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If you are craving a warm, hearty meal that’s effortlessly delicious and packed with robust flavors, this Slow Cooker Chili Recipe is going to be your new best friend in the kitchen. Combining tender ground beef, a blend of beans, aromatic spices, and just a hint of dark chocolate to deepen the richness, this chili simmers slowly to create a comforting dish that tastes like it took hours of loving attention—yet only about 15 minutes of active prep. Whether you’re feeding a crowd or looking to meal prep for the week, this recipe delivers bold flavor with minimal fuss.
Ingredients You’ll Need
This Slow Cooker Chili Recipe uses simple, pantry-friendly ingredients that come together to create a symphony of taste and texture. Each item plays a key role, from the savory ground beef and diverse beans lending creaminess and bite, to the chili powder and cumin building layers of warmth and spice, finishing with a touch of bittersweet chocolate for complexity and depth.
- 2 tablespoons olive oil: Helps brown the beef and soften vegetables while adding subtle richness.
- 2 pounds ground beef 85-90%: The hearty base providing juicy, meaty flavor with just the right fat content.
- 1 white onion finely diced: Adds a mild sweetness and aromatic foundation to the chili.
- 1 green pepper finely diced: Brings freshness and a mild bite that balances the spices.
- 2 tablespoons garlic paste or 3 cloves garlic minced: Infuses the dish with that essential garlicky warmth.
- 2 tablespoons chili powder (more to taste): The primary seasoning giving the chili its characteristic spicy kick.
- 2 teaspoons ground cumin: Adds earthiness and depth, complementing the chili powder perfectly.
- 2 teaspoons paprika: Introduces a smoky, mildly sweet flavor and enhances color.
- 20 oz Rotel diced tomatoes with green chilies: Provides juicy acidity and a touch of heat for brightness.
- 15 oz can tomato sauce: Creates a smooth, rich base for the chili’s broth.
- 6 oz can tomato paste: Adds concentrated tomato flavor and thickens the sauce beautifully.
- 16 oz can dark kidney beans drained: Offers meaty texture and protein-packed substance.
- 16 oz can light kidney beans drained: Adds softness and variety in color and texture.
- 16 oz can white kidney beans/Cannellini beans drained: Provides creaminess and a subtle nutty note.
- 1 cup beef broth: Keeps the chili moist and infuses savory flavor throughout.
- 1 tablespoon light brown sugar packed: Balances acidity and deepens overall flavor complexity.
- 2 teaspoons salt (more to taste): Enhances all the other ingredients, making the flavors pop.
- 1 teaspoon ground black pepper (more to taste): Adds a gentle heat and enhances depth.
- ½ ounce dark chocolate bar 60-75% bittersweet baking chocolate: A secret ingredient that enriches the chili with a subtle, luxurious finish.
- 1 teaspoon tabasco sauce (optional): For those who want an extra layer of tangy spice.
- Sour cream (optional topping): Adds creamy coolness and offsets the heat perfectly.
- Cheddar cheese (optional topping): Melts beautifully over warm chili, adding sharpness and richness.
- Corn chips (optional topping): Offers crunch and salty contrast in each bite.
- Scallions (optional garnish): Provides fresh color and a mild oniony burst.
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 until nicely browned, breaking it apart with your spatula as it sizzles. This not only cooks it through but creates those amazing caramelized bits that bring rich flavor. Once cooked, drain any excess fat to keep the chili from becoming greasy, then transfer the beef to your slow cooker. This step sets the meaty foundation for your chili’s bold taste.
Step 2: Sauté Vegetables and Spices
In the same skillet, add the remaining tablespoon of olive oil, then toss in the diced onion and green pepper. Sauté for about 3 to 5 minutes until they soften and release their sweetness. Next, stir in the garlic paste, chili powder, cumin, and paprika. Cook this fragrant mixture for about a minute, stirring constantly to keep the garlic from burning and to release the spices’ oils. Pour this aromatic blend into the slow cooker with the beef. This creates a layered, rounded flavor base.
Step 3: Combine Remaining Ingredients and Slow Cook
Add the diced tomatoes with green chilies, tomato sauce, tomato paste, all the drained beans, chopped chocolate, and beef broth directly into the slow cooker. Sprinkle in the packed brown sugar along with salt and black pepper. Stir everything together gently to combine the rich tomato base with creamy beans and tender meat. Cover and cook on high for 2 to 4 hours or on low for 5 to 6 hours until the flavors have melded beautifully and the chili is thick and hearty.
How to Serve Slow Cooker Chili Recipe
Garnishes
This Slow Cooker Chili Recipe shines even brighter when topped with your favorite garnishes. A dollop of cold sour cream adds creamy relief from the chili’s heat, while sharp cheddar cheese melting on top brings a luscious richness. Sprinkle fresh scallions for a bright, fresh bite, and don’t forget crunchy corn chips for that satisfying textural contrast. These toppings turn a humble bowl into a celebration of flavors and textures.
Side Dishes
To round out this meal, consider pairing your chili with simple side dishes. A fluffy bed of steamed rice or warm cornbread complements the chili’s boldness beautifully. For a lighter touch, serve alongside a crisp green salad with tangy vinaigrette to balance the chili’s richness. These sides make the meal more substantial and inviting for any occasion, from casual family dinners to game day gatherings.
