This Classic Slow Cooker Chili with a Kick is a hearty, flavor-packed dish that simmers all day for tender beef and bold spices. Featuring a zesty blend of chili powders, jalapeños, and a hint of sweetness, it’s comfort food with a fiery twist—perfect for cozy nights or game-day feasts!
Recipe Tips and Tricks
- Brown the Beef First: Searing the ground beef in a skillet before adding it to the slow cooker locks in flavor and gives the chili a richer taste.
- Layer the Spices: Add half the spices while browning the beef, then the rest later for deeper, well-rounded heat.
- Control the Kick: Taste midway and adjust the cayenne or jalapeños—spice builds as it cooks!
- Thicken It Up: Mash a few beans or stir in a tablespoon of cornmeal near the end for a thicker texture.
- Low and Slow Wins: Cooking on low for 8 hours melds flavors better than the high setting.
Why You’ll Love This Recipe
This chili is the ultimate crowd-pleaser, blending ease with explosive flavor that warms you from the inside out. The slow cooker does all the heavy lifting, transforming simple ingredients into a robust, spicy masterpiece that’s tender and satisfying. Whether you’re feeding a family, hosting friends, or just craving something cozy, this recipe delivers. The kick from jalapeños and cayenne keeps things exciting, while the subtle sweetness balances it perfectly. Plus, it’s endlessly customizable—top it your way, tweak the heat, and enjoy leftovers that taste even better the next day. It’s a no-fuss, all-flavor winner you’ll turn to again and again!
Yield: Serves 6
Classic Slow Cooker Chili with a Kick
A spicy, slow-cooked chili with tender beef, bold flavors, and a kick—perfect for cozy, hassle-free meals.
Prep Time
20 minutes
Cook Time
8 hours
Additional Time
10 minutes
Total Time
8 hours 30 minutes
Ingredients
- 1.5 lbs ground beef (85/15)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, seeded and diced
- 1 (28 oz) can diced tomatoes, with juice
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 tbsp chili powder
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp cumin
- 1 tsp cayenne pepper
- 1 tsp cayenne pepper
- 1 tbsp brown sugar
- 1 tbsp brown sugar
- Salt and pepper to taste
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat. Toss in the ground beef, breaking it up with a wooden spoon as it cooks. Let it sizzle until it’s nicely browned and no pink remains—about 6-8 minutes. The caramelized bits are flavor gold, so don’t rush this step!
- Sauté the Aromatics: Scoop out excess fat if needed, leaving a couple tablespoons for flavor. Add the diced onion and cook until soft and golden, about 4-5 minutes. Stir in the garlic and jalapeños, letting them dance in the pan for another minute until fragrant.
- Spice It Up Early: Sprinkle in half the chili powder, cumin, and cayenne (1 tbsp, ½ tbsp, and ½ tsp respectively). Stir for 30 seconds to toast the spices—they’ll wake up and smell amazing!
- Load the Slow Cooker: Transfer this beefy, spicy mix to your slow cooker. Pour in the diced tomatoes (juice and all), tomato sauce, and rinsed kidney beans. Add the remaining chili powder, cumin, cayenne, plus the brown sugar, salt, and pepper. Give it a big stir—get everything cozy together!
- Set It and Forget It: Pop the lid on and cook on low for 8 hours (for max flavor) or high for 4 hours if you’re in a hurry. The house will smell like a chili dream by the end!
- Taste and Tweak: When it’s done, give it a taste. Need more heat? Dash in extra cayenne. Too spicy? A tiny pinch of sugar can balance it. Adjust salt and pepper until it’s just right.
- Serve with Flair: Ladle into bowls and pile on toppings—shredded cheddar, sour cream, green onions, or tortilla chips. Dig in and enjoy that kick!
Notes
- Spice Caution: Jalapeños and cayenne intensify over time, so start light if you’re spice-shy—you can always add more later.
- Make Ahead Magic: Prep the beef mixture the night before and refrigerate; dump it in the slow cooker in the morning for effortless cooking.
- Topping Tip: Fresh cilantro or a lime squeeze brightens it up—try it if you’ve got some handy!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 504Total Fat 22gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 11gCholesterol 101mgSodium 819mgCarbohydrates 37gFiber 9gSugar 15gProtein 40g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ground Beef (1.5 lbs, 85/15): A slightly fattier blend adds richness; leaner options like 90/10 work but may need extra oil for browning.
- Yellow Onion (1 medium, diced): Brings sweetness and depth; sautéing it softens its bite and enhances the base flavor.
- Garlic (3 cloves, minced): Fresh is best for that punchy aroma—pre-minced saves time but loses some potency.
- Jalapeños (2, seeded and diced): Seeds out keeps it manageable; leave them in for extra fire if you dare!
- Diced Tomatoes (28 oz can, with juice): Fire-roasted adds smokiness, but regular works just as well.
- Tomato Sauce (15 oz can): Smooths the texture and boosts tomato flavor—look for low-sodium to control saltiness.
- Kidney Beans (15 oz can, drained and rinsed): Dark red holds up well; rinse to cut sodium and canned taste.
- Chili Powder (2 tbsp): The backbone of the flavor—choose a fresh, vibrant blend for best results.
- Cumin (1 tbsp): Earthy and warm, it’s essential for that classic chili vibe.
- Cayenne Pepper (1 tsp): Adjust this for your heat tolerance; it’s where the “kick” lives!
- Brown Sugar (1 tbsp): A touch of sweetness to tame the spice and round out the acidity.
- Salt and Pepper (to taste): Season gradually—flavors concentrate as it cooks.
Variations and Substitutions
- Meat Swap: Ground turkey or chicken lightens it up; sausage (Italian or chorizo) adds a different flair—adjust fat content accordingly.
- Bean Bonanza: Swap kidney beans for pinto, black, or a mix—cannellini works for a creamier twist.
- Veggie Boost: Toss in diced bell peppers, zucchini, or corn for color and texture; sauté them first for best flavor.
- Spice Play: Sub cayenne with chipotle powder for smoky heat, or add a dash of hot sauce for a tangy edge.
- No Sugar? No Problem: Honey or maple syrup can replace brown sugar; skip it entirely for a sharper taste.
- Beanless Option: Double the beef and skip beans for a Texas-style chili—add broth if it’s too thick.
- Vegetarian Twist: Use plant-based crumbles or extra beans and veggies; swap beef broth for vegetable stock.
Storage Options
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days—flavors deepen overnight!
- Freezer: Freeze in freezer-safe bags or containers for up to 3 months; flatten bags to save space and thaw faster.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in bursts, adding a splash of water if it thickens too much.
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