This hearty slow cooker chili is packed with rich flavors and is super easy to make! Just toss in beans, tomatoes, ground meat, and spices, and let it simmer all day.
You’ll love how the aroma fills your home while it cooks. It’s perfect for chilly evenings or game days. I like to top mine with cheese and sour cream—yum!
Key Ingredients & Substitutions
Ground Beef: While I love using ground beef for its rich flavor, you can switch to ground turkey or even lentils for a vegetarian version. They cook beautifully and add a different texture!
Beans: Kidney and black beans are traditional, but feel free to use pinto beans or cannellini beans based on availability. Canned beans save time, but cooking dried beans from scratch can enhance the flavor.
Spices: Chili powder is key for flavor, but you can adjust the type and amount of spices to suit your taste. For a smoky hint, try adding chipotle powder or even a splash of smoked paprika instead of regular paprika.
Tomato Products: Diced tomatoes and tomato sauce create a nice texture, but if you prefer a thicker chili, you could use tomato paste or fire-roasted tomatoes for more depth in flavor.
How Do I Get the Right Flavor Balance in My Chili?
The magic in chili comes from layering flavors. Start by browning the meat and sautéing the veggies—this builds a foundation of taste. Be sure to add spices while cooking, allowing them to bloom with the heat.
- Heat oil over medium before adding onions and peppers; it helps draw out their sweetness.
- When browning meat, don’t stir too much! Let it sit for a moment to create a nice brown crust.
- Let your chili simmer for a long time in the slow cooker. This melds flavors beautifully. If you have time, let it sit for additional flavors to develop.
Slow Cooker Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup beef broth (or water)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil (for browning meat)
Optional Toppings:
- shredded cheddar cheese
- sour cream
- chopped green onions
How Much Time Will You Need?
This slow cooker chili takes about 15 minutes to prepare and then requires some patience as it simmers. You’ll need to let it cook on LOW for 6-8 hours or HIGH for 3-4 hours. Total time including cooking is approximately 6 hours and 15 minutes to 8 hours and 15 minutes, but most of it is hands-off time, so you can relax!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a skillet over medium heat. Once it’s hot, add the diced onion, green bell pepper, and minced garlic. Sauté everything together until the veggies are softened, which should take about 3-4 minutes. This step adds a delicious depth of flavor to your chili.
2. Brown the Meat:
Now, add the ground beef (or turkey) to the skillet. Cook it until it’s nicely browned, breaking it apart with a spoon as it cooks. If there’s any excess fat after cooking, drain it off. This will help keep your chili from being greasy.
3. Combine in the Slow Cooker:
Transfer the cooked meat and sautéed veggies to your slow cooker. Now it’s time to add in the rest of the ingredients! Toss in the diced tomatoes, tomato sauce, kidney beans, black beans, and pour in the beef broth.
4. Spice It Up:
Sprinkle the chili powder, ground cumin, paprika, cayenne pepper (if you’re feeling spicy), black pepper, and salt over the mixture. Stir everything together really well so that the spices are distributed all over. This blend will develop into amazing flavors while it cooks!
5. Let It Cook:
Cover your slow cooker with its lid. Set it to LOW for 6-8 hours, or HIGH for 3-4 hours. The longer it cooks, the more the flavors will blend, making for a deliciously rich chili.
6. Final Touches:
When you’re ready to eat, give the chili a good stir before serving. Taste it to see if you want to add any more seasoning. If it needs a little something extra, now’s the time!
7. Serving Suggestions:
Serve your chili hot and don’t forget the toppings! Sprinkle some shredded cheddar cheese on top, add a dollop of sour cream, and some chopped green onions for a fresh crunch. It goes perfectly with tortilla chips or cornbread on the side!
This slow cooker chili is rich, hearty, and full of flavor—simple to prepare and perfect for a cozy meal! Enjoy!
Can I Use Frozen Ground Beef in This Recipe?
Yes, but it’s best to thaw the beef first for even cooking. Thaw in the fridge overnight or use the microwave’s defrost setting. Sauté it after thawing, then proceed with the recipe as usual.
Can I Make This Chili Vegetarian?
Absolutely! Substitute the ground beef with a mix of beans or lentils for protein, and use vegetable broth instead of beef broth. You can also add more veggies, like corn or zucchini, for added texture!
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before freezing, and thaw it overnight in the fridge before reheating.
What Can I Serve with This Chili?
This chili pairs wonderfully with cornbread, rice, or tortilla chips. You can also serve it over baked potatoes or enjoy it as a filling in tacos for a fun twist!
