Classic Slow Cooker Chili

This Classic Slow Cooker Chili is the ultimate comfort food—rich, hearty, and packed with bold flavors. Made with ground beef, beans, and a homemade blend of spices, this chili simmers slowly, allowing all the ingredients to meld together into a thick, flavorful dish. Perfect for a cozy dinner, meal prep, or a game-day gathering, this slow cooker chili is both satisfying and incredibly easy to make.

SAVE THIS!SAVE THIS!

Why You’ll Love This Recipe

• Minimal Effort, Maximum Flavor: The slow cooker does most of the work, making this a great hands-off meal.
• Perfect for Meal Prep: This recipe makes a large batch, ideal for leftovers and freezing.
• Customizable: Adjust the spice level, swap out the protein, or add extra toppings to make it your own.
• Crowd-Pleasing Dish: A guaranteed hit at potlucks, tailgates, or family dinners.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

• 6-quart slow cooker – Large enough to hold all ingredients and ensure even cooking.
• Large skillet – For browning the beef and sautéing aromatics before adding them to the slow cooker.
• Wooden spoon or spatula – Helps break up the meat while cooking.
• Cutting board and knife – For chopping onions and mincing garlic.
• Measuring spoons and cups – Ensures precise seasoning and liquid measurements.

Preparation Tips

• Use lean ground beef (90/10 or 93/7) to avoid excessive grease. If using fattier beef, drain excess fat after browning.
• Dice onions evenly to ensure even cooking and distribution of flavor.
• Drain and rinse beans to remove excess sodium and starch for a cleaner taste.
• Toast the spices briefly when sautéing the meat for enhanced flavor.

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Ingredients (Servings: 10)

Main Ingredients

• 2 lb lean ground beef (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced

Spices & Seasonings

• 2 tsp cumin powder
• 2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt, or to taste
• 1/2 tsp black pepper

Beans & Tomatoes

• 1 (15 oz) can black beans, drained and rinsed
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (30 oz) can diced tomatoes, with juice
• 1 (10 oz) can diced tomatoes and green chilis, with juice
• 1 (30 oz) can tomato sauce

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Step-by-Step Directions

Step 1: Brown the Ground Beef

1. Heat a large skillet over medium-high heat.
2. Add the ground beef and cook for 4-5 minutes, breaking it apart with a spatula.
3. Continue cooking until the beef releases its fat.

Step 2: Sauté Aromatics and Spices

1. Add the diced onion to the skillet and sauté for 4-5 minutes until softened.
2. Stir in minced garlic, cumin, chili powder, garlic powder, oregano, salt, and black pepper.
3. Cook for 30 seconds, stirring constantly to toast the spices.

Step 3: Transfer to Slow Cooker

1. Move the beef mixture to a 6-quart slow cooker.

Step 4: Add Remaining Ingredients

1. Pour in black beans, kidney beans, diced tomatoes (with juice), diced tomatoes and green chilis (with juice), and tomato sauce.
2. Stir everything together to combine well.

Step 5: Slow Cook the Chili

1. Cover and cook on high for 3-4 hours or low for 6-8 hours.

Step 6: Final Seasoning Adjustments

1. Taste the chili and adjust salt, pepper, or additional spices if needed.
2. Stir well before serving.

Best Side Dishes for Slow Cooker Chili

1. Cornbread

The slightly sweet and crumbly texture of cornbread is the perfect complement to the rich, savory chili. Serve it warm with butter or a drizzle of honey for added flavor.

2. White or Brown Rice

Serving chili over a bed of rice adds extra heartiness and helps balance out the spice. Brown rice provides a nutty flavor and a boost of fiber.

3. Tortilla Chips

Crunchy tortilla chips can be used for dipping or as a crunchy topping. Try crumbling them over your bowl for added texture.

4. Cheese & Sour Cream

A sprinkle of shredded cheddar or Monterey Jack cheese adds a creamy, melty contrast to the bold chili flavors. A dollop of sour cream cools down the heat and gives the dish a smooth finish.

5. Avocado Slices

For a fresh and creamy addition, top your chili with avocado slices or a spoonful of guacamole. The buttery texture pairs well with the chili’s bold spices.

6. Jalapeños

If you love extra heat, sliced jalapeños make a great topping. Pickled jalapeños add a tangy bite, while fresh ones bring an extra kick of spice.

7. Garlic Bread

Thick slices of garlic bread are great for soaking up every bit of the flavorful sauce. The crispy edges and buttery garlic flavor enhance the chili experience.

8. Coleslaw

A cool, crunchy coleslaw made with cabbage and a light dressing contrasts beautifully with the warm and hearty chili. It adds a refreshing element to balance out the richness of the dish.

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Common Mistakes to Avoid & How to Perfect the Recipe

Even with an easy slow cooker recipe, a few missteps can impact the final result. Here are some common mistakes to watch out for and how to ensure the best chili every time.

1. Skipping the Sauté Step

Browning the ground beef and sautéing the aromatics before adding them to the slow cooker develops deeper flavors. Skipping this step can result in a less flavorful chili.

Solution: Always cook the meat and spices in a skillet before transferring to the slow cooker.

2. Using the Wrong Beef Fat Ratio

Using beef with a high fat content (such as 80/20) can make the chili too greasy, while very lean beef (like 96/4) can result in a drier texture.

Solution: Use 90/10 or 93/7 lean ground beef for the best balance of flavor and texture. If using fattier beef, drain the excess fat before adding it to the slow cooker.

