If you love the comforting, hearty embrace of a warm bowl of chili, then you are going to absolutely adore this recipe for Slow Cooker Chili. It’s the kind of dish that simmers gently all day, melding bold spices and savory ingredients into a rich, soulful meal that feels just like a big, cozy hug after a long day. Whether you’re gathering with friends or craving a satisfying solo dinner, this Slow Cooker Chili is fuss-free to prepare but delivers layers of flavor that make every bite unforgettable.

Ingredients You’ll Need

This Slow Cooker Chili recipe calls for simple, down-to-earth ingredients that each play a key role in building that perfect balance of taste, texture, and color. From the lean or flavorful ground beef to the varied beans and rich tomatoes, every component works in harmony to create chili magic.

Ground beef (1.5 pounds): I recommend 80/20 for the best flavor, but lean works if you want to keep fat in check.
Yellow onion (1 large): Diced finely so it cooks evenly and melts perfectly into the sauce.
Garlic cloves (2, minced): Fresh garlic is a game changer for vibrant flavor.
Kidney beans (2 cans, drained & rinsed): Rinsing cuts down on sodium and keeps beans tender but not mushy.
Black beans (1 can, drained & rinsed): Adds lovely texture contrast and extra depth.
Diced tomatoes (2 cans with juice): They create the juicy, saucy base that’s rich and hearty.
Tomato paste (1 can): Brings a thick richness and intense tomato flavor.
Chili powder (2 tablespoons): Adjust this to your preferred heat level for that signature chili punch.
Ground cumin (1 teaspoon): Gives a warm, smoky foundation to the spice profile.
Smoked paprika (1 teaspoon): My secret ingredient for adding subtle depth and a touch of complexity.
Salt (1 teaspoon): Enhances all the flavors, adjust to taste.
Black pepper (1/2 teaspoon, freshly ground): Adds a mild kick and complements the spices perfectly.
Beef broth (1 cup): Loosens the chili just right while enriching the overall flavor.

How to Make Slow Cooker Chili

Step 1: Prepare Your Ingredients

First up, finely dice that onion and mince the fresh garlic. The finer you chop, the better they’ll blend into the chili, providing evenly distributed flavor with every spoonful. Drain and rinse your beans too, so your chili won’t taste too salty or heavy on the beans.

Step 2: Brown the Ground Beef

Heat a skillet over medium heat and cook the ground beef until it’s browned and crumbly. This step seals in all those meaty flavors and develops a rich base. Drain off any excess fat before transferring to your slow cooker so the dish isn’t greasy but still perfectly moist.

Step 3: Combine Ingredients in the Slow Cooker

Into the slow cooker, add your browned beef, diced onions, minced garlic, kidney beans, black beans, diced tomatoes with their juice, and tomato paste. Then sprinkle in the chili powder, cumin, smoked paprika, salt, and freshly ground pepper. Pour in the beef broth to help everything meld together beautifully during the slow cooking.

Step 4: Slow Cook to Perfection

Set your slow cooker on low and let it work its magic for 6 to 8 hours. This low and slow cooking method allows every spice and ingredient to blend and deepen, resulting in that rich, comforting Slow Cooker Chili flavor profile we all crave.

Step 5: Final Seasoning and Taste Test

Before serving, give your chili a good stir and taste it. Adjust seasoning as needed — maybe a pinch more salt or an extra sprinkle of chili powder if you like things spicy. This is where you personalize your creation to perfection.

How to Serve Slow Cooker Chili

Garnishes

Chili is a perfect canvas for a variety of garnishes that bring freshness and creaminess. I love topping this Slow Cooker Chili with dollops of tangy sour cream, a handful of shredded sharp cheddar cheese, fresh chopped cilantro for a burst of color, and sliced green onions for that subtle crunch. Don’t forget some crushed tortilla chips for a delightful textural contrast!

Side Dishes

Pairing this Slow Cooker Chili with the right sides turns your meal into a complete feast. Soft, buttery cornbread or warm crusty bread is an all-time classic and perfect for sopping up every last bit. For a lighter touch, serve alongside a crisp green salad or roasted vegetables to balance the chili’s richness.

Creative Ways to Present

Want to mix things up? Serve this Slow Cooker Chili over a bed of fluffy rice or baked sweet potatoes. Spoon it onto crispy tostadas or stuff it into warm pita pockets for a fun handheld meal. No matter how you present it, the vibrant flavors and cozy warmth of this chili will shine through!

