If you are craving a hearty, comforting meal that is packed with flavor and requires minimal effort, this Slow Cooker Chili Recipe is your go-to solution. It combines perfectly seasoned ground beef, a trio of beans, and a rich tomato base simmered slowly with a touch of dark chocolate that deepens the taste in a way that’s utterly unforgettable. This is the kind of chili that makes your home smell incredible while you go about your day, and when you finally sit down to enjoy it, every spoonful feels like a warm, satisfying hug.
Ingredients You’ll Need
Gathering the ingredients for this Slow Cooker Chili Recipe is simple, but each item plays an essential role in creating the perfect balance of taste, texture, and vibrant color that makes this chili so irresistible.
- Olive oil: Used for browning the beef and sautéing the vegetables to deepen the flavor.
- Ground beef (85-90%): Provides hearty protein and a rich meaty texture essential for this dish.
- White onion (finely diced): Adds sweetness and depth when softened with the peppers.
- Green pepper (finely diced): Offers a fresh, slightly sweet crunch that brightens the chili.
- Garlic paste or minced garlic: Brings aromatic sharpness that wakes up the dish.
- Chili powder: The key spice that delivers warming heat and complexity.
- Ground cumin: Adds a smoky-earthy note that layers beautifully with the chili powder.
- Paprika: Provides a subtle sweetness and vibrant red color.
- Rotel diced tomatoes with green chilies: Keeps the chili juicy and adds a mild spicy kick.
- Tomato sauce: Thickens the chili base and enriches the overall tomato flavor.
- Tomato paste: Intensifies the tomato presence and lends a robust body.
- Dark kidney beans (drained): One of the protein-rich beans giving a creamy bite and earthy sweetness.
- Light kidney beans (drained): Adds texture variation and balances flavors with a mild nuttiness.
- White kidney beans/Cannellini beans (drained): Creamy beans that blend smoothly into the chili.
- Beef broth: Adds moisture and deep savory notes to the slow-cooked mixture.
- Light brown sugar (packed): Softens acidity and enhances the underlying sweetness.
- Salt: Essential for bringing all those flavors into perfect harmony.
- Ground black pepper: Adds a subtle heat and complexity to the seasoning.
- Dark chocolate bar (60-75% bittersweet): A secret ingredient that lends richness and depth to the chili.
- Tabasco sauce (optional): For those who love an extra spicy punch in their chili.
- Sour cream (optional topping): Cools and creams the heat on your spoon.
- Cheddar cheese (optional topping): Melts deliciously on warm chili for a lush finish.
- Corn chips (optional topping): Adds crunch and a fun texture contrast.
- Scallions (optional garnish): Fresh and brightens the plate with a mild onion flavor.
How to Make Slow Cooker Chili Recipe
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook it, breaking it apart as it browns, for about 5 minutes. Once browned, drain off any excess fat and transfer the beef to your slow cooker. This step ensures that your chili has a rich, meaty base that’s anything but greasy.
Step 2: Sauté the Vegetables and Spices
In the same skillet, add the remaining olive oil and toss in the diced onion and green pepper. Sauté until they’re softened, about 3 to 5 minutes, which brings out their natural sweetness. Next, stir in the garlic paste, chili powder, cumin, and paprika, cooking for about 1 minute while stirring constantly to release all those fantastic aromas without burning the garlic. Then, transfer this fragrant mixture straight into the slow cooker.
Step 3: Combine Tomatoes, Beans, and Flavorings
Now, pour in the Rotel diced tomatoes with their green chilies, tomato sauce, and tomato paste. Add the trio of drained beans—dark kidney, light kidney, and white kidney beans—the chopped dark chocolate, and the beef broth. Stir in the brown sugar, along with salt and black pepper. This layered combination of ingredients is what builds the chili’s signature depth and hearty texture.
Step 4: Slow Cook to Perfection
Set your slow cooker on low and let the chili simmer for 5 to 6 hours, or if you’re short on time, use the high setting for 2 to 4 hours. This gentle, extended cooking melds all the flavors together beautifully while tenderizing the beans and beef until they melt in your mouth. Trust me, the aroma during cooking will have you counting down the minutes!
How to Serve Slow Cooker Chili Recipe
Garnishes
Garnishes can take this Slow Cooker Chili Recipe from delicious to show-stopping. A dollop of sour cream adds a refreshing creaminess that cuts through the chili’s heat. Sprinkle shredded cheddar cheese on top to introduce a luscious, melty finish, and don’t forget a handful of crunchy corn chips for texture contrast. Fresh scallions provide a mild oniony bite and vibrant green color that makes each bowl pop.
Side Dishes
Serving this chili alongside some simple sides can turn it into a full, satisfying feast. Crunchy cornbread is a classic pairing that’s perfect for sopping up every last flavorful drop. A crisp green salad offers a refreshing balance, and for a heartier option, fluffy white rice or warm tortillas work beautifully to round out the meal.
Creative Ways to Present
Want to impress your guests or just have some fun? Serve the chili in halved baked potatoes or over a pile of tortilla chips to create chili nachos. You can also use the chili as a topping for baked sweet potatoes, adding a touch of sour cream and cheese for a delicious twist. For a rustic vibe, scoop it into mini bread bowls, making every serving interactive and fun.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Chili Recipe makes plenty, so having leftovers is almost guaranteed. You can store cooled chili in airtight containers in the refrigerator for up to 4 days without any loss in flavor or quality, making it an easy grab-and-reheat meal for busy days.