3. Not Draining the Beans

Canned beans come with a starchy liquid that can make the chili too thick and salty.

Solution: Drain and rinse the beans before adding them to the slow cooker.

4. Overcooking on High Heat

While slow cookers are designed for low-and-slow cooking, cooking chili too long on high heat can break down the beans and cause the flavors to become muddled.

✔ Solution: Cook on low for 6-8 hours whenever possible. If using high heat, limit cooking time to 3-4 hours.

5. Not Adjusting Seasoning Before Serving

The flavors of chili develop over time, and the balance of spices may change as it cooks.

✔ Solution: Taste the chili 30 minutes before serving and adjust with more salt, chili powder, or other seasonings as needed.

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How to Customize Your Chili

Make It Spicier

• Add extra chili powder, cayenne pepper, or red pepper flakes.
• Stir in a spoonful of hot sauce or a chopped chipotle pepper in adobo sauce.
• Use hot diced green chilis instead of mild ones.

Make It Milder

• Reduce the amount of chili powder and skip the cayenne pepper.
• Add an extra can of diced tomatoes to balance the spice.
• Serve with sour cream or cheese to mellow out the heat.

Make It Thicker

• Mash some of the beans with a spoon and stir them into the chili.
• Let the chili simmer uncovered for the last 30 minutes to reduce excess liquid.

Make It More Hearty

• Add extra vegetables like bell peppers, carrots, or corn.
• Stir in cooked quinoa or barley for extra texture and fiber.

Best Tips for Making and Storing Chili

1. Let It Rest Before Serving

Chili tastes even better after it sits for a while because the flavors have more time to develop. If possible, let it rest for at least 10-15 minutes before serving.

2. Adjust the Thickness

If your chili is too thick, stir in a small amount of beef broth or water until you reach your desired consistency. If it’s too thin, let it cook uncovered for the last 30 minutes to reduce excess liquid.

3. Enhance the Flavor with Toppings

A bowl of chili is even better with toppings like:

• Shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Sour cream or Greek yogurt
• Chopped green onions or fresh cilantro
• Crushed tortilla chips or cornbread crumbles

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Storage Instructions

Refrigeration

• Allow chili to cool completely before transferring to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Let chili cool to room temperature before placing it in freezer-safe containers or resealable freezer bags.
• Lay freezer bags flat to save space and freeze for up to 3 months.
• Label containers with the date so you know when to use them.

Pro Tip: Freeze chili in individual portions for easy reheating.

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How to Reheat Chili

Stovetop Method (Best for Large Batches)

1. Transfer chili to a large pot.
2. Heat over medium-low heat, stirring occasionally until warmed through.
3. If needed, add a splash of water or broth to loosen the consistency.

Microwave Method (Best for Single Servings)

1. Place chili in a microwave-safe bowl.
2. Heat in 30-second intervals, stirring between each, until hot.
3. Add a little water if the chili has thickened too much.

Slow Cooker Method (Best for Reheating Large Portions)

1. Place chili in the slow cooker and set to low.
2. Cover and heat for 1-2 hours, stirring occasionally.

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Frequently Asked Questions (FAQs)

1. Can I use ground turkey instead of beef?

Yes, ground turkey is a lean alternative to beef. Keep in mind that turkey has a milder flavor, so you may need to adjust the seasoning slightly for a richer taste.

2. How do I make this chili spicier?

To add more heat, try one or more of the following:

• Increase the chili powder or cayenne pepper.
• Add diced jalapeños or serrano peppers.
• Stir in hot sauce or crushed red pepper flakes.

3. Can I make this chili vegetarian?

Absolutely! Simply replace the ground beef with extra beans, lentils, or a plant-based meat substitute. You can also add more vegetables like bell peppers, zucchini, or mushrooms for additional texture and flavor.

4. What’s the best slow cooker size for this recipe?

A 6-quart slow cooker is ideal for this recipe. If you have a smaller slow cooker, reduce the ingredients slightly or cook in batches.

5. Can I cook this on the stovetop instead of a slow cooker?

Yes, you can make this chili on the stovetop by:

1. Browning the beef and sautéing the aromatics in a large pot.
2. Adding the remaining ingredients and bringing the chili to a gentle simmer.
3. Cooking on low heat for at least 1 hour, stirring occasionally.

6. How do I prevent chili from being too acidic?

If your chili tastes too acidic from the tomatoes, add a small amount of sugar or baking soda. A teaspoon of brown sugar or a pinch of baking soda can help balance the acidity.

7. Can I add more vegetables?

Yes! Chili is very versatile, and you can add vegetables like:

• Bell peppers
• Corn
• Carrots
• Zucchini
• Sweet potatoes

8. Is this chili good for meal prep?

Yes, this chili is perfect for meal prep. It stores well in the refrigerator and freezer, making it a convenient option for quick meals throughout the week.

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Final Thoughts

This Classic Slow Cooker Chili is a comforting, flavorful dish that’s easy to make and even easier to customize. Whether you’re making it for a weeknight dinner, a party, or meal prep, it’s guaranteed to be a crowd-pleaser.

With the right storage and reheating techniques, you can enjoy this chili for days—or even months—without losing its rich, bold taste. Try different toppings, pair it with your favorite sides, and adjust the spice level to create a version that’s perfect for you.

Make it once, and it just might become your go-to chili recipe.