of beef broth (or beer for extra flavor) and stir.
- Add the chili powder, smoked paprika, ground cumin, ground coriander, cayenne pepper (if using), cocoa powder, salt, and black pepper. Stir everything until well combined.
- Slow Cook:Set your slow cooker to low and cook for 6-8 hours, or on high for 4 hours. The longer the chili simmers, the more flavorful it will be!
- Set your slow cooker to low and cook for 6-8 hours, or on high for 4 hours. The longer the chili simmers, the more flavorful it will be!
- Taste and Adjust:Before serving, give your chili a taste. Adjust seasoning with more salt, chili powder, or a splash of lime juice if needed.
- Before serving, give your chili a taste. Adjust seasoning with more salt, chili powder, or a splash of lime juice if needed.
- Serve with Toppings:Ladle the chili into bowls and top with your favorite garnishes: shredded cheese, a big dollop of sour cream, chopped green onions, cilantro, jalapeños—whatever you like!
- Ladle the chili into bowls and top with your favorite garnishes: shredded cheese, a big dollop of sour cream, chopped green onions, cilantro, jalapeños—whatever you like!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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