Name: Slow Cooker Chili Recipe
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Cuisine: American
Ingredients: 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; 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); 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; 1 cup beef broth; ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate); Sour cream; Cheddar cheese; Corn chips; Scallions

Jump to Recipe·Print Recipe

If you’re craving a comforting, hearty meal that practically makes itself, this Slow Cooker Chili Recipe is exactly what you need. I’ve been making this chili for years, especially on those chilly weekends when I want to come home to something warm and satisfying without spending hours in the kitchen. The slow cooker does all the heavy lifting, allowing the flavors to meld together beautifully, resulting in a rich, robust chili that tastes like it simmered all day—even if you only had a few minutes to throw it together in the morning.

This recipe works wonders for busy families, weeknight dinners, or casual get-togethers with friends. Plus, it’s incredibly forgiving and easy to customize to your taste. What I love most about this Slow Cooker Chili Recipe is how the combination of spices, beans, and a touch of dark chocolate adds complexity and depth you might not expect, making each bite deliciously memorable.

Ingredients You’ll Need

Each ingredient in this Slow Cooker Chili Recipe plays a role in building a perfect balance of heat, sweetness, and savoriness. When you shop, fresh vegetables and good-quality beef will definitely elevate the final dish, and don’t overlook the small touches like dark chocolate and brown sugar—they make a surprising difference!

Olive oil: Helps brown the beef and soften vegetables for richer flavor.
Ground beef 85-90%: The right fat content keeps the chili hearty without being greasy.
White onion: Adds sweetness and depth once cooked down.
Green pepper: Brings a slight crunch and fresh, earthy notes.
Garlic paste or minced garlic: Essential for that aromatic kick.
Chili powder: The heart of the spice—adjust according to your heat preference.
Ground cumin: Earthy warmth that pairs perfectly with chili powder.
Paprika: Adds subtle smokiness without overwhelming heat.
Rotel diced tomatoes with green chilies: Gives that classic zesty tomato base with a little extra spice.
Tomato sauce: Thickens the chili and adds sweetness.
Tomato paste: Concentrates tomato flavor and enriches texture.
Dark kidney beans, light kidney beans, white kidney (Cannellini) beans: A trio that creates a wonderful variety of textures and colors.
Beef broth: Adds moisture and enhances the beef flavor.
Light brown sugar: Balances acidity with a subtle sweetness.
Salt & ground black pepper: Adjust to your taste to bring out all flavors.
Dark chocolate (60-75%): A little secret ingredient that gives the chili a velvety richness.
Tabasco sauce (optional): For those who want to amp up the heat even more.

Variations

I love making this Slow Cooker Chili Recipe my own depending on the season or mood. Don’t be afraid to play around with ingredients—chili is so forgiving and versatile that you really can’t go wrong.

Vegetarian version: Swap out the ground beef for hearty mushrooms or plant-based meat substitute. I once tried it with lentils and loved how filling it was!
Spicier chili: Add extra chili powder or fresh jalapeños for a fiery punch if you like more heat.
Smokier flavor: Toss in a chipotle pepper in adobo sauce or smoked paprika to deepen that smoky profile.
Seasonal twist: During the fall, I add diced butternut squash for a sweet contrast that’s unexpected but delightful.

How to Make Slow Cooker Chili Recipe

Step 1: Sauté for Maximum Flavor

Start by heating olive oil in a large skillet over medium-high heat. Brown the ground beef until it’s nicely caramelized—this step locks in flavor and texture you just can’t get by dumping raw meat straight into the slow cooker. While the beef cooks, soften the diced onion and green pepper in the same pan along with garlic paste, stirring frequently so everything gets coated in those lovely meaty juices.

Step 2: Layer Your Ingredients in the Slow Cooker

Transfer the cooked beef and veggies to your slow cooker. Add chili powder, cumin, paprika, diced tomatoes with green chilies, tomato sauce, tomato paste, beans, beef broth, brown sugar, salt, and pepper. Stir everything together gently to combine all the flavors well. I usually give it a quick taste here to see if it needs a little extra seasoning since slow cooking can mellow things out.

