Hearty Slow Cooker Chili Recipe (The Best!)

ByTheresa Huse
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This hearty slow cooker chili is the ultimate dump‑and‑go dinner. Made with ground beef, savory beans, and cozy spices, it’s perfect for busy weeknights, game day, or chilly nights when comfort food is a must. It is perfect for chilly evenings, cooking dinner in the fall or winter, football Sundays, or anytime you need a hands-off, flavorful meal.

This easy slow-cooker chili is packed with meat and beans and is full of deep flavors, making it truly the best chili base for all your favorite toppings. It's easy to make, and the clean-up is minimal!

This is the best crockpot chili, but if you don't have a slow cooker or crockpot, this is easily adapted for the Instant Pot or stovetop. Looking for something else to cook? See all our slow cooker recipes. And find all our beef recipes here.

Slow Cooker Chili in a slow cooker with a wood spoon with chili sauce, beans, and ground beef and herbs.

This meal is perfect if you are looking for hearty chili dinner ideas.

Hearty Chili close up in a slow cooker with ground beef and beans in a tomato sauce with peppers, onion, garlic, herbs and spices.

Ingredients for Slow Cooker Chili

  • Ground Beef 2 pounds (80/20)
  • Yellow Onion 1 Peeled and chopped
  • Garlic Cloves 4 peeled, minced, or 1 Tablespoon of Garlic Powder
  • Red and Green Peppers (optional)
    Red bell pepper and Poblano pepper.
  • 28-ounce can of Diced Tomatoes
  • 1 15-ounce can of Tomato Sauce
  • 1 14.5-ounce can of Kidney Beans (rinsed and drained)
  • 1 14.5-ounce can of Black Beans (rinsed and drained)
  • 2 cans of 14.5-ounce Canned Chili Beans in chili sauce
  • Beef Broth 2 cups (1-2 8-ounce cans).
    Use 1/2 to 1 cup of broth for less soupy chili (2 cups is 2-8-ounce cans).
  • Chili Power 2-3 Tablespoons (depending on taste preference)
  • Cumin 1 teaspoon
  • Paprika or Smoked Paprika 1 teaspoon
  • Oregano 1 teaspoon
  • Salt and Pepper (to taste)

For the peppers: The red bell pepper combined with the poblano pepper will give you great color and flavor complexity without overwhelming the chili with heat. If you like it spicier, swap the red bell pepper for a Red Jalapeño!

Garnishes For Chili

  • Sharp Cheddar Cheese
    (Or your favorite cheddar cheese or Monterey Jack…)
  • Sour Cream
  • Fritos Corn Chips
  • Fresh Chopped Parsley or Cilantro
  • Green Onion
  • Sliced or Diced Avocado
  • Jalapenos or Pickled Jalapenos
  • Chopped White Onion

How to Make Slow Cooker Chili

Four step-by-step images cooking the ground beef, adding the chili ingredients to the slow cooker, cooking the chili and the chili close up on a spoon

Step-by-Step Instructions: Hands-Off-Method

  1. Brown the Meat: In a large skillet or in your slow cooker that has the sear feature, over medium-high heat, brown the ground beef, breaking it up as you go. Drain off any excess grease and transfer the cooked beef to your slow cooker pot.
  2. Sauté the Onions and Garlic: (Optional but Recommended): In the same skillet (or directly in a pot if your slow cooker supports a stovetop sear), sauté the chopped onion until soft (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Transfer this mixture to the slow cooker.
  3. Combine Ingredients: Add the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika (smoked or regular, based on your personal preference), dried oregano, and beef broth to the slow cooker. Stir well to ensure the spices are fully incorporated.
  4. Slow Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The longer you let the chili simmer, the deeper the flavors will meld.
  5. Serve: Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, jalapenos, minced green onions, and fresh chopped cilantro.
big bowl of chili with meat and beans close up topped with shredded cheddar cheese and chopped green onions.

Conversion Tips

  • For the Stovetop: To adapt this recipe for the Stovetop, bring all ingredients to a simmer in a large pot (stirring occasionally), cover, and cook on low for at least 90 minutes.
  • For the Instant Pot: Use the Sauté function, then pressure cook on High for 20 minutes, followed by a 10-minute natural pressure release. If you use the Instant Pot's Slow Cooker setting, cook it for 5–6 hours on HIGH to achieve the best deep flavors.
chili with ground beef, kidney beans, chili beans, onion, garlic, spices served in a bowl, hearty, warm, and comforting looking.

This Hearty Slow-Cooker Chili recipe is guaranteed to be a fall and winter favorite! It’s perfect on its own, served over rice, or even frozen for quick meals later.

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closeup of chili with ground beef, beans and garnish in a bowl. Image tomato sauce, ground beef, beans, spices, onion, garlic... with a spoon ready to stir and cook in the slow cooker.

Ready for the ultimate comfort food twist? Next week, we show you exactly how to Turn This Slow-Cooker Chili into Easy Chili Mac! Subscribe (below) so you don't miss that!

Yield: 8

Hearty Slow Cooker Beef and Bean Chili

big bowl of chili with meat and beans close up topped with shredded cheddar cheese and chopped green onions.

