Mouthwatering Slow-Cooker Chili is a hearty, comforting dish packed with tender beans, ground beef, and a rich tomato base seasoned just right with chili spices. It simmers all day, filling your home with the warm, inviting smell of garlic, onions, and a gentle kick of heat. The slow cooker does all the hard work, making this an easy meal that tastes like you’ve been standing by the stove for hours.
I love making this chili when I want a cozy night in or when friends come over for a casual dinner. It’s one of those recipes that gets better the next day, so making it in advance is a big win in my book. Adding a little extra chili powder or a dash of hot sauce lets me adjust the heat simply, depending on who I’m feeding. Plus, I always keep shredded cheese, sour cream, and chopped green onions nearby to pile on top for that perfect finishing touch.
Serving this chili with a big bowl of cornbread or over a bed of rice turns it into a full meal that is both filling and comforting. It’s one of those easy, no-fuss recipes that brings everyone together and makes the table feel welcoming. Whenever I make slow-cooker chili, I can’t help but look forward to leftovers—and I know everyone else does too!
Key Ingredients & Substitutions
Ground beef: This is the main protein that gives chili its classic hearty texture. If you prefer leaner meat, ground turkey or chicken works great too. For a vegetarian option, try using extra beans or lentils.
Beans: Kidney and black beans add creaminess and fiber. You can swap in pinto beans or chickpeas if you like. Just make sure they’re drained and rinsed to keep the chili from getting too thick.
Tomatoes: Diced tomatoes and tomato sauce provide the base. If fresh tomatoes are in season, you can roughly chop them and use them instead for a fresher taste.
Spices: Chili powder, cumin, smoked paprika, and oregano give chili its signature flavor. Feel free to adjust the amount to suit your taste. Adding more cayenne pepper will boost the heat.
Beef broth: This liquid helps everything cook slowly and meld together. If you don’t have broth, water works fine, but broth adds more flavor.
How Do You Build Flavor That Lasts in Slow-Cooker Chili?
Building flavor is key to great chili. Here’s how to get layers of taste despite the slow cooker’s low heat:
- Brown your beef: Searing ground meat first adds richness and caramelized flavor. Don’t skip this step!
- Sauté your aromatics: Cook the onions and garlic briefly before adding them for a softer, sweeter base.
- Layer your spices: Add chili powder and cumin early so they have time to bloom and blend with the other ingredients.
- Cook low and slow: Letting the chili simmer for 6-8 hours allows the spices to deepen and the beans to absorb the flavors.
- Adjust before serving: Always taste at the end and add salt, pepper, or more chili powder to brighten the final dish.
Equipment You’ll Need
- Slow cooker – This is the star of the recipe, letting the chili cook low and slow without much effort.
- Large skillet – Use this to brown the beef and soften the onions and garlic before adding them to the slow cooker.
- Wooden spoon or spatula – Great for stirring ingredients together gently without scratching your cookware.
- Measuring spoons – Helps you get the spices just right for balanced flavor.
- Can opener – Essential for opening all those cans of beans, tomatoes, and sauce quickly and safely.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a leaner chili option that’s still tasty and filling.
- Add chopped bell peppers or diced carrots for extra color, crunch, and a bit more sweetness.
- Stir in a few chipotle peppers in adobo sauce to bring smoky heat and richness to your chili.
- Mix in a handful of diced dark chocolate or a splash of strong coffee for a deep, complex flavor twist.
Mouthwatering Slow-Cooker Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (14.5 oz/410g) diced tomatoes, with juices
- 1 can (8 oz/227g) tomato sauce
- 1 cup beef broth (or water)
Spices & Seasonings:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
Toppings:
- 1 cup shredded cheddar and Monterey Jack cheese blend
- Optional: sour cream, chopped green onions, fresh cilantro
How Much Time Will You Need?
This chili takes about 15 minutes to prepare and brown the meat. After adding the ingredients to the slow cooker, it needs 6-8 hours on low or 3-4 hours on high to cook fully and develop rich flavors. It’s perfect for a no-fuss day when you want a delicious meal ready when you come home.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Aromatics:
Heat a skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until evenly browned and cooked through. Drain any extra grease. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes, until softened and fragrant. Remove from heat.
2. Combine Ingredients in Slow Cooker:
Transfer the cooked beef, onion, and garlic mixture into your slow cooker. Add the kidney beans, black beans, corn, diced tomatoes (with juices), tomato sauce, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything together well.
3. Add Liquid and Cook:
Pour the beef broth over the mixture and stir gently. Cover the slow cooker with its lid, and cook on low for 6-8 hours or on high for 3-4 hours. The chili will thicken and the flavors will blend beautifully during this time.
4. Final Touches and Serve:
Before serving, taste your chili and adjust the seasoning if needed by adding extra salt, pepper, or chili powder. Serve the chili hot topped with shredded cheddar and Monterey Jack cheese. You can also add a dollop of sour cream, sprinkle chopped green onions, or garnish with fresh cilantro for extra flavor and freshness.
Can I Use Frozen Ground Beef for This Chili?
Yes, but make sure to thaw it completely before cooking. Thaw in the fridge overnight or use the microwave’s defrost setting. This helps the beef brown evenly and ensures food safety.
Can I Prepare This Chili Ahead of Time?
Absolutely! You can assemble all the ingredients in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day as usual. It’s also great for leftovers and often tastes even better the next day.
How Should I Store Leftover Chili?
Keep any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or microwave until heated through, stirring occasionally.
Can I Make This Chili Spicier or Milder?
Yes! Adjust the cayenne pepper or chili powder to increase or reduce heat. For milder chili, simply leave out the cayenne pepper and use less chili powder. You can also add toppings like sour cream that help tone down the spice.