Slow Cooker Chili Recipe — it’s the kind of meal that instantly brings comfort to the table. I’ve made chili every which way: stovetop, oven-baked, even a microwave disaster back in college. But nothing compares to the rich flavor and hands-off ease this version delivers.
I first threw this together on a rainy afternoon, needing warmth without the work. Into the slow cooker went garlic, onions, ground beef, and spices. By dinnertime, the house smelled incredible — all smoky cumin, bubbling tomatoes, and a whisper of paprika.
At the time, my son had just started school, and evenings were full of homework, backpacks, and barely a second to breathe. This chili quickly became our midweek lifesaver. Over the years, I’ve adjusted the spice blend slightly, but the core of the recipe hasn’t changed: simple prep, deep flavor, and a bowl full of comfort every time.
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Why This Chili Stands Out
This isn’t your basic chili. It leans into Tex-Mex flavors with two kinds of kidney beans, green chilies, and a subtle touch of cocoa powder — a surprising ingredient that adds depth without tasting sweet. Plus, it’s crafted for slow cooker ease, freeing you from stove-watching while still delivering that long-simmered richness.
Unlike the quicker stove-top chili, which can sometimes feel rushed, this slow cooker chili recipe allows all the spices and ingredients to meld beautifully over time. Think of it like my Crockpot Taco Casserole: low effort, huge reward. And if you’ve tried my Crockpot BBQ Chicken, you know that letting flavors develop slowly is always worth it.
Next, let’s dive into the ingredients that make this chili unforgettable — and how to prepare them for maximum flavor.
Ingredients & Preparation
What You’ll Need for the Best Slow Cooker Chili Recipe
The secret to this Slow Cooker Chili Recipe is layering flavor with just the right balance of spices, aromatics, and rich tomato base. It all begins with a solid foundation — quality ingredients you likely already have in your pantry or fridge.
Here’s a quick breakdown of everything you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 Tbsp | For sautéing onion and garlic |
| Lean ground beef | 2 lbs | 85/15 or leaner works best |
| Yellow onion | 1 large | Finely chopped |
| Garlic cloves | 3 | Finely minced |
| Diced tomatoes with green chilies | 2 (14.5 oz) cans | Use “mild” if you prefer less heat |
| Tomato sauce | 3 (8 oz) cans | Gives the chili its smooth base |
| Beef broth | ½ cup | Adds richness; optional |
| Dark + light red kidney beans | 1 (15 oz) can each | Drained and rinsed |
| Chili powder, cumin, paprika | To taste | Key spice blend for warmth and kick |
| Cocoa powder, sugar | 2 tsp & 1 tsp | Balances acidity and adds depth |
| Ground coriander | ½ tsp | Optional, but aromatic |
| Salt & pepper | To taste | Don’t forget to taste-test |
Tools & Substitutions
I use a Crock-Pot 6-quart Cook & Carry for this recipe — it’s roomy, reliable, and keeps things warm until we’re ready to eat. A deep non-stick skillet is also useful for browning the beef and aromatics before everything hits the slow cooker.
Ingredient swaps? You’ve got options:
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Try ground turkey or chicken instead of beef for a lighter take.
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Skip the beans if you’re doing keto or prefer a meatier texture.
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Prefer extra spice? Add in a can of diced jalapeños or a pinch of cayenne pepper.
If you enjoy flavorful one-pot recipes, this is right up there with my Crockpot Garlic Butter Beef Bites, which melt in your mouth after slow simmering. And if you’re craving a twist on classic chili, don’t miss the ultra-creamy Crockpot White Chicken Chili — both are weeknight winners.
Cooking Instructions & Tips
Step-by-Step Method for the Ultimate Slow Cooker Chili Recipe
Making this Slow Cooker Chili Recipe is easier than you think — just a bit of prep at the start and your slow cooker does the rest. Here’s how I do it every single time:
Step 1 – Sauté the aromatics
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add chopped onion and cook for 3 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Step 2 – Brown the beef
Add ground beef to the skillet and cook, breaking it up with a spatula, until it’s browned through. Drain most of the fat, leaving about 2 tablespoons if desired for extra flavor.
Step 3 – Transfer to slow cooker
Pour the onion, garlic, and browned beef into your slow cooker insert (6- or 7-quart works best).
Step 4 – Add liquids and spices
Stir in diced tomatoes with green chilies, tomato sauce, beef broth (if using), and all the spices: chili powder, cumin, paprika, coriander, cocoa powder, and sugar. Season generously with salt and freshly cracked pepper.
Step 5 – Let it simmer
Cover with lid and cook on LOW for 5–6 hours. Your home will smell incredible.
Step 6 – Add beans & serve
Stir in both cans of kidney beans in the last 10 minutes to heat through. Serve warm with toppings like shredded cheddar, sour cream, green onions, or hot sauce.
Tips to Perfect Your Chili Every Time
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Bloom the spices: For even deeper flavor, add your dry spices to the skillet during the last minute of sautéing the onions and garlic.
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Adjust thickness: Prefer a thinner chili? Stir in an extra ½ cup beef broth. Want it thick and hearty? Skip the broth altogether.
