If you are looking for the ultimate chili recipe then you must try my Easy Slow Cooker Chili Recipe. This chili recipe is made with ground beef, kidney and chili beans and with just the right blend of seasoning to create a bold, flavorful meal that practically cooks itself. The slow cooker does all the work and you get to enjoy the aroma that will fill your home and a delicious hearty meal. Let’s make this easy dish together!
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Why You’ll Love This Recipe
1. It’s an Easy Recipe
slow cooker chili is a hearty meal that is so easy to make. After prepping your ingredients, sautéing the vegetable and browning the meat, you just set it and forget it.
2. Full of Flavor
This chili recipe is full of bold and rich flavors that are a crowd pleaser. Simmering at a low temperature for a few hours allow the flavors to meld.
3. Great for Meal Prep
If you are not preparing chili for a crowd then this recipe is great to cook at the beginning of the week and enjoy the leftovers throughout the week. Chili reheats well and some even say it taste better the second day.
4. Adaptable to Your Taste
Whether you like you chili hot or mild this recipe is easily adjustable to your preferences.
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What You Will Need
Ingredients for Slow Cooker Chili
- ground beef
- olive oil
- onion, celery, green bell pepper, red bell pepper, jalapeño pepper and garlic
- salt and black pepper
- diced tomatoes
- tomato paste
- chili beans and kidney beans
- beef broth
- chili powder, oregano and cumin
Slow Cooker Variations
1. Swapping the ground beef:
If you are looking for a lighter option for chili, it’s ok to swap out the ground beef for ground turkey or ground chicken. By doing so you won’t have to give up flavor or texture. If you are looking for a spicier chili, try adding a sausage or chorizo to enhance the texture of the chili and give it an added kick. For a vegan option tofu, tempeh or a meatless product like beyond meat are great choices.
2. Bean Variation:
Although I love the combination of kidney beans and chili beans, it’s ok to switch things up a little. Some popular bean substitutions include, black beans and pinto beans. Feel free to add them for more fiber. Another option could be to omit beans altogether for a meaty and hearty chili.
3. Changing the Spice Profile
For this recipe I use chili powder, oregano, cumin, salt and pepper. This blend of seasoning give me a mild yet flavorful chili with just the right amount of heat. If you want a spicier or smoky taste, chipotle peppers or smoked paprika may be a great option.
These simple adjustments let you personalize your slow cooker chili so it fits your taste buds and dietary needs—without sacrificing the comforting, hearty essence that makes chili a perennial favorite.
Instructions for Making Slow Cooker Chili
Step 1: Preparing the Slow Cooker
If your slow cooker has a “Brown” setting set it to 350 degrees. If your slow cooker does not have a brown setting you can saute the vegetable and brown the ground beef on your stovetop.
Step 2: Saute the Vegetables
Add the olive oil to the preheated slow cooker or skillet. Add the chopped onion, celery, green bell pepper, red bell pepper, jalapeño, and garlic. Sauté for about 3 minutes, until the vegetables begin to soften.
Step 3: Brown the Ground Beef
Add the ground beef to the cooker or skillet with the vegetables. Season with 2½ teaspoons salt and 2 teaspoons black pepper. Cook until the beef is browned, breaking it up as it cooks
Step 4: Combine the Remaining Ingredients
Stir in the diced tomatoes and tomato paste until well combined. Add the chili beans, kidney beans, and beef broth. Mix thoroughly
Step 5: Season and Slow Cook
Season with the chili powder, oregano, and cumin. If you used a skillet for the browning, transfer everything to your slow cooker at this point.
Step 6: Slow Cook and Serve
Cover and cook on HIGH for 2½ hours. Taste and adjust seasonings if desired.
What to Serve With Slow Cooker Chili
Chili pairs well with many dishes depending on your preference. I love to top my chili with shredded cheese, green onion, sour cream and a side of hot cornbread. This is comfort food at it’s best. If you try it this way be prepared to take a happy nap when you are done. Chili also goes great with crusty bread, salad, avocado, baked potatoes and tortilla chips and much, much more.
What to Do With Leftovers Slow Cooker Chili
Leftover Meal Ideas
Chili is such a versatile dish and there are so many ways to repurpose chili leftovers. My favorite way is to make Chili Dogs and/or Chili Fries. Chili along with cheese and onion is a quick and easy lunch or snack. Another great idea for leftover chili is to use it as a Baked Potato Topper. Adding chili along with cheese and sour cream to a baked potato is the ultimate comfort meal.
Storing Leftover Chili
To store leftover chili make sure it has cooled to room temperature before place it in the refrigerator or freezer. Use an airtight container or freezer bag to store the chili. Stored chili can last for 3-4 days in in the refrigerator or up to 3 months in the freezer. When freezing it is best to label your container with the date to keep track of its freshness.
Reheating Chili
When reheating, remove the chili from the fridge and place it in a pot over medium heat. Allow the chili to warm for about 10 minutes stirring occasionally. To reheat in the microwave, place the chili in a microwave safe bowl heat in intervals of 2 minutes stirring in between to ensure even heating.
When removing chili from the freezer, allow it to thaw overnight in the refrigerator. If time is of the essence you can unthaw by defrosting the microwave. Once thawed, follow the same reheating directions above.
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Slow Cooker Chili Recipe
6
servings10
minutes2
hours30
minutesIngredients
2 lbs ground beef
2 tablespoons olive oil
1 small onion, chopped
2 stalks celery, chopped
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
1 jalapeño pepper, seeded and chopped (optional for heat)
2 cloves garlic, minced
2½ teaspoons salt
2 teaspoons black pepper
1 14.5-oz can diced tomatoes
1 (6-oz) can tomato paste
1 (15-oz) can chili beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 cup beef broth
1 tablespoon tablespoon chili powder
½ teaspoon oregano
1 teaspoon cumin
Directions
- If your slow cooker has a “Brown” or “Sauté” setting, turn it on. If not, use a skillet on the stovetop for the browning steps.
- Add the olive oil to the warm slow cooker or skillet.
- Stir in the chopped onion, celery, green bell pepper, red bell pepper, jalapeño, and garlic.
- Sauté for about 3 minutes, until the vegetables begin to soften.
- Add the ground beef to the cooker or skillet with the vegetables.
- Season with 2½ teaspoons salt and 2 teaspoons black pepper.
- Cook until the beef is browned, breaking it up as it cooks.
- Stir in the diced tomatoes and tomato paste until well combined.
- Add the chili beans, kidney beans, and beef broth. Mix thoroughly.
- Stir in the chili powder, oregano, and cumin.
- If you used a skillet for browning, transfer everything to your slow cooker at this point.
- Change the slow cooker setting to “Slow Cook” (if it was on “Brown”) or set the slow cooker to HIGH.
- Cover and cook on HIGH for **2½ hours.
- Taste and adjust seasonings if desired.
- Serve your warm, hearty chili topped with your favorite garnishes—shredded cheese, sour cream, chopped green onions, or jalapeño slices. Enjoy!