Make Ahead and Storage

Storing Leftovers

Any leftover Slow Cooker Chili is fantastic the next day — the flavors only deepen after sitting overnight. Store it in an airtight container in the refrigerator, and it will keep well for about 3 to 4 days. Just give it a good stir before reheating to evenly distribute those rich flavors.

Freezing

This chili freezes beautifully and makes for an unbeatable quick meal later on. After cooling completely, transfer portions into freezer-safe bags or containers. It can be kept in the freezer for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

When you’re ready to enjoy leftovers or thawed chili, heat it gently in a saucepan over medium heat, stirring occasionally. Adding a splash of broth or water helps maintain that perfect consistency if it’s thickened up in the fridge or freezer. Keep stirring until it’s piping hot and ready to serve.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a great leaner alternative that works well in Slow Cooker Chili. Just brown it like beef before adding to the slow cooker, and watch the flavors come together beautifully.

How spicy is this chili?

This recipe is medium-spicy, thanks to the chili powder and smoked paprika. You can easily adjust the heat by adding more chili powder or a pinch of cayenne if you like it hotter, or reduce it for milder tastes.

Do I need to soak the beans beforehand?

No need! Using canned beans saves time and they’re perfectly fine to add straight to the slow cooker after rinsing. Just make sure to drain well to avoid excess liquid and sodium.

Can I make this chili in advance?

Definitely! Slow Cooker Chili tastes even better the next day because the flavors have had more time to meld. Prepare it a day ahead and refrigerate, then reheat before serving for an easy, stress-free meal.

What if I don’t have a slow cooker?

No worries — you can make this chili on the stovetop! Brown the beef and then simmer everything together in a large pot over low heat for about an hour, stirring occasionally. It won’t have quite the same slow-cooked depth, but it will still be tasty.

Final Thoughts

This Slow Cooker Chili truly is a kitchen winner—easy to prepare but packed with flavors that feel like a warm embrace. Whether you’re feeding a crowd or just want something hearty for the week ahead, it’s the kind of dish that keeps on giving. Cozy, comforting, and wildly delicious, it’s time for you to whip up a batch and fall in love with this chili yourself!

Slow Cooker Chili Recipe

Print Recipe

★★★★★

4.9 from 24 reviews

This hearty Slow Cooker Chili recipe combines ground beef, beans, and rich tomato flavors simmered slowly for a warm, comforting meal. Perfect for meal prep or a cozy dinner, this dish balances spices and textures with kidney and black beans, seasoned with chili powder, cumin, and smoked paprika for a flavorful depth.

Author: Bella
Prep Time: 15 minutes
Cook Time: 6 to 8 hours
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Meat and Aromatics

1.5 pounds (680g) ground beef (80/20 for flavor or lean if preferred)
1 large yellow onion, diced finely
2 cloves garlic, minced fresh

Beans

2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed

Tomatoes and Sauce

2 cans (14.5 oz each) diced tomatoes with juice
1 can (6 oz) tomato paste

Spices and Seasoning

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, freshly ground if possible

Liquids

1 cup beef broth

Instructions

Prepare Ingredients: Dice the onion finely and mince the garlic cloves to ensure they cook evenly and release their flavors well during the cooking process.
Brown the Ground Beef: In a skillet over medium heat, brown the ground beef until fully cooked, breaking up large chunks. Drain excess fat if desired to reduce grease.
Add Ingredients to Slow Cooker: Transfer browned beef to the slow cooker. Add diced onion, minced garlic, drained kidney and black beans, diced tomatoes with their juices, tomato paste, chili powder, ground cumin, smoked paprika, salt, and black pepper.
Pour in Beef Broth: Add 1 cup of beef broth to loosen the mixture and help meld the flavors as it cooks.
Stir to Combine: Mix all ingredients thoroughly to distribute spices and ensure an even cooking.
Cook on Low: Set the slow cooker to low heat and cook for 6 to 8 hours. This slow simmer allows spices to deepen and beans to become tender without overcooking beef.
Check and Adjust Seasoning: About 30 minutes before serving, stir chili and taste. Adjust salt, pepper, and chili powder to your liking.
Serve: Spoon chili into bowls warm. Optionally, garnish with shredded cheese, sour cream, or chopped green onions for added flavor and texture.

Notes

Using 80/20 ground beef adds richer flavor but can create more fat; lean beef reduces fat content but may be less juicy.
Rinsing canned beans helps reduce sodium and improve texture.
If you prefer spicier chili, increase chili powder or add a pinch of cayenne pepper.
For a vegetarian version, substitute ground beef with extra beans or textured vegetable protein and use vegetable broth.
Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.