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Want deeper sear on beef? Brown it in two batches — overcrowding steams the meat instead of caramelizing it.
If you’re a fan of cozy, soul-warming soups, this method feels just as satisfying as my Mushroom & Caramelized Onion Soup. And for a fresh, vibrant twist, my Roasted Tomato and Basil Soup is another slow-simmered favorite.
Serving, Storing & Pairing
What to Serve with This Slow Cooker Chili Recipe
Once your Slow Cooker Chili Recipe is steaming hot and ready, the fun begins — it’s time to load up your bowl and dig in. I love to serve this chili in big, wide bowls, topped with a generous handful of shredded cheddar, a spoonful of sour cream, and a sprinkle of green onions or fresh jalapeños for a kick.
But don’t stop at the toppings. The sides make it even better:
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Cornbread is a classic — especially when it’s buttery and still warm from the oven.
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Baked potatoes transform a bowl of chili into a full-blown feast.
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Tortilla chips are perfect for dipping and scooping up every last bite.
On busy weeknights, I’ve even served this chili over rice or elbow macaroni, letting the rich sauce act like a bold chili mac. And when guests come over? I pair it with cheesy bakes like my Zucchini Cottage Cheese Bake — a surprisingly good match with the smoky flavors of the chili. Another crowd-pleaser? This Cheesy Cajun Chicken Twisted Pasta — it plays up the comfort food theme in all the right ways.
Storing & Reheating Like a Pro
This chili keeps beautifully. In fact, I think it tastes even better the next day as the flavors deepen overnight. Here’s how to store it:
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Refrigerate leftovers in an airtight container for up to 5 days.
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Freeze in single portions for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, warm gently on the stovetop over medium heat or microwave in 1-minute intervals, stirring between each until hot. Add a splash of broth or water if it thickens too much.
Make a big batch — you’ll be glad you did!
Frequently Asked Questions about Slow Cooker Chili Recipe
Can I make this Slow Cooker Chili Recipe ahead of time?
Absolutely. In fact, chili tastes even better the next day as the flavors continue to develop. Store it in the fridge for up to five days or freeze it for longer.
How spicy is this chili?
This version has a medium kick thanks to the diced tomatoes with green chilies. For a milder chili, use plain diced tomatoes and reduce the chili powder slightly. Like it hot? Add cayenne or diced jalapeños.
Can I skip browning the beef first?
You can, but browning adds depth and a richer flavor. If you’re in a rush, it’s still delicious without that step — just a bit less bold.
What’s the best topping combo?
Cheddar, sour cream, chopped onions, crushed tortilla chips, or even avocado slices. It’s endlessly customizable!
Can I make this chili vegetarian?
Yes! Swap the beef for plant-based crumbles or double up on beans and add extra veggies like bell peppers or mushrooms.
Conclusion
This Slow Cooker Chili Recipe is the kind of dish that anchors a chilly weeknight, fills the house with warmth, and delivers comfort in every spoonful. From the first sizzle of garlic in olive oil to the last scoop from the slow cooker, it’s a simple recipe packed with flavor and family memories.
Whether you’re hosting friends for game night, meal-prepping for the week ahead, or just need something soul-satisfying and easy, this chili delivers every time. It’s become a staple in my kitchen — and I hope it becomes one in yours, too.
Looking for more cozy dinners to try next? You might love the deep flavor of my Crockpot Garlic Butter Beef Bites or the bold twist of Crockpot Taco Casserole. Both are rich, comforting, and made for busy days.
And don’t forget to share it on Pinterest — your support means the world and helps others discover these cozy recipes, too!
Slow Cooker Chili Recipe
- Total Time: 385
- Yield: 8 servings
Description
This Slow Cooker Chili Recipe is hearty, bold, and packed with Tex-Mex flavor. Perfect for chilly nights, busy weekdays, or easy meal prep!
Ingredients
• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely minced
• 2 (14.5 oz) cans diced tomatoes with green chilies
• 3 (8 oz) cans tomato sauce
• 1/2 cup beef broth (optional)
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp unsweetened cocoa powder
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed
• Shredded cheddar cheese, for serving (optional)
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Sauté chopped onion for 3 minutes, then garlic for 30 seconds.
2. Add ground beef and cook until browned. Drain most fat, leaving about 2 tablespoons if desired.
3. Transfer beef and onion mixture to the slow cooker.
4. Stir in diced tomatoes, tomato sauce, beef broth (if using), and all spices: chili powder, cumin, paprika, cocoa powder, sugar, and coriander.
5. Season with salt and pepper to taste.
6. Cover and cook on LOW for 5–6 hours.
7. Stir in kidney beans in the final 10 minutes to warm through.
8. Serve hot with desired toppings like cheddar, sour cream, or green onions.
Notes
– You can skip the beef broth for a thicker chili.
– Use ground turkey or plant-based meat for a lighter version.
– Bloom spices with onions and garlic for richer flavor.
– Freeze leftovers in single portions for easy future meals.
– Optional toppings include hot sauce, chopped jalapeños, or crushed tortilla chips.
- Prep Time: 15
- Cook Time: 370
- Method: Slow Cooker
- Cuisine: Tex-Mex