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Slow Cooker Chili

Bowl of slow cooker chili topped with shredded cheddar cheese, sour cream, and chopped parsley, served on a cloth napkin.

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This hearty slow cooker chili is packed with bold spices, tender beef, and kidney beans, simmered low and slow for maximum flavor. It’s the perfect comfort food for busy nights, game day, or meal prep.

Ingredients

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  • 1 tbsp olive oil
  • 2 lbs lean ground beef (85% lean)
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, finely minced
  • 2 (14.5 oz) cans diced tomatoes with green chilies
  • 3 (8 oz) cans tomato sauce
  • 1/2 cup beef broth
  • 2 tbsp chili powder
  • 2 1/2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp unsweetened cocoa powder
  • 1 tsp granulated sugar
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can light red kidney beans, drained and rinsed

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté for 3 minutes, then add garlic and cook for 30 seconds more.
  2. Transfer the sautéed onions and garlic to the slow cooker.
  3. In the same skillet, brown the ground beef until fully cooked, then drain most of the fat, leaving about 1–2 tablespoons for flavor.
  4. Add the browned beef to the slow cooker.
  5. Stir in diced tomatoes with green chilies, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, salt, and pepper.
  6. Cover and cook on low for 5–6 hours.
  7. About 15 minutes before serving, stir in the kidney beans and let them heat through.
  8. Serve hot with your favorite toppings like shredded cheese, sour cream, or green onions.

Notes

  • For more flavor, brown beef in two batches to avoid steaming.
  • Bloom spices with onions for enhanced aroma.
  • Use mild green chilies for less heat.
  • Freeze leftovers in airtight containers for up to 3 months.
  • Use tomato paste or mash beans to thicken chili if needed.

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