Name: Slow Cooker Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: American Comfort Food
Ingredients: 2 pounds lean ground beef (80/20); 1 can (15 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (28 ounces) diced tomatoes, undrained; 1 can (6 ounces) tomato paste; 1 large yellow onion, diced; 3-4 garlic cloves, minced; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 cup low-sodium beef broth

Slow Cooker Chili in the Crockpot combines savory ground beef, tender beans, and zesty tomatoes with smoky spices. Slow-cooked for hours, this hearty dish delivers rich, bold flavors—perfect for a comforting meal that warms your home with irresistible aromas, served with your favorite toppings.

Recipe Tips and Tricks

Beef Browning: Cook the ground beef in a skillet first—drains fat and boosts flavor; skip if you’re in a rush.
Spice Layering: Toast spices with the beef for 30 seconds—deepens their flavor; add raw if you prefer simplicity.

Bean Texture: Add beans early for softness or halfway for firmer bite—adjust to your preference.
Heat Control: Taste and adjust chili powder or cayenne at the end—builds heat gradually to your liking.
Thicken Trick: Simmer with the lid off for the last 30 minutes if it’s too watery—concentrates the flavors.

Why You’ll Love This Recipe

You’re going to absolutely adore this Slow Cooker Chili Crockpot Recipe—it’s a hearty, soul-warming bowl of goodness that’ll make any day feel cozy and satisfying! Imagine the rich, smoky aroma of ground beef simmering all day with tender beans, tangy tomatoes, and a perfect blend of spices like chili powder and cumin, filling your home with that irresistible chili scent that promises something delicious is on the way. You’ll love how this recipe takes the classic comfort of chili and makes it so effortless with the slow cooker—just toss everything in and let it work its magic while you kick back or tackle your day.

It’s perfect for those chilly nights when you crave something bold and filling, or a game-day gathering where you can set out toppings like cheese, sour cream, and green onions and let everyone customize their bowl. The beef crumbles into savory perfection, the beans soak up all that zesty flavor, and the spices meld into a rich, hearty stew that’s pure comfort in every bite. Whether you spoon it straight from the pot or pile it over cornbread, this chili is a crowd-pleaser that feels like a warm hug—simple to make, yet packed with love and flavor. This isn’t just a meal—it’s a slow-cooked chili masterpiece that’ll have you savoring every spoonful and planning the next batch before it’s even gone!

Yield: Serves 8

Slow Cooker Chili

Hearty chili with beef, beans, and spices, slow-cooked to perfection.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2 pounds lean ground beef (80/20)
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 large yellow onion, diced

3-4 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin

1 cup low-sodium beef broth

Instructions

Hey there, let’s get this Slow Cooker Chili Crockpot Recipe going—it’s going to be a hearty, zesty treat! First, grab a big skillet and heat it over medium-high. Toss in the ground beef and cook it up, breaking it apart with a spoon, for about 6-8 minutes until it’s browned and crumbled. This step’s optional but adds such a rich flavor—drain the fat if there’s a lot, then transfer that savory beef to your crockpot.
Now, let’s pile in the goodness! Add the diced onion—it’ll melt into the chili as it cooks—and the minced garlic for that warm, aromatic kick. Pour in the diced tomatoes (juice and all), tomato paste, and beef broth—give it a quick stir to mix that tomatoey base. Toss in the rinsed kidney beans and black beans—they’re the hearty heart of this chili. Sprinkle the chili powder and cumin over everything—smell those spices already?—and stir it all together so the flavors start mingling. Pop the lid on your slow cooker, set it to low for 6-8 hours (or high for 3-4 if you’re in a hurry), and let it work its magic. Your kitchen’s going to fill with the most mouthwatering chili aroma—pure comfort!

When the time’s up, lift the lid and give it a stir—the beef should be tender, the beans soft, and the broth thick and rich. Taste it—want more heat? Add a pinch of chili powder or a dash of hot sauce. Too thin? Let it simmer with the lid off for 20-30 minutes to thicken up. It’s ready when it’s just how you like it!
Serve it up hot—ladle that steamy chili into bowls, and set out toppings like shredded cheese, sour cream, or chopped green onions for everyone to customize. Pair it with cornbread or tortilla chips if you’re feeling extra, and dig in! You’ve just made a Slow Cooker Chili that’s bold, hearty, and oh-so-delicious—enjoy every warm, spicy spoonful!

Notes

Brown the beef for deeper flavor—worth the quick step if you can!

Adjust spices at the end—makes it perfect for your taste buds.
Leftovers get even better—flavors meld overnight for a killer next-day meal!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 341Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 101mgSodium 438mgCarbohydrates 17gFiber 4gSugar 6gProtein 36g

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: Lean ground beef (1.5-2 pounds, 80/20)—adds rich flavor; 90/10 works for less fat.
Kidney Beans: Canned red kidney beans (15 ounces)—hearty and classic; rinse to reduce sodium.

Black Beans: Canned black beans (15 ounces)—adds variety and texture; pinto or navy beans substitute well.
Diced Tomatoes: Canned diced tomatoes (28 ounces)—juicy base; fire-roasted adds smoky depth.
Tomato Paste: Thickens and intensifies flavor—small can (6 ounces) for richness.

Onion: Yellow onion (1 large)—diced for sweet-savory depth; white works too.
Garlic: Fresh minced garlic (3-4 cloves)—warm, aromatic punch; adjust to taste.
Chili Powder: Bold, smoky spice—2 tablespoons or to taste; key to chili flavor.

Cumin: Ground cumin (1 teaspoon)—warm, earthy note; essential for depth.
Beef Broth: Low-sodium broth (1 cup)—keeps it moist; chicken broth works in a pinch.

Variations and Substitutions

Meat Swap: Use ground turkey or chicken—turkey lightens it, chicken keeps it mild; adjust seasoning as needed.

Bean Options: Swap kidney or black beans for pinto, white, or chili beans—mix and match for variety.
Tomato Alternatives: Use crushed tomatoes or fresh diced—crushed for smoother texture, fresh for brightness.
Spice Variations: Replace chili powder with smoked paprika or ancho—paprika for smokiness, ancho for milder heat.

Veggie Additions: Add bell peppers, corn, or zucchini—toss in with onions for extra color and flavor.
Heat Boost: Stir in cayenne, hot sauce, or jalapeños—tailor the spice to your taste.
Low-Carb Option: Skip beans, add more beef or veggies—serve with cauliflower rice for a lighter take.

Vegetarian Twist: Omit beef, double beans, use veggie broth—still hearty and flavorful.
Sweet Touch: Add a tablespoon of brown sugar or honey—balances acidity and spice.
Gluten-Free: Naturally gluten-free—just ensure broth and spices are certified gluten-free.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4-5 days—reheat with a splash of broth.
Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating.
Make-Ahead: Prep beef and chop veggies the night before—store in the fridge and assemble in the crockpot in the morning.