Slow Cooker Beef Chili Recipe

ByLily
Jump to Recipe· 4.9 from 9 reviews

If you’re craving something hearty, warm, and downright comforting, this Slow Cooker Beef Chili Recipe is exactly what you need. It’s one of those dishes that almost magically fills your whole kitchen with mouthwatering aromas while you go about your day, and by dinner time, you’re rewarded with a bowl of rich, flavorful chili that hits all the right spots. Trust me, once you try this, you’ll want to make it a staple in your winter meal rotation. Let me walk you through how I make it, some tricks I’ve picked up, and ways you can make it your own!

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Why This Recipe Works

  • Slow Cooker Magic: Low and slow cooking lets the beef soak up all the spices and flavors without drying out.
  • Simple Ingredient List: Uses easy-to-find staples that multitask for great taste without a fuss.
  • Hands-Off Dinner: Prep it in 20 minutes, then walk away—perfect for busy days or lazy weekends.
  • Endless Customization: Add your favorite toppings or swap beans and spices to make it truly yours.
Slow Cooker Beef Chili, hearty beef chili, easy chili recipe, winter comfort food, flavorful slow cooker chili - A white bowl filled with chili made of beans and meat, topped with shredded yellow cheese and chopped green onions as the top layer; behind it, a small white bowl holds shredded yellow cheese, and a smaller white bowl contains more chopped green onions; to the left, there is a wooden cutting board with six evenly sliced square cornbreads arranged in two rows; in the foreground, a woman's hand sprinkles chopped green onions over the chili bowl; all items are placed on a dark wooden surface with a blue and white checkered cloth next to a spoon; photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here pulls double duty to build layers of flavor. The combination of lean ground beef with kidney beans creates a hearty base, while diced tomatoes and tomato sauce add just the right amount of tang and consistency. Plus, a blend of onions, peppers, and garlic softens and sweetens during the slow cooking, making each bite a warm flavor hug.

Slow Cooker Beef Chili, hearty beef chili, easy chili recipe, winter comfort food, flavorful slow cooker chili - Flat lay of fresh lean ground beef in a simple white ceramic bowl, two medium yellow onions peeled and whole, one medium bright green bell pepper whole, two garlic cloves unpeeled, small white ceramic bowls each with deep red kidney beans, diced fresh red tomatoes, smooth red tomato sauce, and vibrant chili powder, whole black peppercorns and coarse sea salt scattered neatly, small white bowl of shredded bright orange cheddar cheese, thinly sliced fresh green onions, thin slices of glossy green jalapeno peppers, and a dollop of creamy white sour cream on a simple white ceramic dish, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Lean Ground Beef: Using 90% lean beef keeps the chili rich but not greasy, avoiding excess fat after cooking.
  • Kidney Beans: Classic chili beans that hold shape well and add a creamy texture contrast.
  • Diced Tomatoes: Add moisture and a fresh tomato flavor that’s not overpowering.
  • Tomato Sauce: Helps thicken the chili and deepen the tomato flavor base.
  • Onions: Provide natural sweetness and depth, blending seamlessly after slow cooking.
  • Green Pepper: Adds a subtle touch of bitterness and crunch if slightly undercooked, soft sweetness when fully cooked.
  • Garlic: Gives that warm, aromatic punch without turning harsh.
  • Chili Powder: The heart of your spice; don’t skimp here, but feel free to adjust to heat preference.
  • Salt and Pepper: Essential for seasoning and enhancing every flavor element.
  • Toppings (Optional): Cheddar cheese, green onions, jalapeños, and sour cream add freshness, creaminess, or heat—totally up to you!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about switching things up, so I encourage you to customize this Slow Cooker Beef Chili Recipe to match your taste buds. Whether you like it spicy or mild, loaded with veggies or keep it simple—there’s room for you to make this chili your signature dish.

  • Spicy Kick: I love adding a few chipotle peppers in adobo or swapping the green pepper for a poblano to give it a smoky heat boost.
  • Vegetable Boost: Throw in diced carrots or corn for extra sweetness and texture—great for sneaking in extra veggies.
  • Beans Swap: Sometimes, I use black or pinto beans instead of kidney beans when I want a creamier feel.
  • Make It Vegan: Skip the beef entirely and roast some mushrooms or use textured vegetable protein to keep the meaty texture.

Step-by-Step: How I Make Slow Cooker Beef Chili Recipe

Step 1: Sear the Beef to Lock in Flavor

Start by heating your skillet over medium and cooking the ground beef until it’s no longer pink, about 10-12 minutes. Break it into little crumbles as it cooks — this helps distribute those juicy bits throughout the chili. Once browned, drain the excess fat to keep the chili from getting greasy. This first step really deepens the flavor, so don’t rush it!

Step 2: Layer In Your Ingredients

Transfer the cooked beef into your slow cooker, then add the rinsed kidney beans, diced tomatoes (undrained), tomato sauce, chopped onions, green pepper, minced garlic, chili powder, salt, and pepper. Give it a quick stir to combine, but don’t overmix—it’s okay if everything isn’t perfectly blended yet; the slow cook will do the rest.

Step 3: Let It Cook Low and Slow

Cover your slow cooker, set it on low, and let it work its magic for 8 to 10 hours. This slow cooking is where the flavors really marry and the meat becomes tender and juicy. By the time it’s done, you’ll have a chili that tastes like it’s been simmering all day in a Texan backyard.

Step 4: Serve Up with Your Favorite Toppings

Spoon your slow cooker beef chili into bowls and pile on toppings like shredded cheddar, sliced green onions, jalapeños, or a dollop of sour cream. I love watching people’s faces light up when taking that first bite with a little extra color and texture on top!

