I absolutely love sharing this Classic Slow Cooker Chili Recipe because it’s one of those dishes that fills your home with warmth and tempting aromas for hours. Whether you’re feeding a crowd or just prepping a comforting meal for the week, this chili is hearty, flavorful, and incredibly easy to make. I discovered this recipe years ago, and it’s become my go-to whenever I crave something satisfying without a lot of fuss.
You’ll find that the slow cooker does most of the work, letting the spices and beans meld beautifully with the rich ground beef. What makes this Classic Slow Cooker Chili Recipe worth trying is how flexible it is – you can customize the heat, add your favorite toppings, or even tweak the beans to suit your taste. Plus, it’s perfect for busy days when you want dinner ready to go without constantly watching the stove.
Why You’ll Love This Recipe
- Set it and forget it: The slow cooker lets you walk away while your chili develops deep flavors.
- Flavor-packed comfort: The blend of spices creates a warm, rich taste that hits every cozy note.
- Feeds a crowd: Makes a big batch perfect for family dinners or casual get-togethers.
- Super flexible ingredients: Easy to swap beans or adjust seasoning to suit your preferences.
Ingredients You’ll Need
The ingredients in this Classic Slow Cooker Chili Recipe come together to build layers of flavor and texture. I like to pick lean ground beef for a healthier take, but the spices and tomatoes really steal the show, so choosing good-quality canned tomatoes can make a difference.
- Lean Ground Beef: Opt for 90/10 or 93/7 to keep it flavorful but not overly fatty.
- Large Onion: Adds sweetness and aroma; dice it finely for better blending.
- Garlic Cloves: Fresh garlic gives the chili a punch of savory depth.
- Cumin Powder: The smoky undertone that’s classic to chili.
- Chili Powder: Adjust based on your heat preference—this is the warm spice base.
- Garlic Powder: Boosts the garlic flavor without extra chopping.
- Dried Oregano: Adds an earthy herbal note that balances the spice.
- Salt: Essential to bring all flavors together; season to taste.
- Black Pepper: Freshly ground pepper gives a subtle kick.
- Black Beans: Rinsed and drained to reduce starchiness.
- Kidney Beans: For that signature chili texture and hearty bite.
- Diced Tomatoes (with juice): Use good-quality canned tomatoes for rich flavor.
- Diced Tomatoes and Green Chilis (with juice): Adds mild heat and freshness.
- Tomato Sauce: Thickens the chili and adds deep tomato notes.
Variations
I love how this Classic Slow Cooker Chili Recipe is so forgiving—you can easily make it your own by switching up ingredients or adjusting the flavors to fit your mood and occasion. Don’t hesitate to experiment; that’s part of the fun!
- Spice it up: I sometimes add a diced jalapeño or a pinch of cayenne pepper for a hotter chili that my family loves.
- Go vegetarian: Swap the ground beef for a medley of mushrooms, bell peppers, and extra beans for a satisfying meatless version.
- Make it smoky: Try adding a splash of liquid smoke or smoked paprika to deepen the flavor.
- Seasonal twists: In cooler months, I add a handful of corn kernels or diced sweet potatoes for extra heartiness.
How to Make Classic Slow Cooker Chili Recipe
Step 1: Brown that beef and soften the onion
Start by heating a large skillet over medium-high heat and sauté your lean ground beef until it releases its fat and starts to brown—this usually takes about 4 to 5 minutes. Use a spatula to break it up into nice, even crumbles so every bite is perfectly meaty. Once that’s underway, add your diced onion and keep sautéing until the onion softens and turns translucent, about another 4 to 5 minutes. Adding the garlic and spices right after helps bloom those flavors—just cook them for about 30 seconds, stirring constantly, so they don’t burn.
Step 2: Combine everything in the slow cooker
After you’ve got that fragrant beef and onion mixture, transfer it over to your slow cooker. Then toss in the drained beans, diced tomatoes (with juices), green chilis, and tomato sauce. Give it all a good stir so everything’s evenly mixed. This is where the magic happens—once everything’s cozy inside the slow cooker, set it on high for 3 to 4 hours or low for 6 to 8 hours, depending on your schedule.
Step 3: Final seasoning and serving
When the chili is done cooking, give it a taste and adjust the salt and pepper as needed. Sometimes I add a little extra chili powder here for a bigger kick. Serve it warm, and try to resist the urge to eat it straight from the slow cooker—although I won’t judge if you do!
Pro Tips for Making Classic Slow Cooker Chili Recipe
- Brown the beef properly: Taking the time to brown your ground beef and onions adds a richer, deeper flavor than tossing everything in raw.
- Drain and rinse your beans: It reduces starchiness and keeps the chili from getting too thick or pasty.
- Use quality canned tomatoes: I’ve learned that better tomatoes really boost the final taste and texture.
- Don’t overcook: Slow cookers vary, so sticking to the time frame prevents drying out or losing that fresh chili taste.
