Slow Cooker Chili

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My classic Slow Cooker Chili recipe is hearty, cozy, and so easy to whip up with pantry staples. Simply brown ground beef and onions, then stir them together with canned beans, tomatoes, and spices, and let the slow cooker do the rest! I’ve updated the recipe to add some new tips, plus a few “secret ingredients” you can add to take your chili to the next level.

If you are looking for a beyond easy, incredibly adaptable recipe that’s great for a crowd, my slow cooker chili recipe is a must-try! I developed this recipe with ease and convenience in mind. Let your slow cooker do the work of transforming simple pantry ingredients like canned beans and tomatoes, seasoned, juicy ground beef, and a few vegetables into a hearty chili brimming with flavor. Just set it and forget it! Over the years, I’ve experimented with adding different ingredients to keep the chili’s flavor fresh and new. During my research, I found several “secret ingredients” that you may not think to put in chili, but trust me, they will turn a great chili into an unforgettable one. Add your favorite toppings (I’m partial to sour cream and crushed corn chips) and dinner is served!

Key Ingredients

These are the main ingredients you need to make slow cooker chili. You can find the full list of ingredients and measurements in the recipe card below.

Ground beef — like my classic chili recipe, I recommend lean ground beef for this crockpot chili version. Once the meat is browned, you’ll have to drain off the fat if it’s too greasy, so I typically lean towards lean sirloin (90/10) or 85/15 ground beef. You can also use ground chicken or ground turkey, but choose a higher-fat option or add more olive oil to prevent them from drying out.

Aromatics — an onion, green bell pepper, and lots of garlic infuse the meat with flavor and give the dish a mouthwatering aroma from the start!

Beans — you need 3 cans of beans, drained and rinsed. I used kidney beans, but you can really use any kind of bean you like, such as navy beans, black beans, cannellini beans, garbanzo beans, or pinto beans. You can also use a mix of beans. Kidney beans were simply a convenient option for me as I already had a few cans in my pantry!

Tomatoes — for the rich, flavorful broth, you need diced tomatoes and tomato sauce.

Spices — there’s no shortage of flavor in this comforting dish thanks to chili powder, cumin, and dried oregano.

Try These Secret Ingredients To Take Your Chili To The Next Level

While a classic slow cooker chili is fantastic as-is, these are a few pantry staple ingredients I’ve experimented with adding to the recipe to make the best Crockpot chili! I recommend picking two or three to experiment with and decide what you like.

• Cocoa powder: Add 2 teaspoons unsweetened cocoa powder to the beef along with the other spices. It deepens the flavor so much and even enriches the color of the chili!
• Cinnamon: For a little warmth, add a pinch of ground cinnamon. Some types of chili are cinnamon-heavy, with a tablespoon or more added to each pot! But I prefer my chili not to taste cinnamon-y — rather, I like the spice to just enhance the other flavors. You can start with as little as ⅛ teaspoon ground cinnamon, all the way up to 1 teaspoon. I always recommend starting with a smaller amount and adding more if you need to.
• Sweetener: A glug of maple syrup or 1 tablespoon of brown sugar adds just the tiniest hint of sweetness, enhancing the flavor of the tomatoes and spices.
• Vinegar: A splash of vinegar (about 1 tablespoon), like apple cider vinegar or red wine vinegar, adds brightness by boosting the chili’s acidity. The play between sweet, salty, and acidic creates a chili with a complex flavor.
• Soy or Worcestershire sauce: Swap the salt for soy sauce or Worcestershire sauce to add an umami flavor to the chili.
• Mustard: A spoonful of Dijon mustard or spicy brown mustard adds a slight tang and spicy kick to the slow cooker chili.
• Beer: For heartier chili, swap the beef broth for beer! Lager works very well, but if you want a richer flavor, opt for a milk stout.
• Hot sauce: For a spicy chili option, add a few dashes of your favorite hot sauce.
• Seasoning mix: Add ranch seasoning powder or French onion soup mix to effortlessly add more flavor to the chili.

Do I Have To Brown The Meat First?

Technically, no, since it will cook in the slow cooker, but the flavor is greatly enhanced by browning the meat on the stovetop first. The high heat from the stovetop burner kicks off the Maillard reaction when the meat browns, which actually changes the flavor of the beef, making it taste more savory!

