Thick and Rich Slow Cooker Chili

Hearty, meaty chili loaded with ground beef, beans, and tomatoes, slow-simmered in a deeply flavored, thick sauce. This is the ultimate cozy, crowd-pleasing bowl that tastes like it cooked all day—because it did.

Why You’ll Love This Recipe

This Thick and Rich Slow Cooker Chili is the chili that ends all chili debates: it’s meaty, saucy, perfectly spiced, and thick enough to stand a spoon in. The long, slow cook turns simple ingredients into a deeply flavorful bowl that gets better with every hour, and the crockpot does all the work while your house smells like pure comfort. It’s naturally gluten-free, budget-friendly, and feeds a crowd with almost zero effort. Whether it’s game day, a snowy night, or just Tuesday, one pot of this chili will make you the hero of dinner—and the leftovers are even better the next day!

Recipe Tips and Tricks

• Brown the beef first—it adds massive flavor.
• Drain excess fat after browning to keep chili thick, not greasy.
• Use a mix of beans for best texture (kidney + black + pinto).
• Add masa harina or cornstarch slurry last 30 minutes for restaurant-style thickness.
• Taste and adjust seasoning at the end—flavors deepen over time.
• Let it rest 15 minutes off heat before serving—thickens perfectly.
• Toppings are non-negotiable: cheese, sour cream, onions, Fritos!

Yield: 12 Bowls

Thick and Rich Slow Cooker Chili

Print

Meaty, thick, deeply flavored chili—slow-cooked comfort in every spoonful!

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ¼ cup masa harina + ½ cup water (optional thickener)
• 1 (15 oz) can black beans, drained
• 1 (15 oz) can dark red kidney beans, drained
• 1 (15 oz) can diced tomatoes with juice
• 1 (15 oz) can pinto beans, drained
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 large onion, diced
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 2 cups beef broth
• 2 lbs ground beef (80/20)
• 2 tbsp cumin
• 2 tsp oregano
• 2 tsp salt
• 3 tbsp chili powder
• 4 cloves garlic, minced
• Optional toppings: cheddar, sour cream, green onions, Fritos

Instructions

1. Brown the beef: Cook ground beef and onion in a skillet until browned—drain excess fat.
2. Load the crock: Add beef mixture, garlic, all tomatoes, tomato paste, and broth to the slow cooker.
3. Bean party: Dump in all three kinds of drained beans—color and texture incoming!
4. Spice it up: Add chili powder, cumin, smoked paprika, oregano, salt, and pepper.
5. Stir once: Give everything a good mix so flavors start mingling.
6. Set it low: Cook on low 8 hours or high 4–5 hours—your house will smell incredible.
7. Taste test: Adjust seasoning—now’s the time for more heat or salt.
8. Thicken it: Stir in masa slurry last 30 minutes for that perfect thick texture.
9. Rest & serve: Turn off heat, let sit 15 minutes—then ladle into bowls.
10. Top like a champ: Load with cheese, sour cream, onions, and Fritos—chili night perfection!

Notes

• Masa harina is the secret to authentic thickness and flavor.
• Chili thickens dramatically as it cools—perfect for leftovers.
• Freezes like a dream—portion into bags for quick future meals.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 431Total Fat 24gSaturated Fat 9gUnsaturated Fat 15gCholesterol 104mgSodium 604mgCarbohydrates 18gFiber 5gSugar 5gProtein 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: 80/20 for richness; 85/15 for lighter version.
• Beans: Dark red kidney, black, and pinto—drained and rinsed.
• Tomatoes: Crushed + diced with juice for chunky texture.
• Tomato paste: Deepens flavor and helps thicken.
• Beef broth: Low-sodium so you control salt.
• Spices: Chili powder, cumin, smoked paprika, oregano—layered flavor.
• Masa harina: Secret thickener with subtle corn flavor.

Variations and Substitutions

• Turkey or chicken: Use ground turkey/chicken + chicken broth.
• Vegetarian: Double beans, add mushrooms or lentils.
• Extra heat: Chipotle in adobo, cayenne, or fresh jalapeños.
• Beer chili: Replace 1 cup broth with dark beer.
• Cincinnati style: Add cinnamon + cocoa + serve over spaghetti.
• Instant Pot: High pressure 20 minutes + natural release.
• White chili: Chicken + white beans + green chiles.
• Low carb: Skip beans, double beef + add zucchini.
• Topping bar: Cheese, avocado, cilantro, lime, jalapeños.

Storage Options

• Refrigerator: Up to 5 days—flavor improves daily.
• Freezer: Up to 4 months in airtight containers.
• Meal prep: Perfect for chili mac, baked potatoes, or Frito pie all week.

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Until you can read, The Only Slow Cooker Chicken Casserole You All Ever Need