Slow Cooker Beef Chili Recipe

ByTaylor
Jump to Recipe· 4.6 from 25 reviews

If you’re craving something cozy, hearty, and downright satisfying, this Slow Cooker Beef Chili Recipe is about to become your go-to comfort food. It’s got that rich, deep flavor you want from a chili but comes together easily with minimal hands-on time, thanks to your trusty slow cooker. I’ve made this recipe countless times, tweaking it here and there, and trust me—it’s fan-freaking-tastic. Keep reading, and I’ll walk you through every step so you can nail this on your first try and impress whoever’s lucky enough to share a bowl with you.

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Why This Recipe Works

  • Hands-Off Convenience: You just set it and forget it—slow cooking does the heavy lifting.
  • Flavor Development: Cooking low and slow lets the spices and beef meld into a rich, comforting chili.
  • Simple Ingredients: Pantry staples and fresh veggies make this accessible and affordable.
  • Customizable Heat Level: Easy to adjust the spice and garnishes to suit your taste buds.
Slow Cooker Beef Chili, Beef Chili, Easy Beef Chili, Hearty Slow Cooker Dinner, Comfort Food Recipes - 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

The ingredients in this Slow Cooker Beef Chili Recipe all play their part to create a delicious, balanced dish. Using lean ground beef keeps it hearty but not greasy, while the mix of beans, tomatoes, and peppers adds layers of texture and flavor. When shopping, I always go for fresh onions and green peppers, and if you can find good-quality canned tomatoes, that really makes a difference.

Slow Cooker Beef Chili, Beef Chili, Easy Beef Chili, Hearty Slow Cooker Dinner, Comfort Food Recipes - 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: Provides savory richness without excess fat that can make chili greasy.
  • Kidney beans: Classic chili bean that adds creaminess and fiber; rinsing reduces sodium and starchiness.
  • Diced tomatoes: Offer acidity and juice that blend perfectly with other ingredients.
  • Tomato sauce: Acts as a thickening base, giving the chili that luscious texture.
  • Onions: Bring natural sweetness that balances the heat and acidity.
  • Green peppers: Add a slight crunch and fresh flavor contrast.
  • Garlic: Intensifies the savory depth with its aromatic warmth.
  • Chili powder: The key seasoning that defines the chili’s bold, smoky flavor.
  • Salt and pepper: Simple seasonings that enhance all flavors.
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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.

Tweak to Your Taste

One of the best things about this Slow Cooker Beef Chili Recipe is how flexible it is—you can easily tweak it to suit your cravings or dietary needs. I often switch up the beans or add a touch of smoked paprika for a little extra depth. Feel free to make it your own!

  • Spicier Chili: I like adding fresh jalapeños or cayenne to kick up the heat—if you do too, start small and build up.
  • Vegetarian Version: Try swapping the beef for diced mushrooms or lentils for a hearty meatless chili that still sings.
  • Beans Variety: Use black beans or pinto beans instead of kidney beans for a different texture and flavor.
  • Extra Veggies: Throw in some corn or diced carrots for added sweetness and crunch.

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

Step 1: Brown the Beef

Start by heating a large skillet over medium heat and cooking the lean ground beef until it’s no longer pink, about 10–12 minutes. Use a spatula to break the meat into crumbles as it cooks—that helps it cook evenly and get that great texture. Make sure to drain any excess fat so your chili isn’t greasy. This step might be a bit old-school since it’s not technically slow cooking yet, but trust me, browning the beef first adds a depth of flavor you’ll appreciate.

Step 2: Combine Ingredients in Slow Cooker

Transfer the browned beef to your slow cooker. Then, toss in the rinsed kidney beans, diced tomatoes (with their juices), tomato sauce, chopped onions, green pepper, minced garlic, chili powder, salt, and pepper. Give everything a good stir to combine all those flavors right away.

Step 3: Slow Cook Low and Slow

Cover your slow cooker and set it to low for 8-10 hours. This is the magic time where all the flavors meld beautifully. The long, slow simmer transforms simple ingredients into that rich, hearty chili we all crave. If you’re short on time, you can do it on high for about 4-6 hours, but I really recommend low and slow for the best taste.

Step 4: Serve & Enjoy

When the timer goes off, give your chili a quick stir, taste it, and adjust salt or seasoning if needed. Then serve it up with your favorite toppings and sides—I’ll share my faves below!

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Pro Tips for Making Slow Cooker Beef Chili Recipe

  • Don’t Skip Browning: It adds richness that slow cooking alone can’t achieve.
  • Rinse Your Beans: Helps keep the chili from getting too thick or starchy.
  • Add Fresh Toppings Last: Preserves texture and bright flavors.
  • Avoid Overcooking Vegetables: Adding delicate veggies near the end keeps them from turning mushy.