The Best Hearty Slow Cooker Beef and Bean Chili! This easy, set-it-and-forget-it crockpot recipe is loaded with ground beef, rich beans, and deep, savory spices. It's the ultimate comfort food and a perfect, hands-off dinner idea for fall and winter.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • Ground Beef 2 pounds (80/20)
  • Yellow Onion 1 Peeled and chopped
  • Garlic Cloves 4 peeled, minced, or 1 Tablespoon of Garlic Powder
  • Red and Green Peppers (optional)
  • Red bell pepper and Poblano pepper.
  • 28-ounce can of Diced Tomatoes
  • 1 15-ounce can of Tomato Sauce
  • 1 14.5-ounce can of Kidney Beans (rinsed and drained)
  • 1 14.5-ounce can of Black Beans (rinsed and drained)
  • 2 cans of 14.5-ounce Canned Chili Beans in chili sauce
  • Beef Broth 2 cups (1-2 8-ounce cans).
  • Use 1/2 to 1 cup of broth for less soupy chili (2 cups is 2-8-ounce cans).
  • Chili Power 2-3 Tablespoons (depending on taste preference)
  • Cumin 1 teaspoon
  • Paprika or Smoked Paprika 1 teaspoon
  • Oregano 1 teaspoon
  • Salt and Pepper (to taste)

Garnishes For Chili

  • Sharp Cheddar Cheese
  • (Or your favorite cheddar cheese or Monterey Jack)
  • Sour Cream
  • Fritos Corn Chips
  • Fresh Chopped Parsley or Cilantro
  • Green Onion
  • Sliced or Diced Avocado
  • Jalapenos or Pickled Jalapenos
  • Chopped White Onion

Instructions

How to make Chili

  1. Brown the Meat: In a large skillet or in your slow cooker that has the sear feature, over medium-high heat, brown the ground beef, breaking it up as you go. Drain off any excess grease and transfer the cooked beef to your slow cooker pot.
  2. Sauté the Onions and Garlic: (Optional but Recommended): In the same skillet (or directly in a pot if your slow cooker supports a stovetop sear), sauté the chopped onion until soft (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Transfer this mixture to the slow cooker.
  3. Combine Ingredients: Add the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika (smoked or regular, based on your personal preference), dried oregano, and beef broth to the slow cooker. Stir well to ensure the spices are fully incorporated.
  4. Slow Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The longer you let the chili simmer, the deeper the flavors will meld.
  5. Serve: Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, jalapenos, minced green onions, and fresh chopped cilantro.

Notes

Conversion Tips

  • For the Stovetop: To adapt this recipe for the Stovetop, bring all ingredients to a simmer in a large pot (stirring occasionally), cover, and cook on low for at least 90 minutes.
  • For the Instant Pot: Use the Sauté function, then pressure cook on High for 20 minutes, followed by a 10-minute natural pressure release. If you use the Instant Pot’s Slow Cooker setting, cook it for 5–6 hours on HIGH to achieve the best deep flavors.

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Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 74Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 360mgCarbohydrates 16gFiber 3gSugar 7gProtein 3g

Not all nutritional information is always 100% accurate.

© Theresa Huse
Cuisine: American / Category: Slow Cooker & Crockpot Recipes

    Tips for the Best Chili

    • Brown the beef before adding it to the slow cooker for extra flavor.
    • Toast your chili spices (cumin, paprika, chili powder) for a richer aroma.
    • Don’t skip the simmer: letting chili cook low and slow melds flavors.
    • Stir occasionally to prevent sticking or burning on the edges.
    • Adjust seasoning at the end — salt, pepper, and a touch of sugar can balance acidity.

    Variations & Add‑Ins for Chili

    • Vegetarian: swap beef for black beans, kidney beans, lentils, or mushrooms.
    • Spicy: add jalapeños, chipotle in adobo, or cayenne to taste.
    • Smoky: Use smoked paprika or a splash of liquid smoke.
    • Chunky Chili: throw in extra veggies like bell peppers, corn, or zucchini.
    • Slow Cooker Shortcuts: canned beans and diced tomatoes for quick prep.

    Serving Suggestions

    • Serve over rice, quinoa, or pasta for a filling meal.
    • Top with cheese, sour cream, sliced green onions, or crushed tortilla chips.
    • Pair with cornbread or garlic bread for the ultimate comfort meal.
    • Garnish with fresh cilantro or lime wedges for a bright flavor contrast.

    Storage & Reheating

    • Keep chili in an airtight container in the fridge for up to 4 days.
    • Freeze leftovers in freezer-safe containers for up to 3 months.
    • Reheat on the stove over low heat or in the microwave until warmed through.
    • Add a splash of water or broth when reheating if the chili is too thick.

    Frequently Asked Questions (FAQ)

    Q: Can I make this chili vegetarian?
    A: Yes! Replace beef with beans, lentils, or plant-based meat alternatives. Use vegetable broth for a vegetarian version.

    Q: How long should I cook chili in a slow cooker?
    A: Cook on Low for 6–8 hours or High for 4–5 hours. Cooking low and slow yields the most tender, flavorful chili.

    Q: Can I make this chili ahead of time?
    A: Absolutely! Chili often tastes even better the next day after flavors meld. Store in the fridge or freeze for later.

    Q: What toppings work best with chili?
    A: Shredded cheese, sour cream, avocado slices, green onions, or crushed tortilla chips.

    Q: Can I use canned beans?
    A: Yes — canned beans save time. Rinse them before adding to reduce excess sodium.

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