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Tips from My Kitchen

  • Brown the Beef Thoroughly: Taking the time to brown the beef well means richer flavor and less greasy chili.
  • Don’t Skip Draining the Beans: I always rinse and drain canned beans to avoid extra sodium and keep the chili’s broth from getting too thick or salty.
  • Low and Slow is Key: Even if you’re tempted, stick to the low setting for best flavor and texture results.
  • Adjust Seasoning After Cooking: I like to taste and add a pinch more salt or chili powder right before serving—it brightens everything up!

How to Serve Slow Cooker Beef Chili Recipe

Slow Cooker Beef Chili, hearty beef chili, easy chili recipe, winter comfort food, flavorful slow cooker chili - A white bowl filled with thick chili that has visible layers of dark red beans and brown cooked ground meat mixed with diced green bell peppers. On top, there is a bright layer of yellow shredded cheese, dollops of white sour cream, and slices of fresh green jalapeno peppers. A silver spoon with a black handle is resting inside the bowl, partially submerged in the chili. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of classic toppings: shredded sharp cheddar, chopped green onions, and a swirl of sour cream all make the chili feel cozy and extra indulgent. To spice things up, I sometimes add sliced jalapeños or chopped red onions for crunch. These little extras really elevate the presentation and taste.

Side Dishes

Pair this chili with simple corn bread or tortilla chips for scooping. A light green salad with a tangy dressing complements the richness perfectly, and if you’re feeling adventurous, a side of smoky grilled veggies amps up the meal’s heartiness.

Creative Ways to Present

For family nights or gatherings, I’ve served chili in mini bread bowls—it’s fun and edible! Another favorite is layering chili over baked potatoes with cheese and sour cream for a loaded chili potato platter. It’s always a crowd-pleaser and looks impressive without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge—it keeps well for up to 4 days. It’s one of my favorite go-to lunches because the flavors actually deepen overnight. Pro tip: cool the chili to room temperature before refrigerating to keep it safe and tasty.

Freezing

This Slow Cooker Beef Chili freezes beautifully. I portion it into freezer-safe bags or containers, label with dates, and it keeps for up to 3 months. When you want a quick meal, it just takes a day in the fridge to thaw or you can defrost gently in the microwave.

Reheating

Reheat chili slowly on the stovetop over low heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of water or beef broth to loosen it up. Microwaving works fine too, just cover loosely and stir midway through.

FAQs

  1. Can I make this Slow Cooker Beef Chili Recipe without browning the beef first?

    You can skip browning, but I don’t recommend it. Browning the beef adds rich flavor and a better texture, and draining excess fat keeps the chili from being greasy. If you’re in a hurry, you can try adding raw beef directly to the slow cooker, but the taste won’t be quite as deep.

  2. What if I want a spicier chili?

    Easy! You can add extra chili powder, cayenne pepper, or include fresh or pickled jalapeños. Chipotle in adobo sauce also adds smoky heat. Just start small—you can always add more heat when reheating or before serving.

  3. Can I use other types of beans?

    Absolutely! Black beans, pinto beans, or even a bean medley work well and add different textures and flavors. Just make sure to rinse canned beans before adding to reduce salt and improve texture.

  4. How long can I keep Slow Cooker Beef Chili in the fridge?

    Stored properly in airtight containers, your chili will stay good for about 4 days. Beyond that, it’s best to freeze any leftovers to maintain quality and safety.

Final Thoughts

This Slow Cooker Beef Chili Recipe has been a lifesaver on many busy days when I want homemade comfort with minimal stress. The slow cooker does most of the work, but the flavors feel like I put in a day’s effort. I hope you enjoy making and sharing this chili as much as I do—it really is one of those recipes that warms more than just your belly. Give it a try and let it become your go-to comfort food too!

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Slow Cooker Beef Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
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Description

A hearty and flavorful slow-cooker chili made with lean ground beef, kidney beans, diced tomatoes, and aromatic vegetables, perfect for a comforting meal with optional toppings.

Ingredients

Main Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Optional Toppings

  • Shredded cheddar cheese
  • Sliced green onions
  • Chopped red onion
  • Sliced jalapeno peppers
  • Sour cream

Instructions

  1. Cook the beef: In a large skillet over medium heat, cook the ground beef for 10-12 minutes, stirring and breaking it into crumbles until no longer pink. Drain the excess fat.
  2. Combine ingredients in slow cooker: Transfer the cooked beef to a 5-quart slow cooker. Add kidney beans, diced tomatoes with their juice, tomato sauce, chopped onions, chopped green pepper, minced garlic, chili powder, salt, and pepper. Stir well to combine all ingredients evenly.
  3. Cook the chili: Cover and cook on low heat for 8 hours to allow the flavors to blend and the chili to thicken.
  4. Serve with toppings: Ladle the chili into bowls and serve hot. Add your choice of shredded cheddar cheese, sliced green onions, chopped red onions, sliced jalapeno peppers, or sour cream as toppings.

Notes

  • For a spicier chili, add more chili powder or include diced jalapenos in the slow cooker.
  • Using lean ground beef reduces fat content and makes the chili healthier.
  • Drain and rinse beans to reduce sodium if desired.
  • You can substitute ground turkey for beef for a lighter version.
  • If short on time, cook chili on high for 4-5 hours but stirring occasionally to prevent sticking.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 560 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 8 g
  • Protein: 22 g
  • Cholesterol: 55 mg

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