How to Serve Classic Slow Cooker Chili Recipe
Garnishes
When I serve this chili, I love fresh toppings that add texture and brightness—think shredded cheddar cheese, a dollop of sour cream, sliced green onions, and a handful of chopped cilantro. A squeeze of fresh lime juice can also brighten up the rich flavors beautifully. Plus, I sometimes sprinkle crushed tortilla chips for an irresistible crunch.
Side Dishes
To round out the meal, I usually serve this chili with warm cornbread or fluffy rice. A simple green salad with a light vinaigrette also pairs nicely if you want something fresh to balance the richness. And if you’re feeling indulgent, crispy baked potato wedges are a total crowd-pleaser alongside this chili.
Creative Ways to Present
For casual dinner parties, I like to set up a chili bar with various toppings and fixings so everyone can customize their bowls. You could also serve the chili stuffed inside baked potatoes or topped over nachos for a fun twist. Once, I even layered the chili in a deep baking dish with cheese and crushed tortilla chips, then baked it as a chili casserole—big hit with my family!
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps beautifully in the fridge for up to 4 days. I like to store mine in airtight glass containers to keep it fresh and easy to reheat. It actually tastes even better the next day once the flavors have had time to meld!
Freezing
I’m a big fan of making a double batch and freezing half for busy nights. Just let the chili cool completely, portion it out in freezer-safe containers or bags, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat on the stove or in the microwave.
Reheating
For reheating, I warm the chili gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems a bit thick, I add a splash of water or broth to bring back that perfect consistency. Microwave reheating works well too—just stir every minute or so for even heating.
FAQs
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Can I make this chili recipe vegetarian or vegan?
Absolutely! You can replace the ground beef with plant-based crumbles or extra beans and vegetables like mushrooms, zucchini, or bell peppers. Use vegetable broth if adding liquid and skip any dairy toppings to keep it vegan.
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How spicy is this Classic Slow Cooker Chili Recipe?
It’s moderately spiced thanks to chili powder and green chilis, but you can easily adjust the heat by adding cayenne pepper or hot sauce, or reduce it by using mild chili powder or omitting the green chilis.
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Can I use dried beans instead of canned?
You can, but you’ll need to soak and cook them separately before adding to the slow cooker, as dried beans require much longer cooking times and won’t soften properly if added raw.
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What type of slow cooker works best?
Any 6-quart slow cooker works perfectly for this recipe. Slow cookers with a programmable timer add convenience, but a basic model is just fine too.
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How can I thicken my chili if it’s too watery?
To thicken chili, remove the lid during the last hour to let some liquid evaporate. Alternatively, stir in a spoonful of tomato paste or a cornstarch slurry (cornstarch mixed with water) and cook on high for 15-30 minutes.
Final Thoughts
This Classic Slow Cooker Chili Recipe has been a staple in my kitchen because it’s so wonderfully forgiving and full of cozy, satisfying flavors. Whether you’re new to slow cooking or a seasoned pro, you’ll enjoy how easy it is to prepare and how rewarding it tastes after hours of slow simmering. Give it a try—you might find, like I did, that it quickly becomes a family favorite for chilly evenings and casual gatherings alike. Trust me, your slow cooker will thank you!
Print
Classic Slow Cooker Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Classic Slow Cooker Chili recipe features lean ground beef simmered with a robust blend of spices, beans, and tomatoes, making a hearty and comforting meal perfect for any occasion. Using a slow cooker allows the flavors to meld beautifully, resulting in a rich and flavorful chili that’s easy to prepare and satisfying to enjoy.
Ingredients
Meat and Aromatics
- 2 lb lean Ground Beef (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
Spices
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
Beans and Tomatoes
- 15 oz can black beans, drained and rinsed
- 30 oz kidney beans (two 15oz cans), drained and rinsed
- 30 oz diced tomatoes, with their juice
- 10 oz diced tomatoes and green chilis, with their juice
- 30 oz tomato sauce
Instructions
- Sauté Beef: Place a large skillet over medium-high heat and cook the ground beef for about 4-5 minutes until it releases fat, breaking it up into smaller pieces with a spatula.
- Add Onion: Stir in the diced onion and continue to sauté until the onion is tender, about 4-5 minutes.
- Add Garlic and Spices: Mix in the minced garlic, cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for an additional 30 seconds while stirring constantly to release the flavors.
- Transfer to Slow Cooker: Transfer the cooked beef mixture to a 6-quart slow cooker.
- Add Remaining Ingredients: Add the drained and rinsed black beans, kidney beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice, and tomato sauce. Stir everything together to combine well.
- Slow Cook: Cook on high for 3-4 hours or on low for 6-8 hours, allowing the chili to thicken and flavors to deepen.
- Season and Serve: Taste and adjust seasoning if needed. Serve warm, garnished as desired.
Notes
- Using lean ground beef helps reduce excess fat and makes the chili healthier.
- Rinsing and draining the beans prevent the chili from being too thick or starchy.
- Cooking times in a slow cooker may vary, so check for desired thickness.
- For added heat, consider adding diced jalapeños or cayenne pepper.
- Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg
