There’s nothing better than a big bowl of chili on a cold day. It’s warm, hearty, and makes the whole house smell amazing. And when it cooks low and slow? Even better.
I’ve made chili on the stove, but the slow cooker just makes it easier. I toss everything in, let it do its thing, and come back to a rich, flavorful pot of goodness.
It’s thick, meaty, and full of spices—but not too spicy. Great for game day, family dinner, or freezing for later. Everyone always goes back for seconds.
Wanna make it together? I’ll show you how I do it, step by step. It’s a no-fuss recipe that never fails.
Why You’ll Love This Recipe
- Comforting and Filling: This isn’t just a soup—it’s a full meal in a bowl. Thick, rich, and brimming with tender meat and beans, it’s the kind of chili that sticks to your ribs.
- Minimal Effort, Maximum Flavor: You only need about 20 minutes of active prep time. After that, your slow cooker takes over, allowing the flavors to develop slowly.
- Perfect for Leftovers and Freezing: The flavors get even better the next day. It freezes beautifully too, making it ideal for batch cooking.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 20 minutes – This includes chopping onions and garlic, browning the beef, and opening the cans.
- Cook Time: 6 to 8 hours on LOW, or 3 to 4 hours on HIGH – Low and slow is best for deep flavor and tender texture.
- Total Time: Roughly 6 to 8 hours
Servings:
Makes about 8 to 10 hearty servings. One batch is enough for a big family dinner or multiple meals throughout the week. If you’re cooking for fewer people, plan to store some in the fridge or freezer.
Difficulty Level:
Easy. Even beginners can make this with confidence. The slow cooker does most of the work. You just need to brown the meat and stir everything together.
Required Kitchen Tools
You don’t need anything fancy—just the basics:
- Large Skillet or Sauté Pan: For browning the ground beef and softening the onions before adding to the slow cooker. This step adds flavor.
- 6-Quart (or Larger) Slow Cooker: Big enough to hold all the ingredients without overflowing.
- Can Opener: For beans, tomatoes, and tomato sauce.
- Cutting Board and Knife: To dice the onion and mince the garlic.
- Measuring Spoons and Cups: For accurate seasoning and liquid measurements.
- Wooden Spoon or Heatproof Spatula: To stir the beef while browning and mix everything together in the slow cooker.
Ingredients for Classic Slow Cooker Chili
These are pantry staples that come together to build bold flavor and comforting texture. Each ingredient plays a role—nothing is filler.
- 2 lb Lean Ground Beef (90/10 or 93/7): This gives you a meaty chili without too much grease. Browning it first helps build flavor and improves texture in the final dish.
- 1 Large Yellow Onion, Diced: Onions add a natural sweetness and depth. Dice them small so they soften fully during cooking.
- 3 Garlic Cloves, Minced: Fresh garlic adds a sharp, savory bite that mellows out as it cooks. If you don’t have fresh garlic, you can use 1 teaspoon of garlic paste or ¾ teaspoon garlic powder.
- 2 tsp Ground Cumin: Adds warm, earthy notes. Essential in chili for that signature Tex-Mex aroma.
- 2 Tbsp Chili Powder: This is your main spice blend. It’s not just heat—it adds deep red color and roundness of flavor.
- 1 tsp Garlic Powder: Reinforces the fresh garlic and adds a layer of savory flavor throughout the chili.
- 1 tsp Dried Oregano: Provides herbal contrast that balances the richness of the meat and tomatoes.
- 1½ tsp Salt (or to taste): Salt brings out all the other flavors. Start with this and adjust at the end after tasting.
- ½ tsp Black Pepper: Adds a little bite and rounds out the spice blend.
- 1 (15 oz) Can Black Beans, Drained and Rinsed: Adds contrast in color and texture. The skins stay intact even after hours of cooking.
- 2 (15 oz) Cans Kidney Beans, Drained and Rinsed: Classic in chili. They’re meaty and hold up beautifully during the long cook.
- 2 (15 oz) Cans Diced Tomatoes (with Juice): Gives the chili its chunky texture and sweet-tart tomato flavor.
- 1 (10 oz) Can Diced Tomatoes with Green Chilis (like Rotel): Adds a subtle kick of heat and brightness.
- 1 (30 oz) Can Tomato Sauce: This creates the rich, cohesive base that ties all the ingredients together. It thickens and smooths the chili as it simmers.
How to Make Classic Slow Cooker Chili (Step-by-Step Instructions)
This chili comes together in a few straightforward steps. Each step helps build depth of flavor while keeping the process easy.
1. Brown the Beef and Sauté the Onions
In a large skillet over medium heat, add the ground beef. Use a wooden spoon to break it up into small crumbles. Cook for 6–8 minutes, or until the beef is no longer pink.
Once the beef is mostly browned, add the diced onion and cook for another 3–4 minutes, stirring occasionally. The onions will soften and release flavor into the meat.
Tip: If your beef releases excess fat, you can drain it before moving on. Some fat adds flavor, but too much can make the chili greasy.
