Slow Cooker Chili Recipe

Get ready for the very best bowl of comfort food with my Slow Cooker Chili Recipe! This chili is outrageously rich, packed with layers of smoky, spicy, and savory flavor, and delivers melt-in-your-mouth beef in every bite. The beans are perfectly tender, and that tomato base is seasoned to perfection.

What I love most about this recipe is how absolutely effortless it is. Everything comes together in one pot with barely any hands-on time—just toss it in the slow cooker, hit start, and get ready for mouthwatering aromas to fill your home. It's beyond easy, super satisfying, and robust enough to impress at game day, a busy weeknight dinner, or your next cozy gathering.

Whether you top it with cheese, sour cream, or fresh jalapeños, this chili is guaranteed to become a staple in your house. It's inspired by my family's favorite Sunday supper—so hearty and always a huge hit. Trust me, you'll want to make a double batch!

Why You'll Love This Recipe

• Effortless, hands-off cooking—just let the slow cooker do all the work
• Bold, savory flavors and ultra-tender beef in every bite
• Perfect for meal prep—tastes even better the next day
• Crowd-pleasing comfort food for potlucks, parties, or family dinners

Key Ingredients for Slow Cooker Chili Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Beef

The hearty base of this chili, ground beef adds deep, savory flavor and a satisfying, meaty bite. For the best texture, choose an 80/20 blend so you have just the right amount of fat for richness, but not so much that your chili feels greasy. You can substitute with ground turkey or chicken for a leaner option, but the result will be a bit lighter. If you prefer, try using half beef and half ground pork for even more savory depth.

Kidney Beans

Kidney beans bring creaminess and classic chili texture. They soak up the seasoning and very gently thicken the chili as it simmers. I recommend using canned beans (drained and rinsed) for convenience, but if you like, you can use cooked-from-dry beans. Pinto beans or black beans are great alternatives if you want a different effect or have them on hand.

Diced Tomatoes

Canned diced tomatoes, along with their juices, give the chili a tangy, bright base and help everything simmer together. Fire-roasted diced tomatoes offer extra smokiness, which is perfect for chili. If you have whole canned tomatoes, just crush them with your hands as you add them in.

Chili Powder

This is your main spice player, giving the chili that signature warmth, earthiness, and a touch of smokiness. Use a good-quality chili powder blend for the deepest flavor. You can adjust the amount to suit your spice preference, or try experimenting with different blends for subtle twists.

Onion and Garlic

Freshly chopped onions and minced garlic lay the flavor foundation and bring aromatic, savory depth. If you’re in a rush, swap in onion and garlic powder, but fresh will always give a richer, more complex result. Don’t skip sautéing them briefly before adding to the crockpot if you have a few spare minutes—it really boosts the taste!

Instructions for Slow Cooker Chili Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Beef and Aromatics

Start by heating the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until it's browned and no longer pink—about 5 minutes. Add the diced onion and minced garlic, cooking for another 2-3 minutes until softened and fragrant. (This step builds deeper flavor, but you can skip it and add everything directly to the slow cooker if you prefer a truly hands-off prep!)

Layer Everything in the Slow Cooker

Transfer the browned beef mixture to the slow cooker insert. Add in the drained kidney beans, diced tomatoes (with juices), tomato sauce, diced bell pepper, chili powder, cumin, smoked paprika, crushed red pepper flakes, salt, black pepper, and beef broth. Give everything a good stir to evenly combine.

Slow Cook to Perfection

Cover and set your slow cooker to low for 6-7 hours or high for 3-4 hours. Let all those flavors meld, the beans become tender, and the chili thicken up deliciously. Resist the urge to open the lid too often—every peek lets out heat!

Taste and Adjust

About 15 minutes before serving, taste your chili and adjust the seasoning as needed. If you like more heat, add extra chili powder or a dash of hot sauce. If it’s too thick, stir in a bit more broth or water to reach your desired consistency.

Serve with All the Toppings

Ladle hot chili into bowls and pile high with your favorite toppings! A sprinkle of shredded cheddar, a dollop of sour cream, and a handful of sliced green onions or fresh cilantro make it extra irresistible.

Recipe Variations

Make It Spicy

For those who love a fiery chili, add extra crushed red pepper flakes, include a diced jalapeño or serrano pepper, or stir in a dash of hot sauce. Chipotle powder or smoked chipotle peppers also add a wonderful, smoky heat!

Veggie-Only Option

Skip the meat entirely for an easy vegetarian version. Simply double up on the beans (try kidney, pinto, and black beans) and toss in extra vegetables like corn, zucchini, or carrots. You can even add diced mushrooms for extra heartiness.

Turkey or Chicken Chili

Swap out the ground beef for ground turkey or ground chicken for a lighter but still satisfying chili. You might want to sauté the ground poultry in a splash more olive oil since it’s leaner.

Bean-Free (Texas Style)

If you prefer a no-bean chili, leave out the beans altogether and use additional beef. You can also bulk it up with extra veggies or some finely diced mushrooms for body.

Gluten-Free & Dairy-Free

This recipe is naturally gluten-free—just double-check your beef broth and toppings. Keep it dairy-free by skipping cheese and sour cream, and load on the avocado and cilantro!

Serving Suggestions

This chili is a full meal in itself, but it’s even better with fresh cornbread, warm crusty bread, or classic saltine crackers on the side. Serve it over steamed rice, baked potatoes, or with a crisp green salad for a complete dinner. Don’t forget your favorite garnishes—cheese, sour cream, green onions, fresh jalapeños, or even a squeeze of lime!

Storage and Reheating

Let leftover chili cool to room temperature, then store in airtight containers in the refrigerator for up to 4 days. To reheat, microwave individual portions until steaming hot, or warm gently in a saucepan over medium heat, stirring occasionally. Slow Cooker Chili also freezes beautifully—just pack into freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat as above.

Frequently Asked Questions About Slow Cooker Chili Recipe (FAQ)

Q: Can I make this chili ahead of time?
A: Absolutely! In fact, chili tastes even better the next day as the flavors develop overnight. Just store it in the fridge and reheat when ready to serve.

Q: Can I use different types of beans?
A: Yes, you can use pinto, black, or even white beans instead of kidney beans. Feel free to mix and match based on your taste or what you have on hand.

Q: Can I double this recipe for a crowd?
A: Definitely! Just make sure your slow cooker is large enough, and you may need to add a little extra cooking time if very full.

Thanks so much for stopping by! I hope this Slow Cooker Chili Recipe brings as much warmth and joy to your home as it does to mine. Try it out, enjoy every comforting bite, and don’t forget to leave a comment or rating below—I’d love to hear how it turned out for you!