If you just put the raw meat in the slow cooker, it will steam and cook thoroughly in the pot, but the flavor won’t be intensified. (Think of it like this: Which sounds tastier to you—a steamed hamburger or a chargrilled hamburger?)

Can I Use An Instant Pot?

You can use the slow cooker setting of your Instant Pot to make this chili! The best part about using one is that you can brown the meat right in the pot on the Saute setting, then add the rest of the ingredients, and turn it to the slow cooker function, which means one less dish to wash later! I don’t recommend cooking this recipe under pressure in the Instant Pot— they require a certain amount of liquid to cook properly under pressure, and this recipe has been developed specifically for a low-and-slow cooking process.

Pro Tips For Making The Best Crock Pot Chili

Keep the Crockpot chili covered. Keeping the lid on during cooking is essential to trap heat and moisture. Due to the long cooking time, cooking the chili without the lid would cause the top to dry out and make the chili far too thick. You can remove the lid to stir the chili occasionally while it cooks if desired, but it’s also not necessary.

Prepare it ahead of time: Complete Step 1 of the recipe by cooking the vegetables and browning the beef. Wait for the mixture to cool, then transfer to an airtight container and refrigerate. When you’re ready to cook the chili, simply add the cooked beef and vegetables to the slow cooker along with the other ingredients in Step 2.

How To Make Slow Cooker Chili

Below, I’ve highlighted important parts of the recipe with step-by-step process images and instructions. You can find the full set of instructions for making slow cooker chili in the recipe card below.

1. In a large skillet over medium-high heat, cook the beef and aromatics until the beef is nicely browned and the vegetables are fragrant and soft. If the ground beef has a high fat content, drain off excess fat.

2. Add the beef mixture to your slow cooker along with the drained beans.

3. Plop in the diced tomatoes and pour in the tomato sauce and beef broth. It will look like a lot of liquid, but it will thicken perfectly as time passes.

4. Stir in the chili powder, cumin, oregano, salt, and black pepper for lots of warm flavor. Cover and cook slow cooker chili on high for 3 to 4 hours or on low for 6 to 8 hours. The end result should be thick, not soupy, with wonderfully complex flavor from the spices and browned beef and veggies.

How To Serve

A warm bowl of slow cooker chili with a few toppings is a cozy, comforting cold-weather meal with so many possibilities for how to serve it. Here are a few of my favorite topping ideas, as well as sides, and different ways to serve leftovers.

• Toppings: Shredded cheese, a dollop of sour cream, sliced green onions or pickled red onions, fried onions, and guacamole are amazing on top of slow-cooked chili!
• Sides: Serve a bowl of slow cooker beef chili alongside cornbread, corn chips, tortilla chips, cheddar cheese biscuits, garlic bread, or air fryer grilled cheese for dipping.
• Repurpose leftover chili: My favorite ways to use leftover crockpot chili are to use it as a topping for nachos or air fryer baked potatoes, to make chili dogs or burgers, or spooned on top of air fryer tater tots, air fryer french fries, and sweet potato fries with cheese to make chili cheese fries.

How To Store and Freeze Leftovers

Once cooled completely to room temperature, transfer the slow cooker chili to an airtight container and refrigerate for up to 5 days. You can also freeze leftovers in a freezer-safe container for up to 3 months. Thaw frozen chili in the refrigerator overnight, then heat on the stovetop or microwave until warmed through. You can also rewarm a large batch in the slow cooker on Low for 2 hours.

More Ground Beef Recipes To Try

If you loved this crockpot chili recipe, give these easy ground beef recipes a try:

Ground beef tacos only take about 15 minutes to prepare, and you can load them up with your favorite toppings! It’s a restaurant-worthy meal that you can whip up in the comfort of your own home.

Stuff colorful bell peppers with ground beef, rice, and tomatoes to make hearty stuffed peppers. They’re perfect to assemble ahead of time for busy weeknights!

I can’t share ground beef recipes without letting you know about my smash burger recipe! This iconic American burger is crusty, effortless to make, and tastes incredible.

If you’re looking for a nostalgic, comforting dinner recipe, try my classic meatloaf. It’s moist, juicy, and packed with flavor.

If you’ve tried this slow cooker chili recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!