This Slow Cooker Chili 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
Frequently Asked Questions
1. What ground meat is best for slow cooker chili?
80/20 ground beef gives the most flavor. Ground turkey works for a leaner option. A mix of ground beef and Italian sausage adds extra depth and complexity.
2. Should I brown the meat before adding it to the slow cooker?
Yes — browning on the stovetop first creates caramelized flavor that you cannot get from raw meat in a slow cooker. It takes 5 extra minutes but makes a significant difference.
3. What beans are best for chili?
Kidney beans and pinto beans are the most traditional. Black beans add a creamier texture. A combination of two or three types adds variety in texture and appearance.
4. How long should chili cook on low?
6-8 hours on low or 3-4 hours on high. The flavors develop and meld during the long simmer. Chili is one of those dishes where longer cooking always equals better results.
5. What chili seasoning blend should I use?
Chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne, and a touch of cocoa powder or coffee for depth. Layer the spices for the most complex flavor.
6. How do I thicken slow cooker chili?
Remove the lid and cook on high for the last 30 minutes. Stir in a tablespoon of masa harina or crushed tortilla chips. Mashing some of the beans also adds natural thickness.
7. What toppings go on chili?
Shredded cheddar, sour cream, diced onions, sliced jalapenos, crushed tortilla chips, fresh cilantro, a squeeze of lime, and cornbread on the side are the essential chili toppings.
8. What is the secret to award-winning chili?
Layer your flavors — bloom spices in oil, use a combination of chili powders, add a secret ingredient like coffee, dark chocolate, or beer, and let it simmer low and slow for hours.
9. Does chili taste better the next day?
Absolutely — chili is famous for improving overnight. The spices continue to develop and the flavors meld. Make a big batch and enjoy even better leftovers for days.
10. Can I freeze slow cooker chili?
Chili freezes better than almost any other dish — up to 4 months. The flavor actually concentrates during freezing. Cool completely before transferring to containers or bags.
Watch How to Make This
Slow Cooker Chili
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef with diced onion, breaking it up as it cooks. Drain excess fat. Add garlic and cook 1 minute.
- Transfer the beef mixture to the slow cooker. Add diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours. The longer it cooks, the more the flavors develop.
- Taste and adjust seasoning with more salt, pepper, or chili powder as needed.
- Ladle into bowls and top with shredded cheese, sour cream, and sliced green onions.
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.
Never Miss a Recipe!
Subscribe to get new recipes delivered straight to your inbox.
