Slow Cooker Chili

Rich, hearty, and incredibly hands-off, this classic Slow Cooker Chili is the ultimate comfort food for chilly evenings and busy weekdays. Utilizing a combination of kidney and black beans provides a massive boost of dietary fiber and plant-based protein, which perfectly aligns with expert insights on the health benefits of legumes for sustained energy and heart health. By letting the ingredients simmer low and slow for hours, the complex spices have time to deeply infuse into the meat and vegetables, all while adhering to proper slow-cooking food safety guidelines that ensure your meal is cooked safely and evenly.

Origin Slow Cooker Chili

While the exact origins of chili con carne are often debated, it is universally recognized as a staple of 19th-century working-class cuisine in San Antonio, Texas, where “Chili Queens” famously sold deeply spiced meat stews in open-air plazas. This hands-off adaptation honors the rich, cross-cultural history of authentic Texas chili while updating the technique for the modern home cook. It transforms a labor-intensive, all-day stovetop process into an effortless, set-it-and-forget-it masterpiece that delivers that slow-simmered, traditional depth of flavor without requiring you to stand over a hot stove.

Why I Love This Recipe

I love that this meal does 95% of the work completely on its own, filling the house with the most incredible savory aroma as it simmers away all afternoon. It scales up effortlessly to feed a massive crowd on game day, and it is a brilliant cornerstone for efficient and healthy meal prep strategies, as the flavor actually continues to improve after a day or two in the refrigerator.

Also Read : Ultimate Pot Roast

Slow Cooker Chili

Recipe by RecipesVillaCourse: DinnerCuisine: Tex-MexDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

36

minutes

Calories

360

kcal

Ingredients

• 1 lb lean ground beef (85/15 recommended)

• 1 medium yellow onion, finely diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 (15 oz) can dark red kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (28 oz) can crushed tomatoes (do not drain)

• 1 (14.5 oz) can diced tomatoes (do not drain)

• 1 cup beef broth (low sodium)

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• Optional toppings: Shredded cheddar cheese, sour cream, diced jalapeños, and fresh cilantro

Directions

• Heat a large skillet over medium-high heat. Add the lean ground beef and finely diced yellow onion. Cook for 5 to 7 minutes, breaking the beef apart with a wooden spoon, until the meat is fully browned and the onions are soft. Drain any excess grease.
• In the last 30 seconds of cooking the beef, stir in the minced garlic until highly fragrant.
• Transfer the browned beef, onion, and garlic mixture directly into the basin of a large slow cooker (at least 5-quart capacity).
• Add the diced green bell pepper, drained kidney beans, drained black beans, crushed tomatoes, diced tomatoes, and beef broth to the slow cooker.
• Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper directly over the ingredients.
• Stir everything together thoroughly until the meat, beans, and spices are completely integrated.
• Place the lid securely on the slow cooker. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, allowing the flavors to deeply meld and the vegetables to become incredibly tender.
• Once finished, give the chili a final stir. Taste and adjust the salt if necessary.
• Ladle the hot chili into deep serving bowls and top immediately with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro.

Notes

• The Searing Step: While it is tempting to throw raw ground beef directly into a slow cooker, taking 5 minutes to deeply brown the meat in a skillet first is crucial. It renders out the fat and locks in a savory, caramelized flavor that a slow cooker cannot achieve on its own.
• Spice Adjustments: This recipe yields a mild, family-friendly chili. If you prefer a serious kick, add 1/4 teaspoon of cayenne pepper or a finely diced jalapeño directly into the slow cooker along with the other spices.
• Storage and Freezing: Allow any leftover chili to cool completely before transferring it to an airtight container. It will keep perfectly in the refrigerator for up to 5 days, or you can freeze it flat in heavy-duty zip-top bags for up to 3 months.