Creative Ways to Present
Don’t be afraid to get creative with how you serve this Slow Cooker Chili Recipe. Serve it over baked sweet potatoes for a flavor-packed twist, or spoon it into crispy tortilla bowls for a fun presentation. Making chili cheese dogs or loaded nachos with your chili can transform leftovers into something new and exciting. These ideas turn this easy chili into a party hit or a family favorite any day of the week.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra chili, it stores wonderfully in an airtight container in the refrigerator for 3 to 4 days. The flavors continue to meld and deepen overnight, so leftovers often taste even better the next day. Just be sure to cool the chili before refrigerating to maintain freshness and food safety.
Freezing
This Slow Cooker Chili Recipe is also freezer-friendly, making it perfect for meal prep. Portion the chili into freezer-safe containers or heavy-duty zip-top bags, and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently. Freezing helps preserve the flavors and texture, so you can have a homemade meal ready in minutes anytime.
Reheating
To reheat, warm your chili slowly either on the stovetop over medium-low heat or in the microwave, stirring occasionally. Adding a splash of beef broth or water can help loosen the chili if it has thickened in the fridge. Reheating slowly ensures the flavors stay rich and the texture stays appealing, keeping your bowl of chili just as satisfying as the first day.
FAQs
Can I make this Slow Cooker Chili Recipe vegetarian?
Absolutely! Simply swap the ground beef for a plant-based protein or increase the variety of beans and vegetables. Using vegetable broth instead of beef broth will keep it vegetarian while still packing plenty of flavor.
What kind of chocolate works best in chili?
A dark chocolate bar with 60-75% cacao content is ideal. It adds depth and richness without making the chili sweet. Avoid sweeter chocolates and opt for baking chocolate or bittersweet varieties as used in this recipe.
Can I adjust the spice level?
Yes! The chili powder and optional Tabasco sauce are great ways to control heat. Start with the amounts called for, then add more to taste during cooking or at the table for customized spiciness.
What if I don’t have a slow cooker?
You can make this chili on the stovetop by simmering all ingredients in a heavy pot over low heat for about 1 to 2 hours, stirring occasionally. The flavors won’t deepen quite as much but will still be delicious!
How thick should the chili be when it’s done?
The chili should be thick and hearty but still saucy enough to spoon easily. If it’s too thin, cook it uncovered on high for the last 30 minutes to reduce the liquid.
Final Thoughts
This Slow Cooker Chili Recipe is a kitchen superstar for good reason—easy to prepare, full of layered flavors, and endlessly adaptable. Whether you’re cozying up on a chilly evening or feeding a hungry crowd, it’s the kind of meal that warms your soul and satisfies every appetite. I hope you give it a try soon and make it a beloved tradition in your home too!
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Print
Slow Cooker Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Entree
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chili is a hearty and flavorful dish combining tender ground beef, a variety of beans, tomatoes, and a blend of bold spices. Perfect for busy days, it slow cooks to meld all the flavors into a comforting, rich chili that is ready when you are and ideal for feeding a crowd.
Ingredients
Meat and Oils
- 2 tablespoons olive oil
- 2 pounds ground beef (85-90% lean)
Vegetables and Aromatics
- 1 white onion, finely diced
- 1 green pepper, finely diced
- 2 tablespoons garlic paste or 3 cloves garlic, minced
Spices
- 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)
Canned 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), drained
Liquids and Others
- 1 cup beef broth
- 1 tablespoon light brown sugar, packed
- ½ ounce dark bittersweet chocolate bar (60-75%)
- 1 teaspoon Tabasco sauce (optional)
Optional Toppings
- Sour cream
- Cheddar cheese
- Corn chips
- Scallions (garnish)
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks, about 5 minutes. Drain off the excess fat and transfer the cooked beef to the slow cooker.
- Sauté Vegetables and Spices: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced white onion and green pepper and cook until softened, about 3 to 5 minutes. Stir in the garlic paste, chili powder, cumin, and paprika, cooking constantly for 1 minute to release the spices’ aromas without burning the garlic. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add the Rotel diced tomatoes with green chilies, tomato sauce, tomato paste, the three varieties of drained beans, the dark bittersweet chocolate, and beef broth. Stir thoroughly to combine. Then stir in the light brown sugar, salt, and black pepper to taste. Add Tabasco sauce if using for a spicy kick.
- Cook the Chili: Cover and cook on high for 2 to 4 hours or on low for 5 to 6 hours, allowing the flavors to blend and the chili to thicken.
- Serve and Garnish: Once cooked, give the chili a good stir, then serve hot. Garnish with optional sour cream, cheddar cheese, corn chips, and scallions as desired.
Notes
- Drain excess fat from the browned beef to avoid greasy chili.
- Adjust chili powder and Tabasco sauce to suit your preferred spice level.
- The dark chocolate adds depth and balances acidity but can be omitted if unavailable.
- Use a slotted spoon to drain beans well to prevent a watery chili.
- This chili freezes well; store leftovers in airtight containers and freeze up to 3 months.