Step 3: Let the Slow Cooker Do Its Magic

Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it simmers, the more the flavors deepen and the meat gets tender. About 20 minutes before serving, stir in the dark chocolate and optional Tabasco sauce—this little trick will give your chili even richer flavor and a slight kick of heat that’s simply irresistible.

How to Serve Slow Cooker Chili Recipe

This image shows a thick stew in a black slow cooker, filled with layers of brown cooked meat mixed with bright red, orange, and white beans, along with pieces of diced tomatoes and small patches of green peppers visible throughout. The stew has a rich, slightly shiny red-brown sauce that coats the ingredients evenly. A silver spoon is partially dipped into the stew on the right side, pulling some of the mixture up. The slow cooker is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of toppings that add texture and brighten up the bowl. A dollop of creamy sour cream, a sprinkle of sharp cheddar cheese, and crunchy corn chips are my go-to. Scallions add a fresh, vibrant pop of color and a mild onion flavor that complements the chili perfectly.

Side Dishes

This chili pairs wonderfully with warm cornbread, a simple green salad, or even over a bed of steamed rice. Whenever I have leftovers, I sometimes serve it with tortilla chips for a quick “chili nachos” style snack that everyone loves.

Creative Ways to Present

For special occasions, I like to serve the chili in mini bread bowls or inside hollowed-out bell peppers to impress guests. You can also layer it over baked potatoes for a fun twist or use it as a filling for chili-stuffed sweet potatoes—delicious and unexpected!

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge, and honestly, it tastes even better the next day once the flavors have had time to meld even further. It usually keeps well for up to 4 days, making it a fantastic option for easy lunches or quick dinners.

Freezing

Freezing this chili works like a charm. I portion it out into freezer-safe bags or containers, then pop them in the freezer for up to 3 months. When you’re ready, just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

When reheating, do it slowly over medium heat on the stove and stir often to prevent sticking. Adding a splash of beef broth or water can help loosen it up if it’s thickened too much. This way, your chili stays creamy and comforting, just like when freshly made.

FAQs

Can I make this Slow Cooker Chili Recipe vegetarian?

Absolutely! You can easily swap the ground beef for mushrooms, lentils, or a plant-based meat alternative. Just sauté the vegetables as usual and then add your vegetarian protein to the slow cooker. Adjust seasoning as necessary to keep the flavors bold and satisfying.
How spicy is this Slow Cooker Chili Recipe?

This chili has a moderate heat level thanks to the chili powder and Rotel tomatoes with green chilies. However, you can easily adjust the spice by adding more chili powder, Tabasco sauce, or fresh peppers. If you prefer milder chili, reduce the chili powder and skip the Tabasco.
Is it necessary to brown the meat before putting it in the slow cooker?

While you can skip browning, I highly recommend it because cooking the beef first caramelizes the meat, resulting in deeper flavor. It also helps reduce excess fat and prevents the chili from tasting “flat.” Plus, sautéing the onions and peppers with the meat builds complexity.
Can I use canned beans other than kidney beans?

Yes! This recipe actually uses a mix of kidney and white beans for an appealing texture and flavor variety. Feel free to substitute with black beans, pinto beans, or any beans you enjoy. Just be sure to drain and rinse them well before adding.
How long can I keep leftover chili in the fridge?

Leftover chili will keep safely and deliciously in the fridge for about 3-4 days. Make sure it’s stored in airtight containers to maintain freshness and prevent odors. If you don’t think you’ll eat it that quickly, freezing is a great option!

Final Thoughts

This Slow Cooker Chili Recipe has become a staple in my kitchen for good reason—it’s simple, flavorful, and so satisfying. I love how it fills the house with a cozy aroma that makes everyone feel welcome. Give it a try, adjust it to your liking, and trust me, you’ll have a new favorite that’s as easy as it is delicious.