How to Serve Slow Cooker Beef Chili Recipe

Slow Cooker Beef Chili, Beef Chili, Easy Beef Chili, Hearty Slow Cooker Dinner, Comfort Food Recipes - 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 all about the toppings when it comes to chili—my go-to garnishes are shredded sharp cheddar cheese for that melty goodness, sliced green onions for a fresh, mild bite, and a dollop of sour cream to cut the heat and add creaminess. Sometimes I’ll throw on a few sliced jalapeños if we’re in the mood for some extra spice. I find these toppings really elevate the dish and make it feel like a special treat.

Side Dishes

This chili pairs perfectly with simple sides. I love serving it alongside warm cornbread—there’s something about that sweet, buttery bread soaking up chili that’s pure magic. A crisp green salad is a great way to lighten things up, and sometimes I serve tortilla chips on the side for an extra crunch. Rice is another great option if you want to stretch the meal.

Creative Ways to Present

For a fun twist on parties or game days, try serving the Slow Cooker Beef Chili Recipe in mini bread bowls. It’s impressive but easy, and everyone loves it. Or load it up as a chili bar with all your favorite garnishes and let guests customize their bowls. I’ve even used it as a topping for baked potatoes or nachos—delicious and crowd-pleasing!

Make Ahead and Storage

Storing Leftovers

I usually let the chili cool completely before transferring leftovers into airtight containers. It keeps well in the fridge for up to 4 days. When I’m ready to enjoy it again, I pop a container into the fridge overnight for gentle thawing if needed. Having chili ready to reheat makes an easy lunch or dinner, especially on busy days.

Freezing

This chili freezes beautifully. I portion it into freezer-safe containers or heavy-duty zip-top bags, label them with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Freezing is a lifesaver for meal prep or feeding a crowd later!

Reheating

When reheating, I prefer warming the chili gently on the stovetop over low heat, stirring occasionally to prevent sticking or burning. If you’re in a hurry, the microwave works fine—just heat in short bursts, stirring between each, to keep it evenly warmed without drying out.

FAQs

  1. Can I use ground turkey instead of beef in this slow cooker beef chili recipe?

    Absolutely! Ground turkey works well as a leaner alternative to beef. Just brown it in the same way, and be mindful it can dry out more quickly, so you might want to add a splash of broth or tomato sauce if it looks too dry during cooking.

  2. How can I make this chili spicier?

    To up the heat, add diced jalapeños, cayenne pepper, or extra chili powder. You can also include some chipotle peppers in adobo sauce for a smoky kick. I recommend adding these gradually and tasting as you go, so you don’t overpower the other flavors.

  3. Is it necessary to brown the beef before adding it to the slow cooker?

    While you can technically cook the beef directly in the slow cooker, browning it first adds layers of flavor and improves the texture of the chili. It also helps reduce excess fat, ensuring your chili isn’t greasy.

  4. Can I use canned beans without rinsing them in this recipe?

    I recommend rinsing canned beans to reduce excess sodium and remove the starchy liquid that can thicken the chili too much or affect the texture. A quick rinse under cold water works perfectly.

  5. How long does leftover chili last in the fridge?

    Stored in an airtight container, your leftover chili should be good for up to 4 days in the refrigerator. Make sure to cool it completely before refrigerating to keep it fresh and safe to eat.

Final Thoughts

This Slow Cooker Beef Chili Recipe holds a special place in my heart because it’s the kind of meal that brings people together—warm, satisfying, and effortless to make. Whether it’s a chilly weeknight or a casual gathering, having this chili ready in the crockpot feels like a hug in a bowl. Give it a try, add your personal twist, and soon enough, it’ll be your new favorite too. You’ve got this, and I can’t wait to hear how much you love it!

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Slow Cooker Beef Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 25 reviews
  • Author: Taylor
  • 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
Print Recipe

Description

A hearty and comforting slow-cooker chili made with lean ground beef, kidney beans, tomatoes, and a blend of spices. Perfect for a warming meal, this recipe is easy to prepare and lets the slow cooker do the hard work, resulting in rich, flavorful chili ready to be enjoyed with your favorite 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, cook the lean ground beef over medium heat until no longer pink, about 10-12 minutes, breaking it into crumbles as it cooks. Drain the excess fat.
  2. Combine ingredients: Transfer the cooked ground beef to a 5-quart slow cooker. Add the kidney beans, diced tomatoes with their juice, tomato sauce, chopped onions, chopped green pepper, minced garlic, chili powder, salt, and pepper.
  3. Slow cook the chili: Cover the slow cooker and cook on the low setting for 8-10 hours, allowing the flavors to meld and the chili to become thick and hearty.
  4. Serve with toppings: Once cooked, serve the chili hot with your favorite toppings such as shredded cheddar cheese, sliced green onions, chopped red onion, sliced jalapeno peppers, and a dollop of sour cream if desired.

Notes

  • For a spicier chili, increase chili powder or add cayenne pepper.
  • Make it vegetarian by substituting ground beef with extra beans or plant-based meat alternatives.
  • Rinse and drain the beans thoroughly to reduce sodium content.
  • Brown the beef thoroughly to enhance flavor and texture before adding to slow cooker.
  • Leftovers can be refrigerated for up to 4 days or frozen for longer storage.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 70 mg

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