This slow cooker chili is a comforting, hearty dish made with tender ground beef, beans, tomato sauce, and a well-balanced homemade chili seasoning. It slowly simmers to develop deep, rich flavor while keeping the beef juicy and satisfying, making it perfect for busy days, gatherings, or game nights.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare with minimal hands-on time. Everything comes together in one slow cooker, which means less cleanup and more convenience. The homemade seasoning gives you full control over flavor and spice, and the slow cooking process allows all the ingredients to meld beautifully. It is filling, family-friendly, and great for feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
900 g ground beef
1 tablespoon olive oil
1 large onion, finely chopped (about 200 g)
3 cloves garlic, minced
1 green bell pepper, diced (about 150 g)
2 cans kidney beans, drained and rinsed (2 x 400 g cans)
1 can black beans, drained and rinsed (400 g)
1 can crushed tomatoes (800 g)
1 can tomato sauce (425 g)
2 tablespoons tomato paste
240 ml beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional, for heat)
Directions
Heat olive oil in a large skillet over medium heat.
Add the ground beef and cook for 6–8 minutes, breaking it apart, until browned.
Stir in the chopped onion and cook for 3–4 minutes until softened.
Add the garlic and bell pepper and cook for 1 minute until fragrant.
Transfer the beef mixture to the slow cooker.
Add kidney beans, black beans, crushed tomatoes, tomato sauce, tomato paste, and beef broth.
Sprinkle in all the spices and seasonings, then stir well to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours.
Taste and adjust seasoning before serving.
Servings and timing
This recipe makes approximately 6 generous servings.
Preparation time is about 15 minutes.
Cooking time is 6–8 hours on low or 3–4 hours on high in the slow cooker.
Variations
You can substitute ground beef with ground turkey or chicken for a lighter version. Add diced carrots or corn for extra texture and sweetness. If you prefer a thicker chili, reduce the broth slightly or let it cook uncovered for the last 30 minutes. For a milder flavor, reduce the chili powder and omit the cayenne pepper.
Storage/Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until fully heated.
FAQs
Can I make this chili without a slow cooker?
Yes, you can simmer it on the stovetop over low heat for about 1.5 to 2 hours, stirring occasionally.
Do I need to brown the beef first?
Browning adds flavor and improves texture, so it is highly recommended.
Can I use dried beans instead of canned?
Yes, but they must be fully cooked before adding them to the slow cooker.
How can I make the chili thicker?
Reduce the broth or add an extra tablespoon of tomato paste.
Is this chili spicy?
It is mildly spiced. You can increase or decrease heat by adjusting the cayenne pepper.
Can I add vegetables?
Yes, vegetables like zucchini, carrots, or corn work well in this recipe.
Can I prepare this recipe ahead of time?
Yes, you can assemble everything the night before and start cooking the next day.
What toppings go well with this chili?
Sour cream, chopped onions, and fresh herbs are popular choices.
Can I double the recipe?
Yes, as long as your slow cooker is large enough to handle the volume.
Does chili taste better the next day?
Yes, the flavors deepen as it rests, making leftovers even more flavorful.
Conclusion
This slow cooker chili is a reliable, flavorful recipe that delivers comfort and convenience in every bowl. With simple ingredients and flexible options, it is perfect for both everyday meals and special occasions. Once you try it, it is sure to become a regular favorite in your kitchen.
This slow cooker chili is a hearty, comforting dish made with ground beef, beans, tomatoes, and a custom blend of spices. Slow cooking enhances the flavors, making it a perfect make-ahead meal for busy days or casual gatherings.
Ingredients
900 g ground beef
1 tablespoon olive oil
1 large onion, finely chopped (about 200 g)
3 cloves garlic, minced
1 green bell pepper, diced (about 150 g)
2 cans kidney beans, drained and rinsed (2 x 400 g)
1 can black beans, drained and rinsed (400 g)
1 can crushed tomatoes (800 g)
1 can tomato sauce (425 g)
2 tablespoons tomato paste
240 ml beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
Instructions
Heat olive oil in a large skillet over medium heat.
Add ground beef and cook for 6–8 minutes, breaking it apart, until browned.
Stir in chopped onion and cook for 3–4 minutes until softened.
Add garlic and bell pepper and cook for 1 minute until fragrant.
Transfer the beef mixture to the slow cooker.
Add kidney beans, black beans, crushed tomatoes, tomato sauce, tomato paste, and beef broth.
Sprinkle in chili powder, cumin, paprika, oregano, salt, pepper, coriander, and cayenne pepper.
Stir well to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours.
Taste and adjust seasonings before serving.
Notes
For a lighter version, use ground turkey or chicken.
To thicken chili, reduce broth or cook uncovered for the last 30 minutes.
Customize the spice level by adjusting chili powder and cayenne pepper.
