Nothing warms you up like a bowl of hearty slow cooker chili. This easy-to-make dish is a perfect weeknight meal, combining the rich flavors of beef, tomatoes, beans, and spices for a comforting bowl of goodness. With just 20 minutes of prep time, it’s a stress-free way to enjoy a satisfying meal.

The beauty of this slow cooker chili recipe is its simplicity. After browning the beef and prepping a few ingredients, everything goes into the slow cooker to meld together over several hours. The result is a deeply flavorful chili that’s rich in texture and taste, ideal for serving with cornbread or tortilla chips.

Whether you prefer beef or turkey, this slow cooker chili adapts well to personal tastes. Adjust the heat with more cayenne or chili powder, and don’t forget your favorite toppings like shredded cheese, sour cream, and fresh cilantro for the perfect finish.

Main Ingredients for the Best Slow Cooker Chili

Ground beef or turkey – Provides a rich and hearty base, giving the chili its meaty texture.
Sweet onion – Adds a touch of sweetness and depth as it softens and blends into the chili.
Fire-roasted diced tomatoes – Lends a smoky flavor that enhances the overall depth of the dish.
Tomato paste – Thickens the chili and concentrates the tomato flavor.
Garlic – Infuses the dish with a subtle warmth, balancing the chili’s bold spices.
Beef broth – Adds moisture while boosting the savory richness of the meat and spices.
Chili powder & smoked paprika – Essential spices for that classic chili flavor with a smoky undertone.
Cumin – Adds a warm, earthy note that complements the chili powder perfectly.
Pinto and kidney beans – Provide a creamy texture and balance the meat with a hearty, plant-based element.

Easy Steps to Make Slow Cooker Chili

Sauté the beef: Brown the ground beef in a skillet, adding the chopped onion halfway through cooking. Once the onion is soft, stir in garlic and cook for another minute. Drain any excess fat before transferring to the slow cooker.
Create the sauce: Whisk together the beef broth and tomato paste, then pour this mixture over the beef in the slow cooker.
Layer in flavors: Add the canned tomatoes, beans, and all the spices (chili powder, cumin, smoked paprika, and more). Stir to combine everything thoroughly.
Slow cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, allowing all the ingredients to blend into a rich, flavorful chili.
Finish and serve: Adjust the seasoning with salt and pepper to taste. Serve hot with your favorite toppings!

Tips for Making Perfect Slow Cooker Chili

For a thicker chili, you can reduce the broth slightly, or leave the lid off during the last 30 minutes of cooking. If you prefer a milder version, reduce the amount of cayenne and red pepper flakes. On the other hand, if you love extra heat, feel free to add more spice or even include a chopped jalapeño.

This recipe also works well with various proteins like ground turkey, chicken, or even pork. You can easily customize the spice level, and if you’re making this chili for a crowd, it doubles effortlessly.

Storing Leftover Chili

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Chili tends to develop even better flavor as it sits, making it ideal for meal prep. To reheat, simply warm it on the stovetop or microwave. You can also freeze this chili in portions for up to three months, allowing you to enjoy a quick, homemade meal whenever the craving strikes.

Slow Cooker Chili Recipe

This hearty slow cooker chili, packed with beefy goodness, can be ready for cooking in under 20 minutes, making it ideal for busy weeknights. Pair it with cornbread and your favorite toppings for a complete meal.

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Gericht: Main Course

Land: American

Keyword: Slow Cooker Chili Recipe

Vorbereitung: 15

Zubereitung: 5 15

Gesamtzeit: 5 30

Portionen:

Zutaten

3 tablespoons chili powder
1 ½ lbs ground beef or turkey
1 large sweet onion finely chopped
1 6-ounce can tomato paste
1 14.5-ounce can fire-roasted diced tomatoes
2 cloves garlic minced
1 tablespoon brown sugar
2 10-ounce cans diced tomatoes with green chilies (such as Rotel)
3 cups low-sodium beef broth
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes
2 teaspoons ground cumin
⅛ teaspoon ground cayenne pepper
Kosher salt and black pepper to taste
1 15.5-ounce can pinto beans, drained and rinsed
1 15.5-ounce can dark red kidney beans, drained and rinsed

Anleitungen

In a large skillet over medium heat, brown the ground beef. When the meat is halfway browned, add the chopped onion and cook until the onion softens. Stir in the minced garlic and cook for an additional minute, stirring constantly. Drain any excess grease and transfer the beef mixture to the slow cooker.
In a bowl, whisk together the beef broth and tomato paste until fully combined. Pour this mixture over the beef in the slow cooker.
Add the diced tomatoes, fire-roasted tomatoes, kidney beans, pinto beans, chili powder, cumin, smoked paprika, brown sugar, red pepper flakes, and cayenne pepper to the slow cooker. Stir well to combine.
Secure the lid and cook on low for 6-8 hours or on high for 3-4 hours, depending on your schedule.
Before serving, season with kosher salt and freshly ground black pepper to your liking.

Notes

Ground chuck adds more flavor to the chili, though you can also use ground turkey, pork, or chicken.
If you prefer spicier chili, feel free to increase the red pepper flakes and cayenne to taste.
This recipe can also be made on the stovetop using a Dutch oven or heavy pot if you don’t have a slow cooker.
Store any leftovers in an airtight container in the refrigerator for up to three days.