Slow Cooker Chili

Slow Cooker Chili is rich, hearty, and loaded with beans, spices, and tender ground beef. This easy crock pot chili recipe takes just about 15 minutes to prep and dinner will be waiting when you get home. Serve up with your favorite toppings and a warm slice of spicy cornbread for a perfect, easy dinner for chilly nights or cozy weekends.

When I think of comfort food, slow cooker chili with ground beef always comes to mind. It’s warm, hearty, and the perfect thing to make whether it’s a chilly evening or a busy weeknight; this chili recipe never lets me down. It’s simple, tasty, and always hits the spot.

Why I love this recipe

What I love most about this chili recipe is how flexible it is. I can easily adjust the spice level or add in my favorite veggies.

It also makes great leftovers and freezes well, so I can enjoy it all week without extra effort. I like to keep extra single serving containers of the chili in the freezer all the time for easy meal prep!

Ingredients

• Ground beef – lean ground beef eliminates the need to drain excess grease
• Onion and garlic – cooking the onion and garlic with the beef before adding to the slow cooker gives this chili a TON of flavor!
• Spices: chili powder, ground cumin, smoked paprika, garlic powder, cayenne pepper, dried oregano, dried parsley, salt, and black pepper
• Tomatoes and sauces: tomato sauce, diced tomatoes with green chiles, beef broth, and Worcestershire sauce fill out the chili
• Beans: black beans, dark red kidney beans, and light red kidney beans are our staples but you can use what you have on hand; be sure to rinse and drain the beans before adding to the chili for the best consistency

Step by Step

1. Heat a large skillet over medium-high heat. Once hot, cook the beef until no longer pink, about 5 minutes. Use your spatula to break up the meat into smaller pieces.
2. Stir in the chopped onions and minced garlic. Cook for another 1-2 minutes until the onions begin to soften and the garlic becomes fragrant.
3. Sprinkle in the dried herbs and seasonings. Mix everything well, then transfer the cooked beef mixture into the slow cooker.

1. Pour in the tomato sauce, diced tomatoes with green chilis, beef broth, beans, and Worcestershire sauce. Stir everything together to combine.
2. Cover the slow cooker with its lid and cook on low for 6 to 8 hours or high for 3 to 4 hours.
3. Garnish with fresh parsley and serve with sour cream, shredded cheese, diced jalapenos, diced onions, and a side of cornbread if desired. Enjoy!

Variations

For a simple variation, you can use all of one type of bean or mix two to three different kinds, depending on what you have on hand. I like the combination of black beans and both red kidney varieties, but it’s flexible.

To adjust the spice level, I used mild diced tomatoes with green chiles, but you can swap those for the hot version if you like more heat. You can also add a pinch more cayenne pepper to boost the kick to your taste.

Serving suggestions

I like to load up my bowl of slow cooker chili with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and a sprinkle of diced onions for extra flavor and texture. It also pairs perfectly with a slice of warm bacon jalapeño cheddar cornbread or Texas toast on the side, which is great for soaking up every last bite.

Storage

Let the chili cool completely before storing. Transfer any leftovers to an airtight container and refrigerate for 3 to 4 days. It reheats well, and the flavors get even better the next day.

If you try this recipe please comment and rate it below, I love hearing from you!