Freezing
Chili freezes wonderfully, which means you can double the recipe and stash some away for later. Freeze the chili in portioned, freezer-safe containers or heavy-duty freezer bags for up to 3 months. Be sure to cool it completely before freezing to maintain the best texture and taste.
Reheating
When you’re ready to enjoy your leftovers, reheat the chili gently on the stove over medium heat, stirring occasionally until warmed through. Alternatively, microwave it in a covered dish in 1-minute increments, stirring in between to ensure even heating. Adding a splash of beef broth or water can help maintain its nice, saucy consistency.
FAQs
Can I use turkey or chicken instead of ground beef in this Slow Cooker Chili Recipe?
Absolutely! Ground turkey or chicken are great leaner alternatives that work well with the spices and beans. Just be mindful that the cooking time may be slightly shorter since leaner meats can cook faster and dry out.
Is it necessary to add dark chocolate to the chili?
While not traditional in every chili recipe, the dark chocolate adds unique depth and richness that balances the acidity of the tomatoes and the heat from the spices. It’s a small extra step that makes a big difference, but you can certainly omit it if you prefer.
Can I make this chili in a regular pot on the stove instead of a slow cooker?
Yes, you can simmer the chili on low heat on the stove for at least 1 to 2 hours. Just be sure to stir occasionally and watch the heat to prevent sticking or burning since it won’t be as slow and steady as in the slow cooker.
How spicy is this Slow Cooker Chili Recipe? Can I adjust the heat?
The heat level is moderate and can be customized easily by adding more chili powder, extra diced green chilies, or your preferred hot sauce. The optional Tabasco sauce is there if you want to kick it up a notch after cooking.
What’s the best way to thicken the chili if it comes out too watery?
If your chili is thinner than you’d like after slow cooking, you can thicken it by simmering it uncovered on the stove for 10–15 minutes to reduce the liquid. Alternatively, stirring in a tablespoon of tomato paste or a slurry of cornstarch and water will help thicken it up nicely.
Final Thoughts
Nothing beats the comfort and convenience of a homemade Slow Cooker Chili Recipe, especially when it fills your kitchen with warmth and anticipation. Whether you’re feeding a crowd, prepping ahead for busy nights, or just craving a bowl of pure satisfaction, this chili is your friend. Don’t hesitate—grab your slow cooker, gather those gorgeous ingredients, and get ready to make this recipe a staple that you’ll want to share for years to come!
Print
Slow Cooker Chili Recipe
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
Description
A hearty and flavorful Slow Cooker Chili recipe that combines ground beef, a blend of beans, diced tomatoes, and a rich mix of spices simmered to perfection. Enhanced with a touch of dark chocolate for depth, this chili is perfect for a comforting meal and can be topped with sour cream, cheddar cheese, corn chips, and scallions if desired.
Ingredients
Meat and Vegetables
- 2 tablespoons olive oil
- 2 pounds ground beef (85-90% lean)
- 1 white onion, finely diced
- 1 green pepper, finely diced
- 2 tablespoons garlic paste (or 3 cloves garlic minced)
Spices and Seasonings
- 2 tablespoons chili powder (more to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- 1 tablespoon light brown sugar (packed)
- 1 teaspoon tabasco sauce (optional)
Tomato and Bean Ingredients
- 20 oz Rotel diced tomatoes with green chilies
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 16 oz can dark kidney beans, drained
- 16 oz can light kidney beans, drained
- 16 oz can white kidney beans/Cannellini beans, drained
Additional Ingredients
- 1 cup beef broth
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
Optional Toppings and Garnishes
- Sour cream
- Cheddar cheese
- Corn chips
- Scallions
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it cooks, until browned, about 5 minutes. Drain excess fat and transfer the cooked beef to the slow cooker.
- Sauté Vegetables and Spices: To the same skillet, add the remaining 1 tablespoon of olive oil, diced onion, and green pepper. Cook until softened, about 3 to 5 minutes. Stir in garlic paste, chili powder, cumin, and paprika and cook for an additional 1 minute, stirring constantly to prevent the garlic from burning. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: Add the diced tomatoes with green chilies, tomato sauce, tomato paste, all three types of beans (dark kidney, light kidney, and white kidney), dark chocolate, and beef broth to the slow cooker. Stir in the light brown sugar, salt, and black pepper until well combined.
- Cook the Chili: Cover and cook in the slow cooker on high for 2 to 4 hours or on low for 5 to 6 hours, allowing flavors to meld and chili to thicken.
- Serve and Garnish: Spoon chili into bowls and top with optional garnishes such as sour cream, cheddar cheese, corn chips, and scallions as desired. Enjoy warm.
Notes
- Adjust chili powder, salt, and pepper according to personal taste preferences.
- The addition of dark chocolate adds depth and richness but can be omitted if preferred.
- Drain and rinse canned beans to reduce sodium content.
- This chili can be made a day ahead and reheated for enhanced flavor.
- For a spicier chili, increase the amount of tabasco sauce or chili powder.
- Serve with rice or cornbread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
