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Best Slow Cooker Chili Recipe

Best Slow Cooker Chili Recipe

The ultimate comfort food solution, perfect for busy weeknights or cozy weekends, offering a deeply flavorful and hearty meal with minimal fuss. This recipe is designed to be incredibly easy, delivering a delicious chili that will become a family favorite.
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Prep Time 15 minutes
Cook Time 8 hours
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef (80/20 is recommended for flavor)
  • 1 large yellow onion chopped
  • 2 bell peppers any color, chopped
  • 3 cloves garlic minced
  • 2 cans (15 oz each) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) diced tomatoes undrained
  • 1 can (8 oz) tomato sauce
  • 1 can (4 oz) chopped green chilies undrained
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 cup beef broth (optional, for thinner consistency)

Equipment

  • Large skillet
  • Spoon
  • Slow Cooker

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
    2 lbs ground beef
  2. Add the chopped onion and bell peppers to the skillet with the browned beef. Cook until the vegetables are softened, about 5-7 minutes.
    1 large yellow onion, 2 bell peppers
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
    3 cloves garlic
  4. Transfer the beef and vegetable mixture to your slow cooker. Add the drained and rinsed kidney beans and black beans, diced tomatoes (undrained), tomato sauce, and chopped green chilies (undrained).
    2 cans (15 oz each) kidney beans, 1 can (15 oz) black beans, 1 can (15 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 1 can (4 oz) chopped green chilies
  5. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything gently to combine.
    1/4 cup chili powder, 2 tablespoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
  6. If you prefer a thinner chili, stir in about 1 cup of beef broth.
    1 cup beef broth
  7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the chili has thickened and the flavors have melded together beautifully.
  8. Before serving, taste the chili and adjust salt and pepper as needed.
    1 teaspoon salt, 1/2 teaspoon black pepper

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat on stovetop or in microwave, adding water or broth if too thick.