There’s nothing quite like coming home to the aroma of homemade chili simmering away in your slow cooker all day long. This Easy Slow Cooker Chili Recipe is an absolute game-changer for busy weeknights, meal prep Sundays, or whenever you’re craving a cozy, comforting bowl of pure deliciousness. I’m talking tender beans, perfectly spiced ground beef, and a rich tomato base that tastes like it’s been cooking for hours—because, well, it has!
What I absolutely love about this slow cooker chili is how incredibly simple it is to throw together. You don’t need any fancy ingredients or complicated techniques. Just some quality ground beef, canned beans, tomatoes, and a few pantry staples, and you’re well on your way to chili perfection. The slow cooker does all the heavy lifting while you go about your day, making this the ultimate set-it-and-forget-it dinner.
This recipe is so versatile too. You can customize it with your favorite toppings like shredded cheese, sour cream, jalapeños, or fresh cilantro. I like to serve mine with a side of cornbread or over a bed of rice, but honestly, it’s delicious on its own. It’s also perfect for feeding a crowd at game day parties or casual get-togethers with friends and family.
One of my favorite things about this chili is that it tastes even better the next day after the flavors have had time to really meld together. Make a big batch and enjoy it throughout the week for easy lunches. You can also freeze portions for quick meals down the road. Trust me, once you make this recipe, it’ll become a permanent fixture in your weeknight dinner rotation. Let’s get cooking!
For more hearty comfort food ideas, check out my Quick Tasty Bacon Carbonara Recipe or my Best Heavy Cream Alfredo Sauce Recipe. And if you’re looking for delicious toppings and sides, don’t miss my Best Pickled Red Onion Recipe for a fresh, tangy garnish, or my Best Chickpea Salad Recipe as a light side. For more slow cooker inspiration, check out Serious Eats’ Slow Cooker Guide and Bon Appétit’s Slow Cooker Chili. You can also find amazing chili techniques at New York Times Recipes.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (4 ounces) diced green chiles (optional)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- Toppings: shredded cheddar cheese, sour cream, diced jalapeños, fresh cilantro, green onions, cornbread
Instructions
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon as it cooks, until it’s browned and no longer pink. Drain excess fat if needed.
- Add the diced onion to the skillet and sauté for about 3 minutes until it becomes translucent and fragrant. Then add the minced garlic and cook for another minute until very fragrant.
- Sprinkle the chili powder, cumin, paprika, oregano, and cayenne pepper over the beef and onion mixture. Stir well to combine, coating everything evenly with the spices. Let it cook for 1-2 minutes to toast the spices and enhance their flavors.
- Add the tomato paste to the mixture and stir until everything is well combined. Cook for another minute.
- Transfer the browned beef mixture to your slow cooker. Pour in the crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine.
- Add the drained kidney beans, black beans, and diced green chiles if using. Add the salt and black pepper. Stir everything together until well combined.
- Cover the slow cooker with the lid and cook on low for 6 hours. You can also cook on high for 3-4 hours if you’re short on time, though the low and slow method develops better flavor.
- About 30 minutes before serving, taste the chili and adjust the seasonings as needed. Add more salt, pepper, chili powder, or cumin depending on your preference.
- Ladle the chili into bowls and serve hot with your favorite toppings like shredded cheddar cheese, sour cream, diced jalapeños, fresh cilantro, and green onions.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pro Tips
- This recipe is incredibly flexible. Feel free to substitute the ground beef with ground turkey for a lighter option, or use a combination of both. Ground lamb also works beautifully for a different flavor profile.
- If you don’t have a slow cooker, you can make this chili on the stovetop by simmering everything in a large Dutch oven over low heat for 2-3 hours, stirring occasionally.
- For a vegetarian version, simply omit the ground beef and add an extra can of beans plus diced bell peppers, mushrooms, and zucchini for heartiness and texture.
- The spice level in this recipe is mild to medium. If you prefer a spicier chili, increase the cayenne pepper to 1 full teaspoon or add a diced jalapeño or two.
- Don’t skip the step of browning the ground beef and sautéing the aromatics. This develops deep, complex flavors that make all the difference in the final dish.
- Beans can break down and make the chili mushy if cooked too long. If you prefer firmer beans, add them in the last hour of cooking.
- For a thicker chili, mix 2 tablespoons of cornstarch with 3 tablespoons of water and stir it into the chili during the last 30 minutes of cooking. For a thinner consistency, simply add more broth.
- Chili is one of those dishes that’s perfect for meal prep. Make a big batch on Sunday and portion it out for easy lunches and dinners throughout the week.
- Serve with cornbread, over rice, in a bread bowl, or simply on its own with your favorite toppings.
- This recipe makes about 10-12 servings, making it perfect for potlucks, game day parties, or feeding a family with leftovers.