There’s nothing quite like coming home to the aroma of slow cooker chili simmering away all day long. This best chili recipe is the ultimate comfort food that brings everyone to the table with excitement. I’ve perfected this slow cooker chili over years of testing, and I’m thrilled to share my foolproof method with you today.
What makes this chili truly special is the combination of quality ingredients, perfectly balanced spices, and the low-and-slow cooking method that allows all the flavors to meld together beautifully. Unlike quick stovetop versions, slow cooker chili develops a depth of flavor that’s simply unmatched. The beef becomes incredibly tender, the beans become creamy, and the sauce becomes rich and velvety.
I love serving this chili with all the classic toppings: sharp cheddar cheese, sour cream, fresh cilantro, and crispy onions. If you’re looking for complementary sides, try pairing it with our Best Pickled Red Onion Recipe for a tangy crunch, or serve alongside cornbread for the ultimate comfort meal.
One of the best parts about this slow cooker chili is that it’s incredibly versatile. You can customize it to your preferences—make it spicier with more jalapeños, add extra beans for a heartier version, or top it with our Best Chickpea Salad Recipe for a unique twist. The beauty of chili is that there’s no one right way to make it, but this method is tried and true.
For more detailed guidance on slow cooking techniques, check out Serious Eats’ slow cooker basics. And if you want to explore different chili variations, Bon Appétit has some fantastic chili inspiration.
This recipe makes a large batch, which is perfect for meal prep or feeding a crowd. Leftover chili actually tastes even better the next day as the flavors continue to develop. You can also freeze it in portions for quick future meals. Whether you’re hosting a dinner party, preparing for game day, or simply craving a warming bowl of comfort, this slow cooker chili will not disappoint.
The key to the best chili is using quality ground beef and not skimping on the spices. I recommend using a mix of chili powder, cumin, and smoked paprika for depth. Don’t use chili powder as your only spice—that’s where many chili recipes fall short. This recipe builds layers of flavor that make it truly exceptional. Let me walk you through creating this masterpiece in your own kitchen.
Ingredients
- 3 pounds ground beef (80/20 blend)
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 3 cans (15 ounces each) kidney beans, drained and rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup beef broth
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- 2 jalapeños, seeded and diced (optional)
- Toppings: shredded cheddar cheese, sour cream, fresh cilantro, diced onion, cornbread
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4-5 minutes until softened and fragrant, stirring occasionally.
- Add the minced garlic to the skillet and cook for another minute until very fragrant, being careful not to burn it.
- Add the ground beef in batches to the skillet, breaking it up with a wooden spoon as it cooks. Cook for 8-10 minutes total until the beef is browned and no pink remains. Drain excess fat if needed.
- Sprinkle the chili powder, cumin, smoked paprika, oregano, coriander, cayenne pepper, salt, and black pepper over the cooked beef. Stir well to coat all the meat with the spices.
- Toast the spices with the meat for 1-2 minutes to activate their flavors, stirring constantly.
- Add the tomato paste to the skillet and stir to combine with the beef and spices. Cook for another minute.
- Transfer the entire beef mixture from the skillet to your slow cooker, scraping up any browned bits from the bottom of the pan.
- Add the crushed tomatoes, tomato sauce, and beef broth to the slow cooker. Stir well to combine.
- Add all three types of beans (kidney, black, and pinto) to the slow cooker and stir to distribute evenly.
- Add the bay leaves and diced jalapeños if using. Stir the entire mixture one final time to ensure everything is well combined.
- Cover the slow cooker and set it to cook on LOW for 6 hours. Do not lift the lid during cooking as this releases heat and extends cooking time.
- After 6 hours, carefully remove the bay leaves from the chili. Taste the chili and adjust seasonings as needed, adding more salt, pepper, or spices to your preference.
- Stir in the balsamic vinegar, which adds depth and a subtle sweetness that balances the spices beautifully.
- If you prefer a thicker chili, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry, then stir it into the chili. Let it sit for 10 minutes to thicken.
- Ladle the chili into bowls and serve with your desired toppings. Shredded cheddar cheese, sour cream, fresh cilantro, and diced onion are classic choices.
- Serve with cornbread or over rice if desired. Enjoy your homemade slow cooker chili!
Pro Tips
Freezing and Storage: Store leftover chili in airtight containers in the refrigerator for up to 4 days. For freezing, use freezer-safe containers or bags, and it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium heat, adding a splash of beef broth if needed to restore the desired consistency.
Spice Level Adjustments: This recipe has moderate heat from the cayenne and jalapeños. For a milder chili, reduce the cayenne to 1/2 teaspoon and omit the jalapeños. For extra heat, add another jalapeño, increase cayenne to 1.5 teaspoons, or add hot sauce to individual bowls.
Bean Variations: Feel free to customize the bean mix based on your preferences. White beans, pinto beans, or chickpeas work beautifully. You can also use all of one type of bean if you prefer. The total should equal 5-6 cans of beans.
Broth Options: While beef broth is traditional, you can use vegetable broth or chicken broth. Beef broth provides the richest flavor, but the alternatives work well too. You can also use red wine instead of part of the broth for added depth.
Tomato Product Notes: Don’t skip the tomato paste—it adds concentrated tomato flavor that makes the chili sing. San Marzano tomatoes are excellent if you want to upgrade the crushed tomatoes, though any quality brand works well.
Toppings Matter: The right toppings transform this chili from good to exceptional. Sharp cheddar cheese, cool sour cream, fresh cilantro, and crunchy fried onions create the perfect contrast of temperatures, textures, and flavors.
Slow Cooker Settings: Most slow cookers have LOW (8-10 hours) and HIGH (4-6 hours) settings. This recipe is designed for LOW at 6 hours. If using HIGH, reduce cooking time to 3-4 hours, though the LOW setting allows better flavor development.
Serving Suggestions: Serve over rice, with cornbread, in tortillas, or topped on nachos. It’s also delicious with grilled cheese sandwiches on the side. Pair with our pickled red onions for a tangy contrast.