One rainy Sunday I wanted something hearty and warm to fill the house with comfort so I browned some ground beef threw it into the slow cooker with beans tomatoes and a blend of spices then let it simmer low and slow while I caught up on laundry and a good book. By dinnertime it was rich flavorful and exactly what we needed on a cozy evening.

Now slow cooker chili is one of my most loved and reliable meals and it’s meaty robust and incredibly easy to make with minimal prep and maximum flavor and it works for game day cold nights or just because chili always sounds good.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Ground beef – The hearty base that brings bold savory flavor
Onion – Adds depth and sweetness as it softens
Garlic – For rich aromatic background
Kidney beans – A chili classic that adds protein and texture
White beans – Adds contrast and extra creaminess
Diced tomatoes – Builds the juicy tomato base
Tomato sauce – Helps bind everything into a thick rich chili
Chili powder – The key spice for warmth and boldness
Cumin – For earthiness and depth
Paprika – Adds color and a mild smoky flavor
Salt and pepper – Balances and lifts all the other flavors
Optional toppings – Cheese green onions sour cream or jalapeños

Tools You’ll Need

Slow cooker – Essential for that long slow simmering flavor
Skillet – To brown the beef before adding to the slow cooker
Cutting board and knife – For chopping onion and garlic
Wooden spoon – For mixing the chili before and after cooking
Ladle – For serving perfect bowls of chili

Instructions

Step 1:

I start by browning the ground beef in a skillet over medium heat and I break it apart and cook until no longer pink then I drain the excess fat

Step 2:

While the beef browns I dice the onion and mince the garlic and then I add them to the slow cooker

Step 3:

I pour in the beans diced tomatoes tomato sauce and then stir in the chili powder cumin paprika salt and pepper

Step 4:

Once the beef is ready I add it to the slow cooker and give everything a good stir to combine well

Step 5:

I cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours to let the flavors fully develop

Step 6:

Right before serving I give the chili one more stir and set out toppings like shredded cheese green onions and sour cream

Tips

Brown the beef first for better flavor and texture

Use fire-roasted tomatoes for an extra smoky twist

Add a splash of beef broth if you want a thinner chili consistency

Ways to Serve

Serve with cornbread or over baked potatoes

Top with tortilla chips for crunch and texture

Use leftovers to fill burritos nachos or taco bowls

Frequently Asked Questions

Can I make slow cooker chili with turkey instead of beef?

Yes ground turkey works great as a leaner alternative and still tastes delicious

Can I freeze leftovers?

Absolutely chili freezes very well just cool completely and store in freezer-safe containers

Can I make it vegetarian?

Yes just skip the meat and double the beans or add lentils for protein

See You in the Kitchen

I hope you try this slow cooker chili and make it a regular in your meal rotation and it’s cozy rich and endlessly customizable. Let me know how you serve yours or which toppings are a must at your table!

Happy Cooking!