2. Add Garlic and Spices
Once the onions are soft, stir in the minced garlic, chili powder, cumin, garlic powder, oregano, salt, and black pepper. Let this cook for about 1 minute, just until the spices become fragrant. This step “blooms” the spices in the fat for deeper flavor.
3. Transfer to the Slow Cooker
Pour the beef-onion mixture into your slow cooker. Scrape the pan well to get all the browned bits — that’s flavor gold.
4. Add Beans, Tomatoes, and Sauce
Now, add the drained black beans, drained kidney beans, diced tomatoes (with juice), diced tomatoes with green chilis, and tomato sauce.
Give everything a good stir to combine all the ingredients evenly.
Optional: For extra depth, add a small pinch of sugar or a splash of apple cider vinegar to balance acidity, especially if your tomatoes are very sharp.
5. Slow Cook
- LOW for 6–8 hours for the best texture and flavor
- HIGH for 3–4 hours if you’re in a hurry
As it cooks, the flavors will deepen and the chili will thicken naturally. Stir it once halfway through if you’re nearby, but it’s fine to leave it untouched.
6. Taste and Adjust
Once the chili is done cooking, taste it. Add more salt if needed, or a touch more chili powder if you want extra heat.
Serving and Decoration
This chili is satisfying straight from the bowl, but toppings take it to the next level.
Popular Garnishes:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced green onions or fresh cilantro
- Diced avocado
- Crushed tortilla chips or cornbread on the side
Serving Suggestions:
- Solo in a Bowl: Great for lunch or dinner.
- Over Rice or Cornbread: For a heartier meal.
- As a Topping: Spoon it over baked potatoes or hot dogs.
- With Bread: Serve with warm dinner rolls or crusty bread to mop up the sauce.
Storing Classic Slow Cooker Chili
This chili keeps well and tastes even better after a day in the fridge.
- In the Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
- In the Freezer: Transfer cooled chili to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Tip: If your chili thickens too much after storage, add a splash of broth or water when reheating to loosen the texture.
Nutrition
| Nutrient | Per Serving (1 of 10) |
|---|---|
| Calories | 340 |
| Protein | 27g |
| Carbohydrates | 24g |
| Sugars | 6g |
| Fiber | 8g |
| Fat | 15g |
| Saturated Fat | 5g |
| Sodium | 750mg |
| Cholesterol | 60mg |
| Potassium | 800mg |
Nutrition values are estimates based on typical ingredient brands.
Classic Slow Cooker Chili
Course: Slow Cooker Recipes20
minutes340
kcal6–8
hourIngredients
2 lb lean ground beef (90/10 or 93/7)
1 large yellow onion, diced
3 garlic cloves, minced
2 tsp ground cumin
2 Tbsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1½ tsp salt, or to taste
½ tsp black pepper
1 (15 oz) can black beans, drained and rinsed
2 (15 oz) cans kidney beans, drained and rinsed
2 (15 oz) cans diced tomatoes, with juice
1 (10 oz) can diced tomatoes with green chilis (like Rotel)
1 (30 oz) can tomato sauce
Directions
- Brown the beef: In a large skillet over medium heat, cook the ground beef until mostly browned, about 6–8 minutes.
- Sauté onions: Add the diced onion to the skillet and cook 3–4 minutes, until softened.
- Add garlic and spices: Stir in garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper. Cook 1 minute until fragrant.
- Transfer to slow cooker: Pour the beef mixture into a 6-quart slow cooker.
- Add beans and tomatoes: Stir in black beans, kidney beans, diced tomatoes (with juice), tomatoes with green chilis, and tomato sauce.
- Cook: Cover and cook on LOW for 6–8 hours, or HIGH for 3–4 hours.
- Finish: Stir, taste, and adjust salt or seasoning if needed. Serve hot with toppings of choice.
Classic Slow Cooker Chili FAQs
Can I make this chili vegetarian?
Yes. Just skip the beef and add an extra can of beans (like pinto) and some diced bell peppers or mushrooms for added bulk.
Is this chili spicy?
It’s mild with a gentle heat from the chili powder and green chilis. To increase spice, add a pinch of cayenne or hot sauce.
Can I use ground turkey instead of beef?
Absolutely. Lean ground turkey works well and makes a lighter version. You may want to add a splash of oil during browning to prevent it from drying out.
How do I thicken chili if it’s too soupy?
Let it simmer uncovered for the last 30 minutes, or mash some of the beans directly in the pot to release starch and thicken the broth.
Can I double this recipe?
Yes, if your slow cooker is large enough (at least 8 quarts). Otherwise, you can make two separate batches.
Conclusion
This Classic Slow Cooker Chili is a go-to comfort dish that’s simple to prepare and delivers deep, satisfying flavor with every bite. The slow cooker does all the heavy lifting, while you end up with a warm, hearty meal that tastes even better the next day. Whether you’re topping it with cheese and sour cream or pairing it with cornbread, this chili earns its place in your regular rotation.