This Slow Cooker Beef Chili Recipe is the perfect cozy meal for any day you want something warm and hearty without spending hours in the kitchen. It’s packed with tender chunks of beef, beans that soak up all the flavors, and a nice kick from chili spices that make each bite satisfying and full of comfort.
I love how easy this chili is to prepare—just toss everything into the slow cooker in the morning, set it, and forget it! It’s one of those recipes that makes your house smell amazing as it cooks, and you can trust that by dinner time, you’ll have a bowl full of delicious goodness waiting for you. I like to stir it a bit before serving to mix all those flavors that have had time to blend perfectly.
My favorite way to enjoy this chili is with a topping of shredded cheese, a dollop of sour cream, and a side of crunchy tortilla chips or cornbread. It’s a great dish to share with family or friends, especially on chilly nights when you want something filling and comforting. This chili not only warms you up but also leaves you feeling happy and satisfied, every time.
Key Ingredients & Substitutions
Ground Beef: This is the star protein that makes the chili hearty and filling. You can swap it with ground turkey or chicken for a lighter option. For a vegetarian take, try using textured vegetable protein or lentils.
Kidney Beans: They give chili its classic texture and a mild nutty flavor. If you don’t have kidney beans, black beans or pinto beans work well too.
Chili Powder & Spices: Chili powder blends add the signature chili flavor. Feel free to adjust the amount or add smoked paprika and cumin for a deeper taste. If you want more heat, increase cayenne pepper or add hot sauce at the end.
Onions & Garlic: These aromatics create a flavorful base. Yellow onions are best but white or sweet onions will work fine too. Use fresh garlic for the best taste; garlic powder can be a substitute in a pinch.
How Can I Make the Chili Rich and Thick Without Extra Work?
Slow cooker chili can sometimes turn out a bit thin, but there’s an easy way to fix that:
- Use tomato paste: It’s key for thickening and adding body. Don’t skip it!
- Cook uncovered for last 30 mins: If your slow cooker allows, remove the lid near the end to help some liquid evaporate.
- Mix in masa harina or cornmeal: Stir in 1-2 tablespoons during the last hour to thicken the chili naturally.
- Brown the beef well: Browning adds flavor and helps reduce extra grease that can water down your chili.
These simple steps help you get a rich, cozy chili with minimal fuss, perfect for a comfort meal anytime.
Equipment You’ll Need
- Slow cooker – I use mine because it frees up stove space and keeps the chili warm without stirring often.
- Skillet – for browning the beef and softening the aromatics; it adds flavor to the meat.
- Wooden spoon or spatula – makes it easy to stir and break apart the beef as it cooks.
- Measuring spoons and cups – for accurate chili spice and ingredient measurements.
- Bowls and serving spoons – for easy dish-up and garnishing at the table.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey, chicken, or veggie crumbles for different protein options.
- Add a splash of beer or a teaspoon of cocoa powder in the cooking process for extra depth.
- Mix in cooked corn kernels or diced bell peppers for extra color and crunch.
- Kick up the heat with hot sauce, extra cayenne, or jalapeño slices stirred in before serving.
Slow Cooker Beef Chili Recipe
Ingredients You’ll Need:
- 2 pounds ground beef
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 2 fresh jalapeño peppers, sliced (for garnish)
- 1/2 cup fresh green onions, thinly sliced (for garnish)
- Sour cream (for serving)
How Much Time Will You Need?
This chili takes about 15 minutes to prepare and brown the beef and sauté the aromatics. Then, you’ll let it cook in the slow cooker for 6 to 8 hours on low or 3 to 4 hours on high. It’s a great recipe to start in the morning and have ready by dinner time, with minimal hands-on work.
Step-by-Step Instructions:
1. Brown the Beef and Cook Aromatics
Heat a large skillet over medium heat. Add the ground beef and cook, stirring and breaking it apart, until browned. Drain any excess fat. Then, add the chopped onion and minced garlic to the skillet and cook for 3 to 4 minutes until the onion softens and becomes fragrant.
2. Combine Ingredients in Slow Cooker
Transfer the beef, onion, and garlic mixture to your slow cooker. Add the kidney beans, diced tomatoes with their juice, tomato paste, and beef broth. Stir the ingredients to combine evenly.
3. Add Spices and Cook
Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), dried oregano, salt, and pepper. Stir everything together well. Cover your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This slow cooking helps all the flavors blend beautifully and the chili to thicken.
4. Serve and Garnish
When the chili is ready, give it a good stir. Taste and adjust seasonings if needed. Serve it hot in bowls, and top with sliced fresh jalapeños, green onions, and a dollop of sour cream for extra creaminess and flavor. It’s lovely with warm cornbread or crunchy tortilla chips on the side!
Can I Use Frozen Ground Beef for This Chili?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it safely in the refrigerator overnight or use the defrost setting on your microwave. Cooking from frozen can result in uneven cooking and a watery chili.
Can I Make This Chili in Advance?
Absolutely! This chili actually tastes better the next day once the flavors have melded. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftover Chili?
Keep leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. To reheat frozen chili, thaw overnight in the fridge and warm it over low heat until heated through, stirring occasionally.
Can I Adjust the Spice Level?
Yes! Reduce or omit the cayenne pepper for milder chili, or add extra jalapeños or hot sauce for more heat. You can always serve spicy toppings on the side so everyone can customize their bowl.