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The Best Crockpot Slow Cooker Chili Recipe

The Best Crockpot Slow Cooker Chili Recipe

This classic slow cooker chili combines browned ground beef, tomatoes, two kinds of beans, bell pepper, onion, garlic, and warm spices. Let it cook low and slow for a thick, satisfying family meal.
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Prep Time 25 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Chili
  • 2 pounds Ground beef, preferably 80–90% lean
  • 1 medium Medium yellow onion, diced
  • 1 medium Green bell pepper, diced
  • 3 cloves Garlic cloves, minced
  • 1 28-ounce can Crushed or diced tomatoes
  • 1 15-ounce can Tomato sauce
  • 2 15-ounce cans Kidney, pinto, or black beans, drained and rinsed
Seasonings
  • 2-3 tablespoons Chili powder
  • 1 tablespoon Ground cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/4-1/2 teaspoon Cayenne pepper, optional
Optional Additions
  • 1 tablespoon Tomato paste
  • 1/2-1 cup Beef broth, only for thinner chili

Method
 

Step-by-Step
  1. Dice the onion and green bell pepper, then mince the garlic. Drain and rinse the canned beans thoroughly.
  2. Brown the ground beef in a skillet over medium-high heat, breaking it into small pieces as it cooks. Drain the excess fat.
  3. Place the browned beef, onion, bell pepper, and garlic in the slow cooker. Add the tomatoes, tomato sauce, beans, chili powder, cumin, paprika, salt, black pepper, and optional cayenne.
  4. Stir thoroughly so the meat, vegetables, beans, and seasonings are evenly distributed. Add tomato paste for thicker chili, or beef broth only if a thinner consistency is desired.
  5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender and the flavors have melded.
  6. Taste near the end of cooking and adjust the salt, chili powder, or cayenne. Let the finished chili rest for 15–30 minutes before serving when possible.

Notes

Brown and drain the beef first to improve flavor and prevent greasy chili. Do not add uncooked dried beans to the slow cooker; use canned beans or cook dried beans separately first. The chili can remain on the warm setting for a short serving period, but extended warming may